Winemaker Notes
The essence of braai (barbecue) is captured in this bold Cabernet, which displays aromas and flavors of dark berries, earth and smoke—perfect for socializing and the ideal complement to a wide range of BBQ-friendly flavors.
Blend: 88% Cabernet Sauvignon, 12% Malbec
Professional Ratings
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Robert Parker's Wine Advocate
The 2021 Cabernet Sauvignon starts with a balanced nose, offering earthy, fruity and spicy aromas. It is cohesive and expressive, marking it as the best vintage yet experienced. Medium to full-bodied, the palate unveils flavors of sour plum, bitter dark chocolate, dried herbs and wilted red flowers. It shows a balanced structure with fine-grained tannins and succulent acidity that converge in a long, spicy finish.
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Wine Enthusiast
A South African braai is a barbecue that brings family and friends together. In this scenario, a balanced red like this Cabernet Sauvignon would pair fantastically well with the whole braai experience or with an American BBQ. Red fruits and light notes of bay leaf and tobacco, alongside excellent acidity make this wine enjoyable.
Best Buy
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.