De Trafford Cabernet Sauvignon Stellenbosch 2006

Winemaker's Notes:

Self-taught winemaker and former architect David Trafford's small but stellar production is regularly cited as being among the Cape's very best. David's winemaking philosophy is deceptively simple: to make the best possible wine he can whilst retaining a sense of place. To do this he embraces Stellenbosch's warm, sunny climate and rich, clay soils, noting that his vines are not planted on "the shagged out alluvial plains of the Medoc with their miserable climate". The wines tend to agree with him. They have rich fruit and a juicy ripeness but they are crisply pressed and structured too. His ability to blend New World innovation and Old World methodology can perhaps be best seen in his sweet Straw Wine, which has quickly become one of the Cape's most fiercely sought after wines. The Cabernet Sauvignon has an impressive, deep red colour with a big, intense palate and thick, broad tannins, though still quite fine. It has a rich, intense nutty fruitcake nose with a mix of black and red wild berries. Some tobacco, smoke, toast and cedar follow on the palate, mostly from the oak. It has a long finish and loads of potential; delicious with a thick chunk of free-range beef.

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De Trafford:
De Trafford Winery is situated on the beautiful Mont Fleur farm set at the top of a dramatic valley above Stellenbosch, 380m up between the Stellenbosch and Helderberg mountains, right at the end of the Blaauwklip road, between Stellenbosch and Somerset West. The history of wine growing on this mountain farm started with the purchase of the property in 1976 by the Trafford family as inaccessib... Read more
De Trafford Winery is situated on the beautiful Mont Fleur farm set at the top of a dramatic valley above Stellenbosch, 380m up between the Stellenbosch and Helderberg mountains, right at the end of the Blaauwklip road, between Stellenbosch and Somerset West. The history of wine growing on this mountain farm started with the purchase of the property in 1976 by the Trafford family as inaccessible grazing land. Many of the high altitude slopes were deemed suitable for high quality red grape varieties. Unfortunately, due to the absurd quota restrictions, planting a commercial vineyard had to wait 18 years. In 1983 a small vineyard was established to produce experimental wines - consumed by family and friends! These were our learning curve years ( 1984 - 1991 ), which included lots of help and advice from local winemakers and working experience in France, particularly in the Bordeaux area. Read less

External Reviews for De Trafford Cabernet Sauvignon Stellenbosch

External Review
Source: ONLINEWEINKELLER.de
02/24/2010

De Trafford Cabernet Sauvignon 2006: Dekantier-Empfehlung (1 Std. vorher belüften), Empfohlene Serviertemperatur: 16-18°C, in Barriques gereift (21 Monate), lagerfähig 10 - 12 Jahre ab JahrgangJahrgang: 2006Inhalt: 0,75 LRegion: StellenboschWeingut: De TraffordRebsorte: Cabernet SauvignonRestzucker: 2 g/LiterRestsäure: 5,5 g/LiterAlkoholgehalt: 14,5 % Rotwein



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Self-taught winemaker and former architect David Trafford's small but stellar production is regularly cited as being among the Cape's very best. David's winemaking philosophy is deceptively simple: to make the best possible wine he can whilst retaining a sense of place. To do this he embraces Stellenbosch's warm, sunny climate and rich, clay soils, noting that his vines are not planted on "the shagged out alluvial plains of the Medoc with their miserable climate". The wines tend to agree with him. They have rich fruit and a juicy ripeness but they are crisply pressed and structured too. His ability to blend New World innovation and Old World methodology can perhaps be best seen in his sweet Straw Wine, which has quickly become one of the Cape's most fiercely sought after wines. The Cabernet Sauvignon has an impressive, deep red colour with a big, intense palate and thick, broad tannins, though still quite fine. It has a rich, intense nutty fruitcake nose with a mix of black and red wild berries. Some tobacco, smoke, toast and cedar follow on the palate, mostly from the oak. It has a long finish and loads of potential; delicious with a thick chunk of free-range beef.

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