Silver MYn wines come from the Zorgvliet Estate in Banghoek Valley, a small subregion just 4 miles outside of Stellenbosh. The area is home dangerously steep land and you can still find leopards in the mountains. Grapes are grown on the dangerously steep slopes of the Simonsberg Mountain in vineyards that are among the highest in Stellenbosch. You can even still find leopards in the mountains. The folks at Zorgvliet can handle it, though. In fact Zorgvliet, pronounced ‘Sorg-fleet’ means ‘no worries’.
Winemaker Bernard Les Roux has been making wine since 2001. He has worked vintages around the world, from California at Chateau Montelena, to South Africa working with Hamilton-Russell, Tokara, Vilafonte and Nobel Hill before taking over the reigns at Zorgvliet in 2013. When not in the vineyard or making wine you’ll find him playing his guitar, surfing, playing cricket, sailing or with his family.
41% Cabernet Sauvignon
3% Petit Verdot
1% Cabernet Franc
Grapes were hand harvested into stainless steel fermenters where fermentation commenced naturally and was finished with a pure strain. Malolactic fermentation took place both in small French barrels and 4500L oak vats. Blending took place after 12 months aging.
Plum and cinnamon spice on the nose, black cherry and mulberry fruit on the palate along with spice, and a well integrated, firm tannin structure. A fruit forward and silky wine for everyday drinking.
Roast chicken, duck or lamb stew. Also with meaty pizza or pasta.
Drinks well young, but can be aged to better integrate the tannins and fruit.
100% Cabernet Franc
The grapes were de-stemmed and lightly crushed. The juice was immediately pressed, (only the lightest pressings are used) and cold settled for two days at 46°F (8°C). The clear juice was racked off and transferred to stainless tanks for fermentation.
The aroma is a mixture of fresh red fruit. The wine is crisp on the palate but develops roundness with an explosion of red berry flavors on the finish. A delicate and dry rosé to accompany you on hot summer days.
Pairs well with appetizers, salads, seafood and poultry
Best enjoyed young, drink within 2 years of vintage.
100% Sauvignon Blanc
The grapes were crushed and destemmed and given 6 hours of skin contact before fermentation. After fermentation the wine was left on the fine lees for six months upon which it was clarified for bottling.
Light yellow in color with hints of lime green, the nose shows intense goose- berry aromas with hints of tropical, citrus blossom and green fig. On the palate it is rich and mouth filling, has a creamy texture from the natural acidity and lees contact, and a lingering textured finish.
Salads dressed with vinaigrette, rich seafood dishes and Thai food. Also enjoy with goats milk cheese.
Best enjoyed young, drink within 2-3 years of vintage.