Shiraz Cabernet Sauvignon

Pair with your favourite meaty stew dish or go-to marinara pasta.

High on the slopes of the Simonsberg Mountain 50 km from Cape Town lies the family-owned Delheim estate. Here the Sperling family has been making wines of character for over 8 decades. Delheim is one of the Cape’s most beloved wineries thanks to the premier terroir that shines through its excellent wines; the tradition of sustainable farming and winemaking it embraces; and, a rich heritage as a family-owned and run enterprise. Visitors to our beautiful farm will be greeted by breathtaking views and welcomed by a true sense of family hospitality! Unique wine tastings can be enjoyed, lunch with a view of Table Mountain in the distance and our eco-passion Wine & Fynbos Cupcake pairing entertains those with a love for both nature and the sweeter side of life. We produce a range of award-winning wines led by the majestic Grand Reserve which since its release in 1981 has been honoured with much prestigious recognition. Our ever-popular Pinotage Rosé (the 1st of its kind to be produced in South Africa in 1976) and the quirky Spatzendreck dessert wine produced back in 1961,are just some of the other favourites which have helped to turn Delheim into a household name. A holistic approach to community and land to wine making and to enduring good business practices is what sustains Delheim. The aim has always been to nurture a strong culture of sustainable development on the farm and within the community that grows up and works together on the Delheim estate.

All the vineyards are planted on South-west facing slopes. Both Shiraz and Cabernet Sauvignon are planted at different altitudes and trellising systems. Shiraz is planted in the cooler sites and Cabernet in the slightly warmer sites.

The wine is matured for 12 Months before blending and bottling.

The grapes are destalked and gently crushed and pumped into upright fermentation tanks. Fermentation is done over a two week period with pump-overs done 3 times a day. The temperature is controlled at 28°C. The wine is then pressed off the skins and malo-lactic fermentation is done in tanks. Portions of the wine goes to 500L and 300L French oak barrels and then a portion remains in tank.