Planted in 2005, the site is the Newlands Vineyard grown by Deon Joubert, on an easterly slope facing back toward Stellenbosch. The fruit was hand-picked around 21.5 brix in early February. Destemmed and left whole berry. Fermentation occurred naturally on the skins in open top fermenters with light pumpovers and gentle punchdowns throughout fermentation. Due to severe drought conditions in 2018, the skins were quite tannic, and they were left the juice on skins for 6 days in this year to keep the tannins balanced. After six days, the free run was racked off and the skins were gently pressed to barrel.
Following eight months in old French oak tonneau the wine received one racking to tank with no additionsother than a small amount of SO2. The wine is bottled unfined and unfiltered.