Though Stellenbosch is home to several soil types, all are well drained and defined by the appellation’s mountainous surroundings, elevation and oceanic proximity. That, along with the region’s warm climate and cooling southeasterly winds, yield the definitive South African style of Cab: ripe and fruity, not overly jammy, with ample acidity and moderate alcohol in the resulting wines. Think New World fruit meets Old World structure—the best of both.
The continuing formalization of specific wards within the region has only helped to further define Stellenbosch’s Cab style. Each area offers distinct typicities, like the silky-smooth textures from Banghoek, the minerally, almost crunchy offerings of Jonkershoek Valley, the bold, muscular structures of Simonsberg-Stellenbosch and richly fruited Bottelary bottlings.
Beyond Stellenbosch, superb Cabernet Sauvignon can also be found in the Paarl and Robertson regions. Paarl, Stellenbosch’s northern neighbor on the other side of the Simonsberg mountain, doesn’t share the same oceanic influence, but it still has its charms. The Berg River tempers the warm climate, similar to the role of the Gironde in Bordeaux, for concentrated, dark-fruited pours with structured tannins and good medium-term aging potential, like you might find from the Médoc.
To the east, Robertson is a different world. Relatively flat topography is defined by different soil types, mostly sandy and loamy alluvial soils versus clay-based in composition. Coupled with a warm, dry climate, the vines here often yield rich, full-bodied and velvety Cabernets with ripe cassis, plum and mulberry characteristics, like those from South Australia.
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