Neil Ellis Stellenbosch Cabernet Sauvignon 2020

The Producer

Neil Ellis has been making Cabernet Sauvignon in Stellenbosch since 1984 — longer than most. His flagship Jonkershoek Cabernet has earned 5 Platter’s stars four times, and the estate’s reds consistently pull 90+ ratings from Tim Atkin MW, James Suckling, Wine Spectator and Wine Enthusiast. Warren Ellis now heads the cellar (Cape Winemakers Guild member since 2017), bringing fresh energy to a proven formula: source the best fruit across Stellenbosch, respect the vineyard, and make the wine properly. When the Prescient Cabernet Sauvignon Report ranked Neil Ellis Stellenbosch Cabernet 2014 in the Top 15 with 90 points — and the Jonkershoek joint first at 92 — it confirmed what the market already knew: this is one of the Cape’s great Cabernet houses.

Vintage & Terroir

This is a multi-vineyard Stellenbosch blend — fruit sourced from prime sites across the appellation to create a wine that captures the essence of what this region does best with Cabernet Sauvignon. The 2020 vintage in Stellenbosch was marked by a moderate, even growing season that allowed slow, steady ripening — ideal conditions for Cabernet’s structured tannins and layered aromatics. Predominantly Cabernet Sauvignon with a 15% component of petit verdot, malbec and cabernet franc that, as Greg de Bruyn notes in the Platter Guide, adds “commendable freshness” to the blend. Deep red-clay and decomposed granite soils deliver classic Stellenbosch concentration and structure.

In the Cellar

Eighteen months in French oak (new and seasoned) gives this wine its structural backbone without masking the fruit. Warren Ellis works with a combination of small and larger-format barrels to build complexity while preserving varietal purity. Careful extraction, extended maceration, and patient barrel maturation combine to produce a Cabernet that is both approachable and age-worthy — the hallmark of the Neil Ellis style.

Tasting Notes

Deep ruby-garnet with a dark core. Blackcurrant, blackberry, liquorice, cedar and graphite notes layered with subtle tobacco and dried-herb undertones. The palate is tight and fresh on entry, opening to reveal dense, fine-grained tannins and a core of dark-berry fruit with impressive concentration. The finish is long and savoury, with lingering notes of black olive and pencil shavings. This is Cabernet built to last — for early drinking, give it 30 minutes in a decanter and watch it unfold.

Platter’s 4.5 Stars (90 Points) — Greg de Bruyn writes: “Generous cassis fruit, densely packed fine-grained tannins & crisp acid backbone — cab’s DNA is well-expressed in 2020, including its ageing potential &, in this winemaker’s hands, early accessibility. Commendable freshness added by 15% dab of petit verdot, malbec & cab franc.” When one of South Africa’s top wine critics describes a wine’s “DNA” as “well-expressed,” you know you’re dealing with the real deal.

Food Pairing

The quintessential braai wine — spectacular with a thick-cut ribeye, lamb loin chops, or a slow-smoked brisket. Also brilliant with venison pie, aged cheddar, or a classic Beef Wellington. For something different, try it with a rich bobotie or slow-braised oxtail with red wine jus. Serve at 16–18 °C. Drinking well now, but this has the tannin structure and concentration to reward cellaring for 10–15 years.

Technical Details

Our Guarantee

Every wine at Vinty is stored in ideal conditions and shipped in protective packaging. If your bottle arrives anything less than perfect, we’ll sort it out — no fuss, no snobbery, just great wine delivered to your door.