Grapes originate from 23-year-old bush vines in Agter-Paarl and were hand-harvested at 26.2°B. Cold maceration took place for 24 hours before the wine was inoculated with yeast. The wine was fermented at 25°C in open fermenters with regular punch downs and pump overs. At 3°B the wine was racked from the skins to French Oak barrels where malolactic fermentation took place. The wine matured for 18 months in 300L French Oak barrels, 80% new and 20% second fill.