Sourced from the GS vineyard as well as a couple of other vineyards near Stellenbosch Mountain and then one in Somerset West, closer to the ocean. Important to note these are (leaf roll) virus free vineyards that average 20 years of age and yield about 3 ton per acre. The quality of this Cab fruit is almost always exceptional, requiring minimal bunch sorting. Alcoholic fermentation is done in 3,000 to 5,000 liter tanks and cultured yeasts are used. Bag pressing is the norm, although basket presses are the future. Post ferment maceration is done in closed tanks for 15 -20 days, to get color and concentration. During this time pump overs are done twice a day – softer than punch downs. Roughly two months after harvest, the wine is ready to be racked to (mainly used French) barrels, where it sits for about 16 months. During this time it is only racked once, unlike Bordeaux, where more racking is generally required to polymerize the tannins. The assemblage is done – with a view to creating a balance between new world fruitiness/ripeness and classic old world Cabernet character. A mix of drinkability and longevity. Coarse filtration and Vegecol (vegan friendly) fining, is done pre bottling.