| Varietals | Cabernet Sauvignon, Cabernet franc, Merlot, Malbec, Petit Verdot |
| Tasting Notes | |
| Alcohol | +-14.0% Vol |
| Appearance | Brick red to deep purple |
| Aroma | Black currant, lavender, black olive, fynbos |
| Palate | Fruit intensity, supple and round, harmonious |
| Vineyard | |
| Altitude | 200-297m |
| Soil | Well-drained soil; good water retention. Important percentage of clay in topsoil |
| Yield | 5.5 tons per hectare (37hl/ha) |
| Vinification | |
| Maceration | 3-4 days cold maceration before fermentation; +- 3 punch-downs per day |
| Fermentation temp | 24-26ºC |
| Malolactic fermentation | In tank |
| Maturation | |
| Maturation | All 5 varieties blended together and aged as a blend for 24 months in 6000ltr French oak foudre |
| In bottle pre-release | 12 months |
| Ageing potential | 7-10 years and longer |