Grapes for this wine were harvested from farms in Paarl, the Swartland and Breedekloof over four weeks, beginning in late January. Once in the cellar the grapes were destemmed and fermented in tanks with a combination of French and American oak staves. Cold soaking lasted 4-6 days before malolactic fermentation took place in these same tanks. There is a small barrel component which was hand plunged in small fermenters and then pressed off in a basket press, before being run directly into barrel. In order to broaden the flavor profile of the wine, 15% Shiraz was added to the blend.