This wine is crafted from two distinct vineyards – 50% from Agter Paarl and 50% from Wellington – both rooted in shale soils. Each parcel yields a low 6-7 tons per hectare, with bush vines ensuring optimal sunlight for even ripening. The Agter Paarl component contributes to a big, structured wine, while the Wellington portion adds a soft, rounded red fruit tone. Fermented in open fermenters with punch-downs every two hours, the wine maintains a consistent temperature of approximately 27°C, avoiding harsh phenolics. After a short 5-7 day skin contact, it undergoes malolactic fermentation and matures for 24 months in a blend of 70% new and 30% second-fill French oak barrels.