The grapes were sourced from various regions in the Western Cape with the different terroirs all attributing to the blend as a whole. All parcels of grapes were picked separately at optimum ripeness. The grapes were gently destemmed and crushed and after a 48-hour cold soaked stage, were inoculated with specific yeast. Regular pump overs extracted colour and after alcoholic fermentation was completed, the wine was drawn off and the skins pressed. The individual wines were racked into 300 L barrels where they underwent Malolactic fermentation. The wine spent a period of 18 months in French oak barrels of which 50% was new barrels. After being racked out of barrel, the various components were blended and prepared for bottling. The wine was given a light fining of egg white that smooths the wine before it is bottled.