The Short Left is crafted from vineyard blocks located in Stellenbosch and the greater Western Cape area. Each specific site allows the fruit to reach an optimal maturity with a balanced sugar and acid concentration. The grapes are hand harvested and transported to the cellar in the heart of Stellenbosch.

The grapes are harvested by hand at 25°B. After a quick crush and destem in the cellar, alcoholic fermentation takes place in stainless steel tanks. During fermentation, a series of pumpovers are executed with great attention to working the grapes softly. The fermentation and pumpover actions are closely monitored until dry. Thereafter, the wine is left for further maceration before the free-run component is drained and the remaining portion lightly pressed. The wine is aged in 300L French oak barrels for 14 months (10% new, 20% 2nd fill and 70% older barrels). Each variety is aged separately and blended before bottling. After 14 months the blend is shaped and layered.

On the nose, the glass is filled with juicy red and black berries, complemented by a dark chocolate, savoury earth-spice. The palate is fresh, with a perfumed floral note. Together the layered complexities shape the wine into a balanced bottle of wine with a tremendous finish.