limited stock Rust En Vrede

Single Vineyard Cabernet Sauvignon

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Sold by: Rust en Vrede

R 980

Ready to ship   available2 60 +

750 ml (Standard)



100% Cabernet Sauvignon


South Africa


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14.22% alc vol Sugar g/l: 2.7
Type: Red Wine Cellaring Potential: 15 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

The epitome of the Helderberg and what it means for Cabernet Sauvignon fruit show in this wine. Decidedly dense black fruit, such as brambles and blackcurrant combine effortlessly with tobacco, forest floor, graphite and smokiness on the nose and the palate. It is a muscular wine where the concentration of the Cabernet Sauvignon fruit matches the tannin and spice brought on by the skins and oak. It finishes firm and fresh. It’s a complex, moreish wine that allows 2016 to show its fruit.





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 specialized in the exclusive production of red wine, with the focus on Cabernet Sauvignon and Syrah. Proprietor Jean Engelbrecht has worked to maintain 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.

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. Only 3,020 bottles were produced of this Single Vineyard Cabernet Sauvignon.

Made from a designated Single Vineyard (Block 4) these Estate-grown grapes are picked and sorted by hand. Each harvest-parcel and individual clones are vinified separately. Destemmed, crushed and pumped into open top fermentation tanks where they undergo a 14-21-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 (50% new, 50% 2nd fill), in 300l barrels for 22 months.

Food pairing

Aged sirloin of Chalmar beef.

Hard Cheese Lamb Venison Beef
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