The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditional vinification took place in stainless steel tanks at controlled temperatures of 28å¡C with selected yeasts. Pigeage or punching down of the cap took place for the Cabernet Sauvignon and the Syrah in the blend, in order to gently extract tannins. A long post-fermentation maceration took place to extract colour, flavour and impart structure to the wine. Made without oak influence, the Merlot delivers ripe fruits, the Cabernet Sauvignon adds body and mid-palate texture while the Syrah adds structure and spicy notes.