Technical Analysis
While Grenache Noir was first planted on Rustenberg in 2001, this wine was introduced to their regional range in 2015.
Tasting note
In its youth the wine exhibits very attractive red fruit flavours, such as strawberry and cherry, along with a wonderful pepper spice. As the wine ages it will reveal a more savoury fruit profile.
Vintage conditions
The 2019 vintage was a challenging one for the Rustenberg team. While the winter of 2018 was a welcome break from the previous four winters of drought, most vineyards had not fully recovered and produced below average yields. A warm snap in June and a wet Spring, coupled with a wetter than average Summer harvesting season made 2019 a challenge, with some late harvest thinning or multiple harvests of the same vineyard required to achieve uniformity. Early and mid-season ripening varieties performed well, all achieving flavour ripeness at lower alcohol levels, while late ripening varieties required patience and extended time on the vines, again achieving lower alcohols overall, but creating ripe, structured wines.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to old French barriques for 12 months’ maturation.
Technical Analysis
While Grenache Noir was first planted on Rustenberg in 2001, this wine was introduced to their regional range in 2015.
Tasting note
In its youth the wine exhibits very attractive red fruit flavours, such as strawberry and cherry, along with a wonderful pepper spice. As the wine ages it will reveal a more savoury fruit profile.
Vintage conditions
This vintage was impacted by the fourth year of the ongoing drought in the region. The 2017 winter was cold and dry, followed by a dry spring and summer, with bouts of unusual weather. A number of thunderstorms resulted in a late onset of additional vigour in the vineyards. Unsettled weather and wind during flowering, along with a freak hail storm and low levels of soil moisture decreased yields by 20% to 50%. The harvest began closer to its average start date and the smaller berries and bunches yielded lower juice volumes per ton. The lower yields resulted in the wines showing excellent concentration and body, producing rich, robust reds.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to old French barriques for 12 months’ maturation.
Technical Analysis
While Grenache Noir was first planted on Rustenberg in 2001, this wine was introduced to their regional range in 2015.
Tasting note
In its youth the wine exhibits very attractive red fruit flavours, such as strawberry and cherry, along with a wonderful pepper spice. As the wine ages it will reveal a more savoury fruit profile.
Vintage conditions
The winter of 2016 was dry but cold as drought conditions persisted in the Western Cape. Despite the drought, a warm, dry spring and little wind meant that there was little disease pressure and little stress on the vineyards beyond the heat. Harvest started slightly earlier than usual but was 10 days later than the record early start of the 2016 vintage. Careful use of irrigation to offset the dry drought conditions and cold nights experienced during the first four months of the year resulted in superb quality, and wonderful acidity, colour and flavour concentration in the wines.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to old French barriques for 12 months’ maturation.
Technical Analysis
While Grenache Noir was first planted on Rustenberg in 2001, this wine was introduced to their regional range in 2015.
Tasting note
In its youth the wine exhibits very attractive red fruit flavours, such as strawberry and cherry, along with a wonderful pepper spice. As the wine ages it will reveal a more savoury fruit profile.
Vintage conditions
Following a warm start to the year, the winter of 2015 was dry but cold enough to allow the estate’s vineyards to properly rest. A very warm, dry spring and summer resulted in an early bud-burst and record high temperatures in December and January brought forward the need to irrigate. As in 2015, the vintage started very early. In the middle of January Rustenberg was engulfed in fire as the entire Simonsberg mountain burnt, sadly destroying 5 hectares of the estate’s vineyards. Generally very low yields of concentrated fruit make the wines of the 2016 vintage upfront and opulent.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to old French barriques for 12 months’ maturation.
Technical Analysis
While Grenache Noir was first planted on Rustenberg in 2001, this wine was introduced to their regional range in 2015.
Tasting note
In its youth the wine exhibits very attractive red fruit flavours, such as strawberry and cherry, along with a wonderful pepper spice. As the wine ages it will reveal a more savoury fruit profile.
Vintage conditions
The cold wet winter of 2014 started early and ended late, which was 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.
Vinification details
Grapes were hand-picked and crushed and de-stemmed on arriving at the winery. Fermentation took place in stainless steel tanks with regular pump overs and an extended maceration of up to seven days. After primary fermentation the wine was transferred to old French barriques for 12 months’ maturation.
