Waterford Estate Cabernet Sauvignon 2018

Over two decades of producing this Estate wine, the wine is ever increasing in quality and becoming more consistent in expressing the terroir of the Helderberg Mountains. The 2018 vintage shows pure fruit and earthy notes complimented by classical pencil lead-like aromas and a typical dry tannin structure with a seamless balance to the finish. The vintage can be considered classical in style, with a tight tannin structure and fresh acidity. Being a drought vintage the stress on the vines was sure to create more concentrated grapes, packed with flavour and quality

With the classical earthy and savoury characteristics of the wine along with the dry tannin structure. Classical red meat dishes seasoned with cracked sea salt pair well but also pairs well with other savoury dishes.

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variety : Cabernet Sauvignon [ 94% Cabernet Sauvignon, 3% Petit Verdot, 2% Cabernet franc,1% Merlot ]

winery : Waterford Estate

winemaker : Mark le Roux

wine of origin : Stellenbosch

analysis : alc : 13.33 % vol rs : 1.9 g/l pH : 3.57 ta : 5.2 g/l

type : Red body : Full wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2023 Tim Atkin SA Special Report - 94 Points
2023 Gilbert & Gaillard International Challenge - Double Gold
2023 Decanter Award - Silver
2024 Decanter Award - Silver
2024 Fine Wine Awards Report - 92 Points

ageing : 19 months, 26% new, 225L French oak barrels

With the winter having lower levels of rainfall we knew that the vineyard was going to be stressed during the springtime but what followed was near-perfect growing conditions for flowering and berry set. Harvest time was characterised by moderate temperatures and a distinct lack of heat waves which was ideal for berry ripening. The vineyards remained very healthy and produced the perfect bunches, smaller berries than what we usually expect but this gives us great concentration.

in the vineyard :

Cabernet Sauvignon is the most suited varietal to Waterford Estate soils, making up 35% of the total plantings. Planted predominantly on Sandstone rich soils with an upper loam layer and underlying white clay to trap moisture. Clones split between CS1 63, 46C and CS1 69

in the cellar : Production Quantity: 117 barrels 19 months, 28% new, 225L French oak barrels

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