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RUST EN VREDE Stellenbosch, South Africa For 315 years Rust en Vrede has stood peacefully among the vineyards of Stellenbosch. Through centuries there were periods when wine was produced, but for the last 32 years our family have specialized in producing only red wine with the focus on Shiraz, Cabernet and Merlot. Many accolades have been bestowed upon the estate and some of the more memorable were when Rust en Vrede was chosen by President Nelson Mandela to be served at the Nobel Peace Prize dinner, hosting the King and Queen of Denmark for a lunch with my family at the Manor House, and when Rust en Vrede was nominated as the first South African red wine in the Top 100 Wines of the World. This honour was repeated for four consecutive years. Today Rust en Vrede continues to be a fine example of what Stellenbosch is all about and we will strive to be a driving force in promoting our wines, our region and ultimately our country. |
Wine Spectator
"93 pts ... Ripe and polished, with a superfresh core of red and black currant fruit, licorice, spice cake and braised fig. The great tangy, embedded structure carries the long, iron-tinged finish. Should stretch out nicely with cellaring. Cabernet Sauvignon, Shiraz and Merlot. Drink now through 2015." -- 05/10 Winemaker's Notes
"59% Cabernet Sauvignon/33% Shiraz/8% Merlot. Colour : Deep crimson Red. Aroma : Great fusion between the Cabernet Sauvignon and Shiraz convey aromas of sweet vanilla and caramel. Hints of oak spice is also prevalent. Palate : A wine offering great intensity with a powerful mouth filling experience. Dark berries and notes of coffee give way to a lingering finish." Technical Notes
"Fermented in open-top fermenters. Pumped over and the cap manually punched down five times per day. Primary fermentation took 7 days, followed by a 10 day maceration. Malolactic fermentation took place partly in steel tanks and partly in barrels. Following fermentation, the Cabernet Sauvignon (6 clones), Shiraz (6 clones) and Merlot (2 clones) clones are separately vinified. Left to mature in mostly new 300L French and American oak barrels for 23 months, the wine is then blended and bottled. Only after a further 18 months of bottle-maturation is the wine released." Acidity 6.16 g/L; p.H. 3.64; Residual Sugar 3.37 g/L 15.5% alc." |
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Wine Spectator
"88 pts ... A stylish Cabernet, with mulled currant, mint and cocoa powder notes backed by a loam-tinged finish. Medium-weight, with nice buried acidity." Winemaker's Notes
"Dark ruby. Lead pencil and cigar box aromas are dominant with a subtle hint of toffee. Big in stature with a prominent oak spice character. This wine shows the potential to age superbly." Technical Notes
"Fermented in open top fermentation vats, pressed and left to mature in French 300L barrels for 18 months. The Cabernet clones (6) are kept separate throughout vinification, each getting a unique treatment of yeast and wood. After 18 months, the different clones are blended, bottled and left to mature for at least 18 months before release. 15% alc." |
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Winemaker's Notes
"Colour : Bright Ruby Red. Aroma : Black currant aromas are prominent with notes of black forest cake. Palate : A delicate wine with soft juicy tannins making it very accessible on the palate. Hints of oak spice is also prevalent." Technical Notes
"The grapes were harvested in February 2008. Fermentation on the skins took place over a period of 16-days. Malolactic fermentation took place in barrels. The wine was left to mature for14 months in French oak, after which it received a light filtration prior to bottling. |
