The grapes for this fruity-driven, powerful blend of Cabernet Sauvignon and Cinsault are sourced from the Franschhoek, Swartland, and Breede River zones of South Africa's Coastal region. The granitic soils of these sites help craft a wine with solid structure and a savoury, minerally streak.
Fermentation takes place in large, open-top vessels. Older French oak barriques are used for malo and 20 months of ageing, giving the wine some serious age-ability.