All eight varieties were vinified separately after being harvested at optimal ripeness. The grapes underwent a cold soak of 48 hours and in that time regular pump overs ensured sufficient colour extraction. Natural fermentation started whereafter a cultured yeast was used to complete fermentation. Regular pump overs ensured good colour and tannin extract. The wine was left post fermentation on their skins for 21 days, before being individually pressed to barrels. Malolactic Fermentation and maturation in 100% new 300 L French Oak barrels for 26 months. The wine was racked and bottled with only an adjustment of sulphur.