The grapes were harvested at around 25° balling and acidity of 5.69 and pH of 3.4. The grapes were then cold-soaked for 3 days at 10°C to extract as much color as possible before fermentation. After cold-soaking, the temperature is increased to around 18°C and yeast is added to start fermentation. Regular pump-overs are done to enhance skin contact which improves the flavor and color profiles. Fermentation temperature between 22 - 26°C. Fermented dry on skins, pressed. After malolactic fermentation, wine is transferred to barrels. French oak barrels, rest 2nd, 3rd and 4th fill barrels for 12 months.
Situated on the south-eastern slope of Kasteelberg lies a small (only 3.96 Ha) vineyard from which the Pieter Cruythoff Middelpos Bush Vine Pinotage hails. The bush vine Pinotage vineyard was planted back in 1997, using Richter 110 as rootstock, on the farm Middelpos in the Riebeek Valley. Pinotage is a unique South African cultivar and is a cross between Pinot noir and Cinsaut. Although the soil type is weathered granite, which is great for water retention, the bush vines also receive complementary drip-irrigation to help the vines cope with the warm Swartland summers. GPS coordinates of the block are E 18˚51'54" and S33˚18'54".
Application has already been made to register the block as a single vineyard under the Wine of Origin Certification Scheme of South Africa. According to this scheme a production unit can be any demarcated area, from a single vineyard to a geographical unit. The borders of all production units, small and large, are defined by law. A unit for the production of single vineyard wine is the smallest production unit and may not exceed 6 hectares (14.8 acres).