Rudera Cabernet Sauvignon 2003

Rudera Cabernet Sauvignon 2003

The Rudera Cabernet Sauvignon 2003 is an opaque wine with a vivid, purple rim and intense deep ruby hue. Classic lead pencil and cassis flavours on the nose. Allow a few minutes in the glass; very attractive bouquet of violets and cedary cigar box notes. The tannins on this wine is big and ripe and benefit from decanting. Rich plummy cassis fruit on palate and long finish. This is a truly classic Cabernet, can be enjoyed now but will improve over the next ten to 15 years.

Technical Analysis:

Main Variety: Cabernet Sauvignon
Alcohol: 13.5 %vol
pH: 3.9
RS: 2.4 g/l
Total Acid: 6.5 g/l
Volatile Acidity – g/l
Appellation: Stellenbosch

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Categories: , , Tags: , , Product ID: 1389

Description

Accolades for Rudera Cabernet Sauvignon Wines:

Tasting Notes

The Rudera Cabernet Sauvignon 2003 is an opaque wine with a vivid, purple rim and intense deep ruby hue. Classic lead pencil and cassis flavours on the nose. Allow a few minutes in the glass; very attractive bouquet of violets and cedary cigar box notes. The tannins on this wine is big and ripe and benefit from decanting. Rich plummy cassis fruit on palate and long finish. This is a truly classic Cabernet, can be enjoyed now but will improve over the next ten to 15 years.

Ageing Potential

Drinking well now if allowed time in the glass, but will reward, if properly cellared, for the next decade or more.

Blend Information

100% Cabernet Sauvignon

Food Suggestions:

The Rudera Cabernet Sauvignon pairs well with a variety of mushroom and meat dishes such as mushroom risotto or barbecued lamb. The hint of fynbos on the nose and palate opens up pairing with vegetarian dishes such as vegetable lasagne and oven roasted vegetables

In The Vineyard

The fruit is from this ten year old vineyard on shale in Faure. The vineyard are trellised on a four-wire perold system. Drip irrigation is available to combine canopy management with stress management.

About The Harvest

Handpicked grapes were brought in to the cellar late in February at 24,8º brix. The pH was 3.4, with a titratable acid of 7,9 g/l. Sorting was done in the vineyard followed by berry selection in the cellar before crush.

Our total production was 4,6 tons per hectare (33hl/ha) and only 185 x 6 x 750ml were made.

In The Cellar

Sorting was done in the vineyard, followed by berry selection in the cellar before crush. The grapes were fermented with an inoculated yeast (WE372) and punched down three times per day. Fermentation was at 31ºC and lasted five days. Extended skin contact lasted a total of 18 days. The wine underwent malolactic fermentation in barrel. Only new French oak barrels were used, all Vicard Prestige barrels. The wine was racked using only gravitation. This was done for the first time after malolactic fermentation, and again three months later. The wine matured in new barriques for 23 months. The wine is unfiltered and received only an egg white fining before being bottled.

Other Vintages

Rudera Cabernet Sauvignon 2014
Rudera Cabernet Sauvignon 2013
Rudera Cabernet Sauvignon 2012
Rudera Cabernet Sauvignon 2011
Rudera Cabernet Sauvignon 2009
Rudera Cabernet Sauvignon 2008
Rudera Cabernet Sauvignon 2006
Rudera Cabernet Sauvignon 2005
Rudera Cabernet Sauvignon 2004
Rudera Cabernet Sauvignon 2003
Rudera Cabernet Sauvignon 2001
Rudera Cabernet Sauvignon 2000

Additional information

Main Variety:

Cabernet Sauvignon

Alcohol:

13.5 %vol

pH:

3.9

RS:

2.4 g/l

Total Acid:

6.5 g/l

Appellation:

Stellenbosch