Winery Cape Jewel - Reserve Cabernet Sauvignon

Winery Cape JewelReserve Cabernet Sauvignon

The Reserve Cabernet Sauvignon of Winery Cape Jewel is a wine from the region of Western Cape.
This wine generally goes well with
The Reserve Cabernet Sauvignon of the Winery Cape Jewel is in the top 0 of wines of Western Cape.

Details and technical informations about Winery Cape Jewel's Reserve Cabernet Sauvignon.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Gibert

An ancient grape variety found in the Lot department. A.D.N. analyses processed by specific software (U.M.R.-A.G.A.P. Montpellier) have indicated that it is the result of a cross between côt and colombaud. Today, no longer present in the vineyard, it is on the verge of extinction, registered in the Official Catalogue of wine grape varieties, list A1.

Informations about the Winery Cape Jewel

The winery offers 10 different wines.
Its wines get an average rating of 3.6.
It is in the top 10 of the best estates in the region
It is located in Western Cape

The Winery Cape Jewel is one of of the world's greatest estates. It offers 9 wines for sale in the of Western Cape to come and discover on site or to buy online.

Top wine Western Cape
In the top 25000 of of South Africa wines
In the top 25000 of of Western Cape wines
In the top 600000 of wines
In the top 1500000 wines of the world

The wine region of Western Cape

The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.

The word of the wine: Vinification of sweet wines

Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).

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