The wine brims with aromas of passion fruit, peach and hints of melon that follow through on the palate and linger on the crisp aftertaste.
The vineyards are planted in deep red soils with excellent water-retention adding structure and fullness to the wines.
All grapes were harvested in the early morning. The Sauvignon blanc received skin contact for three hours while the Chenin blanc and Viognier were pressed immediately. Following natural settling the juice was fermented in stainless steel tanks at around 12 to 13 degrees Celsius for three weeks. Batonage was applied to the tanks after fermentation – every day for a month. The wine was then racked from the gross lees and remained on the fine lees until just before bottling.
The 2016 harvest was significantly smaller than the past three vintages. The harvest was a challenge for both viticulturists and winemakers as it was one of the driest growing seasons. Winemakers were faced with lower sugar and acid levels which called for innovative winemaking techniques to produce high quality wine. The smaller crop did however result in the formation of smaller berries with a higher concentration of flavours and colour. Overall the wines are showing exceptional flavour and good structure with a fresh, crisp finish.
This versatile blend is a delicious match for fresh sushi, steamed mussels, vegetarian quiche or pasta and spring rolls with mild Asian dipping sauce.
A beautifully structured, accessible blend of Syrah, Pinotage and Cabernet Sauvignon. The wine rewards with aromas and flavours of rich dark berries supported by supple tannins.
The vineyards are planted in deep red soils with excellent water-retention, adding structure and fullness to the wines.
The grapes were hand-harvested and after crushing allowed to coldsoak for three days before being inoculated with known yeast strains. A controlled pump-over schedule was followed to extract intense colour without harsh tannins. The wine was fermented for 8 days on the skins and malolactic fermentation commenced in tank.
The 2015 vintage commenced two weeks earlier than normal with low rainfall in many areas and strong variation between day and night temperatures which is necessary for quality winemaking. These moderate climatic conditions during the harvest season contributed to exceptional flavour and deep colours in our red wines.
Excellent with grilled rack of lamb, meaty spaghetti bolognaise or lasagne or a traditional venison pie.
A robust barrel-matured wine with lavish flavours of sweet fruit and luscious chocolate mingling with savoury touches and a hint of vanilla.
Grapes were sourced from low-yielding (6 – 8 t/ha) old vines (10 – 20 years old) located on DB Rust’s farm Constantia. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines. The vines have been planted in such a way to benefit optimally from the cool Benguela current sea breezes. These breezes cause summer temperatures to range between 20 – 30°C.
Harvesting occured at optimal ripeness when the grapes were between 25 – 26° Balling. Picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. Dry ice and sulpher was added prior to transport to protect the grapes from oxidation. Cold soaking was done for 24 hours before inoculation. Grapes remained on the skins for 24 hours to allow for colour extraction. Fermentation lasted between 4 and 6 days at 22 – 25°C. The wine underwent malolactic fermentation in 300L medium toasted Vicard and Taransaud barrels of which 10% was new French oak, 80% was second fill French oak and the remaining 10% was Hungarian oak – to add spiciness. Barrel maturation lasted for 18 months whereby the wine was racked only once.
The 2015 harvest had the earliest start in decades and was also one of the driest in years, with a 1 – 2% smaller grape harvest promising exceptional wines. Warm weather in August resulted in earlier bud break, after which a warm, dry and windy summer kept vineyard growth under control and accelerated ripening. Although the dry, warm conditions – and especially a lack of rain – necessitated additional irrigation, the dry weather during harvest time was ideal to ensure healthy grapes without diseases or rot. This dryland region’s crop decreased, but smaller berries promise remarkable quality.
Fresh Grilled Tuna
Rack of Lamb
A barrel-fermented wine that rewards oatmeal and lime on the nose with layers of citrus on the palate. This wine is showing excellent oak integration.
Grapes were sourced from a selection of low-yielding (6–7 t/ha) vineyard Chardonnay blocks in the Swartland region. The soils are deep red Oakleaf and Hutton ensuring excellent water-retention and adding structure and fullness to the wines.
The grapes were harvested at 22° Balling and picking was done in the early morning hours to ensure the grapes arrived cool at the cellar. No skin contact was given. Reductive winemaking practices were followed to retain as much flavour and complexity in the wine as possible.
100% of the Chardonnay underwent barrel fermentation in 100% first fill 500L French oak barrels and the juice was fermented naturally. The barrels were rolled once daily after fermentation followed by once a month for four months. The wines were matured in the barrels for 11 months before being blended and bottled.
The 2016 harvest was the smallest in five years after a hot, dry growing season impacted yields. Dryland regions such as the Swartland were among the worst affected as heatwaves continued well into October.
Despite this, quality is good as the drier season resulted in healthier vineyards, smaller berries and more concentrated fruit flavours.