Winery QuantumClassic Ruby Red
Red wine
This wine is composed of 100% of the grape variety Cabernet Sauvignon.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Classic Ruby Red of Winery Quantum in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Classic Ruby Red
Pairings that work perfectly with Classic Ruby Red
Original food and wine pairings with Classic Ruby Red
The Classic Ruby Red of Winery Quantum matches generally quite well with dishes of beef, lamb or spicy food such as recipes of chickpeas spanish style, tunisian haja or samoussa 3 reunionese cheeses.
Details and technical informations about Winery Quantum's Classic Ruby Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Classic Ruby Red from Winery Quantum are 2009, 2014, 2007, 2015 and 2012.
Informations about the Winery Quantum
The Winery Quantum is one of of the world's greatest estates. It offers 6 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
