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The 2013 is a beautiful and elegant wine with good concentration and lovely fruit. The tannins are ripe and the wine has a long aftertaste.
The 2012 winter blessed us with 880mm of rain. The spring of 2012 was wet and cold and even the end of summer (February 2013) was relatively cool with good rain - 98mm. We started harvesting Merlot on 5 March 2013 and the Cabernet Sauvignon on 20 March 2013. The harvest of the Cabernet finished on 11 April.
The grapes are always sourced from the Rondekop Vineyards. Grown at 200-220 metres above sea level, these vineyards are extremely wind exposed and this leads to thick skinned berries that deliver very concentrated juice.
Grapes were hand-picked and de-stemmed BUT not crushed. The de-stemmed grapes were cooled to 8°C and ‘cold soaked’ for 168 hours. Fermentation took place at 25°C followed by a 35 day maceration on the skins. After malolactic fermentation in stainless steel tanks, the wine went into 40% new French oak barrels for 17 months
Cabernet Sauvignon 55%; Merlot 35%; Cabernet Franc 5%; Petit Verdot 5%
Alc 14.52% RS 2.94 g/l TA 5.6g/l pH 3.61
Enjoy now or over the next 8 to 15 years.
John Platter [ZA] | Stephen Tanzer [US] | Tim Atkin [UK] | Neal Martin [US] | Other Awards
Vergelegen G.V.B. Red 2012 in John Platter Guide 2017
"Two Bordeaux-style blends in the top ranges: DNA where cab franc rules & this 12 cab sauvignon-led with 3 others. Meticulous attention, long skin maceration, new French barriques a triumph of fruit/oak harmony. Powerful yet streamlined, an assured future."Score: 4.5 stars
Vergelegen G.V.B. Red 2011 in John Platter Guide 2016
"Masterly Bordeaux blend; Cabernet led; 24 months new French barriques, yet already hinting at its potential. Plush blackcurrants, cedar/cigar box spicing, has latent power, will reward cellaring. Also tasted 2010, similar styling & excellence. Give them both time. Winemaker recommends decanting."Score: 4.5 stars
Vergelegen G.V.B. Red 2009 in John Platter Guide 2015
Masterly Bordeaux blend always fine & dry with measured tannic grip. Cab dominant in 2009, with merlot, cab franc. Cassis & morello cherries, cedar dusting, the 100% new oak well judged, approachable now but the best is yet to come.Score: 4.5 stars
Vergelegen G.V.B. Red 2008 in John Platter Guide 2014
Was 'Red'. Masterly Bordeaux blend always fine & dry with measured tannic grip. 96% Cab with a splash Merlot in 08 quite the package, demonstrates André van Rensburg's command of a challenging vintage. Score: 4.5 stars
Vergelegen G.V.B. Red 2007 in John Platter Guide 2014
More Merlot (10%) plus 88% Cabernet Sauvignon, 2% Cabernet Franc, in also tasted 07, leafier with similar restraint. Like plush 06, handsome 05, both should improve many years. Score: 4.5 stars
Vergelegen G.V.B. Red 2006 in John Platter Guide 2013
Accomplished flagship 2006, mainly Cab (90%) dashes Merlot, Cab Franc, measured tannic grip cossets plush fruit, fine & dry. Like handsome 2005, should improve good few years. Score: 4.5 stars
Vergelegen G.V.B. Red 2006 in John Platter Guide 2012
Masterly flagship 2006, mainly Cab (90%) dashes Merlot, Cab Franc, measured tannic grip cossets plush & still youthful fruit, fine & dry. Like handsome 2005, should continue to improve good few years. Score: 4.5 stars
Vergelegen G.V.B. Red 2005 in John Platter Guide 2011
Still youthful, handsome flagship 2005 clearly Cab-led in its plush tones, dominant, fine & dry grip. 20% Cab Franc, Merlot input. 2 years new French Oak adds to overall complexity, classy profile. Will reward another 5-8 years. Score: 5 stars
Vergelegen G.V.B. Red 2004 in John Platter Guide 2010
Lovely example of Cab-led, Bordeaux style. Distinctive claret notes; cool, lilting texture, savoury fruit & gently resistant tannins; will reward cellaring. Score: 4.5 stars
