The grapes (fruit) for Stellendrift wines originate either from Fanie Cilliers’ own, or selected vineyards in the Stellenbosch region. His motto is that grapes must come from open canopies with lots of sun penetration. Normal viticultural practices are followed with aspiration to more organic farming. To follow the viticultural research he had conducted in his previous occupation, a minimum amount of fungicide spraying is applied to the vineyards. To uplift the community, idle labour from surrounding farms are trained and utilised for vineyard activities.

The vineyards, situated about 40 km from the sea, gets warm and sunny weather during the day and cool winds in the afternoon and evening. Wine is made under normal practices with minimum influences. Maturation is done in small oak barrels of different ages. True to its kind, Cabernet Sauvignon is a dryer variety with less upfront fruit, but produces more complex flavours that arise from integration with oak. The older French clone is used in combination with the newer Schleip clone from Germany. Cellarage takes place in rented space at different cellars - presently at Vredenheim and Rostberg Cellars.