Knorhoek Two Cubs Red Blend 2017

In order to get the grapes in perfect condition into the cellar, harvesting was done early in the morning. After destemming, the grapes were crushed and pumped into open tanks. This mixture of juice and skins was cooled down to 8°C for three days before the alcoholic fermentation was started by adding selected yeasts. The fermentation was completed after seven days, but the wine remained in contact with the skins for a further 23 days. After the malolactic fermentation in tanks, the wine was aged for 14 months in four-fold barrels and French staves.