This wine is crafted from a 19-year-old single vineyard block high in the Waaihoek Mountains, above the Breedekloof valley.This is the highest vineyard in the area, planted 700m above sea level in ancient, decomposed shale with specs of granite quarts. Grapes were handpicked at an average of 25-26°B. A combination of whole and crushed berries was cold soaked for five days in open-top stainless-steel fermenters. The juice was inoculated with different cultured yeasts and fermented dry. Six to seven punch downs per day were done during active fermentation. The wine was matured for 16 months in 65% American, 30% French and 5% Hungarian oak (35% new wood).