The grapes for this wine were grown in Stellenbosch, West Coast, Darling and Walker Bay regions, with yields averaging seven tons per hectare. The cooling breezes and deep red soils resulted in moderate growth, which in turn provided good canopy protection for the grapes. In addition, monitoring of soil moisture content via neutron probes, aided the development of grapes with smaller berries with intense flavour concentration.

Each block was sampled intensely to monitor the development of the typical cultivar flavours and to ensure that grapes were harvested at optimum ripeness, between 22 - 24° B. The grapes were picked in the early morning hours to benefit from the cool temperatures.

After crushing, long skin contact was allowed. Thereafter, cold fermentation set in and extended lees contact followed. The different components were then blended to ensure a well balanced mouth feel with typical cultivar fruit characters.