How do you follow a 100-point red? It’s not easy when the vintage was 2016, which didn’t have the class of 2015. But by any standards, this blend of Cabernet Sauvignon with 15% each of Merlot and Cabernet Franc is still one hell of a wine, even in a difficult year. Grippy, focused and slightly leaner than the 2015, but with savoury tannins and plenty of youthful fruit concentration. Drink 2022-36 96/100 Tim Atkin MW
Deep and broody full of sweet grilled herbs, cured meats, bloody meat and earthy red currants with bright cherry acids, chalky tannins and a classically dry, mineral finish with just a kiss of blueberry rock candy on the finish. Thoroughly distinguished expression of this South African benchmark classic. 95+/100 Greg Sherwood MW
Complex and layered aromas of cassis, plums and sweet spice are further complimented by notes of tobacco, cedar wood and cigar box on the nose. The palate has a plush, juicy red and black fruit core with seamless, integrated tannins and a fine seam of acidity. Pin-point balance between the new oak and fruit results in a wine with grace and elegance. Beautiful savoury notes on the finish.
WINEMAKER: Abrie Beeslaar
VARIETALS: 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot
ORIGIN: Simonsberg, Stellenbosch
CLIMATE: A warm dry winter with hot days during the picking season
AGE OF VINES: 28 years on average
IRRIGATION: Combination of dry land vineyards and supplemental irrigation
SOIL: Decomposed granite, Hutton and Clovelly soils YIELD: 4 tons/ha – 2750 litres/ha
VINIFICATION: 5 days on skins in open fermenters @ 29 °C. The cap was punched down manually every 2 hours.
MATURATION: 24 months in 225L French Nevers oak – 100% new barrels.
FOOD PAIRING: A great accompaniment to meat casseroles, steak, roasts and a selection of well-matured cheeses.
AGEING POTENTIAL: If stored correctly, this wine will mature gracefully for 20 – 25 years.
Free SO2 35
Total SO2 105