Decomposed granite soils on the slopes of the Helderberg mountains.
The grapes were picked by hand.
Hand sorting ensured only the best coloured and sized fruit were chosen. Fermentation was done in a combination of stainless steel and open top oak fermenters for an extended period of 27 days and barreled down to 100% new French oak barrels for 26 months. Barrel selection was done to make the perfect blend for this wine.