2022 Technical Specifications
Alcohol 14.45%
Residual Sugar 2 g/L
pH 3.55
Total Acidity 5.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2022
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 61% First Fill New Oak
First Fill New Oak61%
Second Fill Oak39%
Third Fill Oak39%
Oak Types French
Bottling Date December 2023
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Mechanically Destemmed & Sorted Followed by Hand Sorting. Whole-Berry Fermentation, Pumped Over During Ferment.
Tasting Notes
red fruits, black fruits, cedar, clove, lively acidity, velvety tannins, oak integration, fruit weight, long finish
Vintages
2021 Technical Specifications
Alcohol 14.46%
Residual Sugar 1.95 g/L
pH 3.39
Total Acidity 5.85 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2021
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 20 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Oak Types French
Bottling Date July 2023
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details The 2021 vintage was produced with the challenges of COVID-19 ever present. The winter of 2020 started late after a warm autumn and was cold with plenty of rain. The cool and wet conditions extended well into spring, through summer and much of the harvest season. The result of these conditions was slow, steady, stress free vineyard growth and fruit development. White grape yields were lower than average due to the impact of the weather during critical stages in fruit development. The white wines from the vintage ripened two weeks later than in 2020 and achieved full ripeness at lower sugar levels; producing wines with lower alcohols, excellent acidity and brilliant flavour development. Yields were higher than average in the reds and the slow ripening season saw excellent flavour and tannin development. These well-structured wines with moderate alcohols and good acidity should show plenty of potential to age. We recommend decanting this wine before serving.
Tasting Notes
red fruits, black fruits, cedar, clove
Critics Ratings Tim Atkin SA Report: 95
Tim Atkin SA Report95
James Suckling93
Robert Parker's Wine Advocate92
Vinous - Neal Martin91
2020 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.7 g/L
pH 3.5
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2020
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 20 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date July 2022
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
red fruits, black fruits, cedar, clove, velvety tannins, outstanding balance of oak and fruit weight, long finish
2019 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.6 g/L
pH 3.59
Total Acidity 5.7 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2020
Fermentation Vessels Stainless Steel Tanks
Maceration 14 days
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Third Fill Oak36%
Oak Types French
Bottling Date July 2022
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. VSP (Vertical Shoot Positioned), 2 Node Spur Pruned. Minimal Drip Irrigation.
Tasting Notes
red fruits, black fruits, cedar, clove, lively acidity, velvety tannins, oak integration, fruit weight, long finish
2018 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.7 g/L
pH 3.65
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2018
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 20 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date October 2020
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
Concentrated cassis, black cherries, herbaceousness
2017 Technical Specifications
Alcohol 14.5%
Residual Sugar 2.9 g/L
pH 3.63
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2017
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date July 2019
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and de-stemmed fruit, pumped over during fermentation. Cultured active dry wine yeast used. Extended maceration up to 2 weeks. Aged for 24 months in oak, with 64% new French oak and 36% 2nd and 3rd fill French oak barrels.
Tasting Notes
Nose: cassis, black cherries, herbaceousness
Palate: cassis, black cherries, herbaceousness
2015 Technical Specifications
Alcohol 14.5%
Residual Sugar 3 g/L
pH 3.57
Total Acidity 6.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Third Fill Oak36%
Oak Types French
Bottling Date May 2017
Fining Agents Egg White (Albumen)
Tasting Notes
cassis, black cherries, herbaceousness
2013 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.4 g/L
pH 3.64
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2013
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date October 2015
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details The vines emerged from a cold, wet Winter and enjoyed even budding in the Spring of 2012. Strong winds in early Summer affected the yields and canopies of some varieties but cool and consistent weather in early 2013 resulted in later than usual ripening. The cool growing season meant the grapes reaching their flavour ripeness with low sugars resulting in medium-bodied, elegant wines being produced. Hand Picked, March 2013. Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast. Extended Maceration up to 2 Weeks. Oak Aging for 24 Months in 64% new, 36% 2nd and 3rd fill French oak barrels. Fined with Egg White (Albumen).
Tasting Notes
cassis, black cherries, herbaceousness
2012 Technical Specifications
Alcohol 14.5%
Residual Sugar 3.2 g/L
pH 3.56
Total Acidity 6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2012
Fermentation Vessels Stainless Steel
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Third Fill Oak36%
Oak Types French
Bottling Date October 2014
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details The name of this wine pays tribute to the man who recognized the potential of Rustenberg, and bought the farm in 1941, reuniting the property, restoring its buildings and investing in its potential to make world class wines. The oldest Cabernet Sauvignon vineyard on the estate is named the Peter Barlow block and consistently produces powerful, long-lived Cabernet Sauvignon that is given the best possible treatment in the cellar. Peter's family now continues his legacy. We recommend decanting this wine before serving. After a wet, cold Winter there was plenty of water available when required in the mild Summer months to ensure that the vineyards matured naturally, without undue stress. During the harvest, perfect phenolic ripeness was achieved at low sugar levels with soft, ripe tannins in the reds and plenty of flavour and acidity in the whites after longer than usual hang times in a cool growing season. Extraction Method: Crushed and De-stemmed Fruit, Pumped Over During Ferment. Fermentation Vessel: Stainless Steel Tanks. Yeast: Cultured Active Dry Wine Yeast. Extended Maceration: Up to 2 Weeks. Oak Aging: 24 Months. Age and Type of Oak: 64% new, 36% 2nd and 3rd fill French oak barrels.
