Stellenbosch Cabernet Sauvignon

Chargrilled ribeye on the bone.

Trellised vineyards planted in decomposed granite soils from the Bottelary Hills and Jonkershoek valley. Grapes were harvested between 24.5 to 25.5°B with a total acid of 6.7-7.5 g/l and a pH of 3.4- 3.5.

This wine spent 18 months French oak barrels.

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.