Vergelegen G.V.B. Red 2004 in John Platter Guide 2009
'Vergelegen' previous edition. Authoritative Bordeaux-style red, Cab led (80%) with Merlot, Cab Franc. 2004 is a lovely example; classic cab scents, smartly oak enriched (2 years new French Oak) Distinctive claret notes; cool, lilting texture, savoury fruit & gently resistant tannins. Will richly reward cellaring. Score: 4.5 stars
Vergelegen G.V.B. Red 2003 in John Platter Guide 2008
Cab Bordeaux style blend immaculate fruit, alluring texture, suave tannins. Cab from relatively warmer Rondekop vineyard, with 18% Merlot & drop Cab Franc in superb 2003 (not re tasted) beguiling, incipiently complex, showy oak (2 years new) should integrate if given the time deserved. Score: 4.5 stars
Vergelegen G.V.B. Red 2003 in John Platter Guide 2007
Now established Cape Bordeaux style blend showing its class in immaculate fruit, alluring texture, suave tannins. Mainly Cab from relatively warmer Rondekop vineyard, with 18% Merlot & drop Cab Franc in superb 2003 (tasted last edition) beguiling, incipiently complex, showy oak (2 years new) should integrate if given the time deserved. Score: 4.5 stars
Vergelegen G.V.B. Red 2003 in John Platter Guide 2006
For nearly a decade, Cape Bordeaux-style blend showing its class in immaculate fruit, alluring texture, suave tannins. Mainly cab from warmer Rondekop vineyard, imparting fruity succulence, with 18% Merlot and seasoning of Cabernet Franc in superb 2003, whose beguiling, incipiently complex bouquet might even suffice - but there's more: fine cassis fruit lurking happily in velvet depths of darkly bright fruit, forceful ripe tannin. Plenty of showy oak (2 years new) yet to integrate, but it should, given the time deserved. Score: 4.5 stars
Vergelegen G.V.B. Red 2002 in John Platter Guide 2005
For nearly a decade, Cape Bordeaux blend showing its class in immaculate fruit, alluring texture, suave tannins. Mainly Cabernet Sauvignon with Merlot and seasoning of Cabernet Franc. Supple, more rounded than previous, thanks partly to lower (54%) fraction Cabernet Sauvignon (half of crop wiped out - 'But when you're focused on terroir, you have to reflect it regardless of vintage', shrugs AvR) from warmer Rondekop vyd, imparting fruity succulence. Score: 4.5 stars
Vergelegen G.V.B. Red 2001 in John Platter Guide 2004
Occupies this property's rare find flagship slot, comfortably holds its own in strong field for Capes finest red. Mainly Cab S (about 70%) some Merlot, Cab F (none in 1999) from miniscule 3-5 t/ha yields, 14% alc. Always well filled out, smooth, smothering tannins. Latest 01 as previous, potently fruit-laden with usual trimmings, including toffee notes. FTCWS 2003 best red-blend, best red wine overall. From relatively warmer Rondekop vineyard contributing near-fail safe palate arresting fruity succulence. Score: 5 stars
Vergelegen G.V.B. Red 2000 in John Platter Guide 2003
Another Vergelegen (and Cape) flagship. Unfortunately for auction only. Perhaps most 'European' of these reds. Where Cab above might score explosive direct hits, this is a super-fine, complex, 'doesn't shout' claret but with wide tentacular reach across palate. Flavour ensemble includes ripe cassis, blackcurrants, sweet prunes and spices (cinnamon, coffee). Even some herbal savoury bramble and leathery, pipe-pouch undercurrents. Broad, dry, soft, solid tannins for scaffolding, aging. Score: 5 stars
Vergelegen G.V.B. Red 1999 in John Platter Guide 2002
"The wine is a meal," says AvR of the property's flagship, which maiden 98 garnered the Pichon Longueville Trophy for best Bordeaux red blend at IWSC; also SAA. Follow up 1999 shares breeding, class of Rondekop vineyard; vibrant deep garnet shimmer, fine-grained cedar, tobacco leaf scents with hints of cassis; palate arresting in both succulence of coffee/berry fruit, tannin and refinement of structure, like dressed stone. Comfortably follows the act of 98 riveting complexity, balance, intensity. Both for deepest corner of cellar.Score: 5 stars
