Rust en Vrede Estate 2014
Established in 1694, Rust en Vrede is proud to be part of a remarkable three hundred year old wine tradition. Since 1977 the Engelbrecht family has specialised in the exclusive production of red wine, with the focus on Shiraz, Cabernet Sauvignon and Merlot. Proprietor Jean Engelbrecht has worked to establish Rust en Vrede as one of South Africa’s premium red wine estates, with full-bodied and complex wines that reflect the uniqueness of the Stellenbosch terroir.
Deep crimson red. Aromas of sour cherry, black forest and Christmas cake along with notes of perfumed jasmine compliment a palate of sweet spices, dark fruits and paprika. The finish is long, savoury and well-structured.
Aging Potential: 10 to 15 years.
Serving temperature: 14 to 16° Celsius.
Date tasted: 18 November 2016
Variety: 62% Cabernet Sauvignon, 31% Shiraz, 7% Merlot
Appellation: Rust en Vrede, Stellenbosch
Harvest Date: End February – 15th April 2014
Malolactic Fermentation in barrel.
18months in 100% French oak with medium toast.
Alcohol – 14.84 vol%
pH – 3.5
Acidity – 5.9g/l
Res. Sugar – 3.4g/l
Winemaker: Coenie Snyman
Viticulturist: Dirkie Mouton
Climate & Soil
Mediterranean climate with precisely 995mm rainfall during vintage growing season. Rust en Vrede is a warmer microcosm in the Helderberg area, which is why we specialize in reds, particularly Cabernet Sauvignon and Syrah which lend themselves to full bodied wines with powerful structure. Our vineyards are planted on Tukulu soil which derives from Helderberg granite and Table Mountain sandstone, 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 the Estate vineyard fruit started a bit later than usual in the last week of Feb and went on until the 15th of April. The vintage was that of far larger proportions, coming in at 44% higher than average. Due to a warmer spring, fruit set was good and led to high yields. The last two weeks of harvest brought rain which mimicked that of the typical Bordeaux season, these rains were consistent and helped ripen the fruit which led to an elegant vintage.