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Saxenburg Cabernet Sauvignon Private Collection 1996

Cabernet Sauvignon from South Africa
    0% ABV
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    Winemaker Notes

    This 100% Cabernet Sauvignon is a blend of three different clones from different vineyard blocks and has created a complex, classic style of Cabernet. This wine is best complimented by robust red meat dishes and will benefit from further cellar maturation.

    Critical Acclaim

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    Saxenburg

    Saxenburg Wine Farm

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    Saxenburg Wine Farm, , South Africa
    Saxenburg
    Saxenburg dates back to 1693 when Governor Simon van der Stel granted the land to a free burger, Joachim Sax. In 1705 the farm became the property of Olaff and Albertus Berg, and the name Saxenburg developed from these early pioneers. Saxenburg then had a succession of owners, including Lord Charles Somerset and the De Villiers family.

    Saxenburg was acquired in 1989 by Adrian Bührer who, together with his wife Birgit and their young family, has revived the proud family tradition of Saxenburg’s historic past, ensuring that Saxenburg will continue to grow and develop in the future years.

    Situated on the hills above Kuilsriver between the two oceans, the vineyards enjoy ideal soil and climatic conditions and cool breezes from False Bay during the summer months. The winemaker and vineyard staff work closely with nature and share a sense of achievement when producing only the finest.

    Nico van der Merwe, Saxenburg’s wine-maker, became the South African Champion Winemaker of 1991, and his expertise and dedication assures the continued quality of Saxenburg wines. Nico feels that there must be real harmony between the grapes and the wine, and his control of the vineyard and wine cellar, combined with the sharing of his knowledge and skills with his staff, enables Saxenburg to produce wines of exceptional quality.

    Famous for its food-friendly, approachable wines and their storied history, Chianti is perhaps the best-known wine region of Italy. This sub-zone of Tuscany has it all—sweeping views of undulating hills, the hot Mediterranean sun, hearty cuisine, and a rich artistic heritage. Historically packaged in short, round, straw-covered bottles known as “fiaschi” and containing insipid red liquid, Chianti today is typically not your Italian grandfather’s pizza wine. The heart of the Chianti zone is known as Chianti Classico, as the region has expanded its boundaries over time to capitalize on the wine’s fame, thus diluting its reputation. Within Chianti there are seven other subzones with unique characteristics, including Colli Senesi, Colli Fiorentini, and Chianti Rufina.

    Chianti wines are made primarily of Sangiovese, with other varieties comprising up to 20% of the blend. Generally, local varieties are used, including Canaiolo, Mammolo, and Marzemino, but international varieties such as Cabernet Sauvignon, Merlot, and Syrah have also been approved in more recent years. Basic, inexpensive Chianti is simple and fruit-forward and makes a great companion to any casual dinner involving red sauce. At its apex, it is savory and rustic with high acidity, firm tannins, and notes of tart red fruit, dried herbs, fennel, salami, balsamic vinegar, and smoky tobacco. Chianti Riserva, typically the top bottling of a producer, can benefit handsomely from a decade or two of cellaring.

    Sangiovese

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    The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

    In the Glass

    Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

    Perfect Pairings

    Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

    Sommelier Secret

    Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

    OPI65674_1996 Item# 44386

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