Winemaker Notes
A combination of high-altitude cooler Stellenbosch vineyards and dryland warm climate Paarl vines resulting in a balanced wine with complexity and abundance of fruit. The Stellenbosch fruit adds structure and elegance to the wine while the grapes from Paarl add riper dark fruit and richness. Hints of pencil shavings, blueberries and prunes are all evident on the nose, while the palate boasts of dark fruit with juicy tannins and an elegant finish. Aiming to craft a more traditional style of Cabernet, a small percentage of Cinsault was added contributing vibrant fruit
expression and balance to this well-rounded and classic Cabernet Sauvignon.
Blend: 86% Cabernet Sauvignon, 8% Cinsault, 6% Shiraz
Professional Ratings
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Robert Parker's Wine Advocate
Black raspberry, black cherry and dark plum waft out of the glass with subtle spice notes on the 2017 Lievland Vineyards Cabernet Sauvignon. Medium to full-bodied, the palate is clean and correct, with a balanced expression that shows a well-made dry wine. The Cabernet Sauvignon ends with a lingering finish that shows a bitter dark chocolate note.
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Wine Enthusiast
Forward aromas of dried black currant and blackberry lead the bouquet of this red, with additional accents of green pepper, tobacco leaf and licorice root. The palate is medium in weight and firmly structured, with robust tannins and medium acidity to balance the ripe black fruit flavors. Hints of leather and wood spice unfold on the medium-length close
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Wine Spectator
Features loads of toasted herb and bittersweet chocolate flavors, underscored by ripe currant and cassis fruit, with hints of smoke. Shows freshness and length.
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.