RM Nicholson, Rustenberg
Named after a former Rustenberg owner-winemaker, Reginald (Reg) Merriman Nicholson, who lived and worked on the farm for 30 years.
Blackcurrant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties (30% Merlot, 20% Cabernet Sauvignon) and finishing off with softness from 50% Shiraz.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
3.0 g/L
pH
3.70
ACIDITY
5.3 g/L
ORIGIN
South Africa
WINEMAKER
Murray Barlow
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
16 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
This vintage was impacted by the fourth year of the ongoing drought in the region. The 2017 winter was cold and dry, followed by a dry spring and summer, with bouts of unusual weather. A number of thunderstorms resulted in a late onset of additional vigour in the vineyards. Unsettled weather and wind during flowering, along with a freak hail storm and low levels of soil moisture decreased yields by 20% to 50%. The harvest began closer to its average start date and the smaller berries and bunches yielded lower juice volumes per tonne. The lower yields resulted in the wines showing excellent concentration and body, producing rich, robust reds.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to 20% new and 80% second-, third-, fourth- and fifth-fill French and American oak barrels for 16 months’ maturation.
Contact us to discuss
RM Nicholson, Rustenberg
Named after a former Rustenberg owner-winemaker, Reginald (Reg) Merriman Nicholson, who lived and worked on the farm for 30 years.
Blackcurrant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz. A blend of 50% Shiraz, 30% Merlot and 20% Cabernet Sauvignon.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
3.1 g/L
pH
3.49
ACIDITY
5.7 g/L
ORIGIN
South Africa
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
16 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
This vintage was impacted by the fourth year of the ongoing drought in the region. The 2017 winter was cold and dry, followed by a dry spring and summer, with bouts of unusual weather. A number of thunderstorms resulted in a late onset of additional vigour in the vineyards. Unsettled weather and wind during flowering, along with a freak hail storm and low levels of soil moisture decreased yields by 20% to 50%. The harvest began closer to its average start date and the smaller berries and bunches yielded lower juice volumes per ton. The lower yields resulted in the wines showing excellent concentration and body, producing rich, robust reds and fruit forward, expressive whites and rosés.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to 20% new and 80% second-, third-, fourth- and fifth-fill French and American oak barrels for 16 months’ maturation.
Contact us to discuss
... lots of sweet, plummy, spicy fruit and appealing chocolatey oak.
Tim Atkin MW
RM Nicholson, Rustenberg
Named after a former Rustenberg owner-winemaker, Reginald (Reg) Merriman Nicholson, who lived and worked on the farm for 30 years.
A blend of 50% Shiraz, 30% Merlot and 20% Cabernet Sauvignon. Blackcurrant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
2.7 g/L
pH
3.46
ACIDITY
5.8 g/L
ORIGIN
South Africa
WINEMAKER
Murray Barlow
VARIETY
Red Blend
FINED USING
Egg white
TIME IN OAK
16 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
VEGETARIAN
Yes
VEGAN
No
Vintage conditions
Following a warm start to the year, the winter of 2015 was dry but cold enough to allow the estate’s vineyards to properly rest. A very warm, dry spring and summer resulted in an early bud-burst and record high temperatures in December and January brought forward the need to irrigate. As in 2015, the vintage started very early. In the middle of January Rustenberg was engulfed in fire as the entire Simonsberg mountain burnt, sadly destroying 5 hectares of the estate’s vineyards. Generally very low yields of concentrated fruit make the wines of the 2016 vintage upfront and opulent.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to 20% new and 80% second-, third-, fourth- and fifth-fill French and American oak barrels for 16 months’ maturation.
Contact us to discuss
RM Nicholson, Rustenberg
Named after a former Rustenberg owner-winemaker, Reginald (Reg) Merriman Nicholson, who lived and worked on the farm for 30 years.
A blend of 50% Shiraz, 30% Merlot and 20% Cabernet Sauvignon. Blackcurrant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz.
Technical analysis
ALCOHOL
14.4 %
RESIDUAL SUGAR
2.7 g/L
pH
3.59
ACIDITY
5.8 g/L
ORIGIN
South Africa
WINEMAKER
Murray Barlow
VARIETY
Red Blend
FINED USING
Egg
TIME IN OAK
16 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
Vintage conditions
The cold wet winter of 2014 started early and ended late, which is ideal for the vineyards’ dormancy; however an unseasonably cool spring resulted in the vines going into summer with 10 to 40% less crop than usual. The remainder of the season was warm and dry resulting in one of the earliest harvests on record. Zero disease pressure and small crops of fantastic ripe fruit combined with high natural acids make this potentially the vintage of the decade.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to 20% new and 80% second-, third-, fourth- and fifth-fill French and American oak barrels for 16 months’ maturation.
Contact us to discuss
RM Nicholson, Rustenberg
Named after a former Rustenberg owner-winemaker, Reginald (Reg) Merriman Nicholson, who lived and worked on the farm for 30 years.
A blend of 50% Shiraz, 29% Merlot and 21% Cabernet Sauvignon. Blackcurrant aromas are complemented by scents of dried herbs and notes of black pepper and spice, followed by a palate with serious structure from the Bordeaux varieties and finishing off with softness from the Shiraz.
Technical analysis
ALCOHOL
14.0 %
RESIDUAL SUGAR
3.1 g/L
pH
3.54
ACIDITY
6.3 g/L
ORIGIN
South Africa
WINEMAKER
Murray Barlow
VARIETY
Red Blend
FINED USING
Egg
TIME IN OAK
16 months
MALOLACTIC FERMENTATION
Yes
CLOSURE
Screw top
BOTTLE SIZE
75cl
REGION
Stellenbosch
Vintage conditions
The vineyards emerged from a deep, long dormancy after the wet and cold winter of 2013 into ideal spring conditions resulting in high cropping levels across all varieties. The summer of 2014 was cool with no major heatwaves and intermittent rain. Reds from this vintage display restraint and finesse.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to 20% new and 80% second-, third-, fourth- and fifth-fill French and American oak barrels for 16 months’ maturation.
Contact us to discuss