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Vrede WinesMixed Case of Vrede & Charme Cabernet Sauvignon 2013 (6 Bottles, R56.50 per Bottle)

R339

Retail: R500
Not for sale to persons under the age of 18
About

Have the best of both worlds with this mixed case of Cabernet Sauvignon 2013 from Vrede Vineyards

Product Features
  • Mixed case of  6
Vrede Vineyard Cabernet Sauvignon 2013

Made from selected barrels, this wine has been created with good structure, complexity and balance. A rich and full bodied wine with layered hints of blackcurrant, dark chocolate and mint compliment the well-integrated oak. It follows through on a velvet-textured palate with firm tannins.

Vineyard Practices

Vertical shoot positioned vineyards allow for optimum ripening and ideal sunlight exposure of fruit. There is a good exposure of slopes to cooling Southern breezes off False Bay. Vineyards are established on slopes with soils of weathered granite and sandstone. Yields are controlled to between 7 and 8 tons per hectare.

Cellar Practices

This wine was naturally fermented for 12 days and left on skins for 10-15 days. Full malolactic fermentation took place in the barrel and it was aged in small French oak for 12 months, with 25% new French oak. Light stabilization was performed and the wine went through no fining before bottling.

Food Pairing

The Winemaker recommends serving with steak, roast lamb with rosemary and garlic. Also pairs well with Red Meat stews and casseroles.

Wine of Origin: Stellenbosch, South Africa

Cultivar 100% Cabernet Sauvignon

Chemical Analysis

  • Alcohol: 14.0%
  • Residual sugar: 1.39 g/l
  • TA: 5.78
  • pH: 3.45
Charmé Cabernet Sauvignon 2013

A strong, powerful nose with sweet spices reminiscent of black forest cake, vanilla and cedar wood. The palate profile is lush and ripe, complementing the concentration and structure of the wine.

Vineyard Practices

Grapes were selected from vineyards planted in weathered granite soils, situated on the steep northwesterly slope of the Bottelary Mountain above Stellenbosch.

Cellar Practices

Grapes were harvested at 25 Balling. Fermentation took place for 4 days partially in wood and stainless steel tanks. Malolactic fermentation was completed in steel tanks after which the wine was matured for 12 months in small new French oak barrels.

Food Pairing

The winemaker recommends serving it with full flavoured meats such as deboned lamb, oxtail casseroles and stews.

Wine of Origin Stellenbosch, South Africa.

Cultivar Cabernet Sauvignon

Chemical Analysis

  • Alcohol 14.0 %
  • Residual sugar 2.0 g/l
  • pH 3.6
  • Total Acidity 5.5 g/l
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