Natte Valleij NAT Cabernet Sauvignon 2025 is a single variety Cabernet from the Simonsberg-Paarl ward, made by Alexander Milner at Natte Valleij Wines. The Simonsberg is one of the most iconic landmarks of the Cape Winelands, and its soils are famed for producing fine Cabernet Sauvignon. This is a classic and understated take on the grape: wild fermentation, gentle extraction and 14 months in large French foudre.

The grapes for NAT come from the Simonsberg-Paarl ward, on the mountain whose soils are so closely tied to the Cape's great Cabernet Sauvignon. Fermentation is allowed to begin spontaneously in large concrete open fermenters, without cultured yeast. Only a punch down method is used, which allows gentle extraction of colour, flavour and tannin, after which the wine is pressed. The wine is then left undisturbed in 2500 litre French foudre for 14 months, a large format that maintains poise and a clear reflection of site. The approach follows the Natte Valleij philosophy of respecting the soil, the vine and the wine, with minimal interference and pretence. 

Tasting Notes: Pours a deep ruby with a darker core. The nose opens on blackcurrant and cassis, with ripe plum, cedar and pencil shavings, and a savoury thread of dried herbs and tobacco leaf running underneath. The palate is medium to full bodied and poised rather than heavy. Dark berry fruit leads, followed by fine, gripping tannins and a freshness that keeps the wine lifted. Because it matured in large 2500 litre foudre rather than small barrels, the oak plays a quiet supporting role, letting the fruit and the character of the Simonsberg come through with clarity. The finish is dry, long and composed. It is approachable now, especially with a short decant, and has the structure to reward some time in the cellar.

Food Pairing: Red meat are a classic partnership, and this wine plays that role beautifully. Pour it with a char-grilled ribeye or sirloin, a Karoo lamb rack with rosemary and garlic, or slow roasted lamb shoulder. It is a natural fit for the braai, from boerewors to beef short ribs and venison loin, where the freshness and tannin cut through richer, fattier cuts. For something lighter, try roasted mushrooms, aubergine or a hearty lentil dish with thyme. On the cheese board, look to aged Gouda, Gruyère or a mature cheddar. Serve at around 16 to 18°C, and decant for about 30 minutes if you are opening it young.

ANALYSIS: ALC 13% | TA 5.7g/L | pH 3.68 | RS 2.1g/L