Braai Cabernet Sauvignon 2020, South Africa
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The grapes were harvested by hand in the cool early morning. They were gently de-stemmed and sorted before being crushed and pumped to stainless steel tanks for fermentation. A combination of punch-downs and pump-overs were performed regularly during fermentation to facilitate the extraction of color, tannins and fruit aromas. Following fermentation, the tanks were drained and the skins gently pressed. Approximately 25% of the wine was aged in a combination of 225 liter and 300 liter French oak barrels for a maturation period of 12 months. The remainder was aged in stainless steel tanks.