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Rust en Vrede Stellenbosch Estate Red Blend 2014

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0% ABV
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Winemaker Notes

Aromas of sour cherry, black forest and Christmas cake along with notes of perfumed jasmine. A savory palate of sweet spices, dark fruits and paprika. The long finish is well-structured.

Blend: 62% Cabernet Sauvignon, 31% Shiraz, and 7% Merlot.

Critical Acclaim

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WS 92
Wine Spectator
A graphite spine runs from start to finish, while steeped black currant and blackberry fruit rumbles through. Cabernet Sauvignon, Shiraz and Merlot. Drink now through 2022.
JD 92
Jeb Dunnuck
Checking in as 62% Cabernet Sauvignon, 31% Shiraz, and the rest Merlot, from one of the oldest estates in South Africa (1694), the 2014 Estate Red was fermented and aged 18 months in French oak barrels. Deep ruby colored and mostly opaque, it offers a gorgeous bouquet of blackcurrants, tobacco, damp earth and hints of flowers. Beautifully concentrated, elegant, silky and refined on the palate, with impressive mid-palate concentration and fine tannin, it should keep for 10-15 years.
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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.

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South Africa

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With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” 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, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing 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 brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

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 red-fruit-driven, spicy, earthy 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 close behind.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SWS468338_2014 Item# 214502