Food & Wine Pairing
Cabernet
Sauvignon
The Cabernet Sauvignon is rooted in the Breede River Valley. Vines are grown in deep, cool alluvial soil that is rich in lime and receives an annual rainfall of only 280 mm per year. Fruit was harvested very early in the morning from the last week of February to the middle of March. Fermentation took place in temperature controlled stainless steel tanks at 28°Celcius for 4 days. The wine was matured on French Oak for 4 months to add weight and complexity.
Tasting Notes
Smooth, full-bodied style with rich mulberry, plum and cassis supported by soft tannins. The wine is deep red, smooth with good weight made in a friendly new Cape style with no hard edges.
Enjoy now with roast beef, stews, lamb, venison, pasta and steak.
Oak Maturation 4 months
Cellaring Potential 4 Years
Serving Temperature 12-14°C
ALC 12,5% | RS 7,09| TA 5,98 | pH 3,56
The award-winning, internationally renowned Carnivore restaurant needs little introduction! Situated in the grounds of the Misty Hills Country Hotel, Conference Centre & Spa, The Carnivore celebrates 30 years and continues to provide Africa’s Greatest Eating Experience.
In the twenty seven years since it first opened its doors, thousands of local and international visitors have savoured The Carnivore’s unique ‘all you can eat’ dining concept. With delectable game and domestic meat dishes* to choose from and an extensive wine selection of well-known South African wines to complement your meal, you’ll enjoy an unforgettable dining experience.
