This wine consists of only one cultivar, Sauvignon Blanc. The grapes were handpicked and grapes were selected out of our best block of Sauvignon Blanc. The grapes came in at 23 Balling, were destemmed and pressed. The juice was inoculated with a yeast strain and fermentation took place for a period of 25 days at a temperature of 14 Celsius. After fermentation, the wine was kept on its lees for a period of 5 months before it was prepared for bottling.

This wine consists of only one cultivar, Pinotage. The grapes were handpicked and grapes were selected out of our best block of Pinotage. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain and fermentation took place for a period of 12 days at a temperature of 25-26C. In this, 12 day period regular (4 times per day) pump overs were exercised. The juice was pressed when the fermentation finished which paved the road for Malolactic fermentation to start and finish in 14 days.

This wine consists of only one cultivar, Shiraz. The grapes were handpicked, and grapes were selected out of various blocks of Shiraz. The grapes came in at 25 Balling, were destemmed and cold maturation lasted 48 hours. After cold maturation, the pulp was inoculated with a yeast strain, and fermentation took place for a period of 16 days at a temperature of 25-26C. In this 16 day period, regular (4 times per day) pump overs were done. The juice was pressed when the fermentation finished, which paved the road for Malolactic fermentation to start and finish in 13 days thereafter. The wine matured in 100% French oak barrels for a period of 12 months. After maturation, the wine was prepared for bottling.