The shiraz and malbec are sourced from our Estate in the Overberg and the grenache noir from Hemel-en-Aarde.

The shiraz and malbec are destemmed respectively. Grenache whole cluster carbonic fermentation in a closed tank under CO2. Must was kept cool for 5-7 days, after which tanks were warmed up and natural yeast carried out the fermentation. Pressed off the skins 31-33 days after completion of alcoholic fermentation using a traditional basket press. Natural malolactic fermentation took place in barrel. 20 months in oak. The wine was racked 3 times before bottling on 17 December 2020.

Cellar at a cool temperature for 5 years.