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21 Gables Cabernet Sauvignon 2019

A great wine comes from a vineyard with a great view. Grown on the last farm before the peak of the majestic Helderberg, this Cabernet Sauvignon is powerful yet elegant. Think terrific fruit, a full body and ripe, well-integrated tannins - it’s the whole package. The best part is that it is just beginning to open and show secondary nuances. Cellar it, and you will be rewarded - if you have the patience, that is.

- Johan Jordaan, Cellar Master, Spier


Deep ruby red in the glass with a vibrant, youthful rim, this rich yet perfumed wine offers an abundance of cassis and violets notes, moving to cedar and pencil lead aromas. The wine is full-bodied, with a concentrated structure and opulent finish.

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Size | Single Bottle 750ml

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Tim Atkin 2023 Report - 91 Points
Decanter 2023 - Gold 96 Points
Gilbert & Gaillard Double Gold (94)
Platter's Wine Guide 2022 - 4.5 Stars (94)
Tim Atkin 2023 Report - 91 Points
Decanter World Wine Awards 2023 - Gold (96)
Mundus Vini 2023 - Silver
Concours Mondial de Bruxelles 2023 - Gold
International Wine and Spirits Competition 2023 - 95 Points
Gilbert & Gaillard International Challenge 2023 - Double gold

A must with meat. Serve with chargrilled sirloin or rib-eye steak and parmesan truffle fries or as a welcome accompaniment to a hearty roast vegetable cassoulet.


Johan Jordaan




TA: 6.0 g/L pH: 3.66
Decomposed granite soils on the slopes of the Helderberg mountains.


The Cabernet Sauvignon vines are grown along the west-north-westerly-facing slope of the majestic Helderberg - the southern side of Stellenbosch. The vineyard consists of 16-year-old vines located a mere 7km from the False Bay coast and between 270 and 300m above sea level. Thanks to the proximity of the ocean, the vines are treated to a cooling Atlantic ocean breeze which encourages slow ripening. The foliage is manicured to withstand the onslaught of cool south-easterly winds and to enable the bunches to develop colour and flavour evenly. While conditions can be windy at altitude, the decomposed granitic soil features clay in the subsoil, which aids in moisture retention and promotes even ripening. This results in small berries concentrated in flavour and tannin.


Once the grapes were handpicked and destemmed in the cellar, they were individually sorted to ensure only the best coloured and sized fruit were selected. Fermentation occurred in stainless-steel fermenters for 24 days with an extended skin maceration of 15 days. The free-run wine was then barrelled down into 70% new French oak barrels for 26 months. Barrel selection was done to make the perfect blend of the original single vineyard site.