RUST EN VREDE ESTATE RED 2017/18

£30.99

Stellenbosch. Intensley powerful and mouth filling with rich dark fruit, spice, vanilla and dark chocolate.
Vegan

8 in stock

SKU: 5 Categories: ,

Description

Tobacco, cedar and spice are prominent on the nose with blueberry and hints of creamy cheesecake. The palate shows classic blackberry and plum flavours with a dark chocolate core, approachable tannins and a dry, lengthy finish.

GRAPE Cabernet Sauvignon, Syrah, Merlot CLOSURE Cork
REGION Stellenbosch VEGETARIAN Yes
VINTAGE 2017/18 VEGAN Yes
ABV 15% ORGANIC No

 

DRY    *________|________|________|________|     SWEET

LIGHT  |________|________|________|________*     FULL BODIED

NO OAK    | ________|________|________|________*    OAKY

 

Additional information

Rust en Vrede Estate

For over 300 years Rust en Vrede has stood peacefully among the vineyards of Stellenbosch, with the original farm buildings built between 1780 and 1825. This prestigious estate was purchased by the Engelbrecht family almost 35 years ago, since when they have specialised in producing only red wine with the focus on Shiraz, Cabernet and Merlot. These are wines with all the hallmarks of complexity and balance, as well as a sense of place which reflects their heritage. Many accolades have been bestowed upon the estate, including Rust en Vrede Estate Wine being chosen by President Nelson Mandela to be served at the Nobel Peace Prize dinner and hosting the Queen of Denmark for a lunch at the Manor House. Rust en Vrede was nominated as the first South African red wine in the Top 100 Wines of the World and went on to repeat this achievement for four consecutive years.

The estate is now run by Jean Engelbrecht and the winemaker is Coenie Snyman. An outstanding fine dining restaurant opened at the end of 2007 in Rust en Vrede’s original cellar, a cellar which is a registered National Monument.

Production

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.