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Eye-popping freshness and great ageing potential.

DWWA 2021

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Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Deep crimson with well-defined red and black cherry prominent on the nose. Dark chocolate, cedar and pencil shavings bring complexity and typicity to this Helderberg Cabernet. The palate is structured with fresh acidity and bold tannins that will balance each other well over time. Cherry notes carry through on the palate, growing in intensity and complexity with layered cassis, blackberry, liquorice and a pinch of black pepper.

Technical analysis

ALCOHOL

13.7 %

RESIDUAL SUGAR

2.1 g/L

pH

3.61

ACIDITY

5.7 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

HARVEST DATE

March 2019

BOTTLED DATE

November 2020

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

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 were picked and sorted by hand. Each harvest-parcel and individual clones were vinified separately. Harvested grapes were 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 300L barrels (20% new, 20% 2nd fill, 20% 3rd fill, 40% 4th fill) for 18 months.

Awards

DWWA: Silver

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

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Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Opaque in colour with prominent aromas of cassis, blackberry, bramble and mulberry. The dark fruit is layered with savoury notes of cured meat and dried herbs. Rich fruit follows on the palate, sustained by fresh acidity and fine, mouth-coating tannins. Flavours of sandalwood, all spice, worn leather and pencil shavings add complexity and depth.

Technical analysis

ALCOHOL

14.7 %

RESIDUAL SUGAR

2.0 g/L

pH

3.56

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The vintage of 2018 was challenging because it was the fourth consecutive year of drought, bringing dry conditions with 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 towards the end of February meant a longer hang time, allowing for further flavour development. Despite the irrigation challenges and a smaller crop, 2018 bodes very well for high quality wines.

Vinification details

Made only from estate-grown grapes that were picked and sorted by hand. Each harvest parcel and individual clones were vinified separately. Harvested grapes were 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 300L barrels (20% new, 20% 2nd fill, 20% 3rd fill, 40% 4th fill) for 18 months.

Awards

Vinous: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Crimson red, there’s a certain sweetness to the aromas packed with ripe, wild strawberry, red and black cherries, mulberries and blackcurrant. This is a stylish wine with added earthy, savoury notes on both the nose and the palate.

Technical analysis

ALCOHOL

14.8 %

RESIDUAL SUGAR

1.8 g/L

pH

3.60

ACIDITY

6.4 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

BOTTLED DATE

November 2018

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

Picking began on 28th February 2017. The winter of 2016 was extremely dry, with a maximum rainfall of 579mm, much lower than the average 712mm. The cool months after winter triggered a good bud break followed immediately by dry weather. These conditions resulted in a high number of bunches, producing smaller berries (20% smaller than usual), which balanced the effects of the dry conditions and allowed for a normal and healthy production.

Vinification details

After primary fermentation, the wine underwent 21 days’ maceration. Malolactic fermentation took place in barrels (100% 300L French oak barrels – 20% new, 20% second fill, 20% third fill, 40% fourth fill – with a medium toast) after which the wine was left to mature for 18 months.

Awards

Platter: 4.5*
Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Dark ruby. Fresh and ripe red fruit aromas are laced with a hint of burned orange and herbal characteristics. Apricots and plums are prominent on the palate with dark chocolate and blackberry flavours that add to a fuller mid-palate that has a lingering finish filled with ripe, grainy tannins.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

2.6 g/L

pH

3.60

ACIDITY

6.1 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

HARVEST DATE

February 2016

BOTTLED DATE

November 2017

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The winter of 2015 was extremely dry, with a maximum rainfall of 469mm, much lower than the average 712mm. The cool months after winter triggered a good bud break followed by immediate dry weather, which resulted in a high number of bunches, producing smaller berries. The smaller berries balanced the effects of the dry conditions, which allowed for a normal and healthy production.

Vinification details

After primary fermentation, the wine underwent 21 days’ maceration. Malolactic fermentation took place in barrels after which the wine was left to mature for 18 months in 100% French oak with a medium toast.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

Download full size images

Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Dark ruby. Flavours of ripe plum, blackcurrant, mocha and dark chocolate with hints of sweet caramel biscuit form a rich and powerful character. The palate shows wonderful complexity with juicy, fruit-driven flavours that integrate with smooth velvety tannins to create a bold, elegant finish.

Technical analysis

ALCOHOL

14.5 %

RESIDUAL SUGAR

2.7 g/L

pH

3.57

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

HARVEST DATE

February 2015

BOTTLED DATE

November 2016

TIME IN OAK

18 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

Due to an early bud break and very dry conditions in the months following, irrigation management was used which led to a short and challenging harvest. Harvest volume was as per normal, up by 0.8%. The 2015 vintage is well structured with a lighter body and linear fruit expression.

Vinification details

After primary fermentation, the wine underwent 21 days’ maceration. Malolactic fermentation took place in barrels after which the wine was left to mature for 18 months in 100% French oak with a medium toast.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Even in the cooler, wetter conditions of 2014, Coenie Snyman has produced a broad, plush, lavishly oaked cuvée of Cabernet Sauvignon with Syrah and a little Merlot.

Tim Atkin MW

Download full size images

Estate Vineyards Cabernet Sauvignon, Rust en Vrede

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.

Deep ruby colour. Bold crème de cassis, cigar box and liquorice are subtly supported by notes of blackcurrant and dark chocolate. Full of velvety tannins with a refined and elegant yet bold finish.

Technical analysis

ALCOHOL

15.3 %

RESIDUAL SUGAR

3.1 g/L

pH

3.66

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Coenie Snyman

VARIETY

Cabernet Sauvignon

BOTTLED DATE

November 2015

TIME IN OAK

18 months

SULPHUR

Total: 89 Free: 32

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vintage conditions

Picking for the Estate vineyard fruit started a bit later than usual in the last week of February and went on until the 15th of April. The vintage came in at 44% larger than average; due to a good spring, fruit set was good and led to high yields. The last two weeks of harvest brought rain which mimicked that of the typical Bordeaux season, these rains were consistent and helped ripen the fruit which led to an elegant vintage.

Vinification details

After primary fermentation, the wine underwent 21 days’ maceration. Malolactic fermentation took place in barrels after which the wine was left to mature for 18 months in 100% French oak with a medium toast.

Awards

Tim Atkin MW: 93 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss