Cabernet can be made anywhere in the world. The reason this imperialistic grape variety is omnipresent is because it adapts well to different environments. It is an easy traveler that has spread from its recent origins in Bordeaux, France, to most arable corners of the globe. It is relatively easy to make a good Cabernet, but to make a great Cabernet requires brilliant vineyards, resolute dedication and meticulous practice. Of course, you first have to start with the right vineyards. Flagstone's Music Room Cabernet hails from three distinct vineyard blocks.
First, the real core is from an old block of Cabernet high up in the mountains above the hamlet of Ashton on the spectacular farm called Wildepaardekloof, which means “Wild Horse Valley”. The second block that gives the wine so much cassis fruit comes from the slopes of the Waaihoek Mountains between Tulbagh and Worchester high above the Breedekloof valley. The third block is found nestled in the cool, high-altitude climate of Elgin on the farm Glen Fruin and provides taut blackcurrant and mint flavours.
The resultant combined aromas and flavours of these spectacularly positioned vineyards are expressed in the final blend as complex, ripe, summer fruits like strawberry, cherry, and black-ripe young berry. This density of red berry flavours is framed by herbs like fennel, mint and fresh thyme. The bitter chocolate notes and hint of vanilla come from the barrels they use which are hand-coopered to very exacting specifications in a variety of small, family-owned cooperages in Bordeaux and Napa Valley. The tannins are almost creamy in texture. This is directly the result of the ancient, manual practice of gently hand-plunging the fermenting cap down. The serious palate weight is usually balanced by enough natural acidity to compliment intensely flavoured, rich food.
The Music Room has a deep, dense purple colour. On the nose summer fruits, cassis, fennel, mint, dark, bitter chocolate and the faintest hint of basil - all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, magically integrated tannin. This rewarding mouth-feel is complemented by concentrated flavours of young berry, cassis, blueberry, wild mint and chocolate. A block-buster Cabernet that will live easily for 20 years from bottling if stored correctly.