Winery Details

About the Winery

CAVALLI WINE & CO
Cavalli Wine Estate is located on the outskirts o f
Stellenbosch, South Africa in an area known as the
Helderberg also known as the Golden T riangle due to
the exceptional quality of wines that are produced in
this region.
With 27ha of vineyards planted in rich
koffieklip soils and cooled by late afternoon breezes
from False Bay our vineyards benefit tremendously
by the unique terroir in which the vines are planted.
The utmost care is taken to ensure that the
vineyards are meticulously farmed f or the
production of only the most premiu m quality fruit.
Cavalli Wine Estate is home to some o f the best
Chenin blanc and Cabernet sauvignon in the region,
both of which have been at the helm o f producing
award winning wines. We also focus on
Chardonnay, Viognier, Verdelho, Malbec,
Petit Verdot and Shiraz.

Cavalli Colt

About the wine

The nose shows an abundance of dark berries and plums with prominent mint, eucalyptus, roasted coffee and liquorice.
A velvety palate complimented by elegant tannins helps to showcase the brighter red fruits.

Awards: Platter 4*

2017 – National Wine Challenge Double Silver, Scores 90 Points Tim Atkin

Awards won

4 Star Platter National Wine Challenge Double Silver Scores 90 Points Tim Atkin

FOB

12.80

Food Pairing

Enjoy with Beef, Stews, Lamb, Venison, Pasta and Steak.

Red Grapes

Cabernet Sauvignon

Region

Stellenbosch, Western Cape

Segment best suited for

Boutique, HOTELS, Off premise, On premise, restaurants, restuarant, Retail

Tasting Notes

Dark berry fruit, Liquorice, Red fruit

Vintage

2019

Winemaking process

The grapes are picked after extensive tasting in the vineyards to ensure only the ripest fruit is brought to the cellar. The grapes are crushed and destemmed and enjoy a pre fermentation cold maceration for 24hours. During the fermentation the grapes are pumped over 3 times per day for extraction of colour matter and tannin development. The skins are left on the wine for 3 weeks post fermentation before pressing followed by ageing in French oak barrels for 24 months in 30% new barrels, 40% 2nd fill and 30% 3rd fill.

Cellaring

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