The Simonsberg Mountain is an iconic landmark of the Cape Winelands. Its soils are famed for producing fine Cabernet Sauvignon. Fermentation is allowed to begin spontaneously in large concrete open fermenters. Only a punch-down method is used to allow for gentle extraction, after which it is pressed. It is then left undisturbed in 2500L French foudre for 14 months to maintain that poise and reflection of site.