Grapes were harvested in different batches and fermented separately using different yeast cultures. Fermentation lasted 5 days at approximately 25?C. The wine was pumped over every 4 hours for 15 minutes. After alcoholic fermentation the wine was racked and underwent malolactic fermentation in stainless steel tanks and 2nd fill barrels. Wines were racked and placed back in 2nd fill barrels to mature for 12 months. After the 12 month period the barrels were blended together and the wine was bottled.
Diemersfontein Cabernet Sauvignon
Exceptional cassis and cloves, with a touch of dried herb and vanilla aromas. The palate delights with elegant flavours of blueberries and cherries followed by well-structured and firm tannins.