Grapes were hand harvested early in February from bush vines situated in the Bottelary Hills-area of Stellenbosch. Once the berries reached optimum ripeness for picking at 25.5°B, they were destemmed and went through a sorting system to minimise greenness. Fermentation took place in open casks, with punch downs done every two hours for four days. Grapes were pressed before fermentation was complete and malolactic fermentation took place in stainless steel tanks. The wine then went into new and second-fill French Oak barrels for 16 months.