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Porcupine Ridge Cabernet Sauvignon 2010

Cabernet Sauvignon from South Africa
    14.67% ABV
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    14.67% ABV

    Winemaker Notes

    Pungent flavours of dark fruit, plum and cedar box, typical to the cultivar. A medium body wine with lots of complexity and lingering palate. Well integrated wood and approachable tannin structure.

    Critical Acclaim

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    Porcupine Ridge

    Porcupine Ridge

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    Porcupine Ridge, South Africa
    2010 Cabernet Sauvignon
    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.

    South Africa

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    An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. 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, it is increasingly responsible for high-quality wines that are helping 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 the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

    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 earthy, gamey 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 behind.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    CWM7I0210_2010 Item# 111451

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