Vergelegen Reserve Cabernet Sauvignon
£20.00
£26.67 per litre · incl. 20% VAT
Out of Stock
93Tim Atkin
Vergelegen's Reserve Cabernet is Stellenbosch aristocracy in a bottle: blackcurrant, cedar and a whisper of graphite, wrapped around tannins built for the long haul. Sourced from north-facing granite slopes cooled by False Bay breezes, it's the kind of serious Cape Cabernet that rewards a decent glass and a proper meal. A benchmark bottle from one of South Africa's most historic estates.
Not for sale to persons under 18. Adult signature required on delivery.
UK wide delivery
Our Verdict
We keep coming back to the Vergelegen Reserve because it does something a lot of Cape Cabernets promise but few deliver: it feels genuinely age-worthy without going cold and austere. There's warmth and generosity in the fruit, but the structure underneath is serious. This is a wine for someone building a small cellar of Southern Hemisphere Cabernet, or for the friend who buys claret and needs a nudge to look further south. Stock is limited at the moment, so if you've been meaning to try it, now's the time.
Tasting Notes
A serious Cabernet with proper Stellenbosch swagger. The nose leads with cassis and ripe plum, threaded through with cedar, graphite and a whisper of cigar-box spice from time in oak. The palate is full and layered: blackcurrant compote, dark cherry, and a savoury, almost graphite minerality that keeps everything grounded. Tannins are firm and finely grained, giving structure without astringency, and the finish rolls on with dark fruit, sweet spice and a lingering coolness from the Atlantic-influenced site.
About This Wine
There's Cape Cabernet, and then there's Vergelegen. This is a wine that reminds you why Stellenbosch keeps turning up on lists of the world's great Cabernet addresses, and why UK drinkers who've moved beyond Bordeaux keep circling back to South Africa for their next serious bottle. Expect a wine of real presence. Ripe blackcurrant and dark plum lead the way, threaded with cedar, sweet spice and that distinctive Cape graphite edge that marks the best Stellenbosch reds. The fruit is generous but never jammy, thanks to the estate's proximity to False Bay: cool Atlantic air rolls in each afternoon, slowing ripening and locking in freshness. The tannins are firm, ripe and beautifully framed, giving the wine both immediate pleasure and years of ageing potential. The fruit comes from Vergelegen's Rooiland and Stonepine vineyards, planted on granite and Hutton soils at altitudes climbing over 300 metres. It's meticulous, terroir-driven winemaking on an estate that traces its history back to 1700, when the first vines were planted here by Willem Adriaan van der Stel. Open this with something off the coals: a properly rested fillet, a rib eye with black pepper, or a butterflied lamb leg cooked slowly over embers. It's also a very grown-up gift, delivered anywhere in the UK, for anyone who appreciates a Cabernet with genuine pedigree.
Food Pairing
This is a wine that wants proper red meat and open flames. Think a well-aged fillet or ribeye seared hard and served with a peppercorn sauce, or a butterflied leg of lamb over the coals with rosemary and garlic. For Sunday lunch, a rare roast beef with all the trimmings does the job beautifully. Hard, aged cheeses like a mature Cheddar or Comte round things off nicely.
- —Chargrilled ribeye steak with peppercorn sauce
- —Butterflied leg of lamb with rosemary and garlic
- —Rare roast beef with Yorkshire puddings and horseradish
- —Slow-braised oxtail with red wine and root vegetables
- —Mature Cheddar or aged Comte with oatcakes
How to Serve
Decanting
Give this at least an hour in a decanter, ideally two if you're drinking it young. The tannins are firm and the fruit takes time to unfold; air is what unlocks the cedar, cassis and graphite layers.
Ageing & Cellaring
Built for the long haul. Enjoyable now with a good decant, but the firm tannins and concentrated fruit reward patience. In a strong vintage this will comfortably cellar for ten to fifteen years, gaining tertiary complexity: leather, tobacco, dried herbs and a softer, more integrated palate as those tannins mellow.
The Land
The Reserve fruit comes from north to northwest-facing blocks on granite bedrock with Hutton and Clovelly soils: well-drained, iron-rich profiles that give Cabernet its firm shoulders. Combined with cool maritime air off False Bay and the elevation of these hilltop vineyards, it's a site built for slow, even ripening and wines with real staying power.
The Winemaking
The Reserve draws its fruit from the Rooiland and Stonepine vineyards, planted at a snug 4,000 vines per hectare on granite-based Hutton and Clovelly soils. That density forces the vines to compete, concentrating flavour into smaller, more intense berries. The resulting wine leans into structure: full-bodied, layered with blackcurrant and ripe plum, and framed by prominent tannins and considered oak ageing that give it the backbone to develop in bottle for years.
The Western Cape Region
Le Domaine draws its fruit from vineyards scattered across the Western Cape, from coastal sites cooled by Atlantic breezes to warmer inland slopes, all planted between 50 and 300 metres above sea level. This broad sourcing is deliberate. By blending components from different microclimates, the cellar builds a consistent house style that balances the crisp acidity of cooler sites with the ripe generosity of warmer ones. It's the Western Cape's extraordinary diversity captured in a single glass.
About the Producer
Vergelegen
Vergelegen has been making wine since 1700, founded by Cape governor Willem Adriaan van der Stel and now standing as the third-oldest winemaking estate in the country. Anglo American took stewardship in 1987 and committed to the kind of long-horizon thinking the place deserves, restoring 2,240 hectares of native fynbos across the 3,000-hectare estate and earning South Africa's first BWI 'Champion' status for its conservation work. The winery itself is built into a hilltop, an octagonal structure echoing the walled garden van der Stel laid out three centuries ago. Today Luke O'Cuinneagain leads the cellar, bringing experience from Bordeaux, California and Stellenbosch, and a quiet philosophy of minimal intervention and patient stewardship.