Production 
The fruit is sourced from 22 specially selected grape growing families in the Roberson Valley. The Pinotage vineyards are grown in the lime rich karoo soils with fairly high clay content. This soil enables growers to use regulated deficit irrigation to control vine vigour and berry size. Pinotage quality benefits a lot if quite severe water deficit are induced between berry set and veraison. After a strict vineyard selection the selected fruit was harvested from middle February to first week in March. 
Grapes were harvested at full ripeness between 23.5°B - 26.5°B from a selection of vineyards. Malolactic fermentation took place in temperature controlled stainless steel tanks at 26°C - 28°. Wine was matured on wood for 3 months to add weight and complexity before stabilisation and bottling.