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£37.50 per bottle
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"Very dry with very small berries" is how Gottfried Mocke sums up the 2020 vintage in Stellenbosch. Sourced from four vineyards in Faure and on the Helderberg, this is powerful, structured and intense, with lots of body and backbone. Partnering Cabernet Sauvignon with 4% Cabernet Franc, it's bold and inky, with classic black cherry and blackcurrant fruit andvanilla-scented 65% new wood. Natural acidity freshens the finish. 2024-32”
95 points - Tim Atkin
“Richer than sibling & with broader shoulders, brooding 2020 displays trademark power-with-precision, ripe black fruit with leafy freshness from dab cab franc. Less lithe than 2019 (5 stars, 97 pts), yet still very fine."
93 points - Platters South African Wine Guide
"It still shows rich, ripe pure Cabernet fruit, chewy tannins but already on the way to smooth. Generous and fresh. A hint of chocolate. The freshness of Cabernet Franc sings on the finish. Gorgeously structured but also generous in fruit. Excellent balance between those two aspects of the wine. The little bit of residual sugar does not show (not to me). Compared with the Franschhoek 2020 Cabernet, I would say this has the edge in freshness and slightly more refined tannins."
17.5 points - Jancis Robinson
Made from selected parcels of Stellenbosch Cabernet Sauvignon vineyards planted on the north-western facing slopes of the Helderberg mountain and south-eastern facing slope of the Polkadraai Hills. These parcels of excellent Cabernet Sauvignon grow on a combination of deep decomposed granite soils with Table Mountain sandstone and "koffieklip".
Grapes are hand-harvested and transported to our winery in Franschhoek and cooled before vinification. Each harvest parcel is individually destemmed and crushed into tulip-shaped concrete tanks where they undergo a cold maceration period and spontaneous fermentation at temperatures between 27° and 30°. Frequent pump-overs and occasional delestage are performed to extract aromas, colour, and tannins gently. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225-litre barriques. The wine was matured on our OXOline system for 22 months in 75% new light toast, long seasoned French oak from our preferred coopers, Sylvain and Saury.
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