The four different varieties were vinified separately using different methods to highlight va-rietal character and optimise tannin extraction and maturation. Some of the Pinotage was fermented whole bunch (carbonic maceration) and the other fermented whole berries in 1,000lit open fermenters, with indigenous yeast. Cabernet Sauvignon was fermented in a special Speidel variable volume red wine fermenter, whole berry with indigenous yeast with regular punch downs, and after fermentation the wine was left on the skins for extended period of 8 weeks before pressing. The Shiraz was fermented whole bunch in 1,000lit open fermenters with minimum punch down. The Merlot was crushed before fermentation to improve colour, aroma and tannin extraction. All four varieties were pressed to barriques for malolactic fermentation, and then matured in 3rd fill barriques for a further 21 months.