Technical Analysis
Since 1977 Rust en Vrede has specialised in the exclusive production of red wine from estate vines, with the focus on Shiraz, Cabernet Sauvignon and Merlot.
Tasting note
Rich on the nose, with aromas of wild strawberry, mulberry, and blueberry, with delicate floral notes of violet. Complex with well defined layers, yet refined and elegant on the palate. Fine, spicy tannins are supported by well-integrated oak spice and a fresh acidity. A layered combination of red and black fruit on the palate that follows from the nose, and a lovely fresh red currant note on the finish.
Vintage conditions
The season was exceptionally dry, with winter and spring rainfall 100mm below the previous year. Early winter lacked cold units, but a late cold snap balanced this. Warmer spring temperatures led to even budding, though irrigation was necessary during flowering. December brought an unprecedented 80mm of rain, boosting the vines but increasing disease pressure, which was managed through careful spraying and canopy work. Hot January weather pushed ripening along, while cooler nights and light rain in late summer helped maintain acidity. Loadshedding made cellar operations tricky, but the new solar plant eased the strain. March’s harvest was particularly demanding, with heavy rain and humidity delaying picking. Despite it all, the vineyards delivered beautifully – producing lighter, more elegant wines reminiscent of 2016.
Vinification details
Estate grown grapes are hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation takes place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continues for 14 to 21 days. Parcels and clones are vinified separately. Wine is matured in 500L French oak barrels for 18 months using a combination of 16% new and 84% seasoned oak.
AWARDS
Platter: 94 pts
Technical Analysis
Since 1977 Rust en Vrede has specialised in the exclusive production of red wine from estate vines, with the focus on Shiraz, Cabernet Sauvignon and Merlot.
Tasting note
Deep, intense ruby with prominent aromas of juicy black cherry, blueberries and blackcurrant prominent. Perfumed notes of violet mingle with savoury aromas of leather, sandalwood and nutmeg. Elegant and structured on the palate with ripe, refined tannins and balanced acidity. Intense black fruit follows through, with complex flavours of black pepper, cinnamon, cured meat, and paprika adding depth. Refined and expressive with a lingering black cherry finish.
Vintage conditions
A typical winter in 2021 with good rainfall at an average of 150mm rain each month from May to August replenished water reserves, and cold units were very good. Budbreak was slightly later than usual, but higher than normal rainfall at critical times during flowering and fruit set was good for the vineyards. January was warm and dry, with a few heat waves – good conditions, mitigating sunburn with good canopy management. Temperate conditions during harvest meant that the grapes ripened evenly with deep colour. The vintage of 2022 was moderate with an average crop size of excellent quality. The Rust en Vrede wines from this vintage show good colour, intensity, and promise for aging
Vinification details
Estate grown grapes are hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation takes place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continues for 14 to 21 days. Parcels and clones are vinified separately. Wine is matured in 500L French oak barrels for 18 months using a combination of 16% new and 84% seasoned oak.
AWARDS
Platter: 95 pts
DWWA: Silver
Wine Advocate: 92 pts
Technical Analysis
Since 1977 Rust en Vrede has specialised in the exclusive production of red wine from estate vines, with the focus on Shiraz, Cabernet Sauvignon and Merlot.
Tasting note
Expressive nose of creamy cherry puree, and blackberries with a floral perfume of violet, and notes of spicy ginger and cloves. Fine, elegant tannins with an undertone of savoury grip are balanced by fresh acidity. Concentrated black fruit on the palate, with bramble, blackberry, mulberry and a hint of black pepper. A finely balanced, elegant Syrah.
Vintage conditions
Cool, wet conditions during the winter of 2020 replenished water reserves and provided sufficient water to saturate soils and return water levels to pre-drought levels. This resulted in very vigorous growth in the vineyards, meaning careful vineyard management was required, especially to curb vigorous growth during spring. Flowering and fruit set conditions were ideal, with an average crop set, followed by a moderate growing season. There followed a cool ripening season in 2021, with late ripening and minimal precipitation during the harvest period. Ideal conditions that allowed grapes to ripen slowly, retaining good acidity while developing phenolics.
Vinification details
Estate grown grapes are hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation takes place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continues for 14 to 21 days. Parcels and clones are vinified separately. Wine is matured in 500L French oak barrels for 18 months using a combination of 16% new and 84% seasoned oak.
AWARDS
Platter: 94 pts
DWWA: Silver
Wine Advocate: 93 pts
Technical Analysis
Since 1977 Rust en Vrede has specialised in the exclusive production of red wine from estate vines, with the focus on Shiraz, Cabernet Sauvignon and Merlot.
Tasting note
Rich black fruit with a floral perfume of musk. Blackberry compote, blueberries and ripe damson plum combine with spicy paprika, sweet red pepper and sandalwood. Round, juicy black fruit follows on the palate, with intense black cherry, crème de cassis and chilli chocolate. Layers of complex flavours are revealed as the wine opens. Refined tannins are well integrated with the intense fruit, balanced by zesty acidity. Full bodied and structured with a long finish of blueberry and black pepper.
Vintage conditions
The vintage of 2020 had good, cool growing conditions with a wet October that luckily did not affect flowering. Very little rain and wind in November was ideal for berry set. Cool and dry conditions during ripening allowed tannins to develop without the accumulation of sugar, resulting in smooth, ripe tannins. Optimal conditions meant that harvesting took place as expected, albeit rushed to finish ahead of the Covid lockdown.
Vinification details
Estate grown grapes are hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation takes place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continues for 14 to 21 days. Parcels and clones are vinified separately. Wine is matured in 500L French oak barrels for 18 months using a combination of 16% new and 84% seasoned oak.
AWARDS
Platter: 94 pts
Wine Spectator: 91 pts
Technical Analysis
Since 1977 Rust en Vrede has specialised in the exclusive production of red wine from estate vines, with the focus on Shiraz, Cabernet Sauvignon and Merlot.
Tasting note
Floral perfume of jasmine with black cherry and tobacco. Full bodied with bold fruit, showing red cherry, blueberry and black forest gateau. Subtle pink peppercorn and cumin compliment savoury notes of smoky meat. Balanced acidity, fine spicy tannins and a juicy finish.
Vintage conditions
Unusually warm late-winter and early-spring temperatures resulted in a smaller crop for the 2019 vintage. Cooler days and nights allowed slower sugar accumulation while phenolics kept developing. Picking times were strongly influenced by fruit development, and the continuing cool summer resulted in a waiting game for the fruit. The late harvest coincided with a cold and rainy autumn, making it a challenging vintage in both the vineyard and cellar.
Vinification details
Estate grown grapes are hand-harvested and partially destemmed, with 15% of the grapes kept as whole bunches. Fermentation takes place in open-top fermenters with manual punch-downs and pump-overs performed 2 to 4 times daily. Maceration continues for 14 to 21 days. Parcels and clones are vinified separately. Wine is matured in 500L French oak barrels for 18 months using a combination of 16% new and 84% seasoned oak.
