Winery Profile: Rustenberg has a wine-growing history dating back to 1682, when settler Roelof Pasman, from the wine region of Meurs near the Rhine in Germany, recognised the potential of the rich, red granite soils of the Simonsberg. The estate flourished, reaching its peak in the 1820s, only to fall victim to phylloxera and the ensuing recession in the second half of the century. Peter and Pamela Barlow purchased Rustenberg in 1940, and the regeneration of this illustrious estate began, replanting new vineyards, enlarging and updating cellars, even installing an electricity-driven crusher thanks to the new power line now serving the farm. Their son, Simon, took over running the farm in 1987 and is the force behind the 21st century Rustenberg and Brampton.

Description: Cassis, Blackberries, Cherries, cigar box & spice characteristics enhanced by a firm tannin structure make this wine an ideal partner for a variety of meat-based dishes & fine cheeses.Wine Spectator: Issue: Sept 30 2007- Forward and fleshy, with a healthy dose of toast leading the black currant and plum fruit flavors. Juicy, rounded finish. Drink now.  –JMStephen Tanzer: Mar/Apr 07 By Stephen Tanzer. Deep medium ruby. Dark fruits, licorