in the vineyard : The grapes for this wine were sourced from mainly trellised vineyards in Stellenbosch Kloof, Helderberg and Devon Valley. Mostly south-west facing, they derive the maximum benefit from cooling maritime breezes to ensure slow ripening and concentrated fruit flavours. Vintage conditions resulted in smaller than average berry size, leading to low juice recovery but strong varietal flavours and intensity of colour.
in the cellar : Each vineyard block was vinified separately. After fermentation on the skins for 10 to 12 days, the juice was racked off the skins and the skins pressed. The pressed juice was returned to add complexity to the eventual wine. After malolactic fermentation, half the wine was aged in new and second-fill small wood and the other half in stainless steel.