Cabernet Sauvignon

Should match well with Tuscan style veal, wild boar or warthog with truffled mash and of course a well-aged piece of beef like prime rib, especially with reduced rich sauces. Or venison – we enjoyed it with eland.

Aged for 24 months in new (15%), second and third fill French Oak barrels.

Fermented with natural yeasts, made in classic low intervention manner, no extended skin maceration.

The farm lies on the slopes of Devon Valley’s northern ridge and rises from 200m to 310m above sea level. The whole site has a southerly aspect with grand views of False Bay and the mountains surrounding Stellenbosch. The winery was built in 1990 with commercial production beginning with the 1997 vintage. In the beautiful valleys of the Western Cape, South Africa, two of the country’s Master Wine makers get together to bring us masterful boutique wines. With a collective 45 years of travel, studies and experience, the winemakers at Meinert are set to delight as they add to their already impressive vintages.