Summary
| Producer | Rupert & Rothschild Vignerons |
|---|---|
| Grape Variety | 49% Cabernet Sauvignon, 39% Merlot, 3% Petit Verdot |
| Vintage | 2008 |
| Body | Medium |
| Style | Full powerful reds |
| Bottle Size | 0.75 l |
| Colour | Dark, mulberry, blackish colour with inky-hues |
| Maturation | Matured for 22 months in 225 litre new French oak barrels. |
| Wine Origin | |
| Origin | Coastal |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Yvonne Lester |
|---|---|
| The Vintage | The grapes were hand-picked from beginning March to end April 2008 with an average yield of 6 ton per hectare. |
| The Winemaking | Fermented in wooden vats and stainless steel tanks. 15% of the juice was barrel fermented to preserve the fruit flavours of the berries. 18 to 30 days skin contact resulted in excellent colour, concentration, aroma and flavour compounds. |
| Analysis | |
| Alcohol | 13.5% |
| Residual Sugar | 3.1 g/l |
| Acidity | 6.2 g/l |
| pH | 3.72 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Colour | Dark, mulberry, blackish colour with inky-hues |
| Bouquet | Intense aromas complemented by coriander, tobacco leaf and cranberries. |
| Palate | Elegant, harmonious and focused with a mineral core and fresh finish. |
| Serving and Storage | |
| Optimal Drinking Window from Vintage | Within 10 years |
| Cellar Life from Vintage | Ageing potential of 10 years from vintage |
| Serving Temperature | 18 |
| Decanting Time | 1 |
| Food Pairings | Recommended with venison or ostrich fillet. |
