36% Cabernet Sauvignon, 33% Cabernet Franc, 31% Cinsaut. The first two varieties from Stellenbosch, the latter jointly from a Wellington vineyard planted in 1900 and a Franschhoek vineyard planted in the 1930s. Matured for 18 months in a combination of 225-litre and 500-litre barrels, 25% new. An enticing nose of violets, musk, fresh herbs, cherries, red currant and plums plus earth and spice. Pure fruit, fresh acidity and super-fine yet still appropriately grippy tannins, the finish long and bone-dry. Super-sophisticated - carefully crafted yet still possessing a certain sense of playfulness. An effort to express SA reds of yesteryear to best effect, to quote Andrea Mullineux.

The Wellington Cinsault at 117 years old is the oldest recorded Cinsault vineyard in SA, blended with a more youthful 91 year old vineyard from Franschhoek. The Helderberg Cabernet Sauvignon is 36 years old and the Cabernet Franc 18 to 20 years old. Lovely peppery, spicy leafy nose of plum, peppercorns, sweet bramble berries, hedgerow, bergamot and sappy cherry spice. There's a real opulent confit fruit character, impressive ripeness, fragrant but simultaneously mineral and restrained. There is also a real dusty granitic vein, a chalky, spicy texture and sweet red currant and raspberry sappy fruit. Punchy, intense, really focused but with real mouthwatering drinkability. Beautifully fine harmonious texture, and tight polished tannins. A true testament to South Africa's red winemaking heritage. A very classy wine.