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Tormentoso Cabernet Sauvignon 2015

    750ML / 14.5% ABV
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    750ML / 14.5% ABV

    Winemaker Notes

    This wine has an intensely dark center with a deep-garnet rim. Inviting nose of toasty spice, tobacco and classic Cabernet cassis. These flavors follow through on the palate, backed by vanilla oak flavors from the barrel maturation. Juicy red wine gum flavors on the palate provide a lingering, lengthy finish. Petit Verdot adds velvety tannins and a ripe blackberry note.

    Blend: 87% Cabernet Sauvignon, 13% Petit Verdot

    Critical Acclaim

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    Tormentoso

    Tormentoso

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    Tormentoso, South Africa
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    Tormentoso is a range of premium, vineyard-focused wines produced by the team at MAN Vintners.

    "Cabo Tormentoso" (translated as "Stormy Cape" or "Cape of Storms") is the original name for the Cape of Good Hope given to it by the Portuguese explorer Bartholomieu Dias who first rounded the Cape in 1488.

    The story goes that upon his return home, the Queen of Portugal took an immediate dislike to the name and changed it to "Cabo da Boa Esperança" – the Cape of Good Hope as we know it today.

    There are multiple readings of the word Tormentoso: drama, torment, struggle. All of these seem apt when you consider where our grapes are grown.

    The vines grow in a dry area with little or no irrigation, but the rocky shale soils of the Agter-Paarl region allow the roots to penetrate deeply, to get to the moisture reserves. The vines have to endure a certain amount of struggle to ripen their grapes, and it's this torment that produces our distinctive wines with concentrated flavors and aromas.

    We have sought out pockets of excellence from among our growers' finest vineyards and have chosen to highlight them in the Tormentoso range. Such as the Tormentoso Old Vine Chenin Blanc, where the grapes come from a 33-year-old vineyard, or the excellent Bush Vine Pinotage vineyard that always produces a bright, clean modern expression of this grape.

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    South Africa

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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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    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    RGL4015514_2015 Item# 489008