Hand-sorted, only the best grapes were used. Grapes were either whole bunch pressed or partially destemmed.
Carbonic maceration was also used onpart of the wines. 11-month aging in 500l French oak barrels, 5000l foudres and concrete tanks. Wine was blended and bottled after 11 months.
This is a complex Swartland terroir-driven wine.
Fresh berries with mulberry and currants being prominent, hints of cherry nougat and well integrated spice.