Savour To Taste Premium red wine suggestions
Vilafonté Series C South Africas Flagship Bordeaux Blend
Vilafonté is the coming together of great wine experience from California and South Africa. The vision that brought together the three founding Vilafonté partners. Three absolute powerhouse individuals in the wine making world they are Mike Ratcliffe, Zelma Long & Dr Phil Freese.
Mark Ratcliff: Co-founder and Managing Partner of the joint US/South African venture Vilafonté since 2001. Mike has been nominated for the Wine Star Award for Global Innovator of the Year in 2015 and then again in 2017. Mike is founding Trustee of the Cape Wine Auction and has held numerous leadership positions. He graduated in the first wine marketing class at Adelaide University and is an international wine judge, public speaker, industry commentator, social media maven and marketing trendsetter.
Zelma Long: Zelma, Winemaking Partner at Vilafonté, is one of America’s best known winemakers with an enviable international reputation, which includes the prestigious James Beard Award for Wine Professional of the Year. One of the first women to study oenology and viticulture at U.C. Davis; she began her winemaking career at Robert Mondavi Winery, rapidly working into the Chief Winemaker position. Shortly after, she was recruited by Simi winery, later acquired by Moët Hennessey as CEO and head winemaker. Zelma oversees the winemaking and style development of the Vilafonté wines and has been described as ‘fanatical’ in her pursuit of quality.
Dr Phil Freese: Phil is Wine growing Partner and creator of the Vilafonté vineyards which he calls “different by design”. He spent 13 years as Robert Mondavi’s Vice-president of Wine Growing and was instrumental in the design of the first Opus One vineyards. Phil initiated the remote sensing project with NASA that has spawned a new wave of tools for viticulture analysis and quality enhancement. After establishing his own Viticultural Practice, he has been consulting for some of the greatest Californian estates: Cakebread, Far Niente, Seghesio and Robert Mondavi’s Byron Winery and locally Warwick, Rustenburg, Thelema and De Wetshof.
Their vision of uncompromising determination to produce wines which stand shoulder-to-shoulder with the great wines of the world. Nothing less.
Their enduring philosophy of nurturing a culture of patience in the cellaring and enjoyment of their wine is honoured and facilitated by the terroir of our site – the artistry to create wines of elegant complexity, structure and longevity.
2018 Vintage Bordeaux Blend
Composition : 56% Cabernet Sauvignon, 20% Merlot, 20% Malbec and 4% Cabernet Franc the Blend spent twenty-two months in 28% percent new French oak barrique, with the balance in older French oak.
Phoenix rising. Marked by the worst drought on record, 2018 presented some significant challenges. After the driest three-year period (2015-2017) in recent history; water resources in the Western Cape were at an all-time low, putting water supplies under immense pressure and leading to strict water rationing. Early in the growing season, water received from the Berg River Water Scheme was cut to forty-five percent of usual allocation, and then further cut to twenty percent in December. Low soil moisture in Spring, and limited water available for irrigation led to reduced vigour and canopy size.
Some unseasonable rain and low temperatures in October and November disrupted fruit set and reduced the number and size of berries on each cluster. Harvest timing was normal, beginning on February 2nd and continued uninterrupted through February 27th.
"It was humbling to see how well our vineyards fared under such sustained drought conditions." Noteworthy is the small berry size for this vintage; on average berries were twenty-five percent smaller by variety and largely under a gram per berry, adding to concentration.
Vilafonté Series M 2017
Grace & Finesse
Series M 2017 is the culmination of nature and nurture; a symphony of the senses. This harmonious blend combines plummy hues with an inky, garnet red colour. Offering warm vanilla, ripe raspberry and Asian plum aromas on entry; this focused and pure rendition of Series M deepens to pencil lead, a terracotta earthen character and delicate pressed violets when afforded greater airtime.
Beautifully nuanced in its measured energy, the palate is fresh and elegant, graceful and complete. Seductively smooth on entry, swelling in intensity with a succulent core and culminating in a soft, round finish full of sour cherry and chocolate. Tannins are multi-layered, polished and lithe, adding to the balanced structure. Although immediately engaging, this blend requires time to express full concentration, and will mature most gracefully, rewarding the patient collector.
The Vintage
An abundant crop of sterling quality. Yields rose by fifty-seven percent, despite the fourth year in a sequence of below-average rainfall for the Western Cape Province. This follows Vilafont's smallest per-hectare crop (3,1 tons per hectare in 2016) and moves back to long-term average yields.
