Each grape variety was harvested and vinified separately in small open 100% new barrels. The Pinotage, clone PI 48 A is planted in a vineyard on a Limestone Ridge exposed to extreme wind and cold and produces very small buches with very small berries. Selected grapes were cold-macerated for 6 days and fermented with indigenous yeast in open 100% new American oak barriques. The Petit Verdot, clone PR 400 D is also planted in a vineyard on a Limestone Ridge. The grapes were cold macerated for 4 days and fermented with indigenous yeast in open 100% new French oak barriques. Shiraz ripened on the vine by breaking bunches and leaving them hanging for 10 days was fermented whole bunch in open 100% new French and Hungarian oak barriques. All three varieties were fermented with light punch downs every 2 hours, day and night for 6-10 days to optimize extraction of colour, aroma and tannins. After fermentation the wine was pressed off skins, barrel heads fitted back and the wine put back into the same barrels for malolactic fermentation. All cultivars were matured for 21 months before blending.