Cabernet Sauvignon Merlot

Grapes are harvested by hand only. Although harvesting by hand is labour intensive, this ensures that only the grape bunches that are at optimal ripeness are being picked. In the cellar, gentle destemming of the grapes along with minimal crushing of the berry ensures that whole berries end up in the fermentation tank. Different yeasts were selected to ferment each vineyard while fermentation temperatures are constantly monitored. Pump overs are done twice a day to ensure gentle extraction. After alcoholic fermentation, the wine was transferred to barrel where malolactic fermentation took place.

Racking of the wines took place once Malolactic fermentation was completed. The wine was then transferred back to barrel and aged for another 7 months in 300L barrels after which it is racked and filtered before bottling.