Ernie Els Big Easy Cabernet Sauvignon 2017

The previous growing season had its challenges, which seemed to roll over into the 2016/2017 growing season with the continuation of the drought. Winter 2016 was quite dry with even less rain than the previous year. Spring was an illusion as we basically went straight into warmer summer days. Bud burst was good due to sufficient soil moisture, but with the warmer spring/summer weather, the soil started losing moisture quickly which naturally reduced shoot growth. The vines then naturally focus their energy on developing and ripening the small bunches. Smaller berries led to more concentrated colour and flavour. The dry conditions also led to the vineyards and grapes being very healthy overall. With moderate, but warm days during December and January, we saw the start of harvest return to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed its flavours over a slightly longer period of time. The white wines from the 2017 vintage appear astoundingly good, with great structure and good flavours. 

  • Tasting Notes

    The Big Easy Cabernet Sauvignon is medium bodied with a crimson core and purple edge. Red fruits on the nose suggest a more elegant guise, leading to a serious palate with gritty tannins. Notes of wet earth and tobacco blend with creamy oak, sweet spice and milk chocolate. Plush, ripe plums and Morello cherries line the palate through to a soft, almost tropical finish. The rich 2017 tannins will integrate over the next few years as the wine gathers more complexity.

  • Technical Analysis

    Alc. 14.44% by Vol.
    R.S. 3.6 g/l
    T.A. 5.6 g/l
    pH 3.76

  • Blend Information

    Cabernet Sauvignon 85%
    Cinsault 15%

  • In The Vineyard

    Cabernet Sauvignon was sourced from the Helderberg region within the Stellenbosch appellation. Selected pockets of Cabernet Sauvignon were sourced from different coastal regions to compliment the style. The Cinsault was sourced from 24 year old dryland bush vines in the Paardeberg region. 

  • About The Harvest

    March 2017. 24° Brix average sugar at harvest