Cabernet Sauvignon Merlot

Roast meat and game.

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.

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.

Having started with only 4 wine producers at the outset we have grown from strength to strength and have subsequently secured commitment from 80 wine producers to store their wine, with a total of 2.5 million bottles already in the warehouse. The facility is available to local wine producers and offers a cost-effective alternative to those producers who either do not have their own facilities or require transportation of their wine over long distances to acquire such facilities. Compagniesdrift Wines were launched in May 2015 by farm workers with ties to leading Stellenbosch wine properties Meerlust, Vriesenhof and Ken Foresterr. Our range of quality wines are made by renowned winemaker Altus Treurnicht.