Rust en Vrede Estate Wine - 2001, 2000, 2002, 2003, 2004

Grape Variety: 60% Cabernet Sauvignon 30% Shiraz 10% Merlot Vintage : 2003 Appellation: Stellenbosch Winemaker : Louis Strydom Chemical Analysis: Alcohol – 14.65 vol% pH – 3,62 Acidity – 7,1 g/l Res. sugar – 2,9 g/l

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Background
Specialising in the production of red wine only, Rust en Vrede has established itself as one of South Africa ’s premium red wine estates. Full-bodied and complex, Rust en Vrede wines reflect the uniqueness of the Stellenbosch terroir. Rust en Vrede is proud to be part of a remarkable three hundred years old wine tradition and continues to persue the excellence synonymous with wines produced by Stellenbosch's private estates.

Climate
Mediterranean –rainfall ± 650mm per annum. The vineyards are situated on north facing slopes at the end of the valley, hence the slightly warmer and moderate R&V climate, resulting in optimum grape berry ripeness. Situated in close proximity to the Atlantic Ocean, cool sea breezes help reduce the vineyard temperatures during the summer months, extending the ripening period and thus allowing for big well-structured wines to develop.

Soil
The soil is a mixture of weathered granite and a small percentage of clay, Clovelly and Hutton structure. Deep and red in colour, the soil shows good water retention, allowing for only moderate vine stress during dry years. Soil moisture is carefully monitored and supplemented by drip irrigation in very dry years only.

Vinification
The grapes were harvested during February and March 2003 at 24-26°C. 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 the 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 300 L French and American oak barrels for 23 months, the wine is then blendid and bottled. Only after a further 18 months of bottle-maturation is the wine released.

Tasting Notes

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