Produced from a vineyard grown on the famous red hills of Simonsig Estate on decomposed shale soil. The grapes were hand-harvested at optimal ripeness. After meticulous sorting in the vineyard, the grapes were destemmed and crushed before being added to two open-top fermenters. The wine underwent cold soaking for two days before inoculation. Manual punch downs were done every two hours for a short, but intensive extraction. Fermentation temperature peaked at 30°C and was finished in the tank. Malolactic fermentation occurred in the barrel where the wine matured for 19 months in new and second-fill French Oak barrels.