Catharina

Lifting acidity and an encompassing tannic finish create the optimal pairing for most red meat (particularly a garlic and rosemary stuffed roast lamb shoulder) or rich saucy dishes.

After this maturation period the wines were racked out of barrel, blended, given a light fining and filtration and bottled in December 2024.

Our flagship red wine, Steenberg Catharina, is blended from only the best barrels from each vintage. All blend components received the same vinification prior to blending. On average the grapes were harvested at a sugar level of 25°B. First crushed de-stemmed, 15% juice drawn off, fermented on skins for 2 weeks with the temperature maxed at 28 degrees and gentle pump-overs occurred twice per day. The wines then underwent malolactic conversion in tank after which they were racked to barrels for 24 months. 60% 1st fill, 26% 2nd fill and 14% 3rd/4th fill 225l French oak barrels.

The Cape’s first farm established in 1682 has come a long way from its humble beginnings. Roughly 30 minutes from the bustling heart of Cape Town Steenberg is a destination steeped in heritage.