Welcome post-harvest rains in the preceding year before leaf fall, coupled with well-timed nutrient applications, allowed our vines to build up reserves before going into winter dormancy. Winter rains in 2016 approached normal levels, but fell below average in late winter to spring.
Bud-break in the spring was very even, with rapid shoot growth which ceased well before bloom, allowing excellent fruit-set. Weather leading up to harvest was warm and fair - perfect ripening conditions. Harvest commenced on the 6th of February with a few short pauses, and concluded on the 1st of March.
At blending, varietal wines were expressive, showing a classical elegance and restrained power - steel sheathed in velvet.
Deliciously opulent and hedonistic, this 2017 Series M blend of 42% Merlot, 39% Malbec and 19% Cabernet Sauvignon
This is really precision winemaking anchored around supreme balance and sublime harmony. Fabulously persistent and intense on the finish, this wine will seduce drinkers from release with its accessibility, generosity and finesse but is undoubtedly going to be another superb age worthy premium red for the cellar.
Drink from release and for 20+ years.
Boekenhoutskloof, Syrah, 2016
Boekenhoutskloof was established in 1776. Located in the furthest corner of the beautiful Franschhoek valley, the farm’s name means “ravine of the Boekenhout” (pronounced Book-n-Howed). Boekenhout is an indigenous Cape Beech tree greatly prized for furniture making.
In 1993 the farm and homestead were bought and restored and a new vineyard planting programme was established that now includes Syrah, Cabernet Sauvignon, Cabernet Franc, Grenache, Semillon and Viognier.
The Boekenhoutskloof Syrah is sourced from their two properties in the Swartland. They acquired these two sites (Porseleinberg and Goldmine) for its unique terroir of rocky bedrock and decomposed mica schist soils. This is only their second vintage claiming Wine of Origin Swartland and their blend comprises of 80% Porseleinberg and 20% Goldmine fruit.
The region experienced extreme heatwaves from October 2015 until the end of January 2016, posing a vintage year where phenolic ripeness had to contend with rapidly rising sugar levels. These unusual weather patterns necessitated early green harvesting around the veraison period to ensure low yields, create balance and minimise stress on these dry-land vines.
The fruit from each site is vinified separately as each parcel shows distinctive and individual characteristics. The grapes are partially de-stemmed and ferment spontaneously in tulip shaped concrete tanks with a soft délestage 2-3 times a day.
Once cuvaison has been completed, the wine is moved to large traditional 2 500L foudres and 600L demi-muids for further ageing for up to 18 months, depending on the vintage.
The complex nose offers a brooding compote of dark berry fruit, black olives, perfume and spice. The blackberries, young berries, brambles and violets of the nose follow through onto a full, round palate with intense notes of allspice, liquorice and black pepper.
The mid-palate is concentrated and focused, yet austere and lithe at the same time. The wine is savoury, almost Rhône-like in style with integrated acidity and firm, fine-grained tannins to balance, offering structure and great age ability. The spicy finish endures with hints of cloves, nutmeg and cardamom and subtle garrigue nuances
Porseleinberg 2014
As previously mention the Boekenhoutskloof brand acquired Porseleinberg in the Swartland region of the Western Cape for its unique terroir of rocky bedrock and decomposed mica schist soils.
This schistose outcrop, just south of Riebeek Kasteel, produces a richly tannic and magical Syrah. Volumes are limited by the extremely low-yielding vineyards and special terroir.
This is the fifth and finest vintage to date coming from Boekenhoutskloof’s organic Swartland property on Porcelain Mountain, which consistently ranks as one of South Africa’s best Syrah vineyards.
Porseleinberg is produced from the oldest block of Syrah on the farm. (Other parcels are earmarked for the dense and savoury Boekenhoutskloof Syrah. as mentioned above)
Made according to the Swartland Independent code (which dictates minimal intervention) by winemaker and viticulturist Callie Louw who opts for whole bunch fermentation without any additives and has been known to use his feet to stomp on the grapes before ageing in concrete and large-format foudres.
There isn’t any new oak employed.
The cooler and wetter conditions of 2014 didn’t dull or diminish the compelling nature of this exciting Syrah. It’s a stunner: concentrated and complex with a beguiling fragrance and vibrancy that keep things fresh and focused.
Previous vintages have needed time to settle in bottle, this is ready whenever you are. Drink now to 2025. Highly recommended and received a might 95 points from Wine Spectator; the world has caught on to this Syrah block specific site.
