Indulge in Zorgvliet Silver Myn Argentum, WO Stellenbosch. This blend of 4 classic Bordeaux varieties boasts a rich taste of bramble and plum with a touch of dark currant. The warmth of cinnamon spice, fresh acidity, and supple tannins elevates the succulent black fruit. Perfectly pairs with barbecued red meats, herby grilled chicken, and spicy South East Asian dishes.

Critic Review

Decanter Magazine: 92Pts
Drinking Window: 2023 - 2030

"Ripe red berry fruits on the nose and palate. Good density here allied to fresh acidity, well-integrated oak and fine tannins. Very youthful, but it has all the elements in place for excellent long-term evolution. A little ‘wiry’ at the moment."
Andy Howard MW

About the Producer

This is a small 200,000-bottle winery in Banghoek, on the Helshoogte Pass between Stellenbosch and Franschhoek. It’s pronounced ‘Sorg-fleet’, which roughly translates to 'no worries', and that sentiment carries itself through all they do.

Winemaker Bernard Le Roux is a young and upcoming talent who is passionate about the estate’s vineyards as well as its cellar (not always a given for winemakers!). Grapes are grown on the steep slopes of the Simonsberg Mountain in vineyards that are among the highest in Stellenbosch. The estate wines are from site-specific single vineyards and are elegant expressions of this unique mountain terroir, all crafted in the Zorgvliet cellar, one of the most technologically advanced cellars in South Africa.

Vineyard and Winery

East and north-south facing rows on alluvial soil at an altitude of 260m and approximately 10k from the sea. The blend is crafted from Merlot 50%, Cabernet Sauvignon 30%, Cabernet Franc 11% and Petit Verdot 9%. Grapes were harvested by hand and berry sorted into stainless steel fermenters. Fermentation commenced spontaneously and was finished with selected yeasts. Extraction was done with a combination of punch-down, rack-and-return and pump-over methods. Batches were gently pressed and immediately racked to 4500L oak "foudre" where they completed malolactic fermentation. Blending took place after 12 months ageing.