Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of violets, toast, plums and hints of white chocolate.

Palate: Packed with loads of roasted coffee, plums and dark berry fruit. Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. Vineyards are situated on De Meye in the western part of the Muldersvlei region, north of Stellenbosch. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand-picked from young vines, with a yield of approximately 7 tons per hectare, at a sugar level of 24 ºB and then fermented in stainless steel tanks. Barrel maturation took place in new as well as 2^nd fill small French oak barrels for 15 months.

Chemical Analysis: Alcohol – 13.5 vol%; pH – 3.7; Acidity – 5.5 g/l; Res. sugar – 1.8 g/l

Winemaker Marcus Milners Tasting Notes

Aroma: Clean and seductively smokey, with liquorices, eucalyptus, cloves and black currant jam.

Palate: Be on the lookout for a mouthwatering savouriness, with loads of black cherry, minerals, cedar and pencil shavings.  Balanced oaking gives a rounded tannin structure and a lengthy, toasty finish.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces south-east and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand picked from 40% old clone and 60% from new clone vineyards, with a yield of approximately 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2^nd fill barrels for 16 months.  90% of barrels are French oak with 10% American oak.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.7; Acidity – 5.4 g/l; Res. sugar – 1.7 g/l

Winemaker Marcus Milners Tasting Notes

Aroma: Rich, complex nose of toast, spice, black cherry and freshly roasted coffee.

Palate: Packed with loads of ripe dark fruit, coffee, liquorices and a lingering finish of toast.  Fruit and tannins are in perfect balance.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil; Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were hand picked from 15 to 20 year old vines, with a yield of approximately 6 tons per hectare and at a sugar level of  25 ºB and was then fermented in stainless steel tanks.    Barrel maturation took place in new as well as 2^nd fill small French oak barrels for 18 months.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.6; Acidity – 5.6 g/l; Res. sugar – 2.0 g/l

“Best served with game, especially springbok & kudu, oxtail, a juicy beef steak or ostrich, prime rib with Bordelaise Sauce. (red wine & marrow sauce), French onion soup, lasagna, moussaka & beef bourguignon.” – Mathew

Grape Variety: 75% Cabernet Sauvignon, 15% Merlot, 10% Shiraz

Winemaker Marcus Milners Tasting Notes:

Aroma: Packed with dark chocolate, coffee, violets, black cherry, bramble and cedar. Palate –Supple and balanced tannins with an intense palate of coffee, Christmas pudding, cloves and chocolate following through from the nose. Although a dry wine, you will also find a pleasant, black cherry “sweetness” on the finish.

Climate: Mediterranean–rainfall ± 650mm per annum. The vineyard faces southeast and a cool westerly wind during the ripening period months ensures healthy balanced grapes.

Soil: Rich fertile soil, create ideal conditions for healthy, ripe grapes.

Vinification/Maturation: Grapes were picked from vines dating back to 1976 and 1988, with a yield of just 6 tons per hectare and at a sugar level of 25 ºB and was then fermented in stainless steel tanks. This wine was aged in new as well as 2nd fill French oak barrels for 22 months. Blending took place after barrel maturation in the following percentages: 75% Cabernet Sauvignon, for the first time 15% Merlot and 10% Shiraz.

Chemical Analysis: Alcohol – 14 vol%; pH – 3.7; Acidity – 5.4 g/l; Res. sugar – 1.6 g/l

Alcohol: 14.0 %
Residual Sugar: 2.8g/l
Total Acidity: 5.7g/l
pH: 3.46
Total Production: 1034 x 6 cases

 WINE OF ORIGIN: SIMONSBERG, STELLENBOSCH

Reserve 2018 was a selection of specially selected vineyards and was hand-picked at optimum ripeness, sorted and vinified from blocks ranging from 15-25 year old dry land vineyards to give tannin complexity, structure and fruit intensity.

The wine is made to fit nicely between new and old world style. It is a true reflection of the unique terroir of the Simonsberg region.
During a long maceration and fermentation period, the grapes get pumped over and plunged numerous times to enhance colour, fruit, depth and complexity. After fermentation, grapes are lightly pressed and moved to barrel, where it will stay until bottling.

Barrel maturation: 18 months in predominately 1st, 2nd and 3rd fill barrels. Malolactic fermentation is completed in barrels. 85% French oak, 15% American oak.
This wine shows a great depth in colour that creates an expectation for what is to follow. The wine has hints of spice on the nose. This is expressed even more on the pallet along with Coffee and roasted nuts. The lingering Cherry flavours on the mid pallet make the wine very accessible. The luscious ripe tannins contribute the weight of the wine and create a dark Chocolate finish.
Reserve 2018 is elegant and drinking well now but will improve with bottle age for between 3-5 years.

Alcohol: 14.0%
Residual Sugar: 3.4g/l
Total Acidity: 4.6g/l
pH: 3.94
Total Production: 655 x 6 cases

Our Pinotage 2017 was hand-picked at optimum ripeness, sorted and vinified from a 17 year old, dry-land bush vine single vineyard.
Fermentation – shorter fermentation and maceration period than other reds with extra plunging to enhance colour and fruit flavours. Cold maceration is a very good way to enhance those subtle leathery aromas in Pinotage
Barrel maturation – The wine is matured for 12 months in a selection of 30% new, 50% 2nd, 20% 3rd fill French 300 litre barrels. Malolactic fermentation is completed in barrels.
There are typical varietal earthy notes on the nose. Subtle mocha flavours with savoury red fruit and plum aromas on the mid pallet.
The winemaker suggests Pinotage 2017 can be enjoyed now but will definitely improve with bottle age (up until 6 years from vintage) and compliments the following foods: Red Meats, roasts, venison, chocolate chilly steak and strawberries.

Neil Strydom
Winemaker

Alcohol: 14.00 %
Residual Sugar: 2.9g/l
Total Acidity: 5.3 g/l
pH: 3.67
Total Production: 1216 x 6 cases

Cabernet Sauvignon 2018 was hand-picked at optimum ripeness, sorted and vinified from a 27 year Old bush vine block and an 19 year old trellised, dry land vineyard.

The combination of these two vineyards gives great fruit, structure, complexity and depth to the wine.

Grapes get pumped and plunged numerous times during a long fermentation period for maximum extraction. After fermentation, grapes were lightly pressed.

Oaking – 12 months in 10% new, 30% 2nd fill barrels. MLF was done in the fermenter. 95% French, 5%
American oak.

Polished cassis with silky tannins, ripe fruit and velvet finish. There is hints of cocoa and coffee

This wine is still very young due to incredible concentration. It can however be enjoyed now with food but will improve with bottle age and can still be drunk 10 years from vintage.
Food Pairing: Red meats e.g. Venison, Ostrich, Beef, Stews

Neil Strydom
Winemaker

20% Cabernet Sauvignon adds a backbone of minerality and definition, while equal parts of Cinsault, Mouvèdre, Grenache and Viognier add a Mediterranean feel. It shows solid grip and power in its youth, suggesting up to a decade of maturation.

Alc. 14.56% by Vol.
R.S. 2.8 g/l
T.A. 5.8 g/l
pH 3.65

Shiraz 60%
Cabernet Sauvignon 20%
Grenache 5%
Mourvèdre 5%
Cinsault 5%
Viognier 5%

The Shiraz, Cabernet Sauvignon, Mourvèdre, Grenache and Viognier were sourced from selected vineyard parcels on the Helderberg mountain within the Stellenbosch appellation. The typical Hutton Clovelly soil found on the Helderberg, contains a high gravel content, which offers rich middle palate weight, giving this wine exceptional depth and fruit purity. The Cinsault grapes were sourced from a specific vineyard site planted with 26-year-old dryland bush vines in the Perdeberg region.

Platter’s – Red Blend (Other) Wine of the Year 2019
Platter’s – 5 Star 2019
Vitis Vinifera – Gold

Alc. 14.84% by Vol.
R.S. 3.21 g/l
T.A. 5.96 g/l
pH 3.68

Blend:
Cabernet Sauvignon 60%
Shiraz 20%
Merlot 5%
Cabernet Franc 5%
Malbec 5%
Petit Verdot 5%

The Proprietor’s Blend is a blend of all the six varieties cultivated on the property. These vineyards grow on the warm, north-facing slopes of the Helderberg region within the Stellenbosch appellation. All six varieties thrive under these conditions and deliver rich, full-bodied red wines. With an altitude of approximately 250 metres above sea level and the cooling influence of the Atlantic ocean just 15 kilometres away, the ripening period is extended by up to 3 weeks.

Blend Information
60% Cabernet Sauvignon, 25% Merlot, 5% Petit Verdot, 5% Malbec, 5% Cabernet Franc.

Cooperage
Aged for 20 months – 300 litre French Oak barrels (70% new).

Harvest
March & April, 2013. 25.5° Brix average sugar at harvest.

Production
3000 x 6 x 750ml cases; 182 x 1.5L; 29 x 3L; 29 x 5L.

Sustainability initiative
I.P.W. (Intergrated Production Wine) Certified.

Tasting Notes:
Crimson red. Gentle floral aromas of violets and jasmine are backed by hints of fresh leather and tobacco leaf, mulberries and forest floor. The palate replicates the nose with earthy flavours brought forward by dark fruits which include blueberries and blackcurrant, all integrating well to create a lengthy finish with soft velvety tannins.

Ageing Potential: 10 to 15 years.
Serving temperature: 14 to 16° Celsius.
Date tasted: 18 November 2017

Variety: 57% Cabernet Sauvignon, 34% Shiraz, 9% Merlot

Appellation: Rust en Vrede, Stellenbosch

Harvest Date:
12 Feb – 3 March (Merlot),
26 Feb – 11 March (Cab Sauv)
25 Feb – 9 March (Syrah)

Oak:
Malolactic Fermentation in barrel.
18 months in 100% French oak with medium toast.

Analysis:
Alcohol – 14.60 vol%
pH – 3.57
Acidity – 5.8g/l
Res. Sugar – 3.2g/l

Climate & Soil:
Mediterranean climate with precisely 715mm 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 a 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.

Vintage:
Early bud break and very dry conditions in the months following resulted in irrigation management being used. This led to a short and challenging harvest. Harvest volume was normal, up by 0.8%. The 2015 vintage is well structured with a lighter body and linear fruit expression.

Winemaker Coenie Snyman’s Tasting Notes: Beautiful expressive aromas of deep plum and red fruit are prominent in this wine, with a subtle undertone of fresh spice.
Juicy red fruit show exceptional follow-through from the nose. A rich mid-palate mouth feel with a well-rounded lengthy finish.

Colour: Bright opaque.

Aroma: Red fruit and toffee aromas are prominent, with hints of white pepper and spice.

Palate: A big powerful, fruit driven wine, with smooth chocolate flavours. Great mid palate with seamless integration that leads up to a lengthy harmonious finish.

Vinification: Fermented in open tank fermentors and pumped over five times per day. Each Shiraz clone (6) sees a unique treatment of yeast and wood. Matured fifty percent in new French oak and fifty percent American oak (half new and half second fill), the wood maturation lasts 18 months. After blending the wine undergoes bottle-maturation for a further eighteen months.