Knorhoek Cabernet Sauvignon 2020

In the cellar

The famously dark Cabernet Sauvignon clone 46 grapes were fermented in a variety of stainless steel, French oak and concrete open casks. To get the best extraction, we did four to five punch downs per day for two-thirds of the fermentation period. For the remainder, we only did gentle pump-overs. The wine was then left on the skins for 21 days of post-fermentation maceration before pressing took place. This was followed by malolactic fermentation in barrels for optimal oak integration.The wine was aged in 46% first-fill and 31% second-fill 225-litre French oak barrels. Nearly 24 months later, we blended the different wine components before it could be bottled.