Mullineux Leeu Passant Stellenbosch Cabernet Sauvignon 2020

All of the fruit is hand harvested and sorted, cooled and destemmed to tank. Minimal sulfur is used. The fermentation takes place naturally without inoculation. Cool temps are maintained during the ten day fermentation. After fermentation is the wine is allowed to continue maceration on the skins for about two weeks and then drained and pressed into 500L French oak barrels (30% new). The wine is racked once and then blended, while maturing for 20 months before bottling.

92 points: The Wine Magazine
94 points: Tim Atkins MW
93 points: Platter's Wine Guide