|Wine of Origin Western Cape
|Average vine age
|Vine growing conditions
|The grapes were hand-picked from beginning to end February with an average yield of 8 ton per hectare.
|After whole cluster pressing only the free-run juice was used. 20% was fermented and matured in concrete tanks. The remainder of the juice was fermented in stainless steel tanks and 300 litre French oak barrels. Thereafter the wine was matured in 300 litre French oak barrels for 11 months, of which one-third was new barrels.