Single Farm Cabernet Sauvignon 2017 (Other vintage: 2018)
The family who have owned the estate where our Single
Farm Reserve Cabernet Sauvignon hails from have been stewards of their land since 1916.
The vineyards are located in the Simonsberg-Paarl Ward, a
sub-appellation of the Paarl district, along the slopes of the
Simonsberg Mountains, mid-way between Paarl and Stellenbosch and
approximately 40 minutes from Cape Town. They understand the potential of
their vineyard and are committed to not interfere with the process
of turning the high-quality grapes the land produces into quality
wines. While others try to source grapes from the various
appellations in pursuit of a balanced wine, they have no such need -
the land provides the perfect such balance. The quality emanating
from this ward has not gone unnoticed: over the past few years, Ch.
Mouton-Rothchild from Bordeaux as well as Californians Zelma Long
and The Hess Collection have purchased vineyards nearby.
Sustainability and Carbon Neutral Certification
The estate is unique in that it is the only South African winery, and one of three in the world, that is carbon neutral. To further mitigate the environmental impact and ensure sustainable practices, the estate has commissioned an Environmental Management Plan and employ an environmentalist and a horticulturist to maintain biodiversity best practices. 10% of the farm's land is set aside for the conservation of endangered and beautiful Fynbos. Fynbos comprises 80% of the Cape Floral Kingdom which is the smallest yet richest in biodiversity per unit of area one of the 6 floristic botanical kingdoms/zones in the world.
The Vineyards and Wine
The 2017 vintage is a full-bodied dry red wine with a classic claret
character. The grapes for this select wine originate from a single
farm where the vines are planted at an elevation of 190m above sea
level in sandy clay soil on a South Eastern slope which is the
coolest slope in the Southern Hemisphere. The vines are 10 years old
and pruned to produce a low to medium yield of 8-12 tons per
hectare. The grapes were destalked, as is the traditional South
African custom, cool crushed and cold soaked for a few days prior to
fermentation. During fermentation, pumping over the skins was done 4
x per day which gently extracts color and tannin. After
fermentation, the wine is placed in French oak barrels for 18
Months. It will reward further cellaring for 8-20 years.
Technical details: Alcohol - 14.5 %vol ; pH - 3.47; RS - 3.6 g/l;
Total Acid - 5.9 g/l 
Awards:
Gold Medal - Finger Lakes International Wine Competition 2019
Gold Medal - Sommeliers Choice Awards of America 2020
Yair Safriel's thoughts: "This is the wine I drink when I want to impress or when I need to accompany a great meal"
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