| Cultivar | 65% Shiraz, 35% Pinotage |
| Region | Walker Bay |
| Appellation | Stanford Foothills |
| Irrigation | Complimentary Drip |
| Trellis System | Vertical Shoot Positioning |
| Soil | Clay & “Koffieklip” (Ferricrete) |
| Climate | Cool with winter rainfall |
Grapes were hand selected, crushed and allowed 1 day cold maceration before yeast inoculation. Fermentation was done in small bins, punched down four to five times daily. Fermented between 22 & 30oC until dry on skins. Malo-lactic fermentation completed in tank. Stavin oak segments added and aged for 9 months in tank before blending, filtering and bottling.
Colour: Ruby red
Nose: White pepper, dark fruit plums and blackcurrants with hints of Fynbos.
Palate: Soft entry followed by firm tannins giving a rich mouthfeel. Full bodied with a long peppery finish. Moderate astringency and soft tannins.
Food: Steak, Game, curries and rich stews.