Grapes are grown in the Villiersdorp area. Soils on the different sites range from decomposed sandstone to decomposed Bokkeveld Shale with underlying clay layers of varying depths. Variety of aspects, soils and row directions makes it possible to grow grapes expressing its origin, with each vineyard adding different characteristics to the final blend.
Grapes were handpicked in order not to extract too much colour from the skins. Upon arrival at the winery, the grapes were destemmed and crushed and the free run juice drained immediately. After 36 hours the clean juice were racked from the lease into the fermentation tank and innoculated with Vin 13 yeast.