Benguela Cove Wine Estate wins best Cabernet Sauvignon and best Merlot at SA National Young Wine Show

The 2019 vintage was collectively celebrated with more than 300 guests attending the annual SA National Young Wine Awards this past weekend. This grand affair was hosted by the Robertson Wine Valley, presenting these exquisite silver trophies with the flair and elegance they deserve at the stately Angora Stud Farm in Bonnievale.

Now in its 187th year, this show recognises remarkable wines from the current vintage and rewards excellence. Despite another difficult year due to challenging climatic conditions and uneven ripening during harvest time, the quality of the young wines judged prevailed against all odds. Chairman of the Young Wine Show, Christo Pienaar, said that smart handling of grapes in the vineyard and cellar were contributing factors to guide these wines into becoming winners.

“This is a technical competition with 1455 entries, 128 judges and 16 panels that need to look at wines that still need refining. They have to look past this to see if the winemaker understands the basics. It is a true reflection of skill and of what is happening in the respective cellars.”

Benguela Cove debunked the belief that cool climate wine regions are only best suited to Pinot Noir and white cultivars and shined with two National Champions on the podium for their Cabernet Sauvignon and the Merlot.

Starting this years Young Wine trajectory, Benguela Cove scooped 4 gold and 13 silver medals and they won the regional trophies for the champion Chardonnay, Cabernet Sauvignon, Red Blend, Merlot and the overall red also went to their Cabernet Sauvignon. All their wines are estate grown and carries the proud stamp of Wine of Origin Walker Bay.

Cellar master Johann Fourie believe quality and diversity is aided with microclimates that enables them to produce grapes suited for all traditional red Bordeaux cultivars. This includes Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc.

“Although we have cool average temperatures during the growing season, similar to bordering areas of the Walker Bay, we also enjoy very big minimum and maximum temperature fluctuations on the estate. Adequate heat accumulation during the first half of the day ensures that these grapes will reach phenolic ripeness while the welcoming sea breeze at noon envelops the vineyards with sufficient coolness to harness natural acidities. This adds to the freshness, delicate fruit nuances and supple tannins in the final wines to produce elegant and classic styles, reminiscent of old-world wines that stood the test of time.”


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