The Family Range
The Terroir Range

Skemerlig Cabernet Sauvignon

Stellenbosch has become synonymous with refined, complex expressions of Cabernet Sauvignon. Once more, we proudly offer our Bottelary interpretation of this king of reds. True to its flagship nature, this is the perfect wine to mark important moments, or simply the end of a day at skemerlig — dusk.

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Skemerlig Cabernet Sauvignon

2020

Alcohol 14.89%
Total Acidity: 5.9g/ℓ
Residual Sugar: 3.5g/ℓ
pH: 3.57

Tasting Notes

This wine boasts a generous nose of graphite, Blackcurrants and dusty herbs. Elegant dark fruits and an intense perfumed nose makes this icon truly special. A fine grain of tannin gives tension and grip to this elegant Stellenbosch king.

100% Cabernet Sauvignon

From the only north-west facing slope on the estate, promoting a cooler micro-climate. Vines planted in 2001 on weathered granite soils

This Stellenbosch icon is hand-harvested and fermented until dry on skins after the must was inoculated with a cultured biodynamic yeast. The vineyards are on the only north-facing slope on the farm, thus promoting cooler ripening temperatures. The wine is pressed gently and stored in tank until after malo-lactic fermentation is complete. Thereafter the wine is aged for 18 months in a mixture of 50% new, 25% second and 25% third fill barrels.

7–10 years

This wine boasts a generous nose of graphite, blackcurrants and dusty herbs. Elegant dark fruits and an intense perfumed nose makes this icon truly special. A fine grain of tannin gives tension and grip to this elegant Stellenbosch king.

T-Bone steak

Serves 2

30 Minutes

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served with Café de Kaapzicht butter and triple fried chips

1 large T-bone steak

2 tbsp steak rub

2 tbsp olive oil 

Café de Kaapzicht butter:

1 garlic clove

2 tsp wholegrain mustard 

freshly chopped parsley 

1 splash Kaapzicht brandy 

5 sundried tomatoes 

250g butter 

Light your fire and bring your steak to room temperature. Massage the steak with the rub and rest for about 30 minutes.

In the meantime, make your butter by mixing all the ingredients together in a small blender.

Put some olive oil on your steak, and braai over very hot coals until medium rare. When ready, take the meat off the heat to rest, and top with Café de Kaapzicht butter. The butter will melt over the meat and give a delicious rich flavour.

Serve with triple fried chips.

Danie has a group of friends from university who call themselves the Steak Knights. Self-proclaimed connoisseurs of meat and fine wines, they are always in search of the perfect steak. This is what I would serve them.