Cabernet Sauvignon Reserve

Best served with fillet, rib eye or lamb grilled over the coals.

Situated at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines. The estate has a rich and storied cultural history dating back to 1700. The philosophy at Vergelegen is simple: “To strive to produce the best possible wines by careful decision-making that maximizes the synergy between vineyard and winery.”ed at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines.

Cabernet vineyards are the most prolific on the farm and range in altitude. We have various sites and soil types on the farm and we are working on expressing the Hutton and Oakleaf soils in the wine.

The Cabernet spent 3 weeks on its skins, post-fermentation, after which it was taken to 225l and 300l barrels (first, second and third fill) for 12 months.

Grapes from various blocks were hand-picked and sorted before settling in stainless steel tanks. We used a combination of stainless steel and wooden fermentation vessels. Different yeasts were used to work on both aromatic profiles and structural components. Various pump-over techniques were applied, including both open and closed pump-overs at different intervals.