The grapes are vinified separately. First, they are destemmed and gently crushed. Fermentation takes place in stainless steel tanks at a controlled temperature of 28°C. The must is pumped over regularly to extract colour and flavour. The wine is aged for 12 months, partly in 300- and 500-litre French oak barrels and partly in stainless steel tanks. After ageing, the final blend is assembled.
Sourced from various vineyards in the Coastal Region of South Africa, all with a south-westerly orientation. The Shiraz comes from cooler sites, while the Cabernet Sauvignon is planted in slightly warmer areas. Vineyard altitudes range from 180 to 260 metres. The soils are rich in sand, clay and loam.
In the heart of Stellenbosch, at the foot of the renowned Simonsberg, lie the vineyards of the German Sperling family. The manor house was purchased in 1938 by Hans Otto Hoheisen and his wife Deli, after whom the estate Delheim is named. In the 1950s, it was taken over by Michael Sperling and his wife Vera, who laid the foundation for the winery as it exists today.