Piekenierskloof has a warm climate, but enjoys light winds from the southwest which results in cool evenings. The vineyards grow at high altitude, 520m.
The grapes were harvested at optimal ripeness and left on straw mats for three weeks to dry. This allows the sugars to concentrate and the flavour compounds to fully develop. The grapes were destemmed and pressed before being transferred into barrel for fermentation. The fermentation process was stopped by filtration when the wine reached an alcohol level of approximately 10%. Matured in seasoned 225L and 300L French oak barrels for 6 months before being bottled. Only 2441 bottles were made.