Vergelegen G.V.B. Red 1998 in John Platter Guide 2001
This property's flagship, currently classic Bordeaux blend, from warmer northerly Rondekop vineyards. Still only one 1998 release - and what a release: arresting 'cold stones' mineral quality in palate, dark cherry fruit, thrilling acidity. Exceptional complexity, balance, intensity. We and winemaker agree: this is for deepest darkest corner of cellar. Will give enormous pleasure 15-20 years from now. Score: 5 stars
Vergelegen G.V.B. Red 1998 in John Platter Guide 2000
NEW Flagship with emphasis on Cabernet Sauvignon at 75% plus 20% Merlot, splash Cabernet Franc. Limpid, spicy, minerally, alive with dark cherry fruit, fine acidity - the (minute) difference lies only in the concentration. This very marginally less dense. Exactly the same oaking in all-new, top-drawer French Taransaud, Sylvan barriques. (2 000 cases made to celebrate 300 years of Vergelegen in 2 000.) Both will be horribly unobtainable trophy wines - all the more gnashingly because they will not be horribly priced-at well below R100. They will stand comfortably beside international quality equivalents commanding R200-R300. Van Rensburg calls Vergelegen "Virgin-Glen". Now that would work - against the Screaming Eagles and Leaping Stags/Frogs of California. Score: 4.5 stars
Vergelegen G.V.B. Red 2011 in International Wine Report - Stephen Tanzer 2015
"(75% Cabernet Sauvignon, 20% Merlot and 5% Cabernet Franc; all aged in 100% new French oak for two years; van Rensburg prefers barrels from Taransaud and Darnajou): Knockout nose combines cassis, black raspberry, mocha and cedar. Plush, superconcentrated, broad and sweet; an utterly silky, seamless wine with outstanding depth of texture. Finishes with huge but utterly suave tannins and superb length. "Bordeaux without the brett," says van Rensburg."Score: 92/100
Vergelegen G.V.B. Red 2007 in International Wine Report - Stephen Tanzer 2013
Good bright, dark ruby. Superripe aromas of black raspberry, coffee liqueur, chocolate and mocha. Broad, concentrated and sweet, with flavors of dark berries, spices and cocoa powder complemented by salty minerality and sappy oak. Deeper and more tactile than the reserve cabernet and longer on the aftertaste, with subtle herb and mint notes contributing to an impression of lift. I'd give this another four or five years in the cellar before pulling the cork.Score: 92/100
Vergelegen G.V.B. Red 2004 in International Wine Report - Stephen Tanzer 2011
Good dark red. Plum, chocolate, graphite, mint and menthol on the nose, complemented by a complex minerality. Lush, rich and seamless but still quite young, conveying an impression of bound-up energy. Wonderfully intense yet weightless wine with a powerful mineral spine to support its flavors of redcurrant, dark plum, minerals and chocolate. This savory, understated cabernet sauvignon-dominated Bordeaux blend really spreads out to saturate the palate on the finish, which features fine-grained, tongue-coating tannins and terrific grip. Wait a couple more years on this beauty and then enjoy it over the following decade.Score: 94/100
Vergelegen G.V.B. Red 2012 in SA Wine Report - Tim Atkin 2016
"A wine that was aged in 100% new barrels before Michel Rolland arrived as a consultant from the 2013 vintage onwards, this Cabernet Sauvignon-led red is blended with Merlot, Petit Verdot and a soupçon of Cabernet Franc. Tight, structured and well balanced, with notes of dark chocolate, cassis and bramble and fine-boned tannins. Drink: 2016-22."Score: 93/100
Vergelegen G.V.B. Red 2011 in SA Wine Report - Tim Atkin 2015