Porseleinberg’s 2014 Syrah has a very pure bouquet of blackberry, briary, hints of crushed violet and iris all with wonderful delineation. The palate is medium-bodied with grainy tannin. The medium-bodied palate is enlivened with just the right amount of acidity. Plenty of raspberry fruit underlain with spice and treacly depth contribute to this South African gem.
Boekenhoutskloof, Franschhoek, Cabernet Sauvignon 2017
The Franschhoek Cabernet Sauvignon was sourced from four individual parcels adjacent to one another on a south-westerly aspect of their Franschhoek valley, where the soil is predominantly sandy loam over granitic bedrock. 2017 was an exceptional vintage for Cabernet, akin to 2015 and was preceded by a moderate growing season.
They adhered to traditional picking dates and the Cabernets came in showing healthy fruit and a very high skin to pulp ratio, resulting in wines with exceptional tannins and classic phenolic structures, yet still offering wonderful natural acidity.
They again opted to blend in a very small percentage Cabernet Franc from their old vineyard on the farm, contributing subtle fragrance and finesse to the dark fruit spectrum.
The intention was to create a textbook claret and to respect the signature Boekenhoutskloof Cabernet style. They worked with a classic dark berry fruit profile and managed to capture the full, rich character and deep flavours offered by the vintage.
Gentle vinification was done to avoid a huge, monstrous wines. Grapes were picked by hand into small lug boxes, bunch sorted with berry selection and gently destalked. The grapes underwent a cold maceration in traditional concrete vessels and then fermented at temperatures between 27° and 30°C with frequent pump-overs to extract aromas, colour and tannins.
After alcoholic fermentation a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured in French oak from their preferred coopers, Sylvain and Saury.
The nose is subtle, yet perfumery with its complex bouquet of red currant, dark cherries and blueberry and enticing whiffs of bergamot and cedar. Red and dark berry fruit follows through onto a medium-bodied palate with flavours of fresh fig and nutmeg.
The mid-palate is focused, silky and poised with a charcoal-edged texture and very fine-grained tannins, with perfect acidity to balance. The wine lingers with hints of clove, crushed gravel and cocoa powder on a mineral-tinged, pure finish.
Kanonkop Paul Sauer 2018
The name Kanonkop is derived from a hillock (kop) on the Simonsberg mountain above the wine estate from where, during the 17th and 18th centuries, a cannon (kanon) was fired to announce the arrival of sailing ships entering Table Bay.
The roar of the cannon would be the signal to local farmers, who were waiting to make the 50-kilometer journey to the harbour, to load up their wagons with fresh fruit and vegetables to barter their produce.
The first wines bearing the Kanonkop label were produced in 1973. For 1973 was the year in which Kanonkop’s contention for a place in the annals of South African wine greatness began, just three years before the death of the man to whom the wine estate owes everything it has achieved and all the recognition it has attained: Paul Sauer.
To many, Kanonkop is considered to be the South African equivalent of a Premier Cru or First Growth in terms of Bordeaux style blend. This iconic producer with tremendous brand recognition abroad is the only wine in the world that can claim to have won the prestigious Pichon Longueville Comtesse de Lalande trophy at the International Wine & Spirit Competition (IWSC) three times.
Awarded to the best blended wine on the show, Kanonkop took this honour in 1994 with the Paul Sauer 1991. Paul Sauer has been produced since 1981. It is a Cabernet Sauvignon led wine with varying percentages of Cabernet Franc and Merlot.
The 2015 vintage was the first Southern Hemisphere wine to receive 100 Points from Tim Atkin MW, and the 2016 & 2017 vintages all ranked in the very high 90 points too.
Kanonkop stands in the halls of the top 50 most desirable wine brand globally.
Composition : 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot
2018 Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards. The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
Fermented in open top concrete fermenters at 29c. The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.
The saturated ruby colour is complimented by an array of scents typically associated with Paul Sauer fresh herbs, tilled earth, pencil shavings, spice, red- and black fruits. While being heady and perfumed, the wine remains classic and refined, with an utterly elegant structure.
The tannins are precise, and together with the clever use of new oak, creates the perfect backdrop to host the complex fruit spectrum. The finish is sappy and spicy, with layered notes of red fruits and cured meats on the long, youthful finish.
