The Robertson district has, for decades, been celebrated as a fortified dessert wines heaven. Vineyards are influenced by the continental climate, which is ideal for grape varieties that benefit from a hot growing season. Dominant soil types are the soft calcareous Brandvlei and Augrabies soils that induce moderate vigour and yields. The chalkiness of the soils brings about a distinctive crispness.
Grapes were hand-harvested at between 24 and 26 degrees Balling, then cooled, de-stemmed and crushed, with 4 - 6 hours skin contact. Gently pressed, with only free-run juice used. Settled and fermented in stainless steel tanks. Fermentation took place between 12 and 14 degrees Celsius and was stopped at 10 degrees Balling. Three months bottle maturation prior to release.