Grangehurst Cabernet Sauvignon Merlot 2007

After the grapes were destemmed and crushed separately, the mash fermented for a period of 9 to 14 days in open stainless steel tanks. During this period, the cap was immersed in the juice 4-6 times a day to ensure optimal extraction of colour, tannin and flavour. Once the alcoholic fermentation was completed, the free flowing juice was separated from the skin and the skins were gently pressed in the traditional basket press. The resulting wine was blended with the free flowing wine and placed in both steel and small oak barrels, where the malolactic fermentation was completed. The different grape varieties were kept completely separate and fermented for 25 months in 225 l French oak barrels before being blended and bottled.