"Cabernet Sauvignon-dominated, with 20% Merlot and a splash of Cabernet Franc for support, this is “basically” a single vineyard blend, according to André van Rensburg. It’s a bold, age-worthy wine that’s both ripe and focused, with good underlying acidity and structure. Bordeaux meets California? Or just Stellenbosch at its best perhaps. Drink: 2015-22."Score: 93/100
Vergelegen G.V.B. Red 2009 in SA Wine Report - Tim Atkin 2014
The wine formerly known as Red is a Cabernet-based blend with 15% Merlot and 8% Cabernet Franc. Low yields, 100% new oak and serious age-worthy concentration are on show here, with broad shouldered, grippy tannins and leafy complexity. The finish is a little on the dry side.Score: 92/100
Vergelegen G.V.B. Red 2006 in SA Wine Report - Tim Atkin 2013
The flagship red from this impressive Helderberg property is a blend of mostly Cabernet Sauvignon with 15% Merlot and 5% Cabernet Franc. Leafy, wild herb aromas segue into a serious, structured, upright red with well-integrated oak and a dense, yet refreshing finish. A very polished Bordeaux blend.Score: 93/100
No accolade here yet.
Tasting Notes
Plum, chocolate, graphite and cassis and cedar wood on the nose, on the palate the fruit, tannin and acidity marry perfectly to offer balance and complexity, supported by flavours of black cherry, black currants and refreshing minerals.
Winemaker Note
2012 rates as one of the very best vintages on record and for me personally as good as 1998 and 2000. The 2012 GVB was selected as the SA Champion Red Blend at the SA Young Wine Show of that year. Harvesting started on 15 March and ended on 13 April 2012. Total production amounted to 19,443 bottles. Bottled on 17 October 2013. Release date: January 2016.
Origin
Only the Rondekop vineyards are used for the production of the Vergelegen G.V.B. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 180-220 meters above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season. 2012 was a moderately cool summer with warm days and cool nights allowing for great flavour and colour development and big and structured red wines.
Vinification
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for 5 weeks. Maturation took place in 100% new 225 litre Sylvain Darnajou & Taransaud French oak barrels with at least two rackings over a 16 month period.
Composition
Cabernet Sauvignon 65%; Merlot 21%; Cabernet Franc 5%; Petit Verdot 9%
Analysis
Alc 14.52% RS 2.1 g/l TA 5.4 g/l pH 3.65
Maturation
The 2010 and 2011 vintages are very similar in their make-up and consumers should show the necessary patience with wines from these two vintages as their wines will take longer to unfold. Total production amounted 6664 bottles, bottled on the 14 May 2013.
Only the Rondekop vineyards are used for the production of the Vergelegen G.V.B. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 180-220 meters above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season. 2011 was a moderately cool summer with warm days and cool nights – allowing for great flavour and colour development.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for 5 weeks. Maturation took place in 100% new 225 litre Sylvain Darnajou & Taransaud French oak barrels with at least three rackings over a 22 month period.
Cabernet Sauvignon 75 %; Merlot 20 %; Cabernet Franc 5 %
Alc 14.54% RS 3.1 g/l TA 5.4 g/l pH 3.49
Plum, chocolate, graphite and cassis on the nose, complemented by a refreshing minerality. On the palate the fruit, tannin and acidity marry perfectly to offer balance and complexity, supported by flavours of black cherry, dark plum, minerals and chocolate.
The 2010 vintage was a very cool and elegant vintage and consumers should show the necessary patience with wines from this vintage as they will take longer to unfold. Total production amounted 2998 bottles. Released: December 2014.
