Tasting profile (compiled from available reviews)
- Style: Full-bodied South African Cabernet Sauvignon
- Aromas/flavors: Blackcurrant, dark berries, plum, licorice, vanilla, oak spice, and hints of chocolate.
- Structure: Ripe fruit profile with noticeable oak influence and Cabernet tannins.
- Likely drinking window: The 2018 vintage should be in a good drinking phase now, with tannins likely softened compared with release; decanting for 30–60 minutes may help open the wine.
Overall assessment
Estimated critic-equivalent range: ~88–90 points (based on the 2017 professional score and 2018 consumer feedback). It appears to be a solid, well-made, oak-influenced Paarl Cabernet, offering good value rather than competing with top-tier Simonsberg Cabernet benchmarks.
For context, the winery lists the Cabernet Sauvignon Reserve 2018 as part of its Reserve Collection.
Best pairings: grilled steak, lamb, roast beef, aged hard cheeses, or rich mushroom dishes.
The family who have owned the estate where our Single Farm Reserve Cabernet Sauvignon hails from have been stewards of their land since 1916. The vineyards are located in the Simonsberg-Paarl Ward, a sub-appellation of the Paarl district, along the slopes of the Simonsberg Mountains, mid-way between Paarl and Stellenbosch and approximately 40 minutes from Cape Town. They understand the potential of their vineyard and are committed to not interfere with the process of turning the high-quality grapes the land produces into quality wines. While others try to source grapes from the various appellations in pursuit of a balanced wine, they have no such need - the land provides the perfect such balance. The quality emanating from this ward has not gone unnoticed: over the past few years, Ch. Mouton-Rothchild from Bordeaux as well as Californians Zelma Long and The Hess Collection have purchased vineyards nearby.
The 2018 vintage is a full-bodied dry red wine with a classic claret character. The grapes for this select wine originate from a single farm where the vines are planted at an elevation of 190m above sea level in sandy clay soil on a South Eastern slope which is the coolest slope in the Southern Hemisphere. The vines are 11 years old and pruned to produce a low to medium yield of 8-12 tons per hectare. The grapes were destalked, as is the traditional South African custom, cool crushed and cold soaked for a few days prior to fermentation. During fermentation, pumping over the skins was done 4 x per day which gently extracts color and tannin. After fermentation, the wine is placed in 225L French oak barrels for 18 Months. It will reward further cellaring for 8-20 years.
Technical details: Alcohol - 14.1 %vol ; pH - 3.54; RS - 2.8 g/l; Total Acid - 5.7 g/l
