The crushed grapes are allowed to remain in contact with the skins for two days with an occasional punch-down. A little bit of wild ferment occurs, before being fortified whilst still on the skins, with 96% proof spirit and then pressed.

The wine is named after wine maker Margeaux's Oupa (meaning grandfather in Afrikaans) Danie. The plot has been in family hands since 1760 and the first vineyards were established in 1936 with brandy, sweet wines and sun-dried raisins being produced, primarily for export to Britain. Until then, their main source of income had been the breeding of ostriches.