Rupert & Rothschild Classique 2011
Vineyards
Western Cape
Winemaking and Maturation
The grapes were hand-picked from the beginning of February to the end of March. Fermented in stainless steel tanks with extended skin contact. Malolactic fermentation also occurred in stainless steel tanks. Matured for 16 months in 225 litre French oak barrels.
Tasting Notes
Nuances of fresh cranberry and wild black cherry, which evolves into delicate hazelnut truffle chocolate with a silky, smooth lingering texture.
Technical Details
Composition: 50% Merlot, 35% Cabernet Sauvignon, 15% Carbernet Franc
