Alto Shiraz is born from vineyards planted in deep, red, decomposed granite and clay soils in the Stellenbosch Winelands.

The vines are trellised on a five-wire hedge system and yield five to six tons of grapes per hectare. The grapes used in each bottle of our award-winning Shiraz are harvested by hand at the end of March at 26-27° Balling. After destalking and crushing, the juice is fermented for seven days on the skins in stainless steel tanks at 25-27°C. The wine is then aged in wood for 18 months, using a combination of first, second and third-fill French (40%) and American (60%) oak barrels.