Estate

Estate-grown grapes are hand-harvested and sorted, with parcels and clones vinified separately. Twenty percent of the Syrah is fermented as whole clusters. Fermentation takes place in open-top tanks with a 21-day maceration, including a 7-day fermentation with pump-overs and manual punch-downs 2–4 times daily.

A typical winter in 2021 with good rainfall at an average of 150mm rain each month from May to August replenished water reserves, and cold units were very good. Budbreak was slightly later than usual, but higher than normal rainfall at critical times during flowering and fruit set was good for our vineyards. January was warm and dry, with a few heat waves - good conditions for Cabernet Sauvignon, mitigating sunburn with good canopy management. Temperate conditions during harvest meant that the Cabernet Sauvignon ripened evenly with deep colour. The vintage of 2022 was moderate with an average crop size of excellent quality. The Rust en Vrede wines from this vintage show good colour, intensity, and promise for aging.

The Cabernet Sauvignon is matured in 300L French oak barrels, while the Syrah is matured in 500L French oak barrels for 18 months. Oak regime: 100% French oak (20% new, 20% second fill, 20% third fill, 40% fourth fill).