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Vinum Africa Cabernet Sauvignon 2003

Cabernet Sauvignon from South Africa
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    Winemaker Notes

    Vineyards: Two selected vineyards, one located on the footslopes of the prestigious Helderberg Mountain and the other on the heights of Devon Valley. The Helderberg vineyard faces the ocean in a northwestern orientation while the Devon Valley vineyard faces west on the coastal side of Stellenbosch. Both vineyards benefit from cooling maritime breezes.

    Vinification: Following a long, hot ripening season, picking occurred later than most in the area, holding on for full ripeness of the pips, rather than just sugar ripeness. The bunches were relatively small, with thick skins. Pre-fermentation cold soak for 3 days, followed by fermentation in tank. Cap-punching three times a day and pump-overs twice. One third underwent malolactic fermentation in barrel, and the rest in tank, to retain fruit and suppleness. These proportions were matured respectively for 11 months, with periodic micro-oxygenation and without sulphur additions. Of the barrel proportions, 80% was small French oak, 20% American; a third new, the rest split between 2nd & 3rd fill. The wines were assembled after almost one year, then egg-white fined. The wine settled naturally for a further two months, with no filtration until bottling.

    Tasting Comments: The deep, shiny cherry hue and rich spicy nose combine to entice you before the wine even hits your tongue. Flavor, structure, fruit, promise and restraint. Intelligent oaking compliments rather than dominates the wine, allowing it to reflect its origin's natural flavors. Pencil lead, blueberry and mocha mingle seamlessly, bridging the lapse between sips. Good wine. Great value.

    Critical Acclaim

    Vinum Africa

    Vinum Africa

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    Vinum Africa , , South Africa
    Vinum Africa
    Vinum Africa brings together for the first time 4 passionate wine minds, from contrasting corners of the world, balancing different nationalities, wits and cultures. The overlapping common ground is incarnated in the form of their friendship and their wines. Innovation often comes from creative destruction. Consequently, they like to break down unnecessary barriers and formalities, and create off-beat wines with down to earth and novel or curious objectives.

    A large, geographically and climatically diverse island off the toe of Italy...

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    A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

    Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

    Nero d'Avola

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    Opulent and fruit-driven with robust tannins...

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    Opulent and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

    In the Glass

    Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

    Perfect Pairings

    Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple pizza or pasta.

    Sommelier Secret

    If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples are often under $20.

    WBW30034268_2003 Item# 85383

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