The wine shows classic Pinot Noir perfumes and flavours with lean minerality and earthiness on the nose and a hint of peach and apricot that carry through to the palate. Initially flavours of mushroom and forest floor fill your palate releasing the more subtle flavours of stewed fruits and apricots. Balanced by well integrated tannins and a wonderful structure, the wine shows a good minerality on the mid-palate with a strong lingering aftertaste of bright red fruit. The ine can be enjoyed with meat dishes like lamb or venison or fish like tuna or Norwegian salmon. The best temperature to serve the wine is between 12 and 14 ºC.
"To Kalon Kai Agathon", derived from Plato's statement that in life one should look for "the good & the beautiful/noble", is the Greek name chosen for the flagship blend in the Vriesenhof range of wines from Vriesenhof Vineyards, in Paradyskloof, Stellenbosch.
Ideal weather conditions have resulted in a near perfect wine, a blend of Merot (37%), Cabernet Sauvignon (36%) and Cabernet Franc (27%). These varietals portray the elegance and power that the vineyards can offer in a great vintage. The wine shows flint and leather on the nose with a hint of fruit and cassis. A complexity of flavours on the palate with flint, leather, spice and fruit. The 2005 Kallista is an elegant wine with well rounded tannins.
The Cabernet Sauvignon is only available in magnum, making it a collector's item. The reason being to identify a couple of barrels of excellent Cabernet Sauvignon and to put something special in bottle to be enjoyed now or in years to come.
Fermentation on the skins is normally 6–8 days with a small percentage having extended skin contact. Soon after harvest the tasting of the different Cabernets start with the intention to identify the Vriesenhof Cab and have the wine as soon as possible after the harvest to go into wood for up to 20–24 months with a good percentage of new wood. A classic Cabernet Sauvignon tight in texture with an underlying elegance and promise of decades of maturation possibilities. The wine is taut, with varietal aromas, dark fruit, cassias, a hint of mint on the nose and graphite on the palate.
The Cabernet Sauvignon shows best with venison and beef.
The wine shows heavy dark fruit, with strong aromas of cherries and raspberries on the nose with a slight hint of smokiness. Initially flavours of fruit and cherries fill your front palate. The mid palate is dominated by dark fruit and leather with a spicy smokiness and a lingering aftertaste of dried apricots.
The wine has a beautiful elegance with black current, plums and dark fruit on the palate with a hint of earthiness. Balanced by well integrated tannins and a wonderful structure with a lingering aftertaste of black cherries and spice. Each year only a limited amount will be available in magnum.
The wine reveals a citrus and lime nose with a chalky minerality and a hint of gooseberries. The wine shows crisp minerality with fresh lime and lemon notes on the palate. This elegant wine has a smooth and slightly creamy mouth feel and a complexity of fruit that lingers on the crisp finish.
