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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
More Information
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)
*Please note - the image may not reflect the current vintage
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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