AFRICAN ROCK CABERNET SAUVIGNON 2003
Grapes were sourced from a selection of the Cape’s top vineyards in Stellenbosch, Paarl,
Wellington and Robertson, harvested at optimal ripeness to ensure a fruit-driven
character to the eventual wine.
Grapes were hand harvested at 23° and 25° Balling in February and March and each
vineyard block was separately vinified. The juice was fermented at low temperatures
(between 13° and 15°C) to retain fruit flavours. In addition, three days’ maceration
helped to preserve flavour while giving intensity of colour to wine. The skins were then
removed, pressed and fermentation completed.
This wine is brilliant clear with a bright ruby colour. On the nose black currant with a
whiff of vanilla which follows through on the palate creating a smooth perfectly balanced
It can be enjoyed with poultry, veal and red meat dishes.
Residual sugar 4,95 g/l
Total acidity 5,99 g/l
Alcohol 13.40% by volume