The 19th century De Wet farm is located in the picturesque Robertson Valley, nestled between two rugged mountain ranges near the Breede River, where it benefits from ideal conditions to breed horses and grow vines...
Historically, the farm had three activities: horse and ostrich breeding and vine growing, but today winemaking is the main activity. Owning 220 hectare of their own vines and having a bottling line on site has allowed the winery to control the making of its wines from start to finish. The De Wet family has also developed a social program which benefits its employees and the local community and, through the sales of Excelsior wines, has financed the building of a local crèche as well as the two teachers for the village school.
For years the Excelsior land was grazed by thoroughbred horses because of the ‘limestone‘ rich soils which contribute to bone strength. These soils have also been found to be highly beneficial to grape growing as the grapes from these vineyards display greater spice notes in reds and minerality in whites, than what is typically found in the Robertson region. Cabernet Sauvignon is the most planted variety on the Estate making up 43% of all plantings.
The 2011 vintage resulted in wines with good flavours and an interesting level of complexity. Following a bitterly cold winter, temperatures increased during the second half of August allowing for an even budbreak. The first week of January was warm but night time temperatures were cool enough for grapevines to ripen gradually.
Grapes were harvested by hand for greater quality control. The bunches were immediately destemmed but not crushed. Fermentation took place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32⁰ Celsius. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were gently pressed in a bladder press, after which malolactic fermentation was completed in tank. 40% of the total wine was aged in a mixture of French and American oak for a period of 9 months, whilst the remaining wine was tank aged. All wines from different parcels were aged separately and then combined at blending.
This Cabernet Sauvignon displays ripe blackcurrant, and dried herb characters on the nose, backed up with some spicy oak notes. The palate is smooth and soft, with beautiful ripe tannins and a long finish.
86% Cabernet Sauvignon
7% Petit Verdot
Liberty Wines customers can order this wine directly from us.