| Varietals | Cabernet franc |
| Tasting Notes | |
| Alcohol | +-13.5% Vol |
| Appearance | Violet to ruby red |
| Aroma | Black olive, fynbos, spice |
| Palate | Minerality, elegance, finesse, complexity |
| Vineyard | |
| Altitude | 247-277m |
| Soil | Well-drained soil; good water retention. Important percentage of clay in topsoil |
| Yield | 5 tons per hectare (30hl/ha) |
| Vinification | |
| Maceration | 3-4 days cold maceration before fermentation; +- 3 punch-downs per day |
| Fermentation temp | 24-26ºC |
| Malolactic fermentation | In tank |
| Maturation | |
| Maturation | Maturation in new and 2nd fill 225ltr French oak barrels for 18 months |
| In bottle pre-release | 12 months |
| Ageing potential | 7 years and longer |