This Cab mostly hails from a single vineyard (92%), planted in 1997 on Francis Pratt’s farm alongside Elim at the cool, windswept southern tip of Africa. The vineyard was grubbed up in 2013 only a few weeks after it offered up its final harvest. Why you might ask?…
Unfortunately, as with many vineyards it was uncommercial. It was tortured by the birds, the hail, the frost, the incessant, blustery winds… and perhaps like the vinous equivalent of Van Gough, it was capable of magic as a result.
To elevate this hugely complex, savory wine, head into dry aged meat territory – cooked at intense heat on open flame. Bone-in, grass-fed sirloin steak cooked medium rare and served with a mint and green chili sauce