Rust en Vrede Estate Wine - 2000, 2001, 2002, 2003 , 2004
| Grape Variety: |
58% Cabernet Sauvignon,
29% Shiraz,
13% Merlot
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| Vintage
: |
2004
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| Appellation: |
Stellenbosch
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| Winemaker
: |
Coenie Snyman
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| Chemical
Analysis: |
Alcohol – 14,94 vol%
pH – 3,72
Acidity– 6,0 g/l
Res. sugar – 3,7 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 year old wine tradition and continues to pursue 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 upper end of the valley, hence the slightly warmer and more moderate climatic conditions, 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./p>
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/Maturing
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. Mololactic 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.
Tasting Notes
| Colour : |
Deep crimson Red. |
| Aroma
: |
Heavy savoury oak aromas combined with pencil shavings and hints of dark fruits, plum and cassis. |
| Palate
: |
This wine shows great structure and balance. Initial Cabernet Sauvignon characteristics are followed up with a spicy finish from the Shiraz. With great tannin structure and a strong backbone this wine has excellent ageing potential. |
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