2011 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.8 g/L
pH 3.57
Total Acidity 5.8 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2011
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Third Fill Oak36%
Oak Types French
Bottling Date June 2013
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast used. VSP (Vertical Shoot Positioned), 2 Node Spur Pruned system. Minimal Drip Irrigation. Hand Picked, March 2011.
Tasting Notes
Concentrated cassis, black cherries, herbaceousness
2010 Technical Specifications
Alcohol 14.0%
Residual Sugar 4.1 g/L
pH 3.6
Total Acidity 6.1 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2010
Fermentation Vessels Stainless Steel
Pressing Method Destemmed
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Third Fill Oak36%
Oak Types French
Bottling Date June 2012
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
cassis, black cherries, herbaceousness
2009 Technical Specifications
Alcohol 14.4%
Residual Sugar 3 g/L
pH 3.57
Total Acidity 6.4 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2009
Fermentation Vessels Stainless Steel Tanks
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date June 2011
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
Nose: cassis, black cherries, herbaceousness
Palate: cassis, black cherries, herbaceousness
2008 Technical Specifications
Alcohol 14.62%
Residual Sugar 2.44 g/L
pH 3.69
Total Acidity 5.55 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2008
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date June 2010
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
upfront perfume, concentrated cassis, black cherries, herbaceousness
2007 Technical Specifications
Alcohol 14.63%
Residual Sugar 2.1 g/L
pH 3.66
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2007
Fermentation Vessels Stainless Steel Tanks
Maceration 14 days
Oak Aging 24 months
Oak Details 64% First Fill New Oak
First Fill New Oak64%
Second Fill Oak36%
Oak Types French
Bottling Date June 2009
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast used. VSP (Vertical Shoot Positioned) trellising, 2 Node Spur Pruned. Minimal Drip Irrigation.
Tasting Notes
upfront perfume, concentrated cassis, black cherries, herbaceousness
2006 Technical Specifications
Alcohol 14.01%
Residual Sugar 2.23 g/L
pH 3.28
Total Acidity 5.34 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2006
Vine Age oldest Cabernet Sauvignon vineyard
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 24 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date June 2008
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Following a normal Winter in 2005, Spring was cool and rigorous green harvesting had to be undertaken late in the Summer months due to the slow shoot development and uneven ripening in some varieties. The warm, dry Summer made up for the lower yields, producing very balanced wines harvested at optimum ripeness.
Tasting Notes
upfront perfume, concentrated cassis, black cherries, herbaceousness
Critics Ratings International Wine and Spirits Challenge: Silver Outstanding
International Wine and Spirits ChallengeSilver Outstanding
Wine Spectator Insider Edition91 Points
2005 Technical Specifications
Alcohol 14.82%
Residual Sugar 1.57 g/L
pH 3.69
Total Acidity 5.96 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10-15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2005
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date July 2007
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast used. Extended Maceration up to 2 Weeks. Oak Aging for 24 Months in 100% new French oak barrels.
Tasting Notes
upfront perfume, concentrated cassis, black cherries, herbaceousness
2004 Technical Specifications
Alcohol 14.74%
Residual Sugar 2.6 g/L
pH 3.29
Total Acidity 6.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 – 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 2004
Fermentation Vessels Stainless Steel Tank
Maceration 14 days
Oak Details 80% First Fill New Oak
First Fill New Oak80%
Second Fill Oak20%
Oak Types French
Bottling Date March 2006
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
upfront perfume, concentrated cassis, black cherries, herbaceousness
2003 Technical Specifications
Alcohol 15.5%
Residual Sugar 2.4 g/L
pH 3.59
Total Acidity 6.1 g/L
Calories (estimated) 130 kcal / glass
150ml glass130 kcal
750ml bottle650 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window Up to 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked April 2003
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Second Fill Oak30%
Oak Types French
Bottling Date January 2005
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Trellising/Pruning System: VSP (Vertical Shoot Positioned), 2 Node Spur Pruned. Irrigation Type: Minimal Drip Irrigation. Hand Picked.
