Grapes for the wine originate from vineyards in the Walker Bay, Agter-Paarl and Wellington areas.

Budding started early as a result of a hot August, while spring and the flowering period were once again cold and not ideal. Summer was dry, with a heatwave early in January. A generally dry and hot harvesting season further forced earlier picking. As far as quality goes it was an average season.

Vineyards are trellised and managed to maintain a perfect balance between leaf coverage and yield. Different clones and different areas of origin contribute to greater complexity. The grapes from the Walker Bay area are organically grown.

Grapes were picked in crates and cooled overnight. After cooling, bunches were hand-sorted before and after de-stemming and inoculated with selected yeasts. Fermentation was at between 23 en 28 °C. The wine was pumped over three times a day. After fermentation, extended skin contact of between 20 and 30 days was allowed.

The wine reflects varietal aromas on the nose, with wild berries, tomato leaf, cedar, cinnamon spice, dark chocolate and truffle prominent. The heavy-bodied palate has a firm structure, but a fine tannin texture and pleasantly dry after-taste. For enjoyment from 2014 until 2024.

Alcohol 13,67% Vol
Total acid 5,7 g/l
Residual sugar 3,0 g/l
pH 3,48