Grangehurst Nikela 2009

Dark ruby/mulberry colour; red berries with some mint, cedar and mocha aromas & flavours. A fullbodied barrel matured red wine with smooth, ripe tannins. Recommended up to 20 years from vintage.

After destalking and crushing the grapes, the mash was fermented in open tanks for between 5 and 14 days on the skins. The cap of skins was punched down and mixed with the juice 4 to 6 times per day to ensure optimum extraction of colour, tannin and flavours. After completion of the alcoholic fermentation, the free-run wine was drawn off and the skins were gently pressed in basket presses. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. Malolactic fermentation occurred in tanks and barrels.

The various component wines – Cabernet Sauvignon, Pinotage, Shiraz and Merlot – were matured in 225 litre barrels (97% French & 3% American) for 33 months.