The South African wine industry has pushed to make Cabernet Sauvignon their flagship grape in the last 25 years.
The vintners pushed to try to make a more distinctly juicy and ripe Cabernet than they first created, and nowadays you can expect a lot of dark fruit, a little savoriness, cedar and spicy notes.
Cabernet Sauvignon is the most widely planted red grape in South Africa. Winemakers often bottle at 100% Cab, but it is common to see Bordeaux-style blends and the Australian method of blending with Shiraz.
Some of the first Cabernet Sauvignons in South Africa were planted in cool climates and resulted in them having a distinct “green” flavor, which has divided Cabernet drinkers for years.
South African Cabernet Sauvignon isn’t dissimilar from many other full-bodied reds. Pair it with dark meats, steak and roasts.