Michelangelo International Wine and Spirits Awards

Du Toitskloof Cabernet Sauvignon

2023 Double Gold Medal

DTK Wines

DTK Wines Du Toitskloof Cabernet Sauvignon
Cabernet Sauvignon


Grapes are picked when reaching optimum physiological ripeness at 25°-26° Balling. After crushing and de-stemming, the mash is pumped over to rotor tanks and left on the skins for two days at between 10°C to 15°C. Fermentation follows with rotor tanks turned every 4-6 hours. After primary fermentation that lasts for 6-8 days, the wine is racked, skins pressed and malolactic fermentation takes place. The wine is then matured for 10 months in French oak before bottling.

When only roast lamb done Grandma’s way with all the trimmings will do, the gravy deeply savoury. It’s the familiar sizzle of braai classics on the coals, the crispness of lamb chops’ fatty side. It’s the sense of satisfaction when your ribeye steak is done to your perfection, confident the Cab will do it justice.