Peter Barlow Magnum

Pair it with foods that can stand up to its richness, such as a luxurious beef Wellington.

The cold wet Winter of 2014 started early and ended late, which is ideal for the vineyards' dormancy; however an unseasonably cool Spring resulted in the vines going into Summer with 10 to 40% less crop than usual. The remainder of the season was warm and dry resulting in one of the earliest harvests on record. Zero disease pressure and small crops of fantastic ripe fruit combined with high natural acids make this potentially the vintage of the decade.

Wine spends 24 Months in 64% new, 36% 2nd and 3rd fill French oak barrels.

The fruit is de-stemmed and crushed with pump overs occuring during fermentation. Fermentation takes place in stainless steel tanks using cultured active dry wine yeast. Extended maceration period of up to 2 weeks.

The Rustenberg Estate was founded in 1682 and is nestled in the valley of the Simonsberg Mountain in South Africa’s premium wine region Stellenbosch. Rustenberg’s rich heritage and ethos has been informed by many centuries of human influence striving to understand and work with nature to produce wines of distinct character true to their terroir variety and informed style.