Neethlingshof Estate Cabernet Sauvignon 2023

The grapes were harvested by hand at 25° balling during March. After destalking and crushing, the mash was fermented using a selected, pure yeast culture. After malolactic fermentation, the wine was matured for a period of 16 months in predominately French oak barrels. New oak barrels were used for 45% of the wine with the balance matured in second- and third-fill barrels. Strict vegan guidelines were adhered to during the entire farming and winemaking process.

The west-facing vineyards were planted in 2011 and grow in decomposed granite and Table Mountain sandstone soils on the Estate, at altitudes of around 224m above sea level. The vines are grafted onto nematode-resistant rootstocks Richter 110 and trellised on a six-wire vertical fence system.

The wine is ready to drink now but will mature for a further five to ten years.

Cabernet Sauvignon

Enjoy on its own or with roast lamb or beef, game fish, spicy quinoa salad, stuffed aubergine or roasted vegetables.

Neethlingshof Estate vine roots stretch back to the earliest years of winemaking at the Cape – grapes were already being produced on the farm by 1705. Despite being steeped in history with its thatched Cape-Dutch homestead and outbuildings it has also remained in the forefront of new trends and developments, and has become a leading exponent of the drive to balance nature and wine-growing in the Western Cape. As a consequence its select range of wines is a telling reflection of what is uniquely Neethlingshof.