Cabernet Sauvignon : 52%
Syrah : 39%
Merot : 9%
Named to reflect the planting on the property, the grapes for this wine come from 22 hectares of Cabernet Sauvignon, 7 hectares of Syrah and 1 hectare of Merlot
Mediterranean climate with precisely 469mm 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. The Estate totals 39 hectares and comprises of Cabernet Sauvignon (21 ha),
Syrah (11 ha) and a small portion of Merlot (3ha). Rust en Vrede has a homogenous terroir;
the vast majority of vineyards on the Estate are situated on consistent soil-type, aspect, altitude
and climate. Vineyards grow in Tukulu soil which derives from Helderberg granite and Table
Mountain sandstone, with small deposits of iron stone, showing good water retention which
allows for only moderate vine stress during dry years.
Extreme dry and warm conditions in the summer months resulted in drip irrigation being used,
with a maximum winter rainfall of 469mm much lower than the average 712mm. It was a vintage
that was monitored extremely closely in the vineyard. The heat & dry conditions resulted in
reduced berry size and earlier ripening. Harvest started on the 3rd of February, a week earlier than
2015. The 2016 vintage is well structured with a lighter body and linear fruit expression.
Harvest date : 3 Feb – 29 March 2016
Made only from Estate-grown grapes that are picked and sorted by hand. Each variety, harvestparcel and individual clones are vinified separately. An average of 8-tons per hectare is harvested.
Destemmed, crushed and pumped into open top fermentation tanks where they undergo a 21-day
maceration period involving a 7-day fermentation with pump-overs and manual punch-downs 2-4
times daily. Barrel maturation in 100% French oak barrels (40% new, 40% 2nd fill, 20% 3rd fill),
30% in 500l & 70% in 300l barrels for 22 months.
Acidity 5.8 g/l
Res. Sugar 3.4 g/l
10 to 15 years.