OUR WINES

Highberry Cabernet Sauvignon 2022

Tasting Notes

We believe that Highberry is especially well suited for growing two varietals. These are Sauvignon blanc and Cabernet Sauvignon. These are the only two wines we produce and intend to focus on. The cool growing conditions allows both these varietals to ripen properly and allow time to develop full, ripe flavors. The Cabernet Sauvignon vineyard we selected, is a neighbor of the Sauvignon blanc vineyard we make the Highberry Sauvignon blanc from. Both are on the same soils and trellising system. The main difference is that the Cabernet Sauvignon vineyard is on a “warmer” slope facing towards the West. The westerly aspect allows for longer sunshine hours which assist the vineyard to develop a ripe flavor profile. The grapes are destemmed and the whole berries are fermented naturally in Stainless Steel tanks. The berries spend about 30 days on the skins before it is lightly pressed to separate the juice from the skins. Malolactic fermentation is completed in barrel. We use only 20% new barrels, while the rest is 2nd to 5th fill to preserve freshness and the natural flavors of the grapes. Highberry Cabernet Sauvignon is aged for 16 months in French Oak before racking and bottling. The wine is then aged for 3 months in bottle before release. The flavor profile consists of blackcurrants, spice and ripe plums. The wine has great concentration and the soft juicy pallet is complemented by fine tannins.

Highberry Sauvignon blanc 2022

Tasting Notes

Highberry Sauvignon blanc was the first wine released by Highberry. Sauvignon blanc does traditionally very well on the slopes of the Schapenberg. We selected grapes from our best block high up on the Schapenberg facing towards False Bay. The vineyard had a bit of an auspicious start as it was neglected by the previous owners. I tasted the grapes and immediately set out to buy the grapes for the company I was working at the time. It was left to its own devices and still made great wine. Andre Parker, one of our partners in Highberry wines bought the land a few years ago and finally brought the vineyard back to its full glory. The wine was fermented and aged in old 500 liters barrels which add lots of texture and complexity. We allow the “wild yeasts” on the grapes to ferment the juice, so no yeast is added to initiate fermentation. It was left to age on the lees for 7 months after the completion of fermentation. We also add a small portion of Semillon to further add flavor and complexity to the wine. Our philosophy is to respect the site and allow the natural character and flavours derived from the vineyard to express itself in the wine. The wine has lots of texture, but the fresh acidity keeps the broad, full pallet in balance. Aromas consist of gooseberry, passionfruit as well as granny smith apples.

Highberry Jabulani Cabernet Sauvignon 2014

Tasting Notes

We decided to set aside components from specific vintages which we deemed to be of very good quality. The Cabernet Sauvignon vineyard provided extraordinary quality in the 2014 and 2015 vintages. Special pockets were selected from our best Cabernet Sauvignon vineyard and fermented separately. The Jabulani Red pays tribute to the passion and dedication of Jabulani Ntshangase whom is one of the founders of Highberry Wines. Jabulani has been instrumental in building Highberry sales in South Africa and the USA.

The grapes are destemmed and the whole berries are fermented naturally in Stainless Steel tanks. Berries spend about 30 days on the skins before it is lightly pressed to separate the juice from the skins. Malolactic fermentation is completed in barrel. The wine is aged in new barrels for an extended period. This blend was aged for 5 years in new 300 liter barrels. The wine is then aged for a further 3 months in bottle before release. The flavor profile consists of blackcurrants, spice and ripe plums. This wine has great concentration, and the soft juicy pallet is complemented by fine tannins.