Facing mostly south to east, and reaching up from 70 to 343 metres above sea level, our higher slopes are some of the coldest in the Cape, thanks to fewer sunlight hours and a constant breeze off the ocean, just 10 kilometres away.Our soils originate from granite formed up to 600 million years ago and can be divided mainly between deep fertile Oakleaf on the lower slopes and drier Glenrosa with a saprolite subsoil higher up. This well-drained, fertile, decomposed granite with high clay content ensures good water retention during the long, dry summers of the Cape, when enough water slowly drains back into the vineyards to ensure an effective leaf canopy and proper ripening of the fruit.

Each parcel is carefully identified and blocks are split into multiple portions in order to harvest at the perfect ripeness. The grapes are then bunch and berry sorted to ensure that only the healthiest berries are selected. Malo-lactic fermentation takes place in 40 % new French oak barrels after alcoholic fermentation. The wine is then aged for 15 months before blending and bottling.