| Varietals | Cabernet Sauvignon, Cabernet franc, Merlot, Malbec, Petit Verdot |
| Tasting Notes | |
| Alcohol | +-14.0% Vol |
| Appearance | Deep ruby to garnet red |
| Aroma | Plum, spice, fynbos, black olive |
| Palate | Intensity, purity, persistent and lingering finish |
| Vineyard | |
| Altitude | 200-297m |
| Soil | Well-drained soil; good water retention. Important percentage of clay in topsoil |
| Yield | 5.5 tons per hectare (37hl/ha) |
| Vinification | |
| Maceration | 3-4 day cold maceration before fermentation; +-3 punch-downs per day |
| Fermentation temp | 24-26ºC |
| Malolactic fermentation | In tank with French Oak alternatives |
| Maturation | |
| Maturation | All 5 varieties blended together; matured as a blend for 24 months in new 225ltr French oak barrels; and then 12 months in 3500ltr French oak foudre |
| In bottle pre-release | 24 months |
| Ageing potential | 10 years and longer |