“The Estate Cabernet Sauvignon is the very essence of Waterford Estate. It captures our dedication to terroir and craftsmanship while offering an elegant and timeless expression of Stellenbosch Cabernet,” says Mark Le Roux at Waterford Estate.

The diversity of our eight Cabernet Sauvignon clones, carefully cultivated across the estate, contributes to the wine’s layered complexity. This may be 100% Cabernet Sauvignon, but it is a blend of Cabernet Sauvignon from different microclimates dotted throughout our estate.  The result is a vintage that balances vibrant fruit, well-integrated tannins, and a mineral-driven finish, showcasing the unmistakable Helderberg Mountain signature.

The Cabernet Sauvignon vineyards flourish in the loamy gravel soils of Waterford Estate. They are situated on the warmer, north-facing slopes at an altitude of approximately 330m above sea level. This elevation takes full advantage of the ocean breeze, which significantly cools the vineyard canopy during the afternoons. Waterford Estate boasts 8 diverse clones of Cabernet Sauvignon, each cultivated across various sections of the estate. The predominant soil type comprises grey loamy soils with a substantial content of gravel and stone. The majority
of these vineyards were planted between 1999 and 2002. 

The grapes are hand-harvested, destemmed but not crushed. After sorting, the whole berries ferment in vessels for about 18 days. Following fermentation, the wine is pressed and moved to select French oak barrels for Malolactic fermentation and ageing. The blend is created during the first racking (at 6 months), with two more rackings during ageing to assess oak influence before bottling.

Cultivars : 92% Cabernet Sauvignon, 3% Cabernet Franc, 3% Malbec & 2% Petit Verdot

Tasting Notes: Wine boasts dark fruit aromatics dominated by black currant, along with distinctive herbaceous notes of fynbos that reflect its Helderberg origin. The intricate minerality on display highlights the influence of the granite-based soils. On the palate, vibrant acidity complements well-integrated, classical tannins, imparting
body and balance to the wine. It exhibits impressive richness and concentration, concluding with a robust finish characterised by firm tannins and lively fruit, promising graceful aging for many years to come. Ageing potential 5 - 20 years. 

Food Pairing: Pairs best with roast lamb, grilled ribeye steak, and slow-braised beef short ribs. This full-bodied Stellenbosch red wine features firm tannins, bright acidity, and rich black currant flavors that match wonderfully with savory, protein-rich, and earthy foods. Roast Lamb: Complements the wine's rich red fruit and herbal fynbos notes. Grilled Ribeye or Beef Fillet: The wine's strong tannins cut through the juicy fat of the steak. Slow-Braised Short Ribs or Casseroles: Matches the deep, concentrated fruit and long, structured finish. Venison: The savory, wild game flavors balance the dark fruit and granite minerality.

ANALYSIS: ALC 12.8% | TA 5.0g/L | pH 3.6 | RS 1.34g/L