The soil has a hint of clay, which lends softness and volume to the wine. Great care is taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas

Grapes are picked at optimum ripeness in the early hours of the morning before being de-stemmed to open top fermenters for skin contact. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour.

The juice is left on the skin for one night only and this brief amount of skin contact leads to slightly more colour and structure than the Vondeling Rose. The juice is cold settled to reduce coarseness and fermentation is done partially in stainless steel tanks, followed by a six- month period of barrel maturation on the yeast lees to promote richness and complexity. The barrels used are old 500L French oak barrels previously used to age Shiraz.