Cabernet Sauvignon 2014


Tasting Notes

The wine’s deep ruby colour is youthful for its age. Typical Cabernet Sauvignon aromas, specifically perfumed blackcurrant and tobacco, are present in moderate intensity. Firm and well-structured tannins have been extracted during post-fermentation skin contact. Bramble and blackcurrant flavours are layered with earthy and tobacco notes to result in an exquisitely complex wine with further aging potential.


Harvest and Winemaking Information

The grapes are sourced from eight different sights on the farm and carefully vinified separately. Fermentation lasts up to 14 days and then a further skin maceration period commences before the must is pressed and moved to oak. 50% New French Oak and the rest second fill French Oak was used to mature this Cabernet Sauvignon for 15-18 months.

*A minimum order of 6 bottles (one case) is required.



Soil Oakleaf and Tukulu
Aspect North to North East, South West and East
Elevations 150 – 300m above sea level
Total Hectare 12 ha
Average age of vines Mature Vineyards
Rootstock Richter 99 and 101


Residual Sugar

2.5 g/L

Total Acidity

5.5 g/L

Wine of Origin

Banhoek, Stellenbosch


Ronell Wiid

Release Date

December 2015

This wine calls for some serious food. Roasted lamb dishes or a fabulous Beef Bourguignon will pair nicely with this classic Cabernet.