Produced from a 13-year-old high-density bush vine vineyard planted on shale-rich topsoil, and a trellised 9-year-old vineyard planted on iron-rich “koffie-klip” soil. Both vineyards were hand-harvested at optimum ripeness. After undergoing a short cold soak period, grapes were fermented separately in open-top fermenters using different yeast strains, with a combination of punch-downs and pump-overs. After alcoholic fermentation, the bush vine component was transferred directly to the barrels to complete malolactic fermentation. The trellised component completed malolactic fermentation in stainless steel before racking.