Critic Jancis Robinson MW was impressed by "the great strides that have been taken in red wine quality" in South Africa. After a tasting, she wrote, "Most of the reds I encountered were really delicious — with fine examples of Cabernet Sauvignon". This ace red is from the De Wet winery in Robertson. It's a 19th-century family estate with extensive plantings of Cabernet (nearly half their vineyards) and count themselves specialists of this grape.
For the Heritage Reserve, winemaker Johann Stemmet searched out the finest, lowest-yield grapes from the limestone soils of this great region. Ageing nearly half the wine in French and American oak has lent a rich layer of spice to the dense notes of cassis. Open early and get the steak sizzling.
The name William Knuttel resounds in California fine wine circles. In the 1980s, Knuttel was key to establishing Saintsbury as a leader of fine Pinot Noir and Chardonnay, and later helped build a great reputation for Chalk Hill and Dry Creek wineries too. In 2001, he founded his own estate and today is joined by his son and daughter.
This full-bodied, velvety red is pure Cabernet, sourced from Wilson Vineyards in Clarksburg. Just east of San Francisco Bay, the site benefits from cooling sea breezes and rolling mists that encourage long, slow ripening of the grapes. 14 months ageing in French oak barrels has lent layers of gentle oak spice to the dense dark fruit of this Cabernet. A great red to serve with roasted red meats or hearty bakes.
