Grangehurst Cabernet Sauvignon-Merlot 2008 2018 ripe fruit and black forest

ripe fruit and black forest honey

Produced in an oxidative style in an open fermenter

928 bottles are available worldwide

skin contact is given for two days with punch-downs in intervals of up to 3 hours to extract colour and flavour

stewed fruits (plums and cherries) and chewed leather

Grangehurst Cabernet Sauvignon-Merlot 2008 2018 ripe fruit and black forestGrangehurst Cabernet Sauvignon Merlot 2008 is produced from a blend of 72% Cabernet Sauvignon and 28% Merlot. Grapes were selected from prime vineyard areas in Stellenbosch on the slopes of the Helderberg Mountain and the Simonsberg. 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