40% Malbec, 25% Merlot, 24% Cabernet Sauvignon, 11% Petit Verdot
Grapes are destemmed and soft-crushed and the must fermented in stainless steel tanks at 25-30° C for two weeks on the skins with frequent pumping over the cap. After malolactic fermentation, the wine of 14.0%
alcohol is matured for 18 months in older French oak barrels.
Cape Chamonix Wine Farm has a long history, once forming part of the historic Huguenot Estate which dates back to 1688. Now under the expertise of German-born entrepreneur Chris Hellinger, over the past two decades Chamonix has stormed onto the world stage as a well respected winery in its own right. The farm employs a number of sustainable practices, including the use of organic compost and mulch which is ploughed into the soil.