Grapes were sourced from select vineyard sites in cooler areas of Stellenbosch and warmer regions of Perdeberg and Paarl. The Stellenbosch fruit contributes a soft, velvety character, while the Paarl component adds bold plum and black cherry flavors and the Perdeberg portion imparts red fruit flavors and the bright minerally profile typical of decomposed dolomite granite soils. Small amounts of Petit Verdot and Malbec from Stellenbosch add structure, richness and dark berry flavors. The individual components were naturally fermented on the skins in stainless steel tanks until dry, with gentle pumpovers performed regularly. Most of the wine was aged in French oak for five to six months, while a small portion (8%) was aged in American oak for 4 months.