Intense and near-opaque with a dark-ruby centre and magenta rim, this wine’s nose is bursting with notes of ripe blackberry, cassis and hints of warm spice. Full-bodied and firm, the wine’s velvety tannins are well-balanced with its opulent fruit flavours. Delicious to drink right away, it has maturation potential of at least 3 years.
Vintage depends on availability and cannot be selected online
Due to legal restrictions, purchase quantity is limited to 180 bottles (30 cases) per customer.
Please click here to request the purchasing of larger quantities.
2021: 4,7 g/l
2021: 5,8 g/l
Alvi's Drift winery takes its name from the low-water bridge over the Breede River which cuts through the family farm. Albertus Viljoen "Oupa Alvi" van der Merwe was instrumental in having this bridge built back in 1930.
Oupa Alvi’s son Bertie started wine production on the family farm and today Bertie’s son, Alvi’s Drift winemaker Alvi van der Merwe produces the winery’s award-winning South African wines, enjoyed by wine lovers around the globe.
The wines in our Signature range are true to our winery’s trademark, fruit-driven style. These outstanding wines offer wine lovers exceptional value – in the words of Alvi’s Drift winemaker, Alvi van der Merwe, “think ‘great’, for the price of good!”.SIGNATURE RANGE
With an ideal Mediterranean microclimate, an abundance of soil diversity and water from the life-giving Breede River, the Alvi’s Drift vineyards are ideally positioned for producing remarkable South African wines of unique character and complexity.
Our vineyards are sustainably fertilised with natural compost produced on our farm. Come harvest time, our grapes are selectively hand harvested in the cool, early morning hours to ensure optimal quality and flavour.
In the Alvi’s Drift cellar, our winemaking team strongly focuses on preserving the fruit-driven expression of the grapes that go into our award-winning South African wines.
Once delivered to our cellar, hand-harvested Cabernet Sauvignon grapes are destemmed and roller crushed, then transferred to roto fermenters to ferment for approximately seven days, or until the winemaker is satisfied with the colour extraction, after which juice is drawn off the skins. The wine is then transferred to stainless steel tanks, with wine chips added to the tanks to continue dry fermentation.
"For the money, this has got to be one of the best wines around. We operate a restaurant and hotel in Malawi. Imported wine here is so expensive and not all that great. This Cabernet easily stands up with the big boys and our guests love it. It pairs well with steaks and slow-braised beef dishes. Even drinking it by itself is a pleasure."
- Peter, Malawi -