Porcupine Ridge Cabernet Sauvignon 2006 Front Label
Porcupine Ridge Cabernet Sauvignon 2006 Front Label

Porcupine Ridge Cabernet Sauvignon 2006

  • WE87
750ML / 0% ABV
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  • WE87
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750ML / 0% ABV

Winemaker Notes

Blend: 87% Cabernet Sauvignon, 9% Cabernet Franc, 4% Malbec

The wine has a deep crimson color; cassis and cedar flavors dominate the nose and follow through to the palate. This wine is complex with a medium to full palate and while enjoyable young, further cellaring will reward the drinker.

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Porcupine Ridge

Porcupine Ridge

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Porcupine Ridge, South Africa
Porcupine Ridge The Winery Winery Image

In 1652 Jan van Riebeeck, a Dutch surgeon, eager to find a way to relieve the symptoms of scurvy, suggested to the Dutch East India Company that the Cape Province of South Africa would be suitable for growing grapes. Nine years later, the first wine was pressed from grapes grown on cuttings brought from France. The prime grape growing areas of South Africa spread out from Cape Town, and include the Paarl ("pearl" in Afrikaans), which to the east encompasses Franschhoek ("French corner"), home of the first French Huguenot settlers. Boekenhoutskloof, its homestead dating from 1784, is located in the Franschhoek Valley.

Marc Kent is the winemaker for the Boekenhoutskloof wines as well as the range of wines called Porcupine Ridge. There are approximately 20 hectares of vines at Boekenhoutskloof - 25% of which are planted to white varieties: Sauvignon Blanc, Semillon, Viognier; and 75% of which consist of reds: Syrah, Cabernet Sauvignon, Cabernet Franc and Merlot.

Porcupine Ridge is a handcrafted range of wines, celebrated for its uncompromising commitment to quality. The wines carry a distinctive label featuring an original pen and ink of the crested porcupine drawn by leading South Africa wildlife artist, Zakkie Eloff. These crested porcupines inhabit the vineyards of the Boekenhoutskloof homestead.

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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.

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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, Malbec and 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.

PBC2301943_2006 Item# 91508

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