Ernie Els Big Easy Cabernet Sauvignon 2020
Rich fruited, with lovely intensity. Notes of graphite over nice dark brooding fruit. Attractive oak aromas, cedar, spice as well as ripe plum/dark fruit and an attractive warmth to the nose. Wonderfully youthful, energetic, with a lingering graphite/lead pencil finish.
Soft & Supple
£16.95
| Producer | Ernie Els |
|---|---|
| Country | South Africa |
| Region | Stellenbosch |
| Wine Type | Red Wine |
| Body / Style | Soft & Supple |
| Grape Blend | 85% Cabernet Sauvignon and 15% Cinsault |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2020 |
| Extra Info | Rich, fruited, easy-drinking |
| Food Pairing Guide | Braai! (BBQ) |
Ernie Els Big Easy Cabernet Sauvignon is rich fruited, with lovely intensity. Notes of graphite over nice dark brooding fruit. Attractive oak aromas, cedar, spice as well as ripe plum/dark fruit and an attractive warmth to the nose. There is an attractive herbaceousness, plus a hint of good reduction. Super youthful in appearance, almost purple edged colour. The aroma exudes a sense of quality. The palate follows, with soft red fruit which is tangy and bright on the palate. As the wine opens the fruit and earthy notes integrate more. The wine is serious, but easy drinking with soft tannins and becomes quite juicy, yet refined. Wonderfully youthful, energetic, with a lingering graphite/lead pencil finish.
Cabernet Sauvignon was sourced from the Helderberg region within the Stellenbosch appellation. Selected pockets of Cabernet Sauvignon were sourced from different coastal regions, such as Paarl and Robertson to compliment the style. The Cinsault grapes were sourced from a specific vineyard site planted with 26-year-old dryland bush vines in the Perdeberg region.
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety is matured separately in oak barrels before final blending and eventual bottling.
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