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Vergelegen V Red 2011

Vergelegen's flagship Cabernet-led red, with cassis, licourice, violet, graphite and cedar, a silky, seamless texture and long, noble tannins.
Big & Bold
£68.00
More Information
Producer Vergelegen
Country South Africa
Region Stellenbosch
Wine Type Red Wine
Body / Style Big & Bold
Grape Blend Cabernet Sauvignon
Bottle Size (ml) 750
% Abv 14.5
Vintage 2011
Special Features Sustainable, Vegan
Extra Info Powerful, age-worthy Cabernet
Food Pairing Guide Pairs well with roast beef fillet, rack of lamb or aged hard cheeses.
*Please note - the image may not reflect the current vintage

Vergelegen V is the top wine from one of South Africa's oldest and most celebrated wine estates, conceived as the very best expression of Cabernet Sauvignon the property can produce. Grown on the sheltered, inland slopes of Schaapenberg, the fruit is hand-picked and given a long post-fermentation maceration before maturing in new French oak, building structure designed to carry the wine for decades. On the nose it shows complex aromas of blackcurrant, red cherry, cassis, licorice and violet, framed by graphite, cedar wood, lead pencil and cigar box. The palate is plush yet seamless, filling the mouth without any sense of heaviness, with a silky texture and fine, persistent tannins carrying through to an outstandingly long finish. A true cellar wine, it's best saved for a special occasion alongside roast beef fillet, lamb or a well-aged hard cheese.

Vergelegen (meaning “situated far away”) has over 300 years of history, but their philosophy is simple: "There must be harmony between the old and the new."



The vineyard used for the production of the V is Stone Pine IV. This vineyard consists of two adjacent units on the west to northwest facing inland slopes of Schaapenberg. It is relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoys a slightly warmer but still predominantly maritime climate. The two units are planted on Hutton and Glenrosa soils and are both well drained and slightly limiting on vigour, but still offer a good buffer capacity supporting the vines in adverse climatic conditions. This combination of soil, climate and site ensures full ripening of the fruit without excessively high sugar levels. The grapes were hand-picked and fermented in closed tanks at temperatures of 25-28 ̊C. The young wine received a post fermentation maceration of 21 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation the wine was racked into 100% new French oak. The V was matured in oak for 21 months, followed by 24 months in bottle before release. The wine was bottled on 14 May 2013 and total production amounted to 9600 bottles.
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