limited stock Ernie Els

Cabernet Sauvignon

standard courier: 3 working days

Shipping from: Ernie Els Wines

R 175

QUANTITY AVAILABLE: 54 X available Immediately

2014


Cultivar:

100% Cabernet Sauvignon

Country:

South Africa

Rating:

91 Points - Tim Atkin 90 Points - Wine Spectator

Specifications:

14.72% alc vol Sugar g/l: 3.0
Type: Red Wine Cellaring Potential: 10 yrs+
Origin: Stellenbosch Appellation: Helderberg

Tasting Notes:

The 2014 is a lighter vintage showing the red fruit spectrum of Cabernet Sauvignon. The nose tempts with notes of coconut, vanilla, raspberries and sweet spice. This leads to a polished, supple palate opening to hints of fine white chocolate. The richness of cranberries and morello cherry gives length while the salty liquorice edge offers freshness and elegance. Crunchy, red-fruited tannins melt into a soft, slightly creamy finish.

Coconut
Coconut

Cranberries
Cranberries

Raspberries
Raspberries

Vanilla
Vanilla

As one of South Africa's leading ambassadors and one of the most recognizable faces in the world of sport, it is befitting that Ernie chose Stellenbosch to produce his wines. In 1999 the concept of Ernie Els Wines was born and with the help of award-winning winemaker Louis Strydom, they produced the maiden, 2000 vintage of Ernie Els - a 'classic' Bordeaux blend. The intention from the outset was to focus on delivering a quality product that could hold its own in the company of the world's finest wines. 

The Cabernet Sauvignon vineyards grow on the warm north-facing slopes of the Helderberg region within the Stellenbosch appellation. The Hutton Clovelly soils contain a high gravel content which offers rich middle palate weight giving this wine exceptional depth and fruit purity. Five clones of Cabernet Sauvignon were utilized in the production of this wine with CS46C being our most abundant in clonal selection. With an altitude of approximately 250 metres above sea level together with the cooling influence of the Atlantic Ocean just 15 kilometres away, this extends the ripening period by up to 3 weeks resulting in lovely phenolic ripeness.

On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 - 16 days before pressing. Each variety is maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.

Aged for 17 months - 300 litre French Oak barrels (20 % new).

Food pairing

Port Wine Braised Beef Short Ribs. Cabernet-Braised Venison Cheeks.

Venison Vegetables Hard Cheese Beef
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