In the late 1990’s, the dream became reality when an old building on the farm was restored and converted into an ageing maturation cellar. The fermentation cellar was built in 1998 out of stone from the rocky soil, characteristic of the farm. In 1999, the first grapes were harvested and crushed for the production of wine. The R62 Merlot/Cabernet Blend (60:40) was released after a 14-month ageing period in Burgundy oak barrels. The production is currently just below 3000 cases per year.