Small parcels of selected fruit sourced from various vineyards on Kalmoesfontein farm and from neighboring vineyards with good grapes are sorted meticulously in the vineyard and transported in small boxes to a refrigerated container, then left overnight to cool. The next day the grapes are transferred to concrete or wood vessels. No grapes are crushed or destemmed and minimal sulphur is added. The grapes are foot stomped to assist the onset of natural fermentation. Once fermentation has started the tanks are pigeaged twice daily. The grapes fermented in closed concrete tanks are left on their skins for 6 months before pressing. The wine was pressed into used 4000L casks to age for 16 months, where the wine was topped regularly but not racked until the final blends are made before bottling. The tannins are prominent and well integrated and refreshing as a number of the parcels were picked quite early. The aromas are brooding but with complex notes of pepper, liquorice, perfume and black cherries. The palate entry is quite dense with lavender and dark berry fruit. The finish is dry with well spread tannins ending with savory and currant flavors.