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Produced from four outstanding clones of Cabernet Sauvignon planted on different sites in the Stellenbosch area. Made to exude the intensity and purity of Cabernet Sauvignon varietal character and as such display typical Cabernet Sauvignon cassis and blackcurrent flavours. The wine has a fresh, minty, red berry fruit spectrum on the palate backed by mocca vanilla oak. Firm structured tannins and a long finish on the palate show good ageing potential.
$19.99
4 ½ Stars 2024 Platter’s South African Wine Guide
As sophisticated, though even more structured in 21 (94 pts) vintage of this flagship variety. Fine balance of intensity, elegance & finesse, with herbaceous nuance laced into tight core of blackcurrant fruit, in sync with oak, 18 months, 20% new. Youthful & ageworthy – handsome rewards in store.
91 Points James Suckling Nov 2023
Dark berries, currants, dried herbs, earth and cedar on the nose following through to a full body with fine, firm tannins. Textured with a solid frame coating the palate and a compact, berry-loaded finish. Try after 2024.
90 pts Tim Atkin MW 2023
classic, well-balanced expression of Stellenbosch Cabernet Sauvignon at a good price, this nicely delineated, focused red handles its 20% new oak well, with layers of cassis, blackcurrant leaf and fresh tobacco, a sprig of mint and a dab of liquorice spice. 2024-29
90 pts Wine Spectator ‘Smart Buy’ 8/25/25
There’s some power, but the sculpted tannins are well-integrated with the lightly fleshy texture and dark core of ripe black and red currant fruit, singed alder, tobacco and anise. Chewy on the spice- and mineral-laced finish. Drink now through 2031.
93% Cabernet Sauvignon, 7% Petit Verdot
All grapes were hand-picked and fermented in stainless steel tanks. A combination of a traditional punch down every 6 hours as well as “remontage” ( pumping the must over the skins) is used to extract the fine tannins and colour from the skins. This is followed by 2-3 weeks maceration on skins before gentle pressing. Maturation takes place in 20% new, 60% second and 20% third fill 300l French oak barrels for 18 months before blending in tank prior to bottling. Pea protein fining is followed by Cross-Flow filtration before bottling. No animal-based products are used in the winemaking process and this wine is, therefore, Vegan friendly.
Made with more than a nod to the classic wines of the Medoc in the Bordeaux region, showing the period of time David Finlayson spent working at world renowned Chateau Margaux.
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