The De Villiers Cousins own and manage the Landskroon Wine Estate on the south western slopes of the iconic Paarl Mountain. For 5 generations, there has been a Paul de Villiers as the winemaker. I remember the current Paul, the 5th in line, when I asked him who he would have as dinner guests, he immediately said the other Pauls, “so that I can talk to them about winemaking..” The Landskroon Paul de Villiers Cabernet Sauvignon 2017, and the other wines in this range are named for this Paul and his predecessors.
The grapes for the Landskroon Paul de Villiers Cabernet Sauvignon 2017 are handpicked from specially selected clones and then taken to the cellar for destalking, crushing and the addition of yeasts which enhance the flavours in the wine. Fermentation took place in stainless steel tanks. Regular punch downs were used for gentle extraction of colour, flavour and soft tannins. After pressing the wine spent 16 months in 70% French oak barrels and 30% American Oak barrels. The new barrel component is 63% and the remainder were 2nd fill barrels. The wine was then prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is different to the conventional Landskroon one, on black paper, elegant and simple. In the glass, the wine is a deep opaque bloodplum at the heart which pales out to ruby at the edges. Classic Cabernet aromas, Crème de Cassis, fresh sweet fruited blackberries, oak with its concomitant spice and vanilla. From entry to tail, the wine is vibrant, a generous mid-palate, a grind or two of pepper, the oak spice. The Landskroon Paul de Villiers Cabernet Sauvignon 2017 will benefit from a couple of years – up to 6 – of cool cellaring. Rewards come later.
The Landskroon Paul de Villiers Cabernet Sauvignon 2017 a great food wine. Will complement your traditional Sunday Roast Lunch as much as a simple mid-week soup supper when you are really feeling like a great bottle. Dianne Bibby’s Spiced Lentil & Vegetable Soup with Halloumi Flatbreads is a great partner, rich and hearty. Click HERE for her recipe.
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