The highest and coolest sites on Remhoogte are planted to Merlot and Cabernet Sauvignon. The altitude and aspect allow for slow ripening with extended hang time.
The grapes are sorted in the vineyard and then twice upon arrival at the cellar. Once in tank, grapes are cooled to below 10 degrees Celsius and cold soaked for 7-10 days. Fermentation proceeds with wild yeasts. The tanks are mixed and punched down regularly to ensure optimal extraction. Malolactic fermentation takes place in 225l French oak barriques, followed by 24 months' maturation.