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Wild Boar Cabernet Sauvignon
Range Introduction
Literally translated as ‘fine bush’, fynbos is a South African natural treasure. It forms the essence of the Cape Floral Kingdom, the smallest but most diverse of earth’s six floral kingdoms. Fynbos is incredibly resilient, able to withstand and even thrive in the face of the harshest elements to create rare beauty.
Vineyards
Cabernet Sauvignon is the noblest of red grape varieties, producing wines with excellent colour intensity and bold characteristic flavours. These grapes are sourced from vineyards in the northern Paarl area and are situated on northerly mountain slopes for optimal sunshine and cooling factors from the prevailing southerly winds in summer. The granite and shale soils provide ideal conditions to impart acidity and structure to the wine, which requires sufficient length of time in barrels and bottles to mature and mellow. The grapes are hand-picked for our Reserve Cabernet Sauvignon.
Winemaking
The grapes were harvested fully ripe at the end of the harvest season in late March. After de-stemming, the juice underwent cold-soaking for two days for colour and flavour extraction. Spontaneous fermentation with wild yeasts began on the grape skins and selected cultured yeasts were added to optimally complete the slow fermentation process. After fermentation the wine was left on the skins for an extended period to ensure a softening of the phenolic compounds, resulting in a rich and elegant smoothness on the palate. Wood-maturation took place in first and second fill French oak barrels for 24 months.
Tasting and Food Pairing
This handcrafted Cabernet Sauvignon has layers of ripe blackcurrant and spice flavours on the palate, well-balanced with firm structure and elegance followed by lingering savoury notes. Lengthy barrel ageing adds complexity and elegance to this richly layered wine. A full-bodied wine with excellent ageing potential. Delicious with grilled beef or any red meat dishes.
Analysis
Alcohol 14.48% | Total Acidity 6.2g/L | Total Sulphites 119mg/L | pH 3.45 | Residual Sugar 3.2g/L