Cabernet Sauvignon

This structured wine is perfect on its own, but also the ideal partner to cassis glazed lamb chops, plum and thyme stuffed quail and flint grilled salmon with a lemon zest.

It was aged for 24 months in 56% first-fill and 28% second-fill French oak 225L barrels. After blending and bottling, the wine spent a further 6 months maturing in bottle before commercial release.

Grapes from the renowned dark Cabernet Sauvignon clone 46 were fermented in a mix of stainless steel, French oak, and concrete open fermenters. During the first two-thirds of fermentation, 4–5 punch downs per day ensured optimal extraction, followed by gentle pump-overs. The wine remained on the skins for 21 days of post-fermentation maceration before being pressed and transferred to barrel for malolactic fermentation and seamless oak integration.

Knorhoek is not just a farm; it is a living museum that showcases the rich Cape Dutch architectural heritage and cultural history of the region. Located against the Simonsberg Mountain, Knorhoek has a heritage that dates back to 1694, making it one of the oldest farms in the Stellenbosch region. Visitors can experience the charm and elegance of a bygone era while enjoying the farm's contemporary amenities and internationally awarded wines.