Stellenbosch Cabernet Sauvignon

Chargrilled ribeye on the bone.

Showing what Stellenbosch as a collective can do with Cabernet Sauvignon, this award-winning wine celebrates the noble variety within a multi-vineyard blend. It pays tribute to the culture-rich town of Stellenbosch from which grows a reputation of innovation, originality, resourcefulness and creativity; the core principles of winemaking. Trellised vineyards planted on south-west facing slopes in decomposed granite soils from the Bottelary Hills and Jonkershoek valley.

This wine spent 18 months in 25% new French oak barrels and the balance is 2nd , 3rd and 4th fill.

Grapes were harvested between 25 to 25.5°B with a total acid of 7-7.8 g/l and a pH of 3.4- 3.5. Fermentation initiated in stainless steel tanks. The crushed grapes underwent a series of pump overs until dry. Further maceration was allowed before drawing off and light pressing. Malolactic fermentation was completed in French oak barrels.

Neil Ellis is a South African wine producer built on the belief that each variety should be matched to the site where it performs best. Working across distinctive Cape vineyards, the range is known for precise, site-expressive wines spanning Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and more.