All the grapes came from Vergelegens vineyards: Kopland, Stonepine, Korhaan and Rooiland. Although most of the Merlot was planted on north and north-west facing slopes, the Korhaan and Lower Schaapenberg vineyards are on cooler sea-facing aspects. Two clones were used: a French Bordeaux and an Italian clone. The vineyards are all dry-land, but are carefully monitored to avoid stress.

The fruit was picked at peak physiological ripeness to avoid the necessity of adding acid and prevent the extraction of hard tannins. Fermentation took place at 28C and lasted seven days. The wine was then left to macerate for two weeks before being run off into barrels for malolactic fermentation. It was racked four times to encourage tannin evolution and then matured for twenty months in small French oak barrels, only 50% of which were new.

Ripe plum colour with a ruby rim. The nose shows ripe fruit flavours, spice and a touch of chocolate. The ripeness of the fruit is balanced by fresh fruit acid and soft wood/fruit