Grapes were hand-harvested early in February from bush vines situated in the Bottelary hills area of Stellenbosch. Optimum ripeness for picking was at 26°B. Once destemmed berries went through a sorting system to minimize greenness fermentation took place in open casks, with punch downs done every 2 hours for four to five days. Grapes were pressed before fermentation finished and malolactic fermentation took place in stainless steel tanks. Wine went into new French oak barrels for 17 months after which only the best barrels were selected for this wine.