Cape Winemakers Guild

Rudera Cabernet Sauvignon Auction Reserve 2003

Sorting was done in the vineyard during hand picking. The grapes were fermented with inoculated yeast (WE372) and punched down three times a day. Fermentation was at 31 degrees C and lasted five days. Extended skin contact lasted a total of 12 days. The wine was racked using gravitation only. This was done for the first time after malolactic fermentation, and again three months later. The wine was matured in new French oak (Vicard Prestige) barriques for 23 months and is unfiltered, receiving only an egg white fining before being bottled. Tasting Note: An almost opaque wine with a deep ruby rim, and intensity of colour. A nose of great depth, with elegant violet, lead pencil and cedary cigar box flavours infused with cassis. Impressive, big, ripe, velvety tannins supply the structure and backbone of this wine. The finish is long and persistent, culminating in a truly classic Cabernet.

Winemaker: Teddy Hall – Re…

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 1 500.00
  • Lowest: R 1 450.00
  • Average: R 1 468.00


  • Bottle Size 750ml
  • Case Size: 6 x 750ml
  • Cases Produced: 133
  • Cases Auctioned 100


  • Alc: 13.50 vol%
  • RS: 2.50 g/l
  • TA: 6.60 g/l
  • pH: 3.90

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