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The grapes were harvested over a 5 day period (first Shiraz followed by Grenache then Viognier) prior to co-fermentation. Fermentation temperatures were controlled between 22 and 26°C with a total of 21 days skin contact during fermentation. Pump-overs were effected twice daily.

The growing season started with a very good Winter with enough cold units and good rain, but when Spring set in the Winter unfortunately didn't stop. It was still cold and wet with lots of rain in the Cape South Coast region in November, which is not all ideal during flowering season and so many wet days created the right conditions for the development of severe devastating effect on the canopy and in the grape bunches and can cause a dramatic loss of the crop. Our vines were still sensitive after last year's hail damage, their reserves were not what they should have been and fertility in the buds was less than ideal. Add to that the cold, wet, windy conditions during flowering season and then the Downy Mildew. The resulting concentration. Harvesting was almost 10 days late and we only picked the Shiraz and Grenache in the middle of March and the Viognier and Mourvedre 10 days later.

This special blend was matured for 18 months in 100% French oak, in a combination of 300 and 500 litre barrels. 30% new, the balance made up of second and third fill barrels.