This Stellenbosch icon is hand-harvested and fermented until dry on skins after the must was inoculated with a cultured biodynamic yeast. The vineyards are on the only north-facing slope on the farm, thus promoting cooler ripening temperatures. The wine is pressed gently and stored in tank until after malo-lactic fermentation is complete. Thereafter the wine is aged for 18 months in a mixture of 50% new, 25% second and 25% third fill barrels.