The grapes were sourced from 21-year-old south-east facing vineyards. Grown in deep red soil at 125 m above sea level, the vines are trellised on a five-wire vertical Perold system and irrigated by means of drip system. The grapes were harvested by hand at 26 balling mid-February with a yield of 11 tons per hectare. Fermentation in rotation tanks took place at 26° to 28°C over seven days. After malolactic fermentation the wine was matured in a combination of French (60%) and American (40%) oak, with 40% in new barrels for a period of nine months. Strict VEGAN guidelines were adhered to during the entire farming and winemaking process.

The wine is deep ruby in colour and has aromas of ripe red plum, black cherry, cloves and a hint of sweet tobacco. A full-bodied wine with flavours of plum, toasted coconut and dark chocolate with a good tannic backbone coming through on the palate. Excellent served with red meat dishes and vegetables topped with flavorful sauces such a teriyaki, plum or barbecue sauce. Also pairs well with roasts, beetroot salads, rich cheeses or dark chocolate.