Summary
| Producer | Rust en Vrede |
|---|---|
| Grape Variety | 100% Cabernet Sauvignon |
| Vintage | 2008 |
| Body | Full |
| Style | Full powerful reds |
| Bottle Size | 0.75 l |
| Colour | Opaque with bright purple rim |
| Maturation | Matured for 18 Months in new 300l French oak barrels, followed by 18 months bottle maturation before being released into the market. |
| Wine Origin | |
| Origin | Stellenbosch |
| Region | Western Cape |
| Country | South Africa |
Wine Makers Notes
| Winemaker | Coenie Snyman |
|---|---|
| Winemakers Approach | Coenie strives to produce the best possible wine from the vintage on hand. He believes that wine should be balanced and impeccably integrated, showing good fruit and aging potential. |
| The Vintage | A challenging season due to the cool summer. The wines are elegant, with relatively low alcohol. |
| The Vineyard | The vineyards are north facing, in the upper end of the valley. This allows maximum sunlught during ripening. The top soil is Thukulu, with underlying weathered granite and table mountian sand stone. |
| The Winemaking | The grapes were hand-harvested at optimal phenolic ripeness, and fermented in open top fermentors. Punched over and manually punched down 5 times per day. Primary fermentation occoured for 7 days, followed by a 10 day maceration perdiod. Malolactic fermen |
| Analysis | |
| Alcohol | 15.08% |
| Residual Sugar | 3.4 g/l |
| Acidity | 6.2 g/l |
| pH | 3.74 |
Wine Makers Notes
| Tasting Notes | |
|---|---|
| Colour | Opaque with bright purple rim |
| Bouquet | Rhubarb and aniseed aromas are backed by cedar and hints of coca powder. Dark cherry aromas are also prevalent. |
| Palate | a well structured Cabernet Sauvignon with beautiful grainy tannins. Full palate weight with hints of tobacco and liquorice on the finish. |
| Serving and Storage | |
| Optimal Drinking Window from Vintage | Drink now through 2017 |
| Cellar Life from Vintage | 12 years + |
| Serving Temperature | 16 |
| Decanting Time | 2 |
| Food Pairings | Pan-fried Lamb Loin served with Braized Brussel Sprouts |
