Cabernet Sauvignon

Pairs well with grilled beef, lamb, roast meats and hearty stews. The wine’s structure and savoury character also complement mature hard cheeses.

Grapes are sourced from De Wetshof’s vineyards in the Robertson Valley. The region’s warm climate is moderated by cooling afternoon breezes, while limestone-rich and alluvial soils contribute to structure, balance and consistent ripening. Careful vineyard management ensures healthy fruit with good phenolic maturity.

The wine is matured in oak barrels for a period sufficient to soften tannins and add complexity. A combination of older oak is typically used to support structure without dominating the fruit. Exact maturation duration not published.

Traditional red wine fermentation is carried out in stainless steel tanks with controlled temperatures and regular pump-overs to extract colour, flavour and tannin. Malolactic fermentation follows, after which the wine is prepared for maturation.

The name De Wetshof has been synonymous with the production of fine wines in South Africa since the 1970’s. As the first registered wine estate in the Robertson Wine Valley De Wetshof has become known internationally as South Africa’s eminent Chardonnay House due to the pioneering role it played in introducing this noble Burgundian grape to the country. The De Wet family’s winemaking heritage can however be traced back to 1694 when the first De Wets arrived at the Cape and immediately made a mark on the South African wine industry. Today De Wetshof is one of the few third generation wine estates in South Africa. Here Danie de Wet proprietor and cellarmaster is assisted by sons Johann (viticulture and marketing) and Peter (winemaker).