Cabernet Sauvignon, 2019

This Cabernet Sauvignon has ripe blackcurrant and dried herb character on the nose, which are backed up by spicy notes from oak ageing. The palate is smooth and soft, with beautiful ripe tannins and a long finish.

Meet the maker: Excelsior

Region: Robertson, Breede River Valley – South Africa

Grape(s): Cabernet Sauvignon (88%), Petit Verdot (12%)

14% ABV / 750ml

Viticulture:

For years the Excelsior land was grazed by thoroughbred horses, the limestone rich soils thought to provide them with a source of calcium through the vegetation they consumed. 

This limestone content has proven to be beneficial for grape growing; the grapes grown here display greater spice notes in reds and fresher acidity in whites, than is typical in the Robertson region. 

Cabernet Sauvignon is the most planted variety on the estate making up 43% of all plantings.

Winemaking:

The grapes were hand harvested for greater quality control and the vineyard parcels were all vinified separately.

The grapes were immediately destemmed but not crushed.

Fermentation took place in stainless-steel tanks for a period of seven days at temperatures of 28-32°C.

Aerated racking took place twice daily to ensure a clean ferment and soft tannins.

The grapes were gently pressed in a bladder press, after which malolactic fermentation was completed in tank. 

40% of the total wine was aged in a mixture of French and American oak for a period of nine months, while the remaining wine was aged in stainless-steel tanks.