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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 37 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.1 pts. and median of 87 pts. in 22 notes) - hiding notes with no text | | | Tasted by El-Nino on 9/10/2022 & rated 87 points: Had it blind.
Been wrapt in tin foil in our celler since release.
Hard to place but in a good place for what it is.
Fresh acidity and some fine tannins, stood up fine to a niceamd rich autumn stew.
Wife liked it aswell, nice wine. (458 views) | | | Tasted by JohnSh on 10/1/2017 & rated 87 points: Tasted over two days. The first day the wine showed a green note, but this had disappeared by the second night. This was a concentrated, very modern, plush, rich, smooth version of a cabernet. A little too modern, simple and rich for me, and the hint of RS didn't help either (B). (1874 views) | | | Tasted by Leto South on 4/15/2016 & rated 88 points: Opaque, blackish red. Bq open w black currants, jammy, smoky (mint?), some oak. Very fruity, full-bodied, but has good structure w crispy acidity and nice tannins. Fairly long aftertaste w alcohol. Almost mature. Will last 5 - 8 yrs more. Modern style w high extract, but no complexity. Still, a very nice wine for a steak! (2490 views) | | | Tasted by Jasper May on 5/12/2013 & rated 85 points: Dark red, tending to lighter red at the rim, just a hint of purple - slight SA nose, warm with some menthol. Initially very powerful on the palate when opened, after a couple of hours' decant the wine does tone down a bit, but the alcohol is a bit hot on the finish: on the boundary between fresh and acidic. (4107 views) | | | Tasted by Necowine on 3/22/2013 & rated 86 points: exceeded expectations. balanced, early-maturing cab. (3538 views) | | | Tasted by Itriolo on 12/15/2012: Bitter, woody, and unpleasant. (4020 views) | | | Tasted by adias on 11/6/2012 & rated 82 points: ok. just ok. decent drinker. nothing special. thin mouthfeel. decent, though small, nose (2935 views) | | | Tasted by patric.broman@yahoo.com on 5/4/2012 & rated 87 points: lots of tanins, smoked oak and red berries, currant.. it worked with red meat and was better after a while in glas.. (2829 views) | | | Tasted by Finare Vinare on 3/6/2012 & rated 84 points: In your face currant-fruity, smoky, spicy and oaky. Extracted taste with obvious residual sweetness. Not what we'd call a nice wine. (2369 views) | | | Tasted by Jona on 1/20/2012 & rated 87 points: Quite shy on the nose but with a big taste that feels good. Difficult to judge. (1658 views) |
| Ernie Els Producer web site
U.S. Importer (Addt'l Info)
Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonSouth Africa Wines of South AfricaStellenbosch Stellenbosch Wine RoutesStellenboschThe historical town of Stellenbosch boasts a winemaking tradition which stretches back to the end of the 17th-century.
Stellenbosch is the educational and research centre of the winelands. Stellenbosch University is the only one in South Africa with a viticultural and oenological department, and many of the country's most successful winemakers studied there. The Nietvoorbij Institute of Viticulture and Oenology is also in Stellenbosch and this organisation has one of the most modern experimental wineries in the world and, at its experimental farms (situated in several wine growing districts), important research into new varietals, clones and rootstocks is undertaken.
The mountainous terrain, good rainfall, deep well-drained soils and diversity of terroirs make this a sought-after viticultural area. The rapidly increasing number of wine estates includes some of the most famous names in Cape wine. The district, with its mix of historic estates and contemporary wineries, produces excellent examples of almost all the noble grape varieties.
The intensively farmed Stellenbosch district has been divided up into several smaller viticultural pockets including Jonkershoek Valley, Papegaaiberg, Simonsberg-Stellenbosch, Bottelary, Devon Valley and Banghoek. |
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