Grapes picked by hand into small boxes, hand sorted and gently de-stalked. In stainless steel fermentation vessels, the grapes underwent a cold maceration, and then fermented at temperatures between 27 and 30˚C, frequently pumped over to extract aromas, colour and tannin. After alcoholic fermentation a prolonged malolactic fermentation occurred naturally, in 225 litre barriques. The wine was matured in French oak barrique, from our preferred coopers Sylvain and Saury, and underwent a light egg white fining prior to bottling.
Boekenhoutskloof, Stellenbosch Cabernet Sauvignon 2014