Cabernet is considered king of the grapes; the 21 Gables more than does this regal reputation justice. Open this mysterious and majestic beast and you’ll have instantly ensured your meal is set to be a special one. Opulent cassis and cedar flavours, a full body and concentrated structure all marry well with grilled steaks; the wine is also terrific with a lamb shank braise or aubergine tagine.
An abundance of cassis and violets with concentrated aromas of cedar
and pencil lead. A full-bodied wine with a concentrated structure and
Chargrilled sirloin or rib eye steak. Alternatively, serve with a rich
almond and aubergine or lamb shank stew.
WINEMAKER: Johan Jordaan
TERROIR / SOIL: Decomposed granite soils on the slopes of the Helderberg mountains.
VINEYARD AND CLIMATE CONDITIONS:
The vines are grown on the west-northwesterly-facing slope of the
majestic Helderberg, on the southern side of Stellenbosch. Slow
ripening of the 15-year-old vines’ fruit is a result of them being a
mere 7km from the False Bay coast and between 270 and 300m
above sea level. The granitic soil features clay in the subsoil which
aids in moisture retention. This results in small berries concentrated
in flavour and tannin. The foliage is manicured to withstand the
onslaught of cool southeasterly winds and to enable the bunches to
develop colour and flavour evenly during the cool, slow cycle of
The grapes were handpicked, destemmed and individually sorted to ensure only the best coloured and sized fruit were selected. Fermentation occurred in stainless-steel fermenters for a period of 24 days and barrelled down to 70% new French oak barrels for 26 months. Barrel selection was done to make the perfect blend of the original single vineyard site.
14.80 % vol