The Merlot vineyards are planted at 130m above see-level in cool, nutrient-rich Tukulu soils. Located on a crest, the vineyards receive constant exposure to the sun, contributing to ripeness and richness of flavour in the grapes. Leaves are picked out twice during the berry set to increase sunlight exposure while still giving adequate shade. The blocks are harvested twice to avoid any under ripe grapes.
After harvesting, the grapes are cooled overnight, and fermentation takes place at 25° C, preserving freshness and elegance of flavour. Malolactic fermentation ensues in tank, and the wine is racked immediately to preserve fruit purity. Medium toast French oak is used to mature the wine, 10% of these being new 225ℓ barriques and the balance in 2nd and 3rd fill. The wine is bottled after 14 – 16 months.