Cabernet Sauvignon grapes were harvested from Leeuwenkuil’s vineyards in the Bottelary area of Stellenbosch as well as Agter Paarl and the Swartland. Various clones were selected to add complexity and give a combination of rich berry fruit as well as traditional herbal notes to the wine. The grapes were destemmed, cold soaked for 4-6 days and then fermented with Bordeaux yeast strains in stainless steel tanks with French oak staves. Following that the wine underwent malolactic fermentation inn those tanks and was settled on staves for just over 4 months. Minimal filtration and a light fining helped to ensure that the wine was not stripped of its character. 36,000 bottles were produced.