Technical Analysis
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.
Tasting note
88% Cabernet Sauvignon, 12% Cinsault. Rubied plum. Bushels of herbs dried in sea winds, salty-savoury, and somehow nostalgic. Vibrant blackcurrant and red plums explode in a hail of cassis and tea leaf cascade. Lifted red-berries, plums and morello cherries evolve to the sappy core, neatly stitched in by the finest of tannins from delicate oaking, describing in a backdrop of vanilla pod and subtle toast. Open and inviting, keenly pitched red-toned acidity complements chalkiness on the finish.
Vintage conditions
The 2022 vintage will definitely be remembered as the year of good fruit set. After pruning, budburst came about two weeks later than expected. This resulted in flowering occurring in a period with cooler temperatures. More berries per vine meant a good balance between reproductive and vegetative growth, and, because of restrictive pruning to allow for a certain tonnage per hectare, the leaves are not overburdened. Mild conditions allowed the vines to catch up nicely with warm days after veraison. The heat before harvest is very important for the development of red cultivars and especially for the premium quality Cabernet Sauvignon.
Vinification details
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless-steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety was matured separately in oak barrels and a portion of the Cabernet Sauvignon spent time in concrete eggs, before final blending and bottling took place.
AWARDS
Decanter: 95 pts
Technical Analysis
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.
Tasting note
85% Cabernet Sauvignon, 15% Cinsault. Rich ruby. Fragrant aromas of Herbs de Provence, wild rosemary, bay leaf, sorrel; leafy, savoury herbs mingle with fresh cassis, new spring plums, blackberries. Elegant oaking adds hints of ash, cedar and ground cinnamon to density of black fruit. The palate is sappy and fine, proffering fresh red plums, blackcurrant, touch of cola and balsamic threaded with ripe, round tannins and a juicy core. Elegant yet structured, the firm tannins melt into a fresh and fruited finish. Offering great drinkability without sacrificing concentration.
Vintage conditions
The 2021 Vintage was the first vintage where the vines started to come back into their normal circadian rhythm with the rain and temperatures normalizing. This vintage started with the soil at full water holding capacity allowing the vines to bud with no limitations. The temperatures this season were relatively hot, but had intermittent cooler days with rain. This led to stretching the ripening of the fruit to allow the ripening process to continue for longer.
Vinification details
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety is matured separately in 2nd and 3rd fill oak barrels for 12 months before final blending and eventual bottling.
Technical Analysis
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.
Tasting note
85% Cabernet Sauvignon, 15% Cinsault. Rich fruited, with lovely intensity. Notes of graphite over nice dark brooding fruit. Attractive oak aromas, cedar, spice as well as ripe plum/dark fruit and an attractive warmth to the nose. There is an attractive herbaceousness, plus a hint of good reduction. Super youthful in appearance, almost purple edged colour. The aroma exudes a sense of quality. The palate follows, with quiet red fruit which is tangy and bright on the palate. As the wine opens the fruit and earthy notes integrate more. The wine is serious, but easy drinking with soft tannins and becomes quite juicy, yet refined. Wonderfully youthful, energetic, with a lingering graphite/lead pencil finish.
Vintage conditions
The harvest period started a few weeks earlier than in 2019 as the favourable growing conditions in spring sped up bud burst and the warm, sunny summer days that followed allowed for effective grape ripening. The summer temperatures were warm but moderate and the grapes were allowed to accumulate their concentrated flavours. There was variation in some blocks but good yields overall. Sufficient rainfall in the winter months made for a promising growing season. The site is comprised of a granite mother material, with mainly Tukulu and Oakleaf soil types as well as a high clay content. This allowed for good water retention into the summer months, which helped in retaining moisture. The bunches developed nicely with good sugar levels and concentration of complex flavours in the grapes.
Vinification details
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety is matured separately in oak barrels before final blending and eventual bottling.
Technical Analysis
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.
Tasting note
Deep ruby in colour with a pink rim, some classic dusty graphite notes, followed by oak spice, notes of plum, sour cherries, wet tobacco, crushed stone, black cherries and attractive cocoa dust. The palate follows with darker forest berry and cassis. It is juicy on the entry, but classic cabernet sauvignon with juicy fruit, and good deep flavour intensity. The fruit is balanced with vivid acidity and firm accessible yet serious and dry tannins.
Vintage conditions
The effect of the drought still lingers in the background. The winery continue to focus in the canopy, managing water use to irrigate as little as possible to focus on quality. The 2019 season started surprisingly cool with no heat waves. One challenge that arose was the uneven bud burst, managed by selecting individual bunches during harvest followed by berry selection at the cellar. The mild stress of the vines was eased by the cooler temperatures that were experienced, allowing for smaller berries. During fruit ripening the cooler weather persisted that gave the grapes some fantastic hang time and development, which can’t normally be utilised due to fast sugar accumulation.
Vinification details
The grapes were hand-harvested in the cool of the early morning. On the sorting table, all excess stalks and inferior berries were removed. Fermentation took place in 7-ton open-top stainless steel tanks and the wines were pumped over or punched down manually 3 to 5 times per day, ensuring maximum colour extraction from the skins. Each variety is matured separately in oak barrels before final blending and eventual bottling.
Technical Analysis
Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.
Tasting note
A fresh, crunchy and vibrantly-fruited palate balances the charming sweeter notes with aplomb. Opulent and deeply aromatic on the nose, there is just a hint of spice that co-mingles with the raspberry and redcurrant fruit on the palate. Light to medium bodied in structure. A blend of 85% Cabernet Sauvignon and 15% Cinsault.
Vintage conditions
The 2018 harvest season will be remembered as the drought season. Ernie Els Wines considered themselves lucky to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest and have been working hard to adapt their viticultural techniques during the past 3 years to help the vineyards cope optimally with the heat and limited irrigation. The drought was further buffered by a surprisingly cooler season that allowed the vines to react to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight, and of course, less leaves meant less water needed. The vines’ natural instinct was to produce small bunches with smaller berries – usually the start of a great wine! With moderate, but warm days during December and January, the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed their flavours over a slightly longer period of time.
Vinification details
The grapes were handpicked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed and grape bunches were gently destalked. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and/or punched-down manually 3 to 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the wine was left on skins for an additional 10-16 days before pressing. Each variety was maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.
AWARDS
Veritas: Silver
