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Cabernet Sauvignon Merlot Magnum

Grangehurst, Cabernet Sauvignon Merlot Magnum 2007

R510

8 in stock

Notes

75% Cabernet Sauvignon, 20% Merlot & 5% Petit Verdot

Grangehurst Winery is a specialist red wine cellar in Stellenbosch, South Africa. Established in 1992 by winemaker Jeremy Walker.

Shortly after establishing Grangehurst in 1992, Jeremy Walker, the original Young Gun, produced the now-famous 1993 which was the first-ever Winemag 5-star wine. The 1995 followed on this success with one of only a handful of Platter’s 5 stars. Never wavering from his traditional approach, Jeremy has established Grangehurst’s reputation for long-ageing, classically-styled wines.

The currently available Grangehurst Cabernet Sauvignon Merlot 2007 is of the same ilk and offers a great opportunity to acquire mature wine directly from the cellar. We also have limited magnums available, which are a real steal. They make a great statement and will be just perfect on your festive table.

This 2007 is now entering its drinking window and offers immense value. There is coy, backward fruit supported by earthy secondary notes as well as a lovely, savoury and dry backbone. Just great to match that centrepiece roast at your celebratory table. Driven by Cabernet Sauvignon, we expect another 10 years from this wine, but why wait!

Tasting notes:
'Though ripe, 07 seems cool, with subtlety ruling over obviousness. Classic aromas of cassis, wet earth & chocolate-laced cherries. Intriguing palate benefits from aeration. Like 06, youthful despite maturity.' – Platter's Wine Guide 2016, 4.5*

'Red and black fruit, mixed herbs plus some pleasing developed character. Medium bodied with bright acidity and fine tannins. Elegant and understated – should not be dispensed with too quickly.' – 3 stars, Christian Eedes

'Dark ruby colour; complex aromas & flavours of black and red berries, cassis, mocha and violets. A full-bodied barrel matured red wine with smooth, ripe tannins. Recommended drinking 8 to 15 years from vintage. Enjoy this wine with fine cuisine such as venison carpaccio, ovenroasted vegetable pasta, Moroccan chicken or roast beef and Yorkshire pudding.' – Winemaker

Vinification:
After destalking and crushing the grapes, the mash was fermented in open tanks for between 9 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 optimal 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 a basket press. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. The malolactic fermentation occurred in tanks and barrels.

This wine was clarified according to the natural settling and racking method, which does not involve the use of any unnatural fining agents, centrifuges or filters. This method of clarifying wine prevents it from being stripped of flavours. Bottled at Grangehurst using a gentle gravity flow filling system. The various component wines were matured separately in 225 litre French oak barrels for 25 months prior to blending. The wine flowed from the elevated bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only stage during the entire winemaking process that the wine was filtered.

75% Cabernet Sauvignon, 20% Merlot & 5% Petit Verdot

Grangehurst Winery is a specialist red wine cellar in Stellenbosch, South Africa. Established in 1992 by winemaker Jeremy Walker.

Shortly after establishing Grangehurst in 1992, Jeremy Walker, the original Young Gun, produced the now-famous 1993 which was the first-ever Winemag 5-star wine. The 1995 followed on this success with one of only a handful of Platter’s 5 stars. Never wavering from his traditional approach, Jeremy has established Grangehurst’s reputation for long-ageing, classically-styled wines.

The currently available Grangehurst Cabernet Sauvignon Merlot 2007 is of the same ilk and offers a great opportunity to acquire mature wine directly from the cellar. We also have limited magnums available, which are a real steal. They make a great statement and will be just perfect on your festive table.

This 2007 is now entering its drinking window and offers immense value. There is coy, backward fruit supported by earthy secondary notes as well as a lovely, savoury and dry backbone. Just great to match that centrepiece roast at your celebratory table. Driven by Cabernet Sauvignon, we expect another 10 years from this wine, but why wait!

Tasting notes:
'Though ripe, 07 seems cool, with subtlety ruling over obviousness. Classic aromas of cassis, wet earth & chocolate-laced cherries. Intriguing palate benefits from aeration. Like 06, youthful despite maturity.' – Platter's Wine Guide 2016, 4.5*

'Red and black fruit, mixed herbs plus some pleasing developed character. Medium bodied with bright acidity and fine tannins. Elegant and understated – should not be dispensed with too quickly.' – 3 stars, Christian Eedes

'Dark ruby colour; complex aromas & flavours of black and red berries, cassis, mocha and violets. A full-bodied barrel matured red wine with smooth, ripe tannins. Recommended drinking 8 to 15 years from vintage. Enjoy this wine with fine cuisine such as venison carpaccio, ovenroasted vegetable pasta, Moroccan chicken or roast beef and Yorkshire pudding.' – Winemaker

Vinification:
After destalking and crushing the grapes, the mash was fermented in open tanks for between 9 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 optimal 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 a basket press. The press wine was blended with the free-run wine in stainless steel tanks before being transferred to small oak barrels. The malolactic fermentation occurred in tanks and barrels.

This wine was clarified according to the natural settling and racking method, which does not involve the use of any unnatural fining agents, centrifuges or filters. This method of clarifying wine prevents it from being stripped of flavours. Bottled at Grangehurst using a gentle gravity flow filling system. The various component wines were matured separately in 225 litre French oak barrels for 25 months prior to blending. The wine flowed from the elevated bottling tanks through a cartridge filter to the hand filler and into the bottles. This was the only stage during the entire winemaking process that the wine was filtered.

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PG 4.5*

Country

ZA

Region

Stellenbosch

Style

Red

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