Natte Valleij Stalwart 2019 per Case

A classic Cape blend reimagined — structured, soulful, and unmistakably Simonsberg.

The Natte Valleij Stalwart 2019 is winemaker Alexander Milner’s tribute to one of the Cape’s most trusted historic blends. Combining Cabernet Sauvignon (70%) and Cinsault (30%), this wine reflects both structure and charm — a true expression of old-school South African winemaking.

Sourced from mature vineyards on the slopes of Simonsberg Mountain, the fruit is carefully selected for site, age, and balance. The result is a wine that honours tradition while delivering refined drinkability.

Key Facts

• Region: Simonsberg, Stellenbosch

• Blend: 70% Cabernet Sauvignon, 30% Cinsault

• Alcohol: 13.5%

• Vineyards:

  • Cabernet Sauvignon: Trellised vines (planted 1994), decomposed granite, SW-facing slopes

  • Cinsault: Bush vines (planted 1993), decomposed granite, NW-facing slopes

• Ageing: 18 months total in older French oak (3rd fill)

Tasting Notes

A bright crimson wine with layered aromatics of dark berries, cacao, and subtle creaminess.

On the palate:

• Fine spice and red/black fruit complexity

• Fresh, clean structure with purity of fruit

• Balanced tannins with a gentle, elegant finish

The Cinsault lifts the Cabernet, adding freshness and approachability while maintaining depth — a hallmark of classic Cape blends.

Winemaking

• Hand-harvested and hand-sorted

• 12-hour cold maceration

• Fermentation: 8–10 days with gentle punch-down extraction

• 10% whole bunch (Cinsault) for added spice

• Natural malolactic fermentation in barrel

• Minimal intervention to preserve site expression

Food Pairing

Perfect with:

• Grilled lamb chops or Karoo lamb

• Beef fillet or slow-braised short ribs

• Charcuterie and mature cheeses

Why This Wine Matters

“Stalwart” speaks to the trust early Cape winemakers placed in this blend — reliable, balanced, and made for the table. This modern interpretation stays true to that legacy while showcasing the distinct terroir of Simonsberg.

Serving & Storage

• Serve at: 16–18°C

• Decant: 30–60 minutes recommended

• Cellaring: Drink now or age 5–8 years