1694 Classification

Charcoal cooked Kalahari springbok loin.

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.

Barrel maturation in 100% French oak barrels (50% new, 50% 2nd fill), in 300l barrels for 18 months.

Made from two designated Single Vineyards (Block 4 & 7), these Estate-grown grapes are picked and sorted by hand. Harvest parcels and clones are vinified separately. Clusters are 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.

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 Shiraz Cabernet Sauvignon and Merlot. Proprietor Jean Engelbrecht has worked to establish 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 Helderberg terroir.