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The Cabernet Sauvignon was wild-fermented in open-top cement fermenters and matured for 18 months in 225L French oak barrels
928 bottles are available worldwide
stewed fruits (plums and cherries) and chewed leather
ripe fruit and black forest honey
Nose: Silky smooth and honeyed on the nose with mellow oaky tones and hints of candied orange peel
Grangehurst Cabernet Sauvignon-Merlot 2008 2018 The Cabernet Sauvignon was wild-fermentedGrangehurst 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
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