Vinum Africa Cabernet Sauvignon 2003
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.
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.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.