Rudera Cabernet Sauvignon 2011

Rudera Cabernet Sauvignon 2011

The Rudera Cabernet Sauvignon 2011 is a vision of inky-purple and brick-red hues, bears promise to intense flavours of black currents, blue gum, ripe cherries, tea leaf and vanilla on the nose, excellent fruit concentration exploding on the palate, with bright acidity and firm but fine tannins resulting in a voluptuous mouth feel and powerful, gripping finish. A classic Cabernet Sauvignon that shows beautifully now, but begs for another 5 to 10 years in bottle, to develop to full potential.

Technical Analysis:

Main Variety: Cabernet Sauvignon
Alcohol: 14.56 %vol
pH: 3.57
RS: 1.9 g/l
Total Acid: 5.9 g/l
Volatile Acidity 0.68 g/l
Appellation: Stellenbosch

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Categories: , , Tags: , , Product ID: 1395

Description

Accolades for Rudera Cabernet Sauvignon Wines:

Tasting Notes

The Rudera Cabernet Sauvignon 2011 is a vision of inky-purple and brick-red hues, bears promise to intense flavours of black currants, blue gum, ripe cherries, tea leaf and vanilla on the nose, excellent fruit concentration exploding on the palate, with bright acidity and firm but fine tannins resulting in a voluptuous mouth feel and powerful, gripping finish. A classic Cabernet Sauvignon that shows beautifully now, but begs for another 5 to 10 years in bottle, to develop to full potential.

Ageing Potential

Drinking exceptionally well now and will reward 5 years in bottle.

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 Cabernet Sauvignon vineyard is situated at the foothills of the Simonsberg mountain west of Stellenbosch and is just a few kilometers from the Atlantic Ocean. The temperatures during the ripening season in January and February average at 23.7 and 21.8 respectively, and with the sandstone-derived gravel soils, conditions are ideal for premium quality Cabernet.

About The Harvest

Sorting was done in the vineyard, followed by berry selection in the cellar before crush.

In The Cellar

Sorting was done in the vineyard, followed by berry selection in the cellar before crush. The grapes were fermented with inoculated yeast (WE372) and pumped over 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. 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 barriques for 22 months.

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:

14.56 %vol

pH:

3.57

RS:

1.9 g/l

Total Acid:

5.9 g/l

Volatile Acidity

0.68 g/l

Appellation:

Stellenbosch