Grapes for this wine are harvested from 53 year old bush vine from the Bottelary property of Stellenrust. It is picked between 25 and 26 Balling, crushed and allowed cold maceration for 24 – 48 hours. The juice is inoculated with French yeast strains and fermented in open concrete tanks with manual punch down of the cap every two hours for another four to five days. The wine is then drained from the skins and further fermentation takes place in stainless steel tanks. After fermentation has completed, it is matured in 100% French oak over a period of 12 months.