limited stock Ernie Els

Cabernet Sauvignon

standard courier: 3 working days

Sold by: Ernie Els Wines

R 195

Ready to ship   available2 60 + Sold only in multiples of 6 Bottles

750 ml (Standard)

2016


Cultivar:

100% Cabernet Sauvignon

Country:

South Africa

Rating:

89 Points - Tim Atkin

Specifications:

14.13% alc vol Sugar g/l: 2.96
Type: Red Wine Cellaring Potential: 10+ yrs
Origin: Stellenbosch Appellation: Helderberg

Tasting Notes:

A terrific follow up to the profound 2015, this is a pure, regal and pedigreed Cabernet Sauvignon. It shows a black core and crimson edge, offering a brightness to the densely ripe fruit. The decadence on the nose reminds of milk chocolate melted over baked blue-berries, Morello cherries and cream! It is full in body with chalky tannins, imbued by a rich texture and salty liquorice on the finish which delivers finesse and serious length. The palate is rather towering, deep and somewhat closed on release, it will drink well for a decade or more.

Cherry
Cherry

Milk Chocolate
Milk Chocolate

Liquorice
Liquorice

Cream
Cream

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.

The grapes are hand-picked in the cool of early morning. Whole berries are fermented in open top tanks and barrels with intermittent pump-overs and punch downs to ensure a balance between flavor, colour and tannin extraction from the skins. All ferments are meticulously monitored during fermentation to ensure that all the natural aromas and flavours are preserved and highlighted as required. After primary fermentation some tanks and barrel will undergo extended maceration as required.

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

Food pairing

Port wine braised beef short ribs. Cabernet-braised venison cheeks.

Beef Hard Cheese Vegetables Venison
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