Long Dog Blend 2023
Blend Composition: 50% Cabernet Franc, 50% Tannat
Region: Stellenbosch, South Africa
Vintage: 2023
With only 1 acre of Cabernet Franc and half an acre of Tannat, this blend can truly be classified as boutique brilliance. The blend of Tannat and Cabernet Franc presents a captivating wine experience – dark, rich and robust. After hand-harvesting, the grapes were basket pressed and matured in French oak barrels for 2 years. The nose is aromatic and compelling. The Cabernet Franc contributes notes of redcurrant, violet and herbs whilst the Tannat brings intensity with hints of leather and black plum. Smooth tannins are well-integrated, creating a silky texture that makes each sip memorable. The blend of these two grapes makes the wine more approachable and adds to its complexity. This is a ‘big wine’ with a bold personality and layers of minerality. 50% Cabernet Franc, 50% Tannat.
R410,00
Wine Tasting Notes
Appearance
Deep ruby with purple edges, showing clarity and youthful vibrancy. The wine clings to the glass with medium-plus legs, suggesting generous fruit concentration and balanced alcohol.
Nose (Aroma)
Aromatic and compelling. Cabernet Franc contributes high-toned notes of redcurrant, violet, wild herbs, and pencil shavings, while the Tannat brings intensity with black plum, bramble, leather, and hints of cocoa. Subtle oak ageing reveals nuances of vanilla, clove, and cedarwood, enhancing the aromatic complexity without overpowering it.
Palate (Taste)
Beautifully balanced with equal parts finesse and power. The Cabernet Franc brings a lively acidity and bright red fruit, and subtle floral hints while the Tannat adds depth and grip with flavours of black fruit and liquorice. The tannins are firm but polished, creating a structured yet approachable mouthfeel.
Finish
Dry and long-lasting, with lingering flavours of red and black berries, spice, and a refined minerality. The wine finishes with energy and precision, showing both its aging potential and immediate drinkability.
Cellaring Potential
Can be enjoyed now with decanting but will reward 5–8 years of cellaring as tannins soften and complexity deepens.
Food Pairing Suggestions
Versatile with food – pair with slow-cooked beef, herb-crusted lamb, mushroom risotto, grilled venison, or aged cheeses. Also holds up well alongside richly spiced South African dishes and smoky braais.