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FEBRUARY - South African Cabernet Sauvignon
The Region: North of Cape town, Swartland is one of the newest growing regions in South Africa. Swartland vines are dry-farmed and trained as bushvines. Without irrigation the grapes pick up all their character from local conditions, strongly focusing the effects of regional terroir. Bushvine training reduces vigor and moderates the intense heat of the South African sun, giving the grapes time to mature slowly and fully.
The Wine: Cabernet from this region is dense, heavy and concentrated with deep blackberry notes, pepper spiciness, delicate mint and herbal aromas, along with abundant tannins that blend wonderfully with many different cuisines.
The Food: Grilled steaks, roasts and other hearty meat–based dishes which can balance the robust character–but try it with dark chocolate for an astonishing taste sensation. Typical of South African Cabernet, the bold, densely layered tannins will dominate for the first six months, overshadowing the blackcurrant and blackberry aromas. After this the herbal/mint character will begin to emerge, and will evolve into a deeply complex red wine, with dark cherry and cedar notes. With a year (or more) of ageing, the peppery character of the grapes will emerge, counterpointing the concentration and power of the wine, and it will continue to improve for three years–or even longer.
Sweetness Code: 0 (Dry)
Each kit comes with appropriate labels. |