Only the Rondekop vineyards are used for the production of the Vergelegen G.V.B. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 180-220m above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for 5 weeks. Maturation took place in 100% new 225l Sylvain and Taransaud French oak barrels with at least three rackings over a 23 month period.
72% Cabernet Sauvignon 10% Merlot 10% Cabernet Franc 8% Petit Verdot
Alc 14.10% RS 3.9 g/l TA 5.9 g/l pH 3.56
Enjoy now or over the next 6-8 years.
Winemaker note...
Cabernet Sauvignon 77% Merlot 15% Cabernet Franc 8%
Alc 14.13% RS 2.6 g/l TA 5.5 g/l pH 3.56
Plum, chocolate, graphite and cassis on the nose, complemented by a complex minerality. On the palate the fruit, tannin and acidity marry perfectly to offer balance and complexity, supported by flavours of black cherry, dark plum, minerals and chocolate.
Only the Rondekop vineyards are used for the production of the Vergelegen G.V.B. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 180-220 metres above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for 5 weeks. Maturation took place in 100% new 225l Sylvain and Taransaud French oak barrels with at least three rackings over a 24 month period.
Cabernet Sauvignon 94% Merlot 6%
Alc 14.45% RS 3.4 g/l TA 5.5 g/l pH 3.60
Plum, chocolate, graphite and cassis on the nose, complemented by a complex minerality. On the palate the fruit, tannin and acidity marry perfectly to offer balance and complexity, supported by flavours of black cherry, dark plum, minerals and chocolate. The 2007 vintage was dry and warm with most of the red Grapes only picked from mid-March onwards. The vintage was a small one for all red grapes, but with virtual perfect ripeness.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for three to four weeks. Maturation took place in 100% new 225l Sylvain and Taransaud French oak barrels with at least three rackings over an 18-month period.
Cabernet Sauvignon 88 % Merlot 10 % Cabernet Franc 2 %
Alc 14.31 % RS 2.9 g/l TA 5.5 g/l pH 3.69
Plum, chocolate, graphite and cassis on the nose, complemented by a complex minerality. On the palate the fruit, tannin and acidity marry perfectly to offer balance and complexity, supported by flavours of redcurrant, dark plum, minerals and chocolate.
Only the Rondekop vineyards are used for the production of the Vergelegen G.V.B. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 280-300m above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for three to four weeks. Maturation took place in 100% new 225l Sylvain French oak barrels with at least three rackings over a 20-month period. The 2006 vintage was cool with most of the red Grapes only picked from mid-March onwards. The vintage was a small one for Merlot and Cabernet Franc with the end result that the 2006 Estate Red contains more Cabernet Sauvignon than ever before. This was also the last vintage where all the wine was exclusively aged in tight grain Sylvain barrels. Total production amounted to 3300 bottles.
90% Cabernet Sauvignon, 3% Merlot, 7 % Cabernet Franc
14.35 % Alc 3.0 g/l RS 6.0 g/l TA 3.56 pH
Only the Rondekop vineyards are used for the production of the Vergelegen. They are dry-land vineyards with a planting density of 4000 vines to the hectare on granitic soils with a deep clay/pebble base offering excellent water retention. Planted at 280-300m above sea level, the vines are cooled by moderate sea breezes every afternoon, allowing for a longer growing season.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for three to four weeks. Maturation took place in 100% new 225l Sylvain French oak barrels with at least three rackings over an 18-month period.
80% Cabernet Sauvignon, 11% Merlot, 9 % Cabernet Franc
14.5 % Alc 3.3 g/l RS 6.2 g/l TA 3.39 pH
The wine shows a rich ruby colour with an almost opaque centre. Cassis, pencil lead, spice and red berries abound on the nose. The delicate fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Vergelegen terroir.
Working with concentrated fruit from low-yielding vineyards (3-4 tons/ha), care was taken not to produce over-extracted wines. The juice was fermented with local yeasts and macerated for three to four weeks. Maturation took place in 100% new 225l Sylvain French oak barrels with at least four rackings over a 20-month period.
