Rudera Cabernet Sauvignon 2014

Rudera Cabernet Sauvignon 2014

The Rudera Cabernet Sauvignon 2014 is a vision of inky-purple and brick-red hues, bears promise to intense flavours of black currents, bluegum, ripe cherries, cigar box and pencil shavings on the nose that follows through and explodes on the palate with a voluptuous mouthfeel and powerful, gripping finish. This is a true example of a classical Cabernet Sauvignon.

Technical Analysis:

Main Variety: Cabernet Sauvignon
Alcohol: 14.5 %vol
pH: 3.7
RS: 1.8 g/l
Total Acid: 5.8 g/l
Volatile Acidity 0.61 g/l
Appellation: Stellenbosch

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Categories: , , Tags: , , Product ID: 1406

Description

Accolades for Rudera Cabernet Sauvignon Wines:

Tasting Notes

The Rudera Cabernet Sauvignon 2014 is a vision of inky-purple and brick-red hues, bears promise to intense flavours of black currants, bluegum, ripe cherries, cigar box and pencil shavings on the nose that follows through and explodes on the palate with a voluptuous mouthfeel and powerful, gripping finish. This is a true example of a classical Cabernet Sauvignon.

Ageing Potential

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

Blend Information

100% Cabernet Sauvignon

Food Suggestions:

Rudera Cabernet Sauvignon 2014 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.

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 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 10 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:

14.5 %vol

pH:

3.7

RS:

1.8 g/l

Total Acid:

5.8 g/l

Volatile Acidity

0.61 g/l

Appellation:

Stellenbosch