Cape Winemakers Guild

Ernie Els CWG 2010

The grapes were hand-picked in the cool of early morning. Grape bunches were gently de-stalked with a Bucher de-stalker and lightly crushed. On the sorting table, all excess stalks and rotten berries were removed carefully by hand. Fermentation took place in small 300 litre open top, oak barrels with yeast WE 372 being added to the juice. The wines were punched-down manually 5 times per day ensuring maximum colour extraction from the skins. After primary fermentation the maceration period was 14 days before pressing. Each variety was separately vinified and blended after the 18 months of maturation. Tasting Notes: Complexity of graphite, salami and bacon notes balance anintense floral lift, whilst whiffs of mint and chocolate finally drift slowly through to a supple, layered palate. A lacy, cassis-cocktail stuns the palate all wrapped up with rich but etched tannins.

Winemaker: Louis Strydom

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 3 500.00
  • Lowest: R 2 900.00
  • Average: R 3 062.00


  • Bottle Size 750ml
  • Case Size: 6 x 750 ml
  • Cases Produced: 100
  • Cases Auctioned 70


  • Alc: 14.50 vol%
  • RS: 3.80 g/l
  • TA: 6.00 g/l
  • pH: 3.51

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