Grapes come from two 27-year-old dryland bush vine vineyards, one in Paarl and one in Wellington, both planted on a slight southeastern slope. Handpicked grapes were destemmed, sorted and fermented in open top fermenters at 27 ° C. The cap was punched down every two hours during fermentation. The juice was drawn off the skins after five days. After fermentation, the wine was transferred to 225ℓ French oak barrels. Malolactic fermentation took place in a combination of 70% new and 30% second fill barrels. The wine was matured for 24 months in barrel.