Wines  Noble Hill Estate Reserve 2015

Other recent vintages:  2017   2016   2014   2013   All vintages

We make wines that are juicy yet structured, elegant, and above all unique to the place they are made. Our estate reserve puts to practice the knowledge, dedication, and intuition of our entire enterprise.

This wine is not for sale on our web site:
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  • South Africa    Paarl    Simonsberg-Paarl
  • 58%
    Cabernet Sauvignon
      24%
    Merlot
      11%
    Cabernet Franc
      7%
    Petit Verdot
     
  • Production
      43 x 225 liter barrels
  • Award
      4 Stars, Platter's South African Wine Guide
  • Award
      Silver Medal, Veritas Awards

In the vines

Each component of the reserve blend carries different varietal characteristics and reflects slight soil differences between different vineyards on the estate. It is a true reflection of the terroir of Noble Hill.

The wine

From hand-sorting at harvest, each component of this wine begins its fermentation in tank and completes it in 225l French oak barrels. Only the lowest press fractions are used for blending, resulting in a wine composed almost entirely of free-run juice. We work with four family-owned cooperages located near Cognac to produce barrels matched to our intended style.

When establishing Noble Hill we were given keys to every door, cupboard, and gate in a jumbled box. Sorting through the mess, we realized that some of the keys dated to the farm’s historic past, and ever since we have placed a key on each label. Different keys represent our different sources of inspiration and the different characters of each grape varietal. The 2015 Estate Reserve is labeled with four keys representing Cabernet Sauvignon (58%), Merlot (24%), Cabernet Franc (11%), and Petit Verdot (7%)

This wine elicits the aromas and tastes of fresh black currant, plum, and a touch of mint. Oak plays a well-integrated and focused supporting role. This vintage was released after two years’ bottle maturation and can be enjoyed from now through 2025.

  • Alcohol
      14.0%
  • pH
      3.64
  • Residual sugar
      3.2 g/l g/l
  • Total acid
      5.0 g/l g/l

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