Reserve Cabernet Franc

Grilled ribeye steak, lamb shank, venison stew, beef Bourguignon, dark chocolate tart.

70% of the wine was matured in 225L French oak barrels for 24 months.

After de-stalking and crushing, the juice was “cold soaked” for 3 days. Fermented in stainless steel tanks, with regular punch downs, and 30 days of skin contact to ensure optimal colour extraction. Malolactic fermentation took place in barrel.

Klein Simonsvlei, the home of Niel Joubert Wines lies on the slopes of the Simonsberg mountain, on the outskirts of Paarl in the Western Cape Winelands. A large wine and fruit farm it has spectacular scenery, which includes five hills and ten dams fed from a natural mountain spring. There is abundant water and enough land diversity to accommodate the successful growing of apples, pears, peaches, plums, naartjies, lemons and blueberries, in addition to grapes. It has been owned since 1898 by the Joubert family, horticulturalists and grape growers by training, and is still run hands-on by individual family members, now in the 5th generation. Such was their commitment to quality production, as well as the pride in their achievements, that the wine range was renamed Niel Joubert wines in 1994, in honour of 3rd generation patriarch, father of current owner/general manager Daan