Single Vineyard Syrah

Lamb rump with black garlic, crème fraîche, aubergines and capers.

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 500l barrels for 16 months.

Made from a designated Single Vineyard (Block 7), these Estate-grown grapes are picked and sorted by hand. Each harvest parcel is vinified separately. 10% of the fruit is retained as whole clusters, 30% is destemmed but left as whole berries, and the remainder is destemmed and crushed before fermentation. Fermentation takes place in open-top fermentation tanks, involving a 14-21-day maceration period 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.