When making wines for the Sixty40 Red Blend, the aim is to introduce an element of softness and accessibility to the wines.  The grapes were crushed early in the morning, followed by 24 hours of cold-soaking before fermentation commenced.  Cool, slow fermentation is essential to extract fruit flavours from the grapes, resulting in layers of clean varietal fruit and soft, ripe tannins.




This easy-drinking red blend, consisting of approximately 60% Cabernet Sauvignon and 40% Shiraz, shows aromas of ripe mulberry, spicy and dark forest fruit, with a medium bodied ripe finish on the palate. Delicious with red meat dishes and hamburgers.


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The Boland Cellar Sixty40 blended range is named for the proportions of the Boland Cellar’s leading varietals blended in each wine. The Sixty40 range offers easy-drinking wines that showcases Boland Cellar’s blending skill and experience.

The wines are fresh and fruit-driven with softer tannins, resulting in popular wines which are ideally suited for everyday enjoyment.


Vineyards are situated around the Paarl region with varying climatic zones where grapes were selected for the Sixty40 Red Blend.

The grapes ripened at different times, illustrating the diversity of temperature between the two areas. Grapes from the Paardeberg area’s shale soils have a longer hanging time before reaching physiological ripeness. The temperature of these soils is cooler due to higher clay content and contributes fresh berry flavours.Farms in the Philadelphia area, situated approximately 10km from the ocean, produce grapes with herbaceous flavours that have a naturally high acidity due to the granite soils on which they grow.  These soils are warmer and well drained, delivering grapes with bright red berry characters and a good natural acidity.