The winemaking facility is a simple, unadorned building, converted from the existing farm buildings, fitted with state-of-the-art equipment - selected specifically to enhance wine quality.

Grapes are harvested in small crates and sorted on a conveyor belt before being destemmed, and sorted again, if necessary, en route to the tank. A mobile crusher above the tank avoids the use of pumps, and small, gentle basket presses are used.

The relatively small size of the eleven 7000-litre stainless steel tanks allows for precise vineyard selection. Six of he tanks are 'tronconical' - one of the first for South Africa - the conical shape providing optimum contact between fermenting must and cap. Temperature control allows heating or cooling of the must.

Winemaking techniques at Anwilka have been fine-tuned by Prats and de Boüard, who visit during harvest. Long pump-overs and extended post-fermentation maceration are used to ensure gentle extraction of ripe polyphenols.

De Boüard and Prats, both skilled blenders, tasted the 2005 wine several times with Jooste and Pansegrouw before deciding on the final blend which was matured for 9 months in French oak.