Cabernet Sauvignon

Pairs well with any steak and lamb dishes. Goats en mature cheeses.

After the secondary fermentation the wine was aged for 24 months in French oak barrels of which 20% was new oak.

The grapes were received during early, after which crushing and de-stemming commenced. The mash was pumped to fermentation tanks where it was cold macerated for 3 days. Yeast was then added for fermentation to start. Fermentation took place at between 26-30°C. Aerated pump-overs were performed 4 times per day with the volume of the tank being moved once with every pump-over. Fermentation continued for 10-14 days. The wine was then pressed and transferred to stainless steel tanks where malolactic fermentation was performed.

Morgenhof is Wine Estate 4 km from the centre of Stellenbosh. Bosting award winning wines and picturesque views if the Simonberg mountain. On the farm we have a selection of activities ranging from wine tasting, quad bike rides up the mountain to restaurants and a cocktail bar. We have wedding and function areas and offer accommodation on the farm.