Meticulously farmed by Augustus Dale, grapes were handpicked early morning and transported to Paarl for vinification. 20% whole bunches were included in the bottom of the tank before the rest of the grapes were sorted on top. Twice a day the wine would get either a punch down or pump over and spent a total of 10 days on the skins before basket pressing. The wine was transferred to barrel for malolactic fermentation and aged for 9 months. French oak of Burgundian origin was used of which 20% was new oak. The wine was racked, lightly filtered and bottled.