Grapes from vineyards situated in the Perdeberg Hills area of Paarl, as well as from premium vineyards in the cooler climate Stellenbosch, Elgin and Phisantekraal (Durbanville) areas. The grapes were regularly tasted to ensure optimum flavors at harvest. After pressing and settling, the must was inoculated and fermented over 22 days in stainless steel tanks at 13˚ centigrade. The wine was fined and filtered before bottling.