RUST EN VREDE CABERNET SAUVIGNON

6 in stock

R440,00

WHY IS IT SPECIAL?

Terroir-driven Power: Rust en Vrede’s north-facing Helderberg vineyards (on granite and sandstone soils) produce Cabernet with intense purity, structure, and elegance.
Meticulous Winemaking: Grapes are hand-selected, vinified in open-top fermenters, and matured extensively in large French oak, creating a balance of fruit and oak complexity.
Longevity: The wine is crafted to age — the 2018 vintage, for example, has a projected ageing potential of 10–15 years.

REVIEWS/AWARDS

International Wine Challenge: Commended & Bronze (2021)
The Trophy Wine Show: Bronze (2021)
Robert Parker: 93/100

TASTING NOTES:

Nose: The bouquet is complex and alluring, with aromas of blackcurrant, ripe plum, cassis, and dried herbs, layered with hints of cedar, tobacco, graphite, and subtle floral notes. The aromatics are refined, revealing the wine’s maturity and balance

Palate: On the palate, it is full-bodied yet polished, displaying velvety tannins and balanced acidity. Layers of blackberry, dark chocolate, espresso, and cedar unfold seamlessly, with nuances of leather, tobacco, and earthy minerality, reflecting 25+ years of careful maturation

Finish: A long, lingering, and harmonious, with persistent notes of dark fruit, graphite, and subtle spice, leaving an impression of elegance, complexity, and age-worthiness — the hallmark of a collectable Opus One

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Product details

This Cabernet Sauvignon comes from Rust en Vrede Wine Estate, in Stellenbosch’s Helderberg region, an estate long‑renowned for its Cabernet and Syrah focus.
The estate Cab is matured for 18 months in 100% French oak barrels (small 300 L barrels with 20% new oak for their Estate‑Vineyards Cabernet).

Ageing Potential: With good cellaring, this Cabernet Sauvignon is built to evolve over 10–15 years, gaining tertiary complexity such as leather, cedar, and forest floor, while retaining its powerful fruit core and structure.

Additional information

Volume	750ml
Quantity	Single

Food Pairing

Pairs beautifully with grilled rib‑eye or sirloin, roast lamb with rosemary, braised beef cheeks, or aged hard cheeses like aged Gouda or Parmigiano‑Reggiano. Its structure also suits rich game dishes or mushroom‑based fare.