TEST 21 Gables Cabernet Sauvignon 2014

"Part of a consistently impressive range under the 21 Gables label..."

Tim Atkin


Cabernet is considered king of the grapes, and 21 Gables more than does the varietal justice. Open this mysterious and majestic beast and you’ll have instantly ensured your meal is set to be a special one. Opulent cassis and cedar flavours, a full body and concentrated structure all marry well with grilled steaks; the wine is also terrific with a lamb shank braise or aubergine tagine.


Crafted with grapes handpicked from a very special vineyard on the slopes of Stellenbosch’s Helderberg, the wine was in barrel for 26 months. Wonderful now, it’ll also reward careful cellaring with even greater complexity and softer tannins.


Its many accolades include a 4.5 star rating from Platter’s Wine Guide 2020 and a Gold at the Concours Mondial de Bruxelles 2020.

BUY A 6 BOTTLE CASE AND SAVE 10%

R 390.00
Single Bottle 750ml6 Bottle Case (-10%)

AWARDS

  • SA Top 100 Wines 2017 - Double Platinum
  • Prescient Cabernet Report 2017 - 90 Points
  • Tim Atkin Annual South African Report 2017 - 93 Points
  • SA Top 100 Wines 2018 -NWC Double Platinum Winner
  • Decanter World Wine Awards 2018 - Platinum
  • Concours Mondial de Bruxelle 2018 - Gold
  • Veritas Wine Awards 2019 - Gold


SERVE WITH

Chargrilled sirloin or rib eye.  Alternatively serve with a rich oxtail or lamb shank stew

WINEMAKING

WINEMAKER
Johan Jordaan
ORIGIN
Stellenbosch
TERROIR / SOIL
Decomposed granite soils on the slopes of the Helderberg mountains. 
VINEYARD AND CLIMATE CONDITIONS
The vines are grown on the west – north westerly facing slope of the majestic Helderberg mountain, on the southern side of Stellenbosch.  At 7 km from the False Bay coast and 300 metres above sea level, these elements contribute to slow ripening of the 11 year old vines’ fruit.  The granitic soils has clay in the subsoil that aids in moisture retention allowing for small berried fruit that are concentrated in flavor and tannin. The foliage is manicured to withstand the onslaught of the cool, South Easterly wind during ripening and also to allow for sunkissed bunches to develop colour and flavor during the cool, slow cycle of ripening. 
WINEMAKING
The grapes were handpicked and hand sorted per berry to source only the best coloured and sized fruit before fermentation. Fermentation was done in a combination of stainless steel and open top oak fermenters for an extended period of 36 days and barreled down to 100% new French oak barrels for 26 months.  Barrel selection was done to make the perfect blend of the original single vineyard site.

ANALYSIS:

Alc: 14.46%

APPEARANCE

Dark Ruby red with a vibrant, youthful rim.

DOWNLOAD TASTING NOTE

 

RECIPE TO PAIR WITH

Spier 21 Gables Cabernet Sauvignon 

Braised beef short rib with buttery mash

There are few dishes as comforting as a slow braised pot of beef short rib, cooked in red wine. Smoked paprika adds a delightful depth of flavour, and creates a deep colour that almost looks like dark chocolate. Buttery mashed potato makes the perfect companion. Comfort food galore! 

(serves 6, prep/cooking time: 1 hour 15 minutes) 

  • 30 ml olive oil
  • 1,2 kg beef short rib, cut into chunks
  • salt & pepper
  • 2 red onions, chopped
  • 2 sprigs rosemary, stalks removed, chopped
  • 2 teaspoons (10 ml) Dijon mustard
  • 2 teaspoons (10 ml) flour
  • 2 teaspoons (10 ml) smoked paprika
  • 1/2 bottle red wine
  • 6 large floury potatoes, cooked
  • 1/2 cup milk
  • 125 ml butter
  • a handful chopped Italian parsley, to serve


In a large heavy based pot, heat the oil over high heat and brown the meat in batches, seasoning it with salt & pepper as you go. Set the meat aside.
Lower the heat, then add the onions & rosemary and fry until the onions are soft and golden. Add the mustard, flour and smoked paprika and stir well. Add the wine and bring to a simmer, then add the meat and all the juices back into the pot. Stir, cover and simmer over low heat for 1 hour.

In the meantime, make the mash: After cooking the potatoes, peel them, then use a masher to create a smooth fluffy mush. Add milk and butter as you go - the texture should be loose, but not runny. Season well with salt & pepper.

When the meat is really tender, remove from the heat. Serve on a bed of mash, scattered with chopped parsley, with a glass of Spier 21 Gables Cabernet Sauvignon.

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“Respect what the vineyard hands you,” is the iconic winemaker’s mantra. He says: “It all happens in the vineyard. We carefully select the region and the growing blocks. This is the big thing: not tampering with natural process – but helping it along.'


— Frans K. Smit