Zonnebloem Cabernet Sauvignon

Zonnebloem Cabernet Sauvignon

Best of the recent vintages, the 2018 explodes with juicy fruit exuberance and wonderful harmony on the seamless palate. Typically light of touch (13,5% ABV), true to style, and most accessible at youth. Red fruit, potpourri, mint, and spice. Delicious. Drink now plus five years.

Vineyards

Annelie Viljoen (Viticulturist)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

Winemaking

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 25° Balling. Fermentation on the skins took place for 10 to 12 days. More than half of the wine was matured in 300-litre French oak barrels, medium-toasted and from a variety of coopers. The remaining portion of wine was left to mature on French and Hungarian oak staves in stainless steel tanks.

Winemaker's Comments

Colour Intense dark red.
Bouquet Aromas of blackcurrants, dark berries, raspberries and oak spice.
Palate A full-bodied, smoky Cabernet Sauvignon with ripe plum and raspberry fruit flavours and hints of cloves and oak spice. Excellent integration of fruit and juicy tannins, with a lingering finish.

Chemical Analysis

Alcohol: 13,72% by volume
Residual sugar: 3,50 g/l
Total acidity: 5,54 g/l
pH: 3,69  

Food Pairing

Excellent enjoyed on its own or served with roasts, grilled red meat dishes and savoury pastas.

Annelie Viljoen (Viticulturist)
The grapes were sourced from vineyards in the Devon Valley, Stellenbosch Kloof, Helderberg and Jonkershoek areas. Grown on slopes that face in south and south-westerly directions to ensure cooler microclimates, the vineyards yielded an average of 8 to 10 tons per hectare.

Deon Boshoff (Cellar Master) / Bonny van Niekerk (Winemaker)
The grapes were harvested by hand in March at 25° Balling. Fermentation on the skins took place for 10 to 12 days. More than half of the wine was matured in 300-litre French oak barrels, medium-toasted and from a variety of coopers. The remaining portion of wine was left to mature on French and Hungarian oak staves in stainless steel tanks.

Colour Intense dark red.
Bouquet Aromas of blackcurrants, dark berries, raspberries and oak spice.
Palate A full-bodied, smoky Cabernet Sauvignon with ripe plum and raspberry fruit flavours and hints of cloves and oak spice. Excellent integration of fruit and juicy tannins, with a lingering finish.

Alcohol: 13,72% by volume
Residual sugar: 3,50 g/l
Total acidity: 5,54 g/l
pH: 3,69  

Excellent enjoyed on its own or served with roasts, grilled red meat dishes and savoury pastas.

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Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.
From the Stellenbosch farms that produce our grapes who use the earth as their canvas to create the fruit which lends our wines their rich, distinctive character; to the winemakers who use the skills they have learned and developed over generations to produce the rich varietals and blends that make up the Zonnebloem stable.

Our Story

Wine of Origin

Zonnebloem is a brand that stands for craftsmanship in all its forms.


Our Story