This wine originates from vineyards in the Franschhoek, Paarl, Wellington, Swartland and Elim regions, The grapes from each of these areas make a unique contribution to the flavour components.

Each vineyard has a unique macro climate and grows in a wide variety of soil types. All the vineyards are trellìsed according to the Perold system and managed to be perfectly balanced in leaf cover and yield. Thanks to the different terroirs, each area produces grapes with specific characteristics, allowing the wine from each area to make a unique contribution in flavour and structure.

The wine consists of 94% Cabernet Sauvignon, 3% Cabernet Franc and 3% Petit Verdot. Wines from the three varietals were produced separately and blended after maturation. The Cabernet Franc contribues to the distinctive grassy varietal flavour of the Cabernet Sauvignon, while the Petit Verdot adds colour and spiciness. The de-stalked grapes were cold-soaked for 2 to 3 days, followed by inoculation with selected yeasts. Fermentation was at between 23 to 28 degrees Celsius. The wine was pumped over three times a day. Extended skin Contact of between 20 to 30 days was allowed after fermentation.

Alcohol 14,38% vol
Residual sugar 1,79 g/I
Total acid 5,54 g/I
pH 3,75