Age of the vines 30 years on average with ageing potential 20 to 25 years from vintage
The Sadie Family ‘Soldaat’ Grenache 2016
The Sadie Family is a family estate located in the Swartland region of South Africa and is without doubt one of South Africa’s most sought-after producers. The vineyards cover some 43 hectares, including mountainous plots and coastal plains. Due to the diversity of the terroirs, a wide range of grape varieties can be planted, such as Palomino, Tinta Barroca or Sémillon. All the vineyards are run according to the principles of organic and biodynamic viticulture.
Different fermentation vessels are used in the cellar: from classic oak barrels and foudres to concrete amphorae or ovoid tanks.
Before Eben Sadie head wine maker settled down to carve out his career as a winemaker, he travelled and worked extensively in several major wine regions of the world, including Germany, Austria, Italy, Oregon and Burgundy.
After returning to South Africa, he found employment alongside South African icon Charles Back, at The Spice Route in 1998. Sadie Family Wines, as we know it today, was founded in 1999, with the first two vintages produced at Charles Back’s Spice Route facilities.
While everything Eben puts his hand to nowadays becomes instantly collectable, his personal winemaking focus remains his signature wines, namely his white blend Palladius and his red Syrah based blend, Columella.
But the fine wine world often has other designs, relentlessly craving his small production single vineyard wines made from some of South Africa’s oldest vineyards in the Cape.
One of these, the Soldaat Old Vine Series, is made from ungrafted and unirrigated old bush vines that are planted at 708m altitude on decomposed granite soils on a 6-hectare site that Grenache shows such a great affinity for, and it really shows on this incredible wine.
The fermentation of the Soldaat vineyard is a wonderful experience in the cellar since the red strawberry, cherry and pomegranate kind of fresh fruit aromas and perfumes fill the entire space; and these and similar flavours are to be found in the resultant wine.
In the vineyard the soil is decomposed Table Mountain Sandstone Formations
The harvest: Grenache tends to over-produce and in many respects its big previous downfall can be linked to this fact, but when a vineyard comes of age and/or is planted in a less forgiving site with reduced fruit load, it can compete with the most elegant and refined reds of the Mediterranean climate.
In the cellar: After manual harvesting, fermentation occurs spontaneously with indigenous yeasts
They basically fill the concrete tanks whole cluster to about 60% and then destemmed 40% to get some juice in the tank to have the initiation of fermentation.
The fermentation is for about 30 days on the skins and then they press the grapes in an old basket press. Maceration and fermentation is carried out in concrete tanks for 30 days and ageing lasts on average 12 months in old oak barrels.
Kanonkop Cabernet Sauvignon 2018
Winter rainfall was higher than the previous two winters. Irregular temperatures from winter until the flowering period, together with cool growing conditions, led to great variations in the vineyards.
The cool weather and regular rain showers led to less water stress for the vines during ripening. Harvest time was characterised by regular rain showers.
Fermentation took place in open top concrete fermenters at 29c.
The floating skins were punched down by hand, every 2 hours during fermentation. The juice was drawn off the skins after 5 days. After malolactic fermentation the wine was matured for 24 months in 50% new and 50% second fill 225L French Nevers oak barrels.
A complex nose of dark aromas of black berry, cassis, tobacco with cedar and oak spice. The palate is supple and mouth filling – with concentrated black fruit supported by oak spice, roasted nuts and a hint of fresh fynbos. The tannins are firm yet well-knit and integrated.
'It says Cabernet Sauvignon on the label, but master blender Abrie Beeslaar adds 5% Merlot and Cabernet Franc for extra nuances and layers. Sourced from three blocks that provide more pyrazine notes, this is a deceptively forward red with leafy top notes, capsicum, coffee bean and blackcurrant flavours and plenty of underlying grip and structure.
Tim Atkin, MW, South African Special Report 2022, 95/100
Hamilton Russell Vineyards Pinot Noir
The Hamilton Russell Vineyards Pinot Noir is a truly exceptional wine, and a testament to the winery's commitment to quality and sustainability. With its complex bouquet and well-balanced flavours, this wine is a must-try for any Pinot Noir enthusiast.
Hamilton Russell Vineyards is a family-owned winery located in the cool-climate region of Hemel-en-Aarde Valley, Walker Bay in South Africa.
The winery’s focus on terroir and sustainable farming practices is reflected in their exceptional Pinot Noir wines, and the Hamilton Russell Vineyards Pinot Noir is no exception.
