Cavalli Warlord Red Blend 2023
A bold Cabernet-led blend of ripe black plum, blackberry compote and Black Forest cake, with cedar spice, subtle cocoa and well-rounded tannins.
Medium-Bodied Red
£24.35
| Producer | Cavalli |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Wine Type | Red Wine |
| Body / Style | Medium-Bodied Red |
| Grape Blend | 71% Cabernet Sauvignon, 11% Merlot, 6% Malbec, 6% Petit Verdot, 6% Cabernet Franc |
| Bottle Size (ml) | 750 |
| % Abv | 14 |
| Vintage | 2023 |
| Special Features | Biodynamic, Sustainable, Vegan |
| Extra Info | Bold, structured Cab blend |
| Food Pairing Guide | Pairs well with slow-braised short ribs or venison. |
Cavalli Warlord is a bold, structured red blend led by Cabernet Sauvignon (71%), alongside Merlot, Malbec, Petit Verdot and Cabernet Franc. The grapes were hand-harvested and carefully sorted at dawn, with the Cabernet Sauvignon and Merlot fermented in stainless steel using daily pumpovers, while the Malbec, Petit Verdot and Cabernet Franc were fermented separately in small open-top vessels with frequent manual punchdowns for more precise tannin management. Extended post-fermentation skin contact and barrel-based malolactic fermentation add further structure and polish, with the finished blend maturing for 18 months in French oak barriques. The result is a wine of ripe black plum, blackberry compote and Black Forest cake, layered with cedar spice and subtle cocoa, carried by a delicate mid-palate, well-rounded tannins and the poised, balanced acidity characteristic of Cavalli.
All grapes were hand-harvested and meticulously sorted in the early morning to ensure optimal fruit quality. The Cabernet Sauvignon and Merlot were fermented in stainless steel tanks with 3–4 pumpovers a day to promote gentle extraction, while the Malbec, Petit Verdot and Cabernet Franc were fermented in small open-top vessels with manual punchdowns 3–5 times daily for more precise tannin management. Each batch then received up to two weeks of extended skin contact before gentle pressing, with malolactic fermentation completed in barrel to round out texture and integrate the oak. The wine matured for 18 months in French oak barriques (35% first-fill).
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