All fruit for this medium to full bodied red wine came exclusively from the Kacaba estate plantings averaging 3 tons per acre. All fruit was hand harvested and hand sorted before a gentle de-stemming. Thereafter the fruit was moved to stainless steel tanks to cold soak and extract colour, flavour and aromatic character. After 24 hours the Merlot was inoculated introducing yeast to start fermentation. Throughout fermentation the tanks were hand plunged twice daily for optimal extraction of colour and flavour. After primary fermentation these wines were pressed off the skins and racked to both French and American oak barrels to create well-integrated flavours and a rich mouth feel. After 12 months of maturing in barrels the individual oak barrels were racked / blended and cold stabilised before being bottled in October 2016.