Grapes came from well established vineyards in selected terroirs in the Agter-Paarl region and were harvested at optimal ripeness . Standard fermentation happened at 28 ° to 30 ° degrees Celsius followed with extended skin maceration . Malolactic fermentation was in barrel . The wine was then matured in a mix of French and American oak barrels for 12 months in total . The blend was made several months prior to bottling .