in the cellar : The grapes were handpicked into small lug baskets and transported to Grangehurst Winery for destalking and crushing by well-known vintner, Jeremy Walker. The mash was fermented in open red fermenters ('kuipe'), with regular punching through of the skins until dry, at a temperature of ± 30ºC. After pressing, the free-run and press wines were blended and pumped into 225 litre barrels. The wine was barrel matured for ±24 months in 77% French, 16% American and 7% Russian oak (1st, 2nd & 3rd fill). The wine has been racked out of the barrels and was bottled in December 2003.
A total of ± 9000 bottles was produced.