With low-vigour, stony, clay-rich soil, cool maritime macro-climate, naturally tiny yields of well under 35 hl/ha and their philosophy of expressing the terroir in their wines – give rise to a certain tightness, tannin line and elevated length to balance the richness and generosity of our Pinot noir.
A graceful and fruity red wine. Medium intense garnet red with fine tears. Rich nose of small red fruit, such as wild strawberry, and juniper, brushwood, toast, vanilla and fresh mushrooms. Distinguished flavour with very fine tannins and ripe acidity, integrated alcohol, long elegant aftertaste of small red fruits and dried herbs.
Serving temperature: 15°C.
Barrel Ageing is 10 months in 100% 228 litre French Oak Barrels with a tight Grain using a selection of 1st fill 29% 2nd fill 28% 3rd fill 36% 4th fill 7% barrels.
Delheim Grand Reserve
The Greater Simonsberg appellation of Stellenbosch towers as a beacon of great South African wine, and especially red grape varieties. It is in this location that renowned family winery Delheim produced its latest flagship Grand Reserve 2017 Bordeaux blend.
Significantly, the 2017 vintage marks the 40th year that the iconic Grand Reserve – the apex of Delheim’s red wine collection – has been in existence. It is only made in years of exceptional quality with the maiden vintage released in 1981. Crafted vintage-to-bottle with the specific intention of being the most outstanding expression of the harvest, this stately wine is an eagerly anticipated collector’s item of the highest quality.
Over the last four decades, no matter the winemakers involved, the Grand Reserve has achieved its unwavering style because of its truly remarkable Simonsberg terroir. Quality has always trumped quantity in its making.
The wine has attracted a loyal following of connoisseurs who understand the celebrated winery’s commitment to consistent quality and simply letting the vineyards speak through the wines.
It was originally created by Kevin Arnold, a youngster then who has gone on to become one of South Africa’s elder winemakers. Kevin has been behind three of South Africa’s most iconic super premium red wines since the country’s return to the international stage – the Delheim Grand Reserve among them. He joined Delheim in 1979 as winemaking assistant to the legendary Spatz Sperling, Delheim’s owner and pioneering winemaker in his own right, before taking over the helm.
Kevin credits a sojourn in California, in 1981 as the first winemaker invited from South Africa to the Robert Mondavi Winery, for cementing the possibility that his home country could produce a super-premium red. That same year, he launched the Delheim Grand Reserve, which went on to win the prestigious General Smuts Trophy in 1986.
The mantle for the wine now falls to current Delheim winemaker Roelof Lotriet, who shares the same alma mater as Kevin of St Andrews School in Bloemfontein.
COMPOSITION: Cabernet Sauvignon 90% Merlot 8% Cabernet Franc 2%
The grapes are hand-picked in small batches. The juice is fermented in a combination of open top fermenters and vertical stainless-steel tanks. Punch-downs and pump-overs are done for extraction.
The wine is barrel matured for 18months in 300L French oak barrels. Only finest barrels are selected for the Grand Reserve Blend.
Dark ruby red colour with a complex nose of dark fruits dominated by blackberries and blackcurrant followed by notes of tobacco and tomato leaf, fresh lead pencil shavings and cassis. The palate is elegantly poised with dark red fruit and a smooth chalky tannin finish which shows true to the area. Gaining 93 point.
Careful cellaring will allow this wine to age gracefully for up to 15 years.
Waterford Estate Kevin Arnold Shiraz
Kevin Arnold, a Stellenbosch winemaker with 47 years' experience, is the owner of ARN & Associates and THE FAMILY Wines. Kevin has been a winemaker in the Stellenbosch for the past 47 years and was involved with Delheim Wine Estate, Rust en Vrede Estate, and Waterford Estate, which he founded in 1998.
Grapes are sourced from vineyards which are grown in the Stellenbosch region. However, from the 2007 vintage, almost all the fruit is sourced from Waterford Estate. The average age of the vineyards is 20 years old, which makes them well- established vineyards with higher quality fruit.
With the winter having lower levels of rainfall, we knew that the vineyard was going to be stressed during the springtime but what followed was near-perfect growing conditions for flowering and berry set. Harvest time was characterised by moderate temperatures and a distinct lack of heat waves which was ideal for berry ripening. The vineyards remained very healthy and produced the perfect bunches, smaller berries than what we usually expect but this gives us great concentration. Apart from being a warm vintage the wines show good freshness and elegance.
No new wood is used in the making of this wine. Gentle vinification methods such as whole berry fermentation and soft extraction methods by means of only pump overs brings out the purity in this wine.
