The color is deep, dark ruby with a garnet rim, showing excellent depth and intensity. Beautiful aromas of cassis and spice with intense liquorice. Full-bodied and layered, with rich, concentrated flavors of ripe black fruit.
Extensive sorting of the grapes formed part of the quality management process. The grapes were de-stemmed with 30% being crushed to give body and structure for added longevity. 70% whole berry fermentation in cooler temperatures of 24°C - 26°C and gentle punch downs ensured subtle extraction of red fruit characters.
The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 40% new French oak barrels for 16 months, where partial malolactic fermentation took place.
Winemaker: Morné Vrey
The Cabernet Sauvignon of the Botmaskop received 4 weeks of maturation on the skin, post ferment. After basket pressing the wine matured in 40% new French oak barrels for 16 months, where partial malolactic fermentation took place.
Winemaker: Morné Vrey
Nestled between majestic mountains and overlooking the vineyards of Stellenbosch, Delaire Graff Estate has achieved what owner and globally renowned visionary Laurence Graff had in mind when he acquired this magnificent Cape Winelands property in 2003 and vowed to transform it into South Africa’s most desirable art, hospitality and wine destination.
