In the vineyard: On the slopes of the Simonsberg Mountain between the wine-growing areas of Franschhoek, Stellenbosch and Paarl, Western Cape, South Africa. Soil composition: Combination of Klapmuts/Longlands type soils of Malmesbury shale origin as well as Oakleaf and Hutton type soils of Cape granite origin. About the harvest: The cultivars are harvested separately and made separately. Fermentation takes place on the skins for around seven days, after which it is given an extended maceration period of about one week. In the cellar: The wine is then pressed into 20% new and 70% second- and third-fill 300-litre French oak barrels, as well as 10% in 4200-litre French oak foudres. After malolactic fermentation, the wine is racked and then returned to the barrels to total 12 months of maturation before being bottled. Variety: 53% Shiraz, 19% Pinotage, 8% Cabernet Franc, 6% Merlot, 5% Malbec, 3% Petit Verdot, 3% Mourvèdre, 2% Grenache noir, 1% Marselan.