Soil and subsoil from various regions of the Western Cape: Clovelly, Estcourt, Kroonstad, Alluvial & Glenrosa.
Grapes were hand-harvested from selected vineyard blocks and received at cellar
De-stemmed, slightly crushed and pressed. Juice of the individual block selections (some separate and some blended) were then temperature-control fermented, in stainless steel tanks, with selected yeast strains. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for two months prior preparation for bottling. 5% of the grapes were fermented in new French oak barrels.