Cabernet Sauvignon 2014


From: Martin Meinert and Brendan Butler make a very small and personalised range of wines in limited quantities at the hillside Devon Crest vineyard outside Stellenbosch. Each wine is created with much thought and care to ensure uniqueness and individual character.

Vineyards: Reintroduced to our range in 2006, Cabernet Sauvignon has replaced our former Bordeaux blend Devon Crest, which is still fondly mourned. I believe Cabernet Sauvignon is particularly suited to our vineyard and thus important to showcase. Our soils, which are deep and well drained with high clay content, and the low yields define our wines. Vines receive supplementary irrigation. Average yield 5 tons/ha.

Cultivar: Cabernet Sauvignon

Winemaking: Fermented with natural yeasts, made in classic low intervention manner, no extended skin maceration. Aged for 24 months in new (15%), second and third fill French Oak barrels. Polished with a light (half an egg per 100 litres) egg white fining and bottled in October 2015.

Alcohol 13.55 vol%
Residual sugar 3.4 g/l
Total acidity 6.50 g/l
pH 3.64
Total extract 27.8 g/l

Comments: Dense deep fresh red colour. The nose displays red berries, typical Cabernet herbs, spicy toasty oak and tobacco. Mouth filling but soft on entry, lingers gently and long on the finish. Should match well with Tuscan style veal, wild boar or warthog with truffled mash and of course a well-aged piece of beef like prime rib, especially with reduced rich sauces. Or venison – we enjoyed it with eland. Drink now and until about 2030. The charm of the vintage is in its gentle character rather than its ability to age, I think.

Category: Product ID: 1589


Wine’s Archive

Blend: A combination of Cabernet Sauvignon (85%), Merlot (10%) and Cabernet franc (5%).

Alcohol 14.4 vol%
Residual sugar 2.1 g/l
Total acidity 6.1 g/l
pH 3.52
Total extract 31.8 g/l

Cabernet Sauvignon 85%
Merlot 15%

Alcohol 14.33 vol%
Residual sugar 1.9 g/l
Total acidity 6.0 g/l
pH 3.50
Total extract 30.3 g/l

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