2018 Benguela Cove Cabernet Sauvignon
- Case (Member)
- Cabernet Sauvignon
- South Africa
- walker bay
- Bottle size
- 750 mL
- Gold Medals
- Michelangelo Awards
- Red Wine | Silver
- Veritas Wine Awards
- 4 Stars
- Platter's Wine Guide
'Cab is King' they say and a cool climate wine region carries that crown with flair. Assertively Cabernet Sauvignon with that quintessential aromas of dried herbs, salty liquorice, robust dark fruit and astute tannins. The broody fruit is elevated by a youthful acidity that adds to its power with sour cherry and a silky texture that trails behind.
- Winemaking Notes
Harvested at optimal ripeness, the grapes were cooled overnight followed by both bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16 ˚˚ C. To gently prod an elegant style with delicate fruit nuances, a combination of whole and crushed berry fermentation was performed. Alcoholic fermentation lasted eight days with gentle pump overs to encourage flavour and colour extraction. Pressed off the skins, after a 14 day extended post fermentation maceration, the wine was settled in the tank and transferred to the barrel for malolactic fermentation and maturation.
Maturation: 20 months | Oak: 300L French oak, 40% new | Production: 7 barrels
- Growing Conditions
Capitalizing on the natural water masses that surround the estate, ensuring a temperate cool climate, Cabernet Sauvignon is due to shine on our Walker Bay Estate. The vineyards are situated on the shores of the lagoon which runs down towards the cold Atlantic Ocean. Meticulous care was given to the canopy management, allowing bunches to soak up the cool afternoon sun.
Slope: north-westerly facing vineyards | Soil: Clay and iron laterites | Clone: CS 46
- Food Pairing
This wine will still shine 8 – 10 years from its vintage, developing richer layers as those cool notes start to dissipate. Play with pickles to complement the richness or fresh herbs to add freshness. Serving temperature: 14 - 16 C
Osso bucco | Oxtail ragu | Chocolate fondant