Cabernet Sauvignon is the most planted variety on the Estate making up 43% of all plantings.  The soil is mainly limestone based, although a small portion comes from shale. The goal of the wine is to make wine that shows lots of fruit flavours, as well as soft tannins, whilst maintaining a good structure. This is achieved using very strict canopy management to prevent shaded fruit and harvesting at optimal ripeness. The grapes are harvested by hand for greater quality control.

The wines are immediately destemmed but not crushed. Fermentation takes place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32 degree Celsius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes are gently pressed in a bladder press, after which malolactic fermentation is completed in the tank.

40 % of the total wine was aged in a mixture of French and American oak for a period of 9-months, whilst the remaining wine was tank aged. All terroir units were aged separately and then combined at blending.

2020 was back to normal after three consecutive drought vintages. The spring was marked by a very unusual early heat wave followed by intense cold resulting in frost damage and a reduced crop. The rest of the summer was dry and windy. The grapes were very healthy, and the wines show great concentration and varietal character.

Blend: Cabernet Sauvignon 93%, Petit Verdot 7%

The Robertson Wine Valley has the longest unbroken lineage of winemaking and grape-growing families in the country. The De Wet family, producing wine over five generations, embodies this heritage, with South Africa being the oldest ‘New World’ wine-producing country in the world. Wine has been made on Excelsior Estate for 170 years. It is now the most important crop on the farm, with Excelsior exporting wine to over 20 countries. The farm has 220ha (550 acres) planted with noble cultivars such as Sauvignon Blanc, Chardonnay, Shiraz, Merlot, and Cabernet Sauvignon. There are also small plantings of blending cultivars like Petit Verdot, Malbec, and Viognier. The aim is to produce full-bodied wines that display intense fruit. They achieve this by using strict vineyard practices to ensure a healthy, well-ripened crop. The grapes are harvested by hand, allowing greater quality control and optimal ripeness. Low-yielding vines produce very concentrated fruit, resulting in fresh and zesty whites and deep-coloured intense reds. The weather is moderate, with hot days and cool oceanic breezes in the afternoons and evenings. These temperature fluctuations provide very healthy ‘veraison’ (colour change and even ripening). Additionally, they cultivate 45ha (110 acres) of citrus, with 21ha (50 acres) dedicated to an empowerment project for their 80 employees, all of whom live on the estate. As winemaking pioneers in the region, we have introduced innovative practices such as drip irrigation to the South African wine industry. Furthermore, they are 50% solar powered, which is uncommon in the wine industry.

With the blackcurrant and dried herb character it’s a spot-on choice to pair a juicy medium sirloin steak.