Tasting Notes
deep purple, inky-coloured hues, ripeness of fruit, richness on the palate entry, blackcurrants, cherries, plums, liquorice, tobacco, cedar, explosive palate intensity, seamless tannin, great length
2002 Technical Specifications
Alcohol 15.0%
Residual Sugar 2.8 g/L
pH 3.63
Total Acidity 6.8 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Drinking Window Up to 15 years from vintage under ideal cellaring conditions
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked April 2002
Fermentation Vessels Stainless Steel
Maceration 1 days
Oak Aging 20 months
Oak Details 70% First Fill New Oak
First Fill New Oak70%
Second Fill Oak30%
Oak Types French
Bottling Date January 2004
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details The name of this wine pays tribute to the man who recognized the potential of Rustenberg, and bought the farm in 1941, reuniting the property, restoring its buildings and investing in its potential to make world class wines. The oldest Cabernet Sauvignon vineyard on the estate is named the Peter Barlow block and consistently produces powerful, long-lived Cabernet Sauvignon that is given the best possible treatment in the cellar. Peter's family now continues his legacy. We recommend decanting this wine before serving. 2002 will be remembered as a challenging vintage that required patience to produce great wines. The cold, wet condition of the 2001 Winter stretched into the 2002 growing season and on top of battling rain there was considerable damage caused to the fruit by a hail storm in Summer. The harvest, however, ended off warmer and dryer than the rest of the season and rewarded our patient wait to pick our fruit when it was ripe and not because of the damage caused by the wet conditions early on in the season. The result was ripe, flavoursome wines at lower alcohols thanks to rigorous bunch selection in the vineyard and careful blending in the cellar.
Tasting Notes
deep purple to inky-coloured hues, impressive ripeness of fruit, richness on the palate entry, blackcurrants, cherries, plums, liquorice, tobacco, cedar, explosive palate intensity, seamlessness and great length of tannin
2001 Technical Specifications
Alcohol 14.0%
Residual Sugar 2.5 g/L
pH 3.59
Total Acidity 6.3 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked April 2001
Fermentation Vessels Stainless Steel
Maceration 14 days
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date April 2003
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast used. Aged for 24 Months in 100% new French oak barrels.
Tasting Notes
violets, mint, coffee, blackberry
Critics Ratings Wine Spectator: 92
Wine Spectator92
1999 Technical Specifications
Alcohol 14.6%
Residual Sugar 1.6 g/L
pH 3.7
Total Acidity 6.2 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Hutton and tukulu
Fermentation Vessels Stainless Steel
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date November 2000
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Hand Picked, March - April 1999.
Tasting Notes
Palate: smooth layers of fine-grained tannin
1998 Technical Specifications
Alcohol 12.75%
Residual Sugar 1.2 g/L
pH 3.8
Total Acidity 5.4 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Drinking Window 10 to 15 years from vintage
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Fermentation Vessels Stainless Steel
Maceration 21 days
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date January 2000
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Tasting Notes
Palate: violets, mint, coffee, blackberry, fine-grained tannin
1997 Technical Specifications
Alcohol 12.41%
Residual Sugar 1.4 g/L
pH 3.73
Total Acidity 6.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 1997
Fermentation Vessels Stainless Steel
Maceration 21 days
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date January 1999
Fining Agents Egg White (Albumen)
Production Details Crushed and De-stemmed Fruit, Pumped Over During Ferment. Cultured Active Dry Wine Yeast used.
Tasting Notes
violets, mint, coffee, blackberry
1996 Technical Specifications
Alcohol 12.5%
Residual Sugar 1.7 g/L
pH 3.7
Total Acidity 6.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Decomposed granite, Valsrivier, Bainsvlei
Grapes Picked March 1996
Fermentation Vessels Stainless Steel
Maceration 21 days
Oak Aging 20 months
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French
Bottling Date January 1998
Extended Maceration Yes
Fining Agents Egg White (Albumen)
Production Details The ground work for a good vintage in 1996 was laid in the Winter of 1995 which allowed for plenty of ground water to be accumulated and for the wines to go into dormancy. Spring was perfect and the vintage was set to be the finest on record until rain struck in late January. Rigorous crop selection and yield reduction were required to ensure ripeness was achieved in the face of such a cool vintage. White wines from this vintage tend to be lighter and easier drinking in style with superb acid structures, while the reds are medium in body with supple tannins. The wine was crushed and de-stemmed, then pumped over during ferment. It underwent 20 months of oak aging in 100% new French oak barrels. The wine has an aging potential of 10 to 15 years from vintage under ideal cellaring conditions.
Critics Ratings Robert Parker's Wine Advocate: 92 Points
Robert Parker's Wine Advocate92 Points
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1140310 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
Rustenberg Wines, Rustenberg Road, Stellenbosch, 7600, South Africa
Phone
+27 21 809 1200
Email
Owner
Barlow Family (Simon, Rozanne, Murray)
Cellarmaster
Murray Barlow