Hand-harvested grapes from a Single Vineyard within the Simonsberg-Paarl appellation were hand-sorted and then fermented naturally in 400l open-top oak barrels. A portion was inoculated and fermented in a small open-top stainless steel tank. After 4 weeks on skins, the un-pressed wine was transferred to 225L all new French Oak barrels for 24 months. Each barrel was rated and carefully chosen before the final cuvee was selected.