Pinot noir grapes were sourced from a vineyard in the Hemel-en-Aarde Ridge and harvested in the first week of March. Grapes were cooled overnight and destemmed the following day into an open top fermenter. Natural fermentation kicked in after a few days of cold soak and then daily punch downs followed, with the focus on gentle extraction. After primary fermentation, the wine was left on the skins for approximately 2 weeks before pressing in a basket press and into french oak. The wine spent the next 10 months in oak and bottling took place mid February 2023.