Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2022 / 750ml | ≈ $25.86Original ZAR 425.00≈ €23.01 · £19.44 | vergelegen.co.za ↗ |
2023 Technical Specifications
Alcohol 14.0%
Residual Sugar 1.8 g/L
pH 3.67
Total Acidity 5.01 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 years from vintage
Region Stellenbosch
Soil Hutton, Oakleaf
Fermentation Vessels Stainless Steel, Wooden Fermentation Tanks
Maceration 21 days
Oak Aging 12 months
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Barrel Size 225l and 300l barrels
Production Details Grapes from various blocks were hand-picked and sorted before settling in stainless steel or wooden fermentation tanks. Different yeasts were used to work on both aromatic profiles and structural components. Various pump-over techniques were applied, including both open and closed pump-overs at different intervals. The Cabernet spent 3 weeks on its skins, post-fermentation, after which it was taken to 225l and 300l barrels (first, second and third fill) for 12 months.
Tasting Notes
violet, fynbos aromas, toast, five spice, blueberry fruit, cassis, fennel, bramble
Food Pairing fillet, rib eye, lamb grilled over the coals
2022 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.49
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 100% Cabernet Sauvignon
Classification Wine of Origin Stellenbosch
Region Stellenbosch
Soil Hutton and oakleaf soils
Fermentation Vessels Stainless-steel tanks and wooden fermentation vessels
Maceration 21 days
Barrel Size 225 L and 300 L
Production Details Grapes from various blocks were hand-picked and sorted. Different yeasts targeted aromatic and structural components, and open and closed pump-over techniques were applied at different intervals.
Tasting Notes Blackcurrants, spice, ripe plums, plush leather, oak
Food Pairing Fillet, rib eye, or lamb grilled over coals
2021 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.49
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 years from vintage
Region Stellenbosch
Soil Hutton, Oakleaf
Fermentation Vessels Stainless Steel, Wooden Vessels
Maceration 21 days
Oak Aging 12 months
Barrel Size 225l and 300l barrels
Production Details Grapes from various blocks were hand-picked and sorted before settling in stainless steel tanks. A combination of stainless steel and wooden fermentation vessels were used. Different yeasts were used to work on both aromatic profiles and structural components. Various pump-over techniques were applied, including both open and closed pump-overs at different intervals. The Cabernet spent 3 weeks on its skins, post-fermentation, after which it was taken to 225l and 300l barrels (first, second and third fill) for 12 months.
Tasting Notes
blackcurrants, spice, ripe plums, plush leather, oak
Food Pairing fillet, rib eye, lamb grilled over the coals
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.9 g/L
pH 3.64
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Accessible now but will reward careful cellaring over the next 8 years.
Region Stellenbosch
Soil Granite, Hutton, Clovelly
Orientation North To Northwest
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types Taransaud, Darnajou, Sylvain
Production Details The Cabernet was fermented in open/closed tanks (3.5 tons) at a constant temperature of 25°C and pumped over every 6 hours to maximize colour and tannin extraction. The wine had 16 months in barrel; 40% new oak from coopers Taransaud, Darnajou & Sylvain.
Tasting Notes
spice, ripe red fruit, cigar box notes
Food Pairing steak, lamb, risotto
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.26 g/L
pH 3.75
Total Acidity 5.34 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Accessible now but will reward careful cellaring over the next 8 years.
Region Stellenbosch
Soil Granite, Hutton, Clovelly
Orientation North To Northwest
Sites Rooiland and Stonepine vineyards
Fermentation Vessels Open/Closed Tanks
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types Taransaud, Darnajou, Sylvain
Bottling Date January 23, 2019
Production Details The Cabernet was fermented in open/closed tanks (3.5 tons) at a constant temperature of 25°C and pumped over every 6 hours to maximize colour and tannin extraction. The wine had 16 months in barrel; 40% new oak from coopers Taransaud, Darnajou & Sylvain.
Tasting Notes
blackcurrants, spice, ripe plums, attractive wood aromas
Food Pairing fillet, rib eye, lamb grilled over the coals
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.26 g/L
pH 3.75
Total Acidity 5.34 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Petit Verdot, Cabernet Franc
Cabernet Sauvignon87%
Petit Verdot9%
Cabernet Franc4%
Drinking Window next six to 15 years
Region Stellenbosch
Soil Granite, Hutton, Clovelly
Oak Aging 18 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types Taransaud, Darnajou, Sylvain
Bottling Date January 16, 2018
Production Details The Cabernet was fermented in open/closed tanks at a constant temperature of 25°C and pumped over every 6 hours to maximize colour and tannin extraction. The wine had 18 months in barrel; 40% new oak from coopers Taransaud, Darnajou & Sylvain. The wine was bottled on 16 January 2018.
Tasting Notes
blackcurrants, blackcurrant leaves blue berries, cigar box, pencil shavings, attractive wood aromas and flavours
2015 Technical Specifications
Alcohol 14.73%
Residual Sugar 2.31 g/L
pH 3.65
Total Acidity 5.64 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon86%
Merlot13%
Cabernet Franc1%
Drinking Window next 6 to 20 years
Region Stellenbosch
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types Taransaud, Darnajou, Sylvain
Bottling Date 19th January 2017
Production Details The Cabernet was fermented in open/closed tanks at a constant temperature of 25°C and pumped over every 6 hours to maximize colour and tannin extraction. The wine had 16 months in barrel; 40% new oak from coopers Taransaud, Darnajou & Sylvain. The wine was bottled on 19th January 2017.
Tasting Notes
blackcurrants, spice, ripe plums, wood aromas
2014 Technical Specifications
Alcohol 14.57%
Residual Sugar 2.68 g/L
pH 3.73
Total Acidity 5.36 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon, Merlot, Cabernet Franc
Cabernet Sauvignon86%
Merlot10%
Cabernet Franc4%
Region Stellenbosch
Soil Granite, Hutton, Clovelly
Orientation North To Northwest
Fermentation Vessels Open Tanks, Closed Tanks
Oak Aging 16 months
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types Taransaud, Darnajou, Sylvain
Bottling Date December 4, 2015
Production Details The grapes were selected from Vergelegen's Rooiland and Stonepine vineyards. Vines were planted 4,000 to the hectare. The Cabernet was fermented in open and closed tanks at high temperatures (28-32°C) and pumped over every 6 hours to maximize colour and tannin extraction. The wine spent 16 months in barrel. Accessible now but will reward further maturation in bottle.
Tasting Notes
blackcurrants, spice, ripe plums, wood aromas
Producer Information
Website
Address
Lourensford Road, Somerset West, Cape Town, 7130, South Africa
Phone
+27 21 847 2100
Email
Owner
Anglo American Platinum Corporation