Delheim Shiraz Cabernet Sauvignon has a bright ruby colour and displays aromatic notes of juicy red and blackberries with warm spice and pepper. The palate reveals a velvety texture and medium body, layering red cherries, blackberries and black pepper with subtle savoury undertones. Fine tannins support the lingering fruit intensity through to a satisfying finish. An excellent pairing for hearty meat stews or classic marinara pasta dishes.

About the Producer

Delheim Wines stands as a testament to a legacy deeply rooted in nature, spanning over seven decades. The ethos of conservation and emphasising sustainable farming practices in wine making has always existed on Delheim.

At the 375 hectare, family owned, Delheim estate on the magnificent slopes of the Simonsberg Mountain, they actively conserve large areas of pristine mountain fynbos (a distinctive type of vegetation found only on the southern tip of Africa. It includes a very wide range of plant species, particularly small heather-like trees and shrubs), including the rare Boland Granite Fynbos, along with 120 indigenous plant varieties and a yellowwood forest.

The sustainable practices focus on regenerative nature-friendly viticulture, integrated environmental management, water and energy efficiency, and optimising biodiversity, as well as prioritising employee welfare and engaging the local community.

Delheim is owned by the Sperling family. The late Michael Hans “Spatz” Sperling, was the Patriarch and also a South African wine industry legend. His wife Vera still resides on the farm.

Eldest son Victor Sperling and eldest daughter Nora Thiel serve as directors of the company and live on the farm with their families.

Vineyard and Winery

Slopes: South-west facing
Both Shiraz and Cabernet Sauvignon are planted at different altitudes and
trellising systems.
Shiraz is planted in the cooler sites and Cabernet in the slightly warmer sites.
Soil: Oakleaf profile
Height above sea level: 180–260m

The grapes are destalked and gently crushed and pumped into upright fermentation tanks. Fermentation is done over a two week period with pump-overs done 3 times a day. The temperature is controlled at 28 °C. The wine is then pressed off the skins and malolactic fermentation is done in tanks. Portions of the wine goes to 500 L and 300 L French oak barrels and then a portion remains in tank. The wine is matured for 12 months before blending and bottling.