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Ernie Els Wines

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Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.

A fresh, crunchy and vibrantly-fruited palate balances the charming sweeter notes with aplomb. Opulent and deeply aromatic on the nose, there is just a hint of spice that co-mingles with the raspberry and redcurrant fruit on the palate. Light to medium bodied in structure. A blend of 85% Cabernet Sauvignon and 15% Cinsault.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

4.0 g/L

pH

3.62

ACIDITY

6.2 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2018

FINED USING

Egg white

SULPHUR

Total: 82 Free: 40

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

The 2018 harvest season will be remembered as the drought season. Ernie Els Wines considered themselves lucky to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest and have been working hard to adapt their viticultural techniques during the past 3 years to help the vineyards cope optimally with the heat and limited irrigation. The drought was further buffered by a surprisingly cooler season that allowed the vines to react to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight, and of course, less leaves meant less water needed. The vines’ natural instinct was to produce small bunches with smaller berries – usually the start of a great wine! With moderate, but warm days during December and January, the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed their flavours over a slightly longer period of time.

Vinification details

The grapes were handpicked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed and grape bunches were gently destalked. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and/or punched-down manually 3 to 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the wine was left on skins for an additional 10-16 days before pressing. Each variety was maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

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Contact us to discuss

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Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.

Medium bodied with a crimson core and purple edge. Elegant red fruits on the nose lead to a serious palate with gritty tannins. Notes of wet earth and tobacco blend with creamy oak, sweet spice and milk chocolate, while 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

ALCOHOL

14.4 %

RESIDUAL SUGAR

3.6 g/L

pH

3.76

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2017

FINED USING

Egg white

TIME IN OAK

12-18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

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 the region 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 vineyard then naturally focused its 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 the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed flavours over a slightly longer period of time.

Vinification details

The grapes were handpicked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed and grape bunches were gently destalked. Fermentation took place in 7-ton, open-top stainless steel tanks. The wines were pumped-over and/or punched-down manually 3 to 5 times per day to ensure maximum colour extraction from the skins. After primary fermentation the wine was left on skins for an additional 10-16 days before pressing. Each variety was maturated separately (micro-vinified) in oak barrels before blending and eventual bottling.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.

The great vintage of 2015 gives the Big Easy Cabernet Sauvignon a slightly more serious side. Rich and elegant with notes of dark chocolate, cinnamon spice and ripe plums fill the glass. The palate is dark fruited, medium- to full-bodied and is complemented by hints of dried herbs and salty liquorice. Finely-etched tannins contrast juicy fruit and provide good structure and a layered finish. 85% Cabernet Sauvignon, 15% Cinsaut.

Technical analysis

ALCOHOL

14.3 %

RESIDUAL SUGAR

2.8 g/L

pH

3.70

ACIDITY

5.6 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2015

FINED USING

Egg white

TIME IN OAK

12-18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

Yes

VEGAN

No

Vintage conditions

The 2015 vintage will be remembered as one of the driest and earliest in years, with a somewhat smaller wine grape harvest promising exceptional wines. Good reserves were accumulated during the post-harvest period in April and May, after which leaf fall generally occurred at the right time. A cold, wet winter led to the accumulation of sufficient cold units for the full breaking of dormancy, which contributed to even bud break. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening by approximately two weeks. The dry weather also led to one of the healthiest seasons in years, with almost no losses due to diseases or rot. With the absence of the usual heat waves in most regions, cooler than usual weather in February was ideal for ripening and harvesting. Although somewhat smaller, this was one of the best, if not the best, harvests in years.

Vinification details

The grapes were handpicked in the cool of early morning, and once on the sorting table all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked with a Bucher de-stalker and lightly crushed. Fermentation took place in 7-ton, open-top stainless steel tanks with yeast WE 372 being added to the juice. The wines were pumped-over and punched-down manually three times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 10 days before pressing. The wine is matured in oak barrels before blending and eventual bottling.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Big Easy Cabernet was sourced from the Helderberg region within Stellenbosch, with selected parcels from different coastal regions to complete the blend.

Immediate nuances of red fruits, Chinese spice and a hint of damp earth. The palate is medium-bodied and loaded with raspberries and cherries. Crunchy tannins balance the primary fruit, supported by soft, creamy oak and finished off by a pinch of mixed ground pepper. It’s easy-going yet refined, reflecting the style of the 2014 Stellenbosch vintage.

Technical analysis

ALCOHOL

14.3 %

RESIDUAL SUGAR

3.9 g/L

pH

3.69

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2014

FINED USING

Egg white

TIME IN OAK

12-18 months

SULPHUR

Total: 104 Free: 37

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

Vintage conditions

Cool, wet weather at the start of the growing season led to relatively high incidence of disease and crop losses early on in the season in some of Ernie Els’ red wine areas. Thereafter, favourable climatic conditions improved for flowering and good berry set ensued. Ideal dry and moderate conditions reigned during ripening in January and mid-February after which a warm period accelerated ripening and resulted in great pressure on harvest intakes. Moderate weather conditions during the harvest season contributed to intense red wines.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently destalked and lightly crushed before fermentation took place in open-top stainless steel tanks. The wines were pumped-over and punched-down manually three times a day to ensure maximum colour extraction from the skins. After primary fermentation the maceration period was 10 days before pressing. The wine was matured in oak barrels before blending and eventual bottling.

Awards

IWSC 2016: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss