Comparison
Stellenbosch Cabernet and Cape Bordeaux blends vs Zinfandel
How Stellenbosch Cabernet and Cape Bordeaux blends and Zinfandel differ, dimension by dimension.
The short answer
The main differences: Zinfandel has more spice; Stellenbosch Cabernet and Cape Bordeaux blends has more savoury character; Stellenbosch Cabernet and Cape Bordeaux blends has more herbal / green character.
Choose
Stellenbosch Cabernet and Cape Bordeaux blends
Choose Stellenbosch Cabernet and Cape Bordeaux blends if you want something more savoury, more herbal and green, earthier.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Zinfandel is spicier: medium-plus against low.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Stellenbosch Cabernet and Cape Bordeaux blends is more savoury: medium-plus against low-medium.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Stellenbosch Cabernet and Cape Bordeaux blends is more herbal and green: medium against low.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Stellenbosch Cabernet and Cape Bordeaux blends is earthier: medium against low.
Sweetness
Clear differencePerceived sugar in the finished wine, driven mainly by residual sugar but modified by acidity, alcohol and fruit ripeness.
Zinfandel is sweeter: low-medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Stellenbosch Cabernet and Cape Bordeaux blends is fresher and more acidic: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Body: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Oak influence: Similar — both medium.
- Floral character: Similar — both low.
- Carbonation: Similar — both low.
Full side by side
| Dimension | Stellenbosch Cabernet and Cape Bordeaux blends | Zinfandel |
|---|---|---|
| Spice | low (1/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Savoury character | typically medium-plus, ranging from medium to medium-plus (4/5) | typically low-medium, ranging from low to medium (2/5) |
| Herbal / green character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Sweetness | low (1/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium (3/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Serve at | 16–18°C | 15–17°C |
| Typical flavours | blackcurrant, black cherry, cedar, fynbos, graphite | blackberry, raspberry jam, black pepper, cinnamon, raisin |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.