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Flat front label of wine

Rust en Vrede Cabernet Sauvignon 2009

Cabernet Sauvignon from South Africa
  • WS92
  • RP91
14.71% ABV
  • WS91
  • WW91
  • WE91
  • WW91
  • WS91
  • WS91
  • WS91
  • WS91
  • WS91
  • WE91
  • WS89
  • WS89
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14.71% ABV

Winemaker Notes

Bright Ruby Red. Coffee and mocha aromas give way to cassis and subtle hints of spice. Dark berry and black forest cake flavors are supported by a well structured mid palate with fine grainy tannins. The wine shows beautiful elegance with soft lingering finish.

Critical Acclaim

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WS 92
Wine Spectator
A grippy, mouthfilling style, with delicious red currant, plum and fig fruit flavors laced with roasted apple wood, savory herb and iron notes. The long finish has cut and vivacity. Rock-solid. Drink now through 2017. 3,705 cases made.
RP 91
Robert Parker's Wine Advocate
The 2009 Cabernet Sauvignon is raised in French oak for 18 months during which the six Cabernet clones kept separate. It has a very attractive bouquet with blackberry, liquorice and a touch of marmalade that is well defined. The palate is medium-bodied with crisp black fruit laced with white pepper and soy. It has great tension and vivacity, the finish focused and brimming full of dark cherries and cassis. This is a lovely Cabernet from Rust en Vrede.
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Rust en Vrede

Rust en Vrede

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Rust en Vrede, South Africa
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Nestled on the slopes of the Helderberg Mountain in the Stellenbosch wine region lies this beautiful estate of 55 hectares. Known for consistently producing wines of high quality, Rust en Vrede is now considered to be one of the finest estates in South Africa when it comes to the making of truly great red wines. Established in 1694, it is one of the oldest estates in the Stellenbosch area and displays exquisite examples of Cape Dutch architecture.

In 1991, President Nelson Mandela awarded the Merit award of export achievement to the estate. During this period, they tirelessly worked on building the Rust en Vrede brand into a world quality product. These efforts were rewarded in 1993 when President Mandela selected Rust en Vrede to be served at the prestigious Nobel Peace Prize banquet.

South Africa

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The South African wine renaissance is in full swing. Impressive red and white bargains abound. South Africa has a long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RPT45025398_2009 Item# 115510