Benguela Cove Estate Cab Sauvignon 19 (Diners)
Cabernet Sauvignon
Description
Benguela Cove Lagoon Wine Estate lies near Hermanus on the edge of the Bot River Lagoon in Walker Bay, one of South Africa’s most distinctive cool-climate wine regions. Here, vineyards are strongly influenced by the nearby Atlantic Ocean, with steady sea breezes and moderate daytime temperatures slowing the ripening process and preserving natural acidity in the grapes.
The estate’s vineyards are planted on a combination of weathered shale, clay and iron-rich soils that encourage deep root growth and naturally moderate vine vigour. This helps produce smaller berries with concentrated flavour - an ideal foundation for structured red varieties such as Cabernet Sauvignon.
The Benguela Cove Estate Cabernet Sauvignon 2019 reflects the estate’s approach to careful site selection and measured oak ageing. Fruit from selected vineyard parcels is fermented and then matured in French oak barrels to develop complexity while maintaining the clarity and structure typical of Cabernet Sauvignon grown in a maritime environment.
Colour:
Deep ruby with a dense, youthful core and a faint garnet edge.
Nose:
Classic Cabernet aromas of blackcurrant and dark plum lead, followed by cedar, tobacco leaf and subtle graphite. Gentle hints of vanilla and baking spice from oak sit beneath the fruit.
Palate:
Medium- to full-bodied with firm but polished tannins. Cassis, black cherry and plum form the core of the palate, supported by savoury notes of cedar, dried herbs and dark chocolate. The wine shows good structure and freshness, typical of Walker Bay’s maritime climate.
Finish:
Long and dry, with lingering blackcurrant fruit, cedar and a subtle herbal lift.
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Benguela Cove Estate Cab Sauvignon 19 (Diners)
- Food Pairing : The firm tannin structure and dark fruit profile of Benguela Cove Estate Cabernet Sauvignon 2019 make it particularly suited to hearty dishes. Grilled ribeye steak or a classic South African braai works well, as the protein softens the tannins while the wine’s cassis and spice complement the charred flavours. Slow-roasted lamb shoulder with rosemary also pairs naturally with Cabernet’s herbal notes. For a lighter option, try it with a mushroom and lentil stew or mature cheeses such as aged cheddar or Comté, which highlight the wine’s savoury depth and oak complexity.
- Drink before: Cellaring potential: 8–12 years.
- Vintage: 2019
- Manufacturer: Benguela Cove Wine Estate
- Region: Walker Bay, Western Cape
- Star Rating: Wine-of-the-Month Club’s Panel Rating: 4 Stars
- Medals Won: Winemag Next Generation Awards 2024: The 2019 vintage was a standout performer, highly praised for its quality and expression.
- Sugar Content: 2.7g/L
- Alcohol Content: 14.3%
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.
