This wine is crafted from a 21-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 soil with specs of granite quarts. Grapes were hand-picked at an average of 25-26°B. A combination of whole and crushed berries were cold soaked for 5 days in open-top stainless-steel fermenters. The juice was inoculated with different cultured yeasts and fermented dry. Six to seven punch downs were done per day during active fermentation. The wine was matured in American, French, and Hungarian Oak barrels for 16 months.