Delaire Graff Botmanskop Stellenbosch 2020 750 ML

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.