Grapes were crushed and allowed cold maceration for 24 - 48 hours. It is inoculated with French yeast strains and fermented with regular punch downs for 10 days on the skins. The wine is then drained from the skins and further fermentation takes place in stainless steel tanks. Malolactic fermentation is partially finished in barrels (only about 15%). The wine is then allowed to mature in French oak over a period of 12 months.
Stellenrust Cabernet Sauvignon
This wine offers blackcurrant, berry and black cherry flavours with an undertone of mint and mocha, well rounded with elegant tannins and a refreshing acidity leaving good tannic grip.