WINEMAKER Abrie Beeslaar
ORIGIN Simonsberg, Stellenbosch AGE OF VINES 30 years on average
IRRIGATION Dry land vineyards and supplemental
SOIL TYPE Decomposed Granite, Hutton and Clovelly
AGEING POTENTIAL 20 to 25 years from vintage
FOOD PAIRING All types of steak | Meat casseroles | Roast leg of lamb | Matured cheeses
VINTAGE CONDITIONS Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
WINEMAKING / MATURATION Fermented in open top concrete fermenters at 290C. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.
TASTING NOTES The saturated ruby colour is complimented by an array of scents typically associated with Paul Sauer – fresh herbs, tilled earth, pencil shavings, spice, red- and black fruits. While being heady and perfumed, the wine remains classic and refined, with an utterly elegant structure. The tannins are precise, and together with the clever use of new oak, creates the perfect backdrop to host the complex fruit spectrum. The finish is sappy and spicy, with layered notes of red fruits and cured meats on the long, youthful finish.
Tim Tkin MW 98pts
This brilliant red blend – now part of the Cape’s elite – comes from the same trio of vineyards each year. A triumph in a difficult vintage, it has the lowest alcohol since 1993 and artfully combines Cabernet Sauvignon with 14% Cabernet Franc and 11% Merlot, with ageing in new oak. Poised, structured, yet fresh, with cedarwood, red cherry and blackberry fruit, elegant tannins and a long, balanced finish. Classy stuff. 2025-35