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Excelsior Cabernet Sauvignon, Robertson, South Africa 2019

A great class of Cab Sav, with deep blackcurrant flavours and a lick of spice - smooth and elegant.
Big & Bold
Special Price £9.95 Regular Price £10.50
More Information
Producer Excelsior
Country South Africa
Region Robertson
Wine Type Red Wine
Body / Style Big & Bold
Grape Blend 93% Cabernet Sauvignon , 7% Petit Verdot
Bottle Size (ml) 750
% Abv 14.5
Vintage 2019
Special Features Sustainable
Extra Info Ripe blackcurrant flavours
Food Pairing Guide Great with lamb chops

Excelsior Cabernet Sauvignon displays juicy, ripe blackcurrant flavours and a hint of savoury dried herbs. The oak ageing lends a lovely hint of vanilla and toasty spice. This is an excellent, elegant Cabernet Sauvignon for the money with smooth tannins and a long finish. This is the grape they grow best, and represents fantastic value for money.

2018 was the third consecutive dry vintage in the Robertson area, and the driest of the three. Decision making was crucial to ensure that the limited irrigation water was used sensibly. Yields were lower than previous vintages due to a heavy spring frost, however, the grapes harvested were of good quality.

The 19th century De Wet farm is located in the picturesque Robertson Valley, between two rugged mountain ranges near the Breede River, where it benefits from ideal conditions for breeding horses and growing vines. Historically, the farm had three activities: horse and ostrich breeding and vine growing, but today winemaking is the main activity. Owning 220 hectares of their own vines and having a bottling line on site has allowed the winery to control all aspects of the winemaking. The De Wet family has also developed a social program which benefits its employees and the local community and, through the sales of Excelsior wines, has financed the building of a local crèche as well as the two teachers for the village school.

For years the Excelsior land was grazed by thoroughbred horses, the limestone rich soils thought to provide them with a source of calcium through the vegetation they consumed. This limestone content has proven to be beneficial for grape growing; the grapes grown here display greater spice notes in reds and fresher acidity in whites, than is typical in the Robertson region. Cabernet Sauvignon is the most planted variety on the estate making up 43% of all plantings. Fruit was hand harvested for greater quality control. The grapes were immediately destemmed but not crushed. Fermentation took place in stainless-steel tanks for a period of seven days at temperatures of 28-32°C. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were gently pressed in a bladder press, after which malolactic fermentation was completed in tank. 40% of the total wine was aged in a mixture of French and American oak for a period of nine months, while the remaining wine was aged in stainless-steel tanks. Winemaker: Johan Stemmet
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