Produced from 20-year-old bush vine vineyards grown on decomposed granite on rolling hills of the Bottelary region. Harvesting commenced on 12 February and the grapes were harvested at 25°B. Fermentation was initiated in stainless steel tanks whereafter the crushed grapes underwent a series of pump-overs and punching. The wine was racked off to barrel to complete alcoholic fermentation. Malolactic fermentation took place in barrels. This wine spent 15 months in new French Oak barrels.