Cabernet Sauvignon

Should match well with Tuscan style veal, wild boar or warthog with truffled mash and of course a well-aged piece of beef like prime rib, especially with reduced rich sauces. Or venison – we enjoyed it with eland.

The farm lies on the slopes of Devon Valley’s northern ridge and rises from 200m to 310m above sea level. The whole site has a southerly aspect with grand views of False Bay and the mountains surrounding Stellenbosch. The winery was built in 1990 with commercial production beginning with the 1997 vintage. In the beautiful valleys of the Western Cape, South Africa, two of the country’s Master Wine makers get together to bring us masterful boutique wines. With a collective 45 years of travel, studies and experience, the winemakers at Meinert are set to delight as they add to their already impressive vintages.

Aged for 24 months in a selection new (15%), second and third fill French Oak barrels, most of which is sourced from the Vosges forests bordering Alsace.

Fermented with natural yeasts & made in a classic, minimal interventionist manner, with a focus on purity of fruit and fine, silky tannins. Pump overs two to three times a day during the course of fermentation and extended post-fermentation maceration, where the fermented wine is left on its skins for up to three weeks after the completion of alcoholic fermentation allowing for the evolution of Cabernet Sauvignon’s finer, silky tannin expression.