“Wine is sunlight held together by water.” – Galileo Galilei

Born through “accidental” breeding from Cabernet Franc and Sauvignon Blanc during the 17^th Century in France, this “thick skinned” (literally and figuratively speaking) red grape “accident “ turned out to be one of, if not the most popular grape varietal in the world. Vines resistant to the elements lends itself to be planted in nearly every major wine producing country among a diverse spectrum of climates.

In South Africa one of the most notorious Cabernet Sauvignon producers hails from the winelands of Stellenbosch. Regarded as an ultra-premium producer of Cabernet the Le Riche Family Winery is up there with the best in the world. Their passion for producing world class quality wines are made clear through Director and Cellar Master Christo Le Riche – “Cabernet is not a forgiving grape. It needs to be treated with respect and tended with a level of understanding that only comes from years of training and work. If done right, the result is a wine with powerful yet refined, elegant tannins. Finding that balance is the true art.”

The process of crafting an elegant and complex world class wine such as the Le Riche Reserve Cabernet Sauvignon is a lengthy and meticulous process. Grapes are selectively sourced from specific blocks selected within the vineyards. Terroir (land) knowledge plays an integral part in this process. The cellar process to follow after harvesting is all dictated by the vineyard. Minimal intervention during fermentation and meticulous care during the final process of blending ensures a well-crafted, elegant Cabernet with excellent maturation potential. No better way to showcase the Stellenbosch winelands as one of the best in the world. Mission accomplished!

Cabernet Sauvignon, as previously mentioned is considered a wine that needs to be paired and enjoyed with food, given its acidity, tannins, and alcohol. Having a Cabernet on its own can be a little bit overwhelming. I am a firm believer in "each to his own”, what is “considered the norm” is not always true. In this instance however I most definitely agree with “the norm”.

“Reserve” status is only bestowed upon a wine of exceptional quality and standard. This criterion is followed throughout all the steps in producing this fine bottle of wine. From fruit selection, throughout fermentation, maturation, and bottling, right up to the final step of hand labelling of bottles. Once this process is completed bottles are shelved for further bottle maturation.

On the nose - dark and red fruits, currants and cassis, with undertones synonymous with Cabernet. On the palate - sweet dark fruit, cherry and plum. Vanilla undertones associated with wine aging in oak. Full rounded tannins and an overall lingering mouth feel.

I am sure one thing we can all agree upon is that when one hears the word “Cabernet”, the first thought – red meat. When pairing a wine like this, only one cut of meat comes to mind, prime rib. The king of red meat. Marbled fat, rich juicy and tender accompanied by oven roasted vegetables. To add a twist to the tale, add some cranberries and pecan nuts to the mix before popping the veg into the oven. Creamy garlic mashed potato to complete the dish.

Fatty saltiness of the meat, the tartness of the cranberries, the nutty after taste of the roasted pecan nuts in the vegetables and the creamy buttered garlic mash. All of this tied together by the full bodied “sweetness” from the dark fruit, vanilla undertones, full rounded tannins and complex acidity in the wine.

Drumroll... drop the microphone... I’m out.... You do not get better than that.

Happy wine”ing” and dining until next time.