80% Cabernet Sauvignon, 16% Merlot, 4 % Cabernet Franc
Enjoy now but it will improve in the bottle for at least 10 years.
The wine shows a rich ruby colour with almost an opaque center. Cassis, pencil lead, spice and red berries, abound on the nose. Matured in new French oak for 24 months the fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Vergelegen terroir.
Only the Rondekop vineyards are used for the production of the Vergelegen. Dry land vineyards with a planting density of 4000 vines / ha. The soils are granites with a deep clay / pebble base exhibiting excellent water retention characteri
Working with concentrated fruit from low yielding vineyards (3 ñ 4 ton / ha), one has to be very careful not to produce over extracted wines. The juice is fermented with local yeasts and macerated for a further 3-4 weeks. Maturation took place in 100 % new 225l Sylvain barrels with at least 5 rackings over a 19 month period.
76% Cabernet Sauvignon, 18% Merlot, 6 % Cabernet Franc
14.5 % Alc 3.8 g/l RS 6.7 g/l TA 3.48 pH
The wine shows a rich ruby colour with almost an opaque center. Cassis, pencil lead, spice and red berries, abound on the nose. Matured in new French oak for 22 months the fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Vergelegen terroir.
46 % Cabernet Sauvignon, 29 % Merlot, 25 % Cabernet Franc
14.5 % Alc 3.6 g/l RS 6.4 g/l TA 3.56 pH
The wine shows a rich ruby colour with almost an opaque center. Cassis, pencil lead, spice and red berries, abound on the nose. Matured in new French oak for 18 months the fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Vergelegen terroir.
Working with concentrated fruit from low yielding vineyards (3 to 4 ton / ha), one has to be very careful not to produce over extracted wines. The juice is fermented with local yeasts and macerated for a further 3-4 weeks. Maturation took place in 100 % new 225l Sylvain barrels with at least 5 rackings over a 20-month period.
70 % Cabernet Sauvignon 26 % Merlot 4 % Cabernet Franc
15.0 % Alc 3.8 g/l RS 5.5 g/l TA 3.56 pH
Working with concentrated fruit from low yielding vineyards (3 ñ 4 ton / ha), one has to be very careful not to produce over extracted wines. The juice is fermented with local yeasts and macerated for a further 3-4 weeks. Maturation took place in 100 % new 225l Sylvain barrels with at least 5 rackings over a 20-month period.
62 % Cabernet Sauvignon 30% Merlot 8% Cabernet Franc
14.5 % Alc 3.0 g/l RS 6.3 g/l TA 3.38 pH
The wine shows a rich ruby colour with almost an opaque center. Cassis, pencil lead, spice and red berries, abound on the nose. Matured in new French oak for 26 months the fruit, tannin structure and fine acidity indicate a wine of balance and finesse reflective of the Vergelegen terroir.
Working with concentrated fruit from low yielding vineyards (3 4 ton / ha), one has to be very careful not to produce over extracted wines. The juice is fermented with local yeasts and macerated for a further 3-4 weeks. Maturation took place in 100 % new 225l barrels with at least 5 rackings over a 24 month period.
75 % Cabernet Sauvignon 25% Merlot
14.0 % Alc 2.1 g/l RS 5.7 g/l TA 3.52 pH
The Cabernets were fermented in open tanks and punched down every 3-4 hours in order to maximise colour and tannin extraction. After completion of the fermentation, the Cabernets were left on the skins for 3-4 weeks. The wine was racked 4 times from barrel to barrel in the first year. The Merlot was pumped over in a closed system without aeration every 4 hours in order to preserve the fruit flavours. The wine was matured for 22 months in new French oak (225l).
75 % Cabernet Sauvignon 20 % Merlot 5 % Cabernet Franc
13.8 % Alc 2.9 g/l RS 5.8 g/l TA 3.5 pH
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