Shiraz

Fermenters were loaded with 25% whole bunches and the remainder with destemmed and crushed fruit. A 24-hour cold soak was followed by inoculation with selected yeast. Fermentation occurred in stainless steel and large upright wooden fermenters, with a mix of pump-overs, délestage, and punch-downs for extraction. Some batches underwent post-fermentation maceration before malolactic fermentation in barrel. The wine matured for 10 months in French oak barrels (20% new), after which the components were blended and held in stainless steel for 6 months before bottling in June 2023.

The grapes were sourced from selected vineyards in Stellenbosch and Durbanville, cropped at yields between 8 and 12 tons per hectare. Grapes were hand-harvested at optimal ripeness, with sugar levels between 22 and 24° Brix and natural acidities ranging from 5.3 to 6.5 g/L.

Aged 10 months in French oak barriques (20% new, balance 2nd–5th fill), followed by 6 months in stainless steel prior to bottling.