The grapes were sourced from multiple areas – Darling, Stellenbosch and Bot River. Hand picking and sorting preceded crushing; using the traditional foot stomping method. Gentle extraction, using punch downs, was utilised during fermentation. After fermentation, the wine was pressed and racked to big, old, French barrels for 10 months.

Turkish delight, red fruit and a hint of spice jump out of the glass. This follows through to the palate in fresh black cherries, pink musk sweet and black pepper. True to the varietal, tannins are fine, but offer some grip.