The grapes were harvested from unirrigated, low yielding bush vines, planted in 1973 on Piekenierskloof Mountain. These high-lying vineyards produce some of the finest Grenache in the country. The soil on this farm ranges from table mountain sandstone to shale stone.
The grapes were handpicked and delivered to the cellar, where they were lightly crushed and cold soaked for 24 hours before fermentation. The fermentation took place in stainless steel tanks at 24°C, with regular pump-overs. The wine was gently pressed off the skins and transferred to old French oak barrels for malolactic fermentation, guaranteeing the integrity of its delicate fruit. The wine was aged for further 14 months in these barrels.