In the Vineyard
The grapes were sourced from trellised, dry land and irrigated vineyards in the Stellenbosch, Stellenbosch Kloof, Devon Valley and Somerset West areas. Some of the vines are grown under dryland conditions while others are irrigated.
About the Harvest
The grapes were harvested by hand at 25.5 degrees to 26.5 degrees Celsius in February when fruit and tannins were fully ripened but the berries and skins still firm.
In The Cellar
Each vineyard block was individually vinified. After fermentation for 10 to 13 days, the wine was aged in a combination of small wood (55%) and in stainless steel tanks (45%). First and second fill 300 litre American, French and Hungarian oak barrels were used for maturation.