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After destalking and crushing the grapes, the mash was fermented in open tanks for between 8 and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimal extraction of colour, tannin and flavours. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in a basket press. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. The malolactic fermentation occurred in tanks and barrels. This wine was clarified according to the natural settling and racking method, which does not involve the use of any unnatural fining agents, centrifuges or filters. This method of clarifying wine prevents it from being stripped of flavours.

Selected from prime vineyard areas in Stellenbosch viz. the slopes of the Helderberg Mountain and the Simonsberg. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from these vineyards.

The various component wines were matured separately in 225 litre French oak barrels for 28 months prior to blending.

Grapes were harvested by hand into baskets (± 18 kg each) then destemmed, sorted manually, crushed (± 50% whole berries) and pumped to open fermenters; manual punchdowns (pigeage) 6 to 8 times per day for the duration of fermentation; average of 10 days on the skins, then drawn off and pressed using wooden basket presses; free-run and press wines blended and racked into 225 litre barrels and stainless steel tanks; malolactic fermentation in barrels and tanks; barrel to barrel and barrel to tank rackings to clarify and blend the wine.

The Cabernet Sauvignon grapes were harvested mid-February to mid-March from Sunset Vineyard (greater Simonsberg). This trellised vineyard was planted in 2002 and does not receive any irrigation i.e. it is a dry land vineyard. Low yield (5 tons per hectare) provided good concentration and balance with sugar levels of between 23ºB and 25ºB.

Matured in French oak barrels for 17 months.

The red grape varietals were harvested early at relatively low sugar contents to enable us to produce a wine with a lower alcohol level (12.5%). The grapes were destemmed, crushed and pressed with minimal skin contact and the juice underwent a cool fermentation (14ºC to 19ºC) for 14 days. A small percentage (14%) of Chenin Blanc was blended with the Cabernet Sauvignon and Pinotage to contribute some crispness and fresh fruitiness. A small percentage (5%) of Pinotage red wine was added to give this rosé its attractive dark pink colour, some tannin and additional complexity.

The grapes were selected from trellised vineyards in the Greater Simonsberg (Stellenbosch appellation). These vineyards are within about 20 km of False Bay and are positively influenced by cool southerly sea breezes. Soil conditions vary from sandy/coffee stone to yellow/red soils. All grapes are harvested by hand.