The grapes were sourced from vineyards in the Paarl, Durbanville, Philadelphia and Stellenbosch regions. The vineyards are situated on south to south-westerly facing slopes, at altitudes of 60m to 80m above sea level. Grafted onto nematode-resistant rootstock Richter 99, R110 and 101-114, the vines grow under dryland conditions and receive supplementary irrigation by means of an overhead sprinkler system. The grapes were harvested by hand and machine at 24º Balling during February and March. The fruit was crushed and then coolfermented in temperature-controlled stainless steel tanks for a period of two weeks at between 25º and 28ºC. The wine was matured in contact with French and American oak for four months.