The rolling hills of Durbanville as they reach the west coast off a number of aspects, soils and heights above sea level, offer many opportunities to the grape grower to grow the same type of grape with a different expression each harvest.
Nine vineyards from the unique valley deliver their grapes to Martin Moore, founding Cellarmaster, and his team. Using their combined, and highly successful, wine making methods in a cutting-edge cellar, they produce a range of the most sublime wines including this one, the Durbanville Hills Cabernet Sauvignon 2013. The grapes were sourced from a variety of low yielding vineyards where they are hand-harvested, planted in 1985 and 1990 in deep dark red soils.
In the cellar, each vineyard is vinified separately and then parts taken into the major blend. After destemming and crushing the grapes underwent a cold soak for 24 hours before fermentation started. The regular pump overs ensured gentle extraction of colour, aroma, flavour and tannins. After fermentation, the wine was left on the skins for 24 hours. After pressing, malolactic fermentation took place in tank. The wines were then matured in oak, using mainly French oak, in a variety of new, some previous fill and also some ‘wood alternatives’ which usually means oaken staves. The wine is then blended and prepared for bottling.
It looks like
Bottled under a natural cork closure in a Bordeaux shaped bottle with the classical diamond shaped label and gold foiling just above it. In the glass, a deeply dark blood plum at the core which pales out to garnet at the meniscus.
It smells like
All the classical Cabernet whiffs, blackcurrant. Roadside brambles, black berries, oak and its concomitant spices.
It tastes like
Elegant dark fruit on entry which follow through, in magnitude, to the tail. Full bodied with excellent weight in maid palate. Cashmere tannins, supportive oak, good fruit and a fine acidity all beautifully interwoven in a long and satisfying aftertaste.
It’s good with
When you feel like a bottle of a truly sublime red wine, either while you are waiting for the braai coals to reach perfect heat, or the after-dinner glass, this is the answer. Of course, it is made for the Traditional Sunday roast lunch with a perfectly roasted cut of beef, lamb or pork, however a mid-week supper dish even a flavourful vegetarian dish is also a good partner. Here one of our hugely successful and very busy cooks Nina Timm’s Portobello Mushrooms stuffed with spinach or ham. Click here for her recipe.
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