The wine shows aromatics of delicate violets, dark plum fruits and liquorice notes which has layered subtle notes of earthiness and leather spice, brought in by the 4% Mourvedre component. The palate follows the aromatics of the nose with similar violet and earthy spice notes. The wine shows generosity for a vintage which is known for more elegant and finely textured wines. The tannins presented are soft and granular with a fruit-forward finish due to the use of strictly older barrels for ageing.
Eagles’ Nest Shiraz
Eagles’ Nest features some of the steepest vineyards in the Cape Winelands ranging from 100m – 400m above sea level. The steep terraces are chiselled out of decomposed granite and clay with a high concentration of Table Mountain sand stone rock.
The vineyard aspects range from East to North, North-West and are perfectly positioned for a cool climate Shiraz. Based on the varying altitudes and undulations of these blocks, and the different meso and micro climates the vines are exposed to, various small batches of grapes were individually picked and processed, to allow for the production of individual and distinct Shiraz components.
Ultimately create a complex and layered wine. Each of the respective components were hand-picked and cooled down before processing. Grapes were then hand-sorted, de-stalked and crushed into small and medium sized open top fermenters. Pump-overs were performed three to four times per day. Following fermentation, the free run wine was drawn off and the skins pressed separately.
The wine was then racked into French Oak barrels. After 18 months in barrel (35% new wood), selected components of the wine were blended and allowed to harmonise, before bottling
Perfume and floral aromas combine harmoniously with red cherry and spice on the nose. These flavours gracefully carry through to a savoury, spicy pallet, with aromas of star anise and cloves. These flavours are complimented by pure, clean red fruit flavours. Soft, well integrated tannins coat the pallet, leading to a distinct fresh finish.
Avondale La Luna
The picturesque 160-hectare farm that is today known as Avondale has been under cultivation for more than 300 years. Early records show that the land was one of the first in the Paarl Valley to be allocated specifically for the production of wine grapes.
La Luna is a Bordeaux blend made from 50% Cabernet Sauvignon, 31% Merlot, 7% Petit Verdot.6% Cabernet Franc, 6% Malbec organically grown fruit. The Vines ranging from 11 to 22 years in age.
The grapes where hand-picked in the cold early morning, the different batches of fruit were de-steamed, gently crushed and went into tanks for 2 two 3 days. Fermentation on the skins peaked between 30 and 32 degrees Celsius and lasted from 7 to 10 days.
The heathy grapes enabled a long post-fermentation maceration that took place over 25 to 30 days. Malolactic fermentation took place in 225 lt French oak barrels. This varied from 1st to 3rd fills barrels ensuring mild wood integration.
The wines went through a number of gentle racking’s before being returned to the barrel’s to age from 12 to 16 months the wine was lightly filtered.
This is a great wine of seamless elegance. Layers of mineral intense fruit, infused with gentle tannins are uplifted with fresh acidity, uniting in a glorious fusion of full-bodied flavour. The dark purple colour
Vilafonté Seriously Old Dirt 2018
Vilafonté is the first American and South African joint wine-making venture within the global wine community. This ground-breaking red wine project is a partnership between a well-respected group of 'quality driven' wine specialists from South Africa and the United States. The name Vilafonté derives from the primary soil type of the 100-acre estate whose character forms the foundation of the wines. Zelma Long is Head Winemaker for the Vilafonté project. Zelma is one of America's best-known winemakers.
One of the first women to study enology and viticulture at U.C. Davis she began her winemaking career at Robert Mondavi Winery rapidly working into the Chief Winemaker position. Matured for twenty-one months in older French oak barrique.
Seriously Old Dirt 2018 consists of Cabernet Sauvignon 89%, Malbec 5%, Merlot 4% and Cabernet Franc 2%.
One hundred and thirty-five barrels were produced.
Seriously Old Dirt 2018 displays a brilliant, deep garnet-red colour. Ultimately fruit-forward, this potent blend reveals ample, vibrant red cherry and ripe blueberry on the nose. Its fruit purity is underpinned by welcoming woodsy notes of allspice, toasty coconut and sandalwood, deftly mingling with nuanced sweet tobacco.
The palate is broad, notably fresh and generous. Juicy red fruits and a sumptuous mouthfeel integrate a core of fine, chewy tannins. A long, satisfying finish, supported by a nougatine-chocolate character, adds a luxurious dimension to this fine wine.