Moving away from the traditional with a full understanding of the demands of world markets, has led to the planting of more premium grape varietals. More attention is given to planting red varietals, such as Cabernet Sauvignon, Pinotage, Shiraz, Merlot, Ruby Cabernet and Cabernet Franc.

The grapes are grown in a variety of soils. In an arid land where the annual rainfall is a scant 165mm, controlled micro-irrigation is used to coax the best from the vines.
The climate fortunately means that pest and diseases are at a minimum, reducing the need for chemical treatment. Very strict viticulture practices are implemented, and are scrutinized by the cellar’s own viticulturist and cellar master.

Viticulture practices match the right varieties to the right soils and microclimates. The more delicate varieties are planted near to the coast to catch the cool afternoon breeze of the icy South Atlantic. Canopy management techniques are used to protect the grapes from the fierce sun and yet achieve optimum ripeness.

Early morning harvesting in tandem with strict vineyard selection has been introduced to preserve freshness in the grapes. Despite receiving 2 000 tons of grapes per day during harvesting, all corresponding lots are kept separate, as they are cool fermented in one of the Southern Hemisphere’s largest temperature-controlled cellars.