Rust en Vrede Merlot - 2001, 2002, 2003, 2004 , 2006

Grape Variety: 100% Merlot Vintage : 2005 Appellation: Stellenbosch Winemaker : Louis Strydom / Coenie Snyman Chemical Analysis: Alcohol – 15 vol% pH – 3,81 Acidity– 6,1 g/l Res. sugar – 3,2 g/l

"No poem was ever written by a drinker of water. (Horace 65-8B.C.). More than 2000 years later this statement remains unchallenged." - J.E.

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.

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
The grapes were harvested in February 2005. WE 372 yeast was used with the fermentation temperature about 26°C. Fermentation on the skins took place over a period of 16-days. Malolactic fermentation followed in stainless steel tanks and was completed in the barrels. The wine was left to mature for 20 months in 75% French and 25% American barriques, after which it received a light filtration prior to bottling.

Tasting Notes

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