The bunches were handpicked from three vineyards on the Helderberg mountain in Stellenbosch, just 5 km from the ocean. The grapes were crushed and destemmed and the light pink free run juice was racked off for settling. The juice was kept at 2 degrees Celsius for a few days and lees stirring was done to extract flavour. The juice was fermented between 16 to 20 degrees Celsius in a combination of 50% old 225 litre French oak barrels and 50% in a stainless-steel tank. The wine was left on the fine fermentation lees for 6 months to flesh out the mid palate with bi-monthly lees stirring. The wine was fined, and a light filtration was done just before bottling in August 2024.