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.