Grapes were tracked from a variety of macro-climates ranging from warmer Southern slopes, basking in long hours of sunlight to cooler pockets of vines where African ocean breezes ensure ultimate expression of cultivar and land. The Cape climate allows the vines to drink in the winter rainfall and ripen slowly in the warm summer season before harvesting in late January at an average
of 21 °C. The grapes were fermented at 14-16°C in stainless steel tanks on full toasted French and American oak staves capturing a broad and intriguing integrated palate. The young wine was racked and left on the fine lees for a further 6 months inviting further integration and complexity before final filtration and bottling at the cellars in Wellington.