Peter Falke Cabernet Sauvignon grapes grow on the foothills of the Helderberg, renowned for the production of fine wines. The advantage of the cooling breezes off False Bay ameliorating the heat of the summer in the vineyards and allows for a longer hang time while ripening. This results in greater flavour and expression in the wine.
The vineyards of Peter Falke are cared for by Werner Schrenk who allows on the finest bunches through to the cellar. First sorting is done at the vine where green or sunburnt bunches are cast aside.
In the cellar, another sorting takes place before the grapes are destemmed and then taken to tan where they cold soak for 3 to 4 days after which the fermentation takes place naturally. An on-skin soak after fermentation for up to a month creates the softness and smoothness of the wine. After pressing the wine is taken to all new French oak barrels for 18 months.
It looks like
Bottled in the traditional Bordeaux shaped bottle under natural cork closure. In the glass, it is a deep crimson plum which pales out to ruby garnet at the meniscus.
It smells like
Classical Cab blackcurrants, Ribena. The wood in pleasant undertow.
It tastes like
Full body from entry. Full flavours of blackcurrant and blueberries. Supported by the carefully applied oak. Cashmere clad tannins, lovely long ending.
It’s good with
This is a fine wine for food as much as it is for an after-dinner glass. It loves red meat, beef, venison and game birds. Alida Ryder’s Easy Cheese and Tomato Pasta Bake is the perfect midweek supper dish when you want an accompaniment to a perfect bottle of wine. Click here for her recipe.
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