Cape Winemakers Guild

Rudera Cabernet Sauvignon Auction Reserve 2004

Sorting was done in the vineyard during hand picking. The grapes were fermented with WE372 yeast and punched down three times a day. Fermentation was at 31 degrees C and lasted less than five days. Extended skin contact lasted twelve days. After fermentation, the wine was pressed and put in new Vicard Prestige barrels. The wine was racked twice using gravitation only. The wine was bottled unfiltered after a maturation period of 23 months in new French oak. Tasting Note: An opaque wine with a vivid, purple rim. Classic lead pencil, cigar box and cassis flavours on the nose. Allow a few minutes in the glass; very attractive bouquet of violets, chewy black fruit and herbal whiffs. The tannins on this wine are big and ripe and will benefit from decanting. Rich plummy cassis fruit on palate and long finish.

Winemaker: Teddy Hall – Re…

Price raised per case

  • 6 x 750ml or equivalent
  • Highest: R 2 600.00
  • Lowest: R 2 100.00
  • Average: R 2 319.00


  • Bottle Size 750
  • Case Size: 6 x 750
  • Cases Produced: 80
  • Cases Auctioned 64


  • Alc:
  • RS:
  • TA:
  • pH:

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