Reserve status is only endowed if the grapes and resulting wine measures up to exceptional standard. Hand selected grapes from older, lower yielding vines are used, 67% from the Helderberg Coastal area, 22% from the Simonsberg and 11% from Jonkershoek Valley. The soil type varies from decomposed granite with sandy/loamy duplex gravels in Raithby and Firgrove to alluvial sandstone on white clay in Jonkershoek. Vineyards are a mere 5-25km from the ocean and range from 80-320m in altitude. Fermentation is made with a selected yeast strain under controlled temperatures. Manual plunging during this period ensures optimal colour extraction. After seven days the tanks are closed and allowed to macerate for a further period, normally 10-14 days. Pressing follows and the wine is transferred to French oak barriques (70% new) for malolactic fermentation. After a year in barrel the individual batches are blended to form the final wine and returned to barrel for another year. Bottled unfined and unfiltered. Matured in bottle for one year before release.

** Very limited supplies available **