Price:  £86.95 | Case Rate: £14.49
Ex Tax: £72.46

Kleine Zalze - Vineyard Selection Cabernet Sauvignon 2016


  • Country: South Africa
  • Wine Maker: Alastair Rimmer
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100% Cabernet Sauvignon
  • Alcohol Percentage: 14.5%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
D: 90 (2015) TA: 92 (2015)

Wine tasting notes

A wine that shows typical Stellenbosch density on both the bouquet and the palate. Aromas of black cherry, black plum and cigar-box on the bouquet lead to a rich palate of currant and cassis backed up by hints of cedar and oak with fine tannins and a lingering finish. A full rich wine that maintains elegance typical to the wines from Kleine Zalze. A fantastic companion to most meat dishes and will also reward careful cellaring for at least 10 years.

Winery Information

Kleine Zalze

Kleine Zalze is a family owned winery situated in the heart of the Cape Winelands. Winemaking has taken place there on a small scale since 1695 but it was in 1996, when Kobus Basson and his family purchased the property, that the modern Kleine Zalze was born. In 1996 the estate's soils were scientifically mapped, evaluated and replanted according to their specific terroir characteristics and potential. Continuous investment over the last 17 years has seen the winery evolve into one of the most.. read more

Expert Reviews

Decanter (2015)90 pts

Camphor and mint on the nose. The tannins are still evident and the oak a little bitter, but there's an admirable freshness, poise and zip. Needs a little more time.

Tim Atkin (2015)92 pts

The Helderberg sub-region supplies most of the fruit for this rich, compact, concentrated Cabernet Sauvignon. Oaky and firm, it’s still very youthful, but has the structure and fruit intensity to age gracefully over the next decade or so. 2019-26

Vinification Notes

The various blocks were harvested at optimum ripeness and vinified separately. After careful selection in the vineyard the grapes were hand sorted at the winery ensuring only the best fruit was vinified. After de-stemming, the grapes were fermented in a combination of stainless0steel tanks and traditional open-top fermenters. We used a combination of "punch down" and "pump over" at different stages during fermentation to the best possible extraction and to get balance between flavour and tannin levels. Special care was taken not to over extract the wine and maintain density without compromising elegance. After primary fermentation the grapes were gently pressed and transferred to French oak barrels (40% new, 30% second-fill and 30% third-fill) for 20 months before final blending took place.