Product Description
Varieties
100% Cabernet Sauvignon
The Vineyard
Mediterranean climate with very low rainfall during the 2018 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. Approximately 60% of the Estate is planted with Cabernet Sauvignon. Seven
clones of this variety are grown here: 18H, 37C, 46C, CS163, CS169, CS338 & CS23A. Our
north facing vineyards are planted 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. A higher amount of sandstone allows more drainage
which results in weaker growth and more intense wines, carefully supplemented by drip irrigation.
Rust en Vrede Estate, Stellenbosch
The Harvest
The vintage of 2018 was challenging because it was the fourth consecutive year of drought,
bringing dry conditions with water restrictions. Careful water management was essential, but the
benefit of the dry weather meant very healthy vines. The dry conditions also resulted in smaller
berries, which in turn provide excellent colour and flavour intensity. Cooler nights towards the
end of February meant a longer hang time, allowing for further flavour development. Despite
the irrigation challenges and a smaller crop, 2018 bodes very well for high quality wines.
Harvest Date: 22Mar – 4 Apr 2018
The Cellar
Made only from Estate-grown grapes that are picked and sorted by hand. Each harvest-parcel and
individual clones are vinified separately. Harvested grapes are 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 (20% new, 20% 2nd fill, 20% 3rd fill, 40% 4th fill), in 300l barrels for
18 months.
Alcohol 14.67%
pH 3.56
Acidity 5.8 g/l
Res. Sugar 2.0 g/l
Aging Potential
10 to 15 years.
