The Stellenbosch grapes were handpicked at 25° balling. The final blend is made up of two main components: 50% hand sorted grapes fermented in foudres and 50% fermented in stainless steel tanks. The wine was left on the skins for extended maceration before going to barrels for malolactic fermentation and maturation. The components were blended after 18 months of aging. The wine matured in a combination of French and American oak barrels, with 20% new oak used.