Benguela Cove EC Bordeaux Blend 2019 (Diners)
Bordeaux Blend
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Benguela Cove EC Bordeaux Blend 2019 (Diners)
Benguela Cove Lagoon Wine Estate sits on the edge of the Bot River Lagoon near Hermanus in Walker Bay, one of the Cape’s most distinctive cool-climate wine regions. The vineyards overlook the Atlantic Ocean and benefit from constant maritime influence, with cool daytime temperatures and large day-night shifts that slow ripening and help preserve freshness and aromatic detail in the fruit.
The estate works across a patchwork of vineyard sites with varying slopes, soil types and exposures, allowing the winemaking team to build layered blends from carefully selected parcels. Weathered shale soils with iron-rich laterites and high calcium content contribute structure and depth to the wines.
The Benguela Cove EC Bordeaux Blend 2019 (often referred to as “Collage”) reflects this philosophy. Each varietal component was harvested, fermented and matured separately before final blending, allowing the winemakers to assemble a wine that balances structure, aromatic complexity and fruit purity in a classic Bordeaux-inspired style.
Colour:
Deep ruby with a dense core and a slightly garnet rim, suggesting both concentration and early maturity.
Nose:
Layered aromas of plum, blackcurrant and dark cherry sit alongside violet, cedar and cigar box. Subtle notes of dried herbs, marzipan and liquorice add complexity.
Palate:
Full-bodied with a structured yet polished texture. Dark fruit - plum, cassis and black cherry - forms the core, supported by fine, well-knit tannins. Cabernet Sauvignon provides backbone, while Merlot and Malbec add richness and depth, with hints of spice and cedar from oak maturation.
Finish:
Long and savoury, with lingering dark fruit and gentle notes of dried herbs and graphite.
- Food Pairing : The structure and layered complexity of Benguela Cove EC Bordeaux Blend 2019 make it particularly well suited to rich, slow-cooked dishes. Braised beef short ribs or osso buco work beautifully, as the wine’s firm tannins and dark fruit cut through the richness of the meat. Roast duck with herbs or a mushroom-based dish such as wild mushroom risotto echoes the wine’s savoury, earthy nuances. For something simpler, grilled lamb chops or chargrilled vegetables bring out the wine’s herbal and spice elements while allowing the fruit to remain the focus.
- Drink before: Cellaring potential: ±8 years from vintage.
- Vintage: 2019
- Manufacturer: Benguela Cove Wine Estate
- Region: Walker Bay, Western Cape
- Medals Won: Novare SA Terroir Awards 2022: National Winner and Best Red Blend. Veritas Wine Awards 2022: Double Gold Medal. Tim Atkin South Africa Report: 92 points. Michelangelo International Wine & Spirits Awards: Gold Medal. Platter’s Wine Guide: 4.5 Stars.
- Grapes used to make this wine were grown in: Weathered shale soils with iron-rich laterites and high calcium content.
- Sugar Content: 2.55g/L
- Alcohol Content: 14.1%
Stock and Delivery:
In Stock: Standard delivery within 5 days
Stock at supplier: Delivery within 10 - 15 days
R99 Nationwide
Free Delivery: On orders over R2 000
Our Guarantee:
We guarantee a full credit on the cost of the wine, no questions asked, and we will also collect the remainder of any pack and refund you in full if you are unhappy with the quality, the service or any aspect of Wine-of-the-Month Club.
Replacements:
In the unlikely event that there is a broken bottle in your case, please tell us immediately and we will credit your account. We reserve the right to substitute product if stock runs out, to the same or higher value of the stock.
Please note:
These figures are subject to change.
