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A medium-bodied red wine with a deep ruby hue, this wine presents an inviting aroma of warm spices and rich cassis, complemented by a hint of chocolate. It offers a beautifully balanced taste with smooth tannins and a pleasant acidity.
Perfect for enjoying now or cellaring for the next three years.
Vintage depends on availability and can't be selected.
View all vintage fact sheets / tasting notes here.
Availability of vintages depends on current stock.
Legal restrictions limit the sale quantity to 180 bottles (30 cases) per customer.
Please click here to request the purchasing of larger quantities.
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 -
