Cabernet Sauvignon

In order to create a complex wine, grapes from three areas were combined — Bot River, for good tannin structure and colour, Franschhoek for pure berry fruit, and Stellenbosch, for the volume of the grapes and a light mint spice. The Cinsaut lowers the alcohol and promotes fruit and elegance.

Thanks to its prominent minerality, firm tannins and flavourful intensity, this wine is a natural partner to beef, while it goes well with almost any other meat – slow-roast lamb, pork, venison, marinated rib-eye steak, rare beef, braised short ribs and even mushroom stroganoff. It also goes well with veggie treats such as simple vegetable tarts.