The grapes come from 11 tiny vineyard parcels in several locations in the Elgin Valley. Elgin is the coolest wine region in South Africa and is situated on an inland, hexagonalshaped plateau, at an altitude of 300 metres. The region is surrounded by mountains and lies just over six miles from the Atlantic Ocean, which brings occasional sea-borne mists. February is the hottest month of the year, with daytime temperatures peaking at 23°C and night-time temperatures dipping to 14°C. The benefit of this cooler climate, is that the grape cluster stays connected to its roots for longer, so it develops complex characteristics and achieves physiological ripeness more gradually, resulting in lower sugar levels and consequently lower alcohol levels. The French vine clones PN777, PN667, PN115 and PN113 flourish in the Bokkeveld Shale and Cartref soils, which offer good drainage and produce elegant wines.
The grapes were hand-picked, manually sorted and destemmed before being transferred to small open-topped fermenters. A three-day maceration took place followed by spontaneous fermentation with wild yeast. Skin contact lasted for 10 to 12 days before being run off and the remaining marc was gently basket pressed. The wine was racked by gravity to barrel where malolactic conversion took place. Maturation in French oak lasted for 10 to 11 months. Each clone and soil type was micro vinified as a separate batch; the average comprised 39.4% in new oak; and 82.2% was aged in 228-litre barriques with 17.8% in 500-litre casks.