The grapes were handpicked from cooler vineyards in Stellenbosch. The grapes were destemmed and crushed after which the mash was inoculated with selected yeast culture and fermented to 8° balling on the skins. The mash was then pressed and the wine transferred to stainless steel tanks. The wine was cooled and sulphur was added to stop the fermentation. Before bottling the wine was fined and sterile filtered.
The Sweet Shiraz was wood-aged in the tank with French oak chips.