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928 bottles are available worldwide
Produced in an oxidative style in an open fermenter
The Cabernet Sauvignon was wild-fermented in open-top cement fermenters and matured for 18 months in 225L French oak barrels
skin contact is given for two days with punch-downs in intervals of up to 3 hours to extract colour and flavour
Palate: The palate is full and balanced with fresh herbs
Grangehurst Cabernet Sauvignon-Merlot 2008 2018 928 bottles are available worldwideGrangehurst Cabernet Sauvignon Merlot 2008 is produced from a blend of 72% Cabernet Sauvignon and 28% Merlot. Grapes were selected from prime vineyard areas in Stellenbosch on the slopes of the Helderberg Mountain and the Simonsberg. After destalking and crushing the grapes, the mash was fermented in open tanks for between 8 and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimal
