Most of the grapes for this wine are grown by us on Kalmoesfontein in granite soils. The rest of the grapes are from our neighbors with whom we work closely. The Cinsault and Shiraz grapes were picked early in the morning and the whole bunches were transferred to the press and pressed slowly so as not extract too much color. The Shiraz juice was allowed 2 hours of skin contact before being drawn off from the skins. The juices were blended and naturally fermented in tank and 4500 foundries.