The grapes come from five small vineyard parcels in several locations in the Elgin Valley. Elgin is the coolest wine region in South Africa and is situated on an inland, hexagonal-shaped 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 Syrah clones SH9c and SH22 flourish in the Bokkeveld Shale and Cartref soils, which offer good drainage and produce elegant wines. The grapes were hand-picked and manually sorted.
The destemmed grapes were transferred to small open-topped fermenters. A three-day maceration was followed by spontaneous fermentation with wild yeasts. Gentle pigeage took place and skin contact lasted for 20 to 26 days, before being run off and the remaining marc being gently basket pressed. The wine was racked by gravity to barrel where malolactic conversion took place. Maturation in French oak lasted for 17 months. Each clone and soil type was micro vinified as separate batches. 41.5% was matured in new oak, with 23.6% aged in 228-litre barriques, 69.8% in 500-litre casks and 6.6% in 'breathable' concrete eggs. Bottled without fining or filtration.