Durbanville Hills Collectors Reserve The Castle of Good Hope Cabernet Sauvignon 2024

Colour: Deep purple with bright crimson edges.
Nose: A beautiful bouquet of cassis, blackcurrant, and ripe plums, complemented by subtle notes of cigar box and gentle oak spice.
Taste: Juicy and generous, showing ripe, well-integrated tannins that give structure without heaviness. The palate is voluminous, with the flavours from the nose, such as cassis, blackcurrant, plum, and subtle cigar box, following through with depth and length.

A structured yet approachable Cabernet that pairs naturally with hearty, flavour-driven dishes., such as oxtail stew, hearty tomato-based stews and grilled or slow roasted lamb shoulder.

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variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Durbanville Hills Wine

winemaker : Pieter-Niel Rossouw and Tamsyn Claasen

wine of origin : Western Cape

analysis : alc : 14.32 % vol rs : 1.81 g/l pH : 3.74 ta : 5.71 g/l

type : Red style : Dry body : Full taste : Fragrant wooded

pack : Bottle size : 750ml closure : Cork

Inspired by Cape Town’s radiant energy and creative demeanour, our premium offering, The Collector’s Reserve, is a unique range specially crafted by our winemakers using only the finest grapes from Cape Town’s best vineyards. To truly connect the Winelands and City, we have handpicked prominent landmarks in Cape Town and commissioned a vibrant Capetonian artist, Theo Vorster, to impart his vision of these landmarks onto each bottle. This range has been designed as a collector’s item for both wine and art lovers alike.

The Castle of Good Hope is a sturdy bastion fort that offered strategic views of the surrounding Table Bay landscape and Atlantic Ocean. Today, the fort stands as a testament to time: rich in heritage and attraction. Our Cabernet Sauvignon is named after the Castle of Good Hope, sharing not only its robust character and presence, but also its full-bodied profile, which is complemented by dark fruit flavours and a supple tannin structure.

in the vineyard : The grape selection was made in a block on the lower foothills of the western side of the valley open to West coast. Exposure to the open westerly ocean ensures long daily exposure to the sun. High Diurnal variation is a known quality factor for the enhancement of colour and structure in Cabernet Sauvignon. The soil varies in the block and is a combination of the red Hutton and yellow Clovelly forms with a fair amount of clay content for water retention and selected from clearly visible differences in the canopy density, where areas receive more sunlight.

in the cellar : The grapes were handled with minimum intervention, and de-stemmed over a sorting table into 15-ton fermenters. The must was left overnight then 10-15% of the juice was drained to concentrate body, flavour and aroma compounds of the final product. The wine was fermented with a preferred yeast strain. With Cabernet Sauvignon, it is important not to ferment dry on the skins because of the possibility of green, undesirable characteristics. The ferment was then pressed by means of a small hydraulic basket press that is worked manually and fermentation finished in the tank followed by controlled malo-lactic fermentation. The wine was matured in a combination of new and second fill, extra tight-grained French oak barrels for 14 months.

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