1694 Classification 2013
Date Tasted: 23 February 2016
Opaque Ruby. Upfront herbaceous and savoury tones evolving into jasmine, black currant and subtle cedar spice. A streamline palate that brings forth jasmine, violet and black fruits, this wine has a soft lingering finish with juicy full tannins.
Grape Variety : 56% Shiraz, 44% Cabernet Sauvignon
Appelation: Rust en Vrede Estate, Stellenbosch
Viticulturist : Dirkie Mouton
Winemaker: Coenie Snyman
Res. sugar: 2.9 g/l
Established in 1694, Rust en Vrede is proud to be part of a remarkable three hundred year old wine tradition. Since1977 the Engelbrecht family has specialized in the exclusive production of red wine, with the focus on Cabernet Sauvignon and Syrah. Proprietor Jean Engelbrecht has worked to maintain Rust en Vrede as one of South Africa’s premium red wine estates, with full-bodied and complex wines that reflect the uniqueness of its Stellenbosch terroir.
Climate and Soil
Mediterranean climate with precisely 937mm rainfall during vintage growing season. The Estate is a warmer microcosm in the Helderberg area, which is why we specialize in red wines, particularly Cabernet Sauvignon and Syrah, which lend themselves to full bodied wines with powerful structure. Our North facing vineyards are planted in Tukulu soil which derives from Helderberg granite and Table Mountain sandstone, with iron stone deposits, showing good water retention which allows for only moderate vine stress during dry years. A higher amount of sandstone allows more drainage which results in weaker growth and more intense wines, carefully monitored and supplemented by drip irrigation.
Picking for these specific vineyards was late on the 13th to the 15th of March and the 4th and 5th of April due to a few short cold fronts. The late, cool season allowed for slow ripening, intensified concentration of flavor and tannin development. The yield was harvested at just below average. 2013 was a vintage of superb fruit development and consistency.
Harvest Date: 13-15th of March and 5th of April
Maceration: 10 days
Oak: Malolactic fermentation in Barrel. 18 Months in 100% French oak with 50% 500l new medium toast barrels.