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Franschhoek Cellar The Last Elephant 2019

Franschhoek Cellar The Last Elephant 2019

A red wine blended from the best batches the winery can produce every year. Polished black fruit, evident tannins yet supple with a complex palate and a well-integrated modern finish. An iron fist in a velvet glove.

The nose is evocative, showing blackcurrants, red cherries, cedar wood, lead pencil and cigar box aromas. These develop in the glass and are joined by raspberry, black cherry, spice and a hint of gaminess. On the palate, the wine is powerful but elegant, with fine tannins that continue to soften in the glass. A wine that lives up to the mystical legacy of the gentle giants that once roamed the mountains of the Winelands.


variety : Merlot [ 48% Merlot, 28% Cabernet Sauvignon, 12% Cabernet Franc,12% Malbec ]
winemaker : JD Roussouw
wine of origin : Stellenbosch
analysis : alc : 14 % vol  rs : 3.5 g/l  pH : 3.5  ta : 6.0 g/l  
type : Red  style : Dry  body : Full  taste : Fruity  
pack : Bottle  size : 0  closure : Cork  

ageing : Enjoy over the next decade.

The town of Franschhoek was originally called Oliphants Hoek, meaning Elephant’s Corner, and named after the herds of elephant that roamed the surrounding valley and mountains. The original mountain pass out of Franschhoek was built on an old elephant trail that carried these majestic creatures between their summer and winter pastures. To this day, the Franschhoek Valley holds the elephant dear as a symbol of the power and finesse that mark the wines born of its fertile earth.

The Last Elephant was seen leaving the valley late in the 19th Century, inspiring this characterful, evocative wine.

in the vineyard : Characterful ultra-premium vineyard sites throughout the Coastal region of South Africa are selected for the making of the Last Elephant. They
are relatively sheltered from the prevailing breezes coming off False Bay and therefore enjoy a slightly warmer but still mostly maritime climate.
The vineyards are planted on deep, well-drained soils with a good clay component and excellent structure. Vineyard management is tailored
to ensure premium quality, concentrated fruit, which includes green harvesting and shoot thinning.

about the harvest: The grapes were hand-picked and fermented in closed tanks at temperatures of 25° - 28° C.

in the cellar : The young wine received a post-fermentation maceration of 35 days, followed by malolactic fermentation in stainless steel. On completion of the malolactic fermentation, the wine was racked into 30% new French oak. The wine was then matured in oak for 14months, followed by 12 months in bottle before release.

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