Cabernet Sauvignon

Ideal with roasted lamb or beef, herbed dishes, game meats, grilled vegetables, root‑veg casseroles, or even a dark chocolate cake.

Cultivated in Stellenbosch, the estate vineyards benefit from cooling breezes off both the Indian and Atlantic Oceans. The vines are planted on decomposed granite and Table Mountain sandstone at elevations up to circa 282 m, grafted onto Richter 110 rootstock, and trained on six‑wire vertical trellis systems.

The wine matured for 16 months in oak barrels—90 % French and 10 % American oak, with 45 % new wood—before bottling.

Grapes were hand‑harvested at around 25° Balling. Following destemming and crushing, fermentation was carried out using selected pure yeast, followed by malolactic fermentation.

Neethlingshof Estate has a long and rich tradition of wine making in Stellenbosch, the second oldest and most premier wine producing area of South Africa. The Estate occupies an incredibly privileged site with ideal natural conditions, soils, slopes, altitudes and climate to produce a variety of great wines. All the grapes for the Neethlingshof wines are grown on the estate and all the wine is made, matured and bottled in the cellars of the estate.