The bottle of Zonnebloem Cabernet Sauvignon 1974 [from Cab, Tinta Barocca and Pinotage according to current winemaker Elize Coetzee] served with roast leg of lamb last night probably had never left my father’s cellar from date of purchase and a reminder that while wine is more robust than is generally made out, good storage conditions do count for something.
Great colour – the rim amber but the centre still deep red. On the nose, red and black fruit, scrub and boot polish. The palate meanwhile was incredibly rich and flavoursome. So South African in terms of its weightiness, this meant in the best possible sense. A wine still very much intact and a treat to drink and not just taste. What did we get so right in the 1970s?