IN THE VINEYARD Grapes are sourced from vineyards in the Piekenierskloof region from vineyards that were planted in 1973. These vineyards are all non-irrigated bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare and hand harvested during the second week of March. WINEMAKING Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank. Wine is matured for 12 months in inert 500 liter French Oak barrels.