2023 Technical Specifications
Alcohol 14.5%
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2035
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
cassis, black fruit pastilles, blackberries, tea leaf, fresh herbs, tomato leaf, pencil shavings, umami, blackcurrant, plum, red berries, earthy undertones, graphite dust, dried herbs
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
2021 Technical Specifications
Alcohol 14.0%
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2033
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes, from vineyards selected for their exceptional quality, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
Nose: dark cherries, graphite, black pepper, fresh herbs, savoury/umami tone, new oak nuances
Palate: plush, fine delicate tannins, fruit, oak, buchu, blackcurrants
opaque crimson-red hue
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
Critics Ratings Veritas Wine Awards 2025: Silver Outstanding
Veritas Wine Awards 2025Silver Outstanding
SA Wine Index 2024Grand Gold
Veritas Wine Awards 2024Silver Outstanding
2020 Technical Specifications
Alcohol 15.0%
Residual Sugar 3.8 g/L
pH 3.75
Total Acidity 6 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2032
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Sulfites 76.0 ppm
Production Details Grapes, from vineyards selected for their exceptional quality, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
Nose: dark fruits, blackberries, cassis, bouquet garni, graphite, bell peppers
Palate: rich, concentrated fruit spectrum, baked cherry tart, mulberries, mocha, sweet oak spices, bold tannin structure, fresh acidity, black olive paste, long, dry finish
blood-red hues
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 4 g/L
pH 3.61
Total Acidity 5.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2032
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
Nose: mint leaves, blackberries, cassis, fresh herbs, graphite
Palate: blackcurrants, powerful, fresh, velvety, fynbos shrub, buchu
intense purple colour
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
Critics Ratings SA Wine Index 2023: Grand Gold
SA Wine Index 2023Grand Gold
Veritas Wine Awards 2023/2024Gold
2018 Technical Specifications
Alcohol 14.0%
Residual Sugar 3.6 g/L
pH 3.55
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2028
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes, from vineyards selected for their exceptional quality, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
deep ruby hues, mint jelly, blackberries, cassis, bouquet garni, pencil shavings, blackcurrants, wood, fruit, fynbos shrub, buchu notes
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
Critics Ratings Veritas Wine Awards: Double Gold
Veritas Wine AwardsDouble Gold
Winemag / Prescient Cabernet Sauvignon Report92 points
Tim Atkin MW90 points
SA Wine IndexGrand Gold
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 4.1 g/L
pH 3.56
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2027
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes, from vineyards selected for their exceptional quality, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
Nose: blackcurrants, dried herbs, pencil shavings, toffee, black figs, all-spice, tea leaves
Palate: dense black fruits, finely-grained tannins
Food Pairing red meats like sirloin or ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, hard cheeses like aged cheddar and Gouda, blue cheeses like Gorgonzola
Critics Ratings Michelangelo International Wine & Spirits Awards: Platinum
Michelangelo International Wine & Spirits AwardsPlatinum
IWSC90 points
2016 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.58
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 2024
Region Wellington
Fermentation Vessels Open Fermenters, Oak Barrel
Maceration 14 days
Oak Aging 18 months
Oak Types French
Barrel Size 225L
Production Details Grapes, from vineyards selected for their exceptional quality, were picked at optimum ripeness. After de-stalking and crushing, the juice was fermented dry in open fermenters, on the skins, for 7 days at 25°C. Post fermentation, the wine was kept on the skins for a further 7 days to facilitate the polymerisation (softening) of the tannins. Regular pump-overs ensured optimal colour extraction. Malolactic fermentation took place in new 225L French oak barrels. The wine was then racked and returned to the same barrels for a further maturation period of 18 months.
Tasting Notes
Nose: red fruits, tomato cocktail, graphite
Palate: soft, silky, plush red fruit, tertiary notes, blackcurrants, spice, long finish, dry finish
Food Pairing sirloin, ribeye, beef short ribs, slow-braised beef dishes, ox cheeks, butterflied leg of lamb with rosemary, Portabello mushrooms, aged cheddar, Gouda, Gorgonzola
Critics Ratings Veritas Wine Awards: Double Gold
Veritas Wine AwardsDouble Gold
Producer Information
Website
Address
Stokery Road, Wellington, 7655, South Africa
Phone
+27 (0)21 873 1582
Email
Owner
Wellington Wine Farmers Cooperative
Cellarmaster
Francois van Niekerk