Vinography Cabernet Sauvignon

Osso bucco | Oxtail ragu | Chocolate fondant

Capitalising on the natural water masses that surround the estate, ensuring a temperate cool climate, cabernet sauvignon is due to shine on our Walker Bay Estate. The vineyards are situated on the shores of the lagoon which runs down towards the cold Atlantic Ocean. Meticulous care was given to the canopy management, allowing bunches to soak up the cool afternoon sun.

20 Months, 40% new oak

Harvested at optimal ripeness, the grapes were cooled overnight followed by both bunch and berry sorting the next morning. After three days of cold maceration, the juice was allowed to warm up to 16°C. To gently produce an elegant style with delicate fruit nuances, a combination of whole and crushed berry fermentation was performed. Alcoholic fermentation lasted eight days with gentle pump overs to encourage flavour and colour extraction. Pressed off the skins, after a 10-day extended post fermentation maceration, the wine was settled in the tank and transferred to the barrel for malolactic fermentation and maturation.

Benguela Cove is part of the Benguela Collection, owned and operated by entrepreneur Penny Streeter OBE and her family. At Benguela Cove we champion Penny’s two main causes; sustaining the natural environment and empowering women in business. Benguela Cove Lagoon Wine Estate is a low yield farm, focused on producing premium estate wines. Situated in the Western Cape winelands near Hermanus, South Africa. Our winery is the largest wine producer in the cool-climate Walker Bay region. This unique maritime estate boasts one of the closest vineyards to the sea and the fresh Atlantic Ocean breezes help to produce exceptional fruits which our award-winning winemaker Johann Fourie and his team turn into fine estate wines.