The grapes for this wine are hand-picked and then sorted through a Pellenc selective destemming, which ensures that only the best berries go into the fermentation tanks. The fermentation takes place in stainless steel tanks of 75 hl over a period of approx. 3 weeks with 10 days of maceration on the skins after fermentation. Pump overs and punch downs occur 2-3 times a day and are done gently to extract color but not harsh tannins.
The pressing takes place very gently in a bag press to extract only the soft tannins.
Maturation takes place for 14 months in a combination of 95% French oak and 5% American oak. The wine is finessed with Vegecol before soft filtration and bottling. (vegan friendly)
Generous scent reminiscent of bordeaux with aromas of blackcurrant, cedar, eucalyptus and licorice. The palate is full of well-integrated tannins in this powerful but balanced wine.
Having worked at the world famous Chateau Margaux in his early winemaking career, David fully understands the nature of making a good Bordeaux style blend. In Cab et al he has changed the style from a wine that needs to mature for many years to a softer plush wine that is ready to drink at a much younger age. This wine is a blend of Stellenbosch and Paarl grapes made from juicy Cabernet Sauvignon with a splash of
rich Merlot, fruity Cabernet Franc and graphite Petit Verdot to support it and expand the flavor spectrum.
Ideal to serve with robust dishes such as lamb shank or steak hollandaise. It will also go well with vegetarian dishes like Biryani and vegetable curry.
Perfect for enjoying by a warm fireplace or watching the sun go down.
52% Cabernet Sauvignon
22% Petit Verdot
20% Merlot
