Price:  £18.95 | Case Rate: £17.99
Ex Tax: £15.79

Ernie Els - Cabernet Sauvignon 2016

Information

  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Louis Strydom
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100%
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2019
Duty/Vat Paid
WA: 88 (2013) VS: 89+ (2014) WS: 92 (2015) WE: 91 (2015) JP: 4.5 Stars (2010) TA: 92 (2014)

Wine tasting notes

This black-centered, beguiling and multi-dimensional Cabernet Sauvignon displays red rather than black fruits. Pencil shavings on the nose lead to a fresh entry and full-bodied succulent palate. A salty, savoury complexity with notes of graphite and tobacco overlay its modern, finely-tuned frame. The tannins are immense but polished, balanced by the vivid fruit of the wonderful 2009 vintage. Precise and varietally flawless, expect this brilliant Cabernet to have a serious future ahead whilst the tannins find their feet.

Winery Information

Ernie Els

Through his many travels around the globe Ernie Els had been exposed to and appreciated some of the world?s greatest wines, a developing interest which inevitably led in one direction ? in 1999 the concept of Ernie Els Wines was born. As one of South Africa?s leading ambassadors and most recognizable of faces in the world of sport, it was fitting that Ernie should choose Stellenbosch to produce his wines, with vineyards located high up on the northern slopes of the Helderberg Mountain. The.. read more

Expert Reviews

Wine Advocate/Robert Parker (2013)88 pts

Reviewer : Neal Martin. The 2013 Cabernet Sauvignon, which was supplemented with another five hectares last year - using a new clone from the Médoc - that will ultimately form a new "Big Easy," has a nicely defined, cedar and tobacco-tinged bouquet that is nicely controlled, and really expresses the grape variety with confidence and style. The palate is medium-bodied with grippy tannin. This is a masculine Cabernet with satisfactory depth on the structured, spicy finish; there is a healthy dash of black pepper lingering on the aftertaste.

Vinous/Antonio Galloni (2014)89+ pts

May 2017 - Stephen Tanzer - Bright, full medium ruby. Pungent aromas of cassis, blackberry, licorice, herbs and black pepper. Very concentrated but uncompromising, offering brooding flavors of brambly dark berries, herbs and licorice, plus a leafy nuance. No hard edges here but this is notl ready to drink. Finishes with serious tongue-dusting tannins that will need time to unwind.

Wine Spectator (2015)92 pts

Fleshy and inviting, showing layers of cassis, raspberry and blackberry paste inlaid with anise, singed apple wood and mint notes. Nice charcoal frame on the finish. Best from 2018 through 2023.

Wine Enthusiast (2015)91 pts

Editor's Choice - While this is currently slightly tight and closed, it shows the structure and elements to present a complete and well-balanced wine with a little time. Scents of charred plum skin, dark chocolate, cigar box and roast beef dance in the bouquet, while the bold, firm palate offers flavors of black fruit skin, cassis and char. Drink 2019–2022.

John Platter (2010)4.5 stars

It's the precision of viticulture, winemaking on 2010 () which elevates it above 2009. Great fruit purity, fresh acidity, oak perfectly judged. Cassis, violets, tobacco, tilled earth, the whole works. Has a great future ahead of it.

Tim Atkin (2014)92 pts

Bold, plush and richly textured, the Ernie Els reds are crowd pleasers. Some might find the 80% new oak a little too strong here, but there’s more than enough sweet plum and blackcurrant fruit as well as tannic backbone to soak up the woody flavours. 2018-24

Vinification Notes

The grapes were hand-picked in the cool of early morning. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Fermentation took place in 7-ton, open top, stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 14 days before pressing.