Winemaker Notes
Cabernet Sauvignon (65%) contributes to the structure,tannin base, and dark fruit; Merlot (19%) provides complexred fruits and smooth texture. In perfect synergy the Malbec(10%) adds to the succulent black fruit flavors and texture. TheCabernet Franc (6%) provides high notes of cedar and violets,with elegance on the palate.
Cellaring this wine for two years will enhance integration andflavor complexity and will reward the collector. With propercellaring, Vilafonté series c 2014 will continue to develop itsbouquet and palate for at least a decade and will continue togive pleasure for many more years.
Professional Ratings
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James Suckling
A very impressive wine that shows cassis, preserved plums, tar and hints of eucalyptus and cloves. The palate's full and packed in with all-encompassing tannins and a long, complex finish. A blend of cabernet sauvignon and cabernet franc. Needs a bit of time for the tannins to soften and oak to integrate.
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Robert Parker's Wine Advocate
The 2014 Series C is a blend of 65% Cabernet Sauvignon, 19% Merlot, 10% Malbec and 6% Cabernet Franc, matured in 70% new French oak for 22 months. Deep in color, in my opinion it has a superior bouquet compared to the Series M this vintage: very well defined with gorgeous black cherry and blueberry fruit, the oak seamlessly integrated even though it will need 3-4 years to fully integrate. The palate is medium-bodied, smooth and velvety in texture with finely tuned acidity, nicely poised and gently fanning out with a fresh blackberry and bilberry finish, white pepper and clove lingering on the aftertaste. This is one of the most refined vintages of Series C that I have tasted.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.