Wine List
Laibach Cabernet Sauvignon `Widows Block` 2010
- Country
- South Africa
- Region
- Stellenbosch
- Producer
- Laibach Vineyards
- Grape(s)
- Cabernet Sauvignon
- Type
- Red
- Style
- Robust
- Oaked Style
- Lightly oaked
- Body Style
- Full bodied
- Alcohol Content (%)
- 14
- Closure Style
- Cork
- Organic / Biodynamic
- Normal
Region
This famous region is 30 miles north east of Cape Town yet still close enough to the ocean to benefit from cool maritime conditions. These beautiful vineyards are dominated by scenic mountains and the region is home to some of the Cape`s most famous and influential wine estates. The most noted and important vineyards are located on the prized slopes of the Simonsberg Mountain. This small and highly rated sub-zone has fantastic terroir and is where many of South Africa`s top red cuvees are produced.
Producer
One of the Cape`s more recent wine estates having been purchased by the Laibach-Kuehner family in the early 1990s. An initial investment saw the 40 hectare property totally replanted and this was followed by the building of a state of the art and contemporary winery. Stuffed full of modern winemaking kit but using traditional barrel ageing, this is a wine estate with a growing reputation right on top of its game. Managed by the very likeable Mike Malherbe, a totally fanatical grape grower and in tandem with the exceptionally talented winemaker, Francois van Zyl they endeavour to craft modern drinkable and delicious wines for a sophisticated and discerning market.
Tasting (Long)
This dark red Cabernet from a single plot selection, has enticing rich aromas of blackberry, blackcurrant, bitter chocolate, tar, paprika and smoky oak. It is well structured with autumn fruits, mineral and leather nuances and firm tannins softened by careful barrique maturation.
Tasting (Short)
This wine with its dark red colour has aromas of blackberry, blackcurrant, bitter chocolate, and paprika follows with a subtle, ripe autumnal fruit palate firmly held by silky tannins.
Food
A good accompaniment to venison, pork ribs, rack of lamb, roast beef or steak and mature hard cheeses.
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