limited stock Vergelegen


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R 1,485

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750 ml (Standard)



100% Cabernet Sauvignon


South Africa


95 Points - Tim Atkin 92 Points - Stephen Tanzer 4.5 Stars - Platter's


14.50% alc vol Sugar g/l: 2.4
Type: Red Wine, Red Blend Cellaring Potential: 5 to 10 yrs
Origin: Somerset West Appellation: Somerset West

Tasting Notes:

Awarded 95 points by Tim Atkin, UK Wine Critic – “Made as a varietal Cabernet Sauvignon since 2008, this is the top red at Vergelegen and demonstrates Andrévan Rensburg’s mastery of the variety. It’s a focused, classically proportioned red, combining freshness with concentration, suppleness with structure. Aromatic and refined, it has plenty more to give. Drink: 2016-24. “

Black Currant
Black Currant

Dark Chocolate
Dark Chocolate

Cedar Wood
Cedar Wood


Boasting a proud history extending over 300 years, Vergelegen has carefully conserved the items of heritage that has formed the foundation of Cape Culture in South Africa, based on the layered historicism of links to the Netherlands, Far East, England and France. Over the centuries, the owners of Vergelegen have contributed to the preservation of the unique facets of the Estate, ranging from the ancient Camphor trees, believed to have been planted by van der Stel in 1700, the "Royal Oak" grown from an acorn taken from Blenheim Palace in 1928, through to sensitively revamped hospitality facilities that blend seamlessly into the centuries old landscape.

The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of two adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels.

The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ?C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel.

On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 18 months, followed by 24 months in bottle before release. The wine was bottled on 23 October 2013 and total production amounted to 13 500 bottles.

Food pairing

Enjoy with Karoo lamb rack, beef stews and Cabernet-Braised Venison Cheeks.

Hard Cheese Venison Lamb Beef
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