Cabernet Sauvignon Merlot

Enjoy this wine with fine cuisine such as venison carpaccio, oven-roasted vegetable pasta, Moroccan chicken or roast beef and Yorkshire pudding.

Selected from prime vineyard areas in Stellenbosch viz. the slopes of the Helderberg Mountain and the Simonsberg. The southerly summer sea-breezes that blow over the cool waters of False Bay contribute greatly to the quality of the grapes from these vineyards.

The various component wines were matured separately in 225 litre French oak barrels for 28 months prior to blending.

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 extraction of colour, tannin and flavours. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in a basket press. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. The malolactic fermentation occurred in tanks and barrels. This wine was clarified according to the natural settling and racking method, which does not involve the use of any unnatural fining agents, centrifuges or filters. This method of clarifying wine prevents it from being stripped of flavours.

Grangehurst Winery is a family-owned boutique cellar located on the slopes of the Helderberg Mountain in Stellenbosch, South Africa. Founded in 1992 by Jeremy Walker, the winery began when he started purchasing grapes and transformed the property's squash court into a wine cellar. At Grangehurst, we specialize in crafting high-quality red wines and a dry rosé, all made using traditional winemaking techniques. Our hands-on approach and years of experience, combined with a deep passion for winemaking, allow us to produce wines that not only embody quality but also have the potential to mature beautifully over time.