Deep ruby red in colour, floral nuances of fynbos alluringly give way to luscious aromas of blackcurrant and black plum, underpinned by distinctively complex notes of cedar wood and mocha with subtle hints of black pepper and dried herbs before an elegant black fruit driven entry unfurls delectable flavours of blackberry and mulberry, aptly augmented in body by velvety round tannin and savoury spice.
Technical Tasting Sheets:
Rubaiyat 2018 - PDF
Pairs perfectly with Chateaubriand, Boeuf Bourguignon or Beef Wellington.
The 2018 vintage was affected by the worst drought conditions ever experienced in the Western Cape. Meticulous irrigation management supplied the precise quantity of water at the correct times to the vines. During such dry conditions diseases are restricted, resulting in the 2018 crop being entirely disease free. Furthermore, it resulted in our winemaking team having to preserve the grapes’ aromatic potential through careful viticultural practices such as limited thinning, managing nitrogen nourishment, allowing adequate plant vigour, appropriate water supply and careful selection of harvest dates.
54% Cabernet Sauvignon, 43% Petit Verdot, 2% Merlot, 1% Cabernet Franc. A portion of the wine was made using the aerated pump over method in a closed tank with extended skin contact. The rest was made using the punch down method where a pneumatic punch down system was used four times a day and night. This punch down method ensures a much more concentrated extraction. The two portions were pressed separately and only blended before being transferred into new French Oak barrels where malolactic fermentation took place. The wine was matured in these barrels for a further 18 months.