The grapes were picked from two separate vineyards, one in the Helderberg where the cooling effect from False Bay plays a pivotal in the ripening of the grapes. The other parcel on the northern outskirts of Stellenbosch with rich, loamy soils. Destemmed and crushed, the grapes underwent a 72-hour cold maceration with regular pump overs for optimal colour extraction. Inoculation with a specific yeast strain coupled with gentle pump overs ensured that the wine fermented to dryness. It spent another 14 days on the skins before being pressed and the free run and pressed portions blended and racked into 100% New 300 L French oak barrels oak. Malolactic Fermentation was followed by a 27-month maturation process. Both lots were matured separately and blended prior to bottling. The wine was given a light egg white fining prior to bottling. The wine spent another 5 months in bottle prior to release.