Made from specific sites contributing to the finesse and refinement associated with some of the finest examples of Bordeaux styled blends in South Africa and beyond. Merlot (52%), Cabernet Sauvignon (32%) and Cabernet Franc (18%) grapes were hand selected from various sites, including the warmer Simonsberg, the cooler Helderberg Basin that is influenced by the cold South-Easter that blows from False Bay, and the almost New-Zeeland like climate of Elgin. We also look at soils, that vary from Malmesbury-schale, decomposed granite to Clovelly. We aim to do things as natural as possible, which is why we do both alcoholic- and malolactic fermentation all naturally. The wines are then matured in French Oak barrel for 20-24 months. Only selected coopers are used, and 40% of the barrels used are new.