New Customers Save $20 off $50+* with code NOVNEW20
New Customers Save $20* with code NOVNEW20
*Order must be placed by 11/19/2017. New customers only. The $20 discount is given for a single order with a minimum of $50 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Excelsior Cabernet Sauvignon 2008
Critical AcclaimAll Vintages
Robertson’s limestone-rich clay soils are ideal for quality wine production, and Excelsior boasts over 200 hectares planted to noble grape varietals, with a focus on Cabernet Sauvignon, Chardonnay, and Shiraz. The wines consistently receive "Best Buy"/ "Best Value" accolades, and Robert Parker’s Wine Advocate recently noted that Excelsior "represents another of those South African instances where one wonders how the wines can possibly be well-made, distinctively-packaged, exported to the States, and still sell for a mere ten dollars."
The De Wets have always embraced innovation, and in 1969, Excelsior became the first wine estate in South Africa to install drip irrigation. In 1981, a modern, state-of-the-art winery was constructed with capacity to allow for future expansion. In addition to producing a series of delicious and approachable value wines, Excelsior also has a long history of horse breeding. The estate’s longstanding horse breeding tradition is reflected in the equine theme on the Excelsior labels.
Often compared to Barolo but worthy of its own separate conversation, Barbaresco is home to the softer side of Nebbiolo. For a long time, consumers viewed Barbaresco as a more affordable alternative to the wines of neighboring Barolo, but advances in viticulture and resulting improvements in quality have allowed this region to build a superior reputation all its own. With a warmer, drier, and milder climate and compact, fertile soils, the wines here are powerful yet soft, fruit-forward, and elegantly perfumed. Barbaresco needs some time to mature before being ready to drink, but less so than Barolo, and the typical bottle is best enjoyed between five and 15 years from the harvest.
Barbaresco wines are highly aromatic and complexly flavored, with notes of rose petal, cherry, strawberry, violets, and spice. Bottle aging can add more savory characteristics of iron and tar, as well as dried orange peel. The modern style of Barbaresco relies on new oak to add flavor and soften the texture for early drinking, while more traditional versions aim to highlight the purity of the Nebbiolo grape by using large, neutral oak vessels.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.
In the Glass
Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.
Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.
If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.