Technical Analysis
The flagship wine of Rust en Vrede, Estate Wine is a blend of Cabernet, Syrah and Merlot in a full-bodied and complex wine that truly reflects its terroir.
Tasting note
Dense yet defined aromas of dark chocolate, black currant, black cherries and sandalwood on the nose. Sweet fruit on entry followed by an enticing combination of Black Forest gateaux, cedar, baking spices, and toast. Fresh acidity and fine-grained but grippy tannins provide structure, balanced by intense, spicy blackberry compote that lingers on the finish. 64% Cabernet Sauvignon, 28% Syrah, 8% Merlot.
(Magnums available)
Vintage conditions
The 2020 vintage 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, but under pressure to finish ahead of the Covid lockdown.
Vinification details
Made only from Estate grown grapes that are picked and sorted by hand. Each variety, harvest parcel and individual clone is vinified separately. An average of 8 tons per hectare is harvested, destemmed, crushed, and pumped into open-top fermentation tanks. The must undergoes a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation takes place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500l & 70% in 300l barrels for 22 months.
Technical Analysis
The flagship wine of Rust en Vrede, Estate Wine is a blend of Cabernet, Syrah and Merlot in a full-bodied and complex wine that truly reflects its terroir.
Tasting note
Distinctive aromas of crème de cassis, Black Forest gateaux and sandalwood give way to subtle vanilla and nutmeg spice. Chalky, fine grained tannins reveal the structure of the blend and provide a rounded mouth feel. Flavours of black cherry and toast are balanced by well-integrated acidity. Restrained on the palate, showing some potential for aging, with a soft, savoury finish. 59% Cabernet Sauvignon 32% Syrah, 9% Merlot
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
Made only from Estate grown grapes that are picked and sorted by hand. Each variety, harvest parcel and individual clone is vinified separately. An average of 8 tons per hectare is harvested, destemmed, crushed, and pumped into open-top fermentation tanks. The must undergoes a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation takes place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500l & 70% in 300l barrels for 22 months.
Technical Analysis
The flagship wine of Rust en Vrede, Estate Wine is a blend of Cabernet, Syrah and Merlot in a full-bodied and complex wine that truly reflects its terroir.
Tasting note
Rich cassis and mulberry with cedar and tobacco reveal Cabernet as the backbone to the blend, after which fresh red and black cherry with black pepper spice show the Syrah component. 61% Cabernet Sauvignon 30% Syrah and 9% Merlot make up the blend. Intense fruit flavours are layered with mocha, Christmas cake, sandalwood and leather, bringing complexity to the wine. Fresh, fruity acidity balances the firm, coating tannins, culminating in a clean, dry finish that indicates good ageing potential.
Vintage conditions
The vintage of 2018 was challenging as it was the fourth consecutive year of drought, with very dry conditions and water restrictions. Careful water management was essential, but the benefit of the dry weather meant very healthy vines. The dry conditions also resulted in smaller berries, which in turn provide excellent colour and flavour intensity. Cooler nights at the end of February meant longer hang time, allowing further flavour development. Despite irrigation challenges and a smaller crop, 2018 bodes very well for high-quality wines
Vinification details
Made only from Estate grown grapes that are picked and sorted by hand. Each variety, harvest parcel and individual clone is vinified separately. An average of 8 tons per hectare is harvested, destemmed, crushed, and pumped into open-top fermentation tanks. The must undergoes a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation takes place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500l & 70% in 300l barrels for 22 months.
Technical Analysis
The flagship wine of Rust en Vrede, Estate Wine is a blend of Cabernet, Syrah and Merlot in a full-bodied and complex wine that truly reflects its terroir.
Tasting note
Intense aromas of blackberry compote with cassis and fresh plum are layered with notes of vanilla, crème brûlée, and cedar. The pronounced bouquet follows through on to the palate, with powerful tannins and a rich, full mouthfeel. Intense berry fruit, with tightly-knit notes of liquorice, chocolate, lead pencil and tobacco add more layers to this wine, giving it refined complexity. A blend of 60% Cabernet Sauvignon, 30% Syrah and 10% Merlot.
Vintage conditions
The winter of 2016 was extremely dry with July seeing the last of the proper rainfall of winter. The cool but dry months of spring ensured good budbreak and small berries, although windy conditions during flowering resulted in a smaller crop. Cool evenings after veraison encouraged excellent colour development as well as good phenolic ripeness at lower sugar levels.
Vinification details
Made only from estate-grown grapes that were picked and sorted by hand. Each variety, harvest parcel and individual clone was vinified separately. An average of 8 tons per hectare was harvested, destemmed, crushed, and pumped into open top fermentation tanks where they underwent a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation took place in 100% French oak barrels (40% new, 40% second fill, 20% third fill), 30% in 500L and 70% in 300L barrels for 22 months.
Technical Analysis
The flagship wine of Rust en Vrede, Estate Wine is a blend of Cabernet, Syrah and Merlot in a full-bodied and complex wine that truly reflects its terroir.
Tasting note
Aromas of blackberry are backed by hints of fresh leather, tobacco leaf and dark chocolate. The palate replicates the nose with earthy flavours brought forward by dark fruits, leading to a lengthy finish with soft, velvety tannins. A blend of 52% Cabernet Sauvignon, 39% Syrah, 9% Merlot.
Vintage conditions
Extremely dry and warm conditions in the summer months resulted in drip irrigation being used, with a maximum rainfall the preceding winter of 469mm, much lower than the average 712mm. It was a vintage that was monitored extremely closely in the vineyard as the heat and dry conditions resulted in reduced berry size and earlier ripening. Harvest started on 3rd February, a week earlier than 2015. The 2016 vintage is well structured with a lighter body and linear fruit expression.
Vinification details
Grapes were de-stemmed, crushed and pumped into open top fermentation tanks where they underwent a 21-day maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4 times daily. Barrel maturation took place in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill), 30% in 500L and 70% in 300L barrels for 22 months.
