Copeland Reserve Cabernet Sauvignon

Region

Voor Paardeberg, South Africa

Vintage:

2024

Producer:

Copeland

Grapes:

Cabernet Sauvignon

Wine Description:

The wine is matured for 18 months in 300L French oak barrels, allowing the fruit and tannin components to harmonise. With one third new oak, the wood supports and elevates the wine’s ample complexity and bold structure without overshadowing its natural expression.

Tasting Note:

The wine displays a dark ruby red colour. Shows a beautiful aroma of white musk, cinnamon, red cherries, cigar box and sultry vanilla. It has a broad, succulent and silky palate with plenty of red fruit, smoky cigar box, roasted almonds and maraschino cherries. Fine, textured tannins on the finish.

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Food Suggestion:

Wine can be paired with hearty, slow cooked red meat dishes or a simple sirloin or fillet with a green peppercorn or truffle and mushroom sauce.

Press Reviews:

2018 Vitis Vinifera Gold Award

Producer Description

Matthew Copeland was born and educated locally in Paarl, Western Cape, where he first developed an interest in the wine industry. He studied at Elsenburg Agricultural College, where he completed his diploma with a distinction in winemaking. He later honed his skills abroad, working in the top wine regions of Switzerland, France, California, Australia and New Zealand. On his return to South Africa, he helped design and build the cellar at Welbedacht in Wellington, owned by ex-Springbok rugby player Schalk Burger. The first wines he made there were internationally recognised, with two class winners at the London International Wine & Spirits Competition 2006 for his Bordeaux-style red blend, The Cricket Pitch 2003, and Barrel Fermented Chenin Blanc 2005. Locally, he has also been selected as top of the class for his Pinotage and again for his Bordeaux-style red blend. He can also boast several gold and silver awards from the Michelangelo International Awards as well as the Veritas Awards. In 2007, he took over the winemaking portfolio at Vondeling. What drew him to the Voor-Paardeberg was the perfect mix of complex granite-derived soils with just the right amount of clay for dry land farming, and the unique southern aspect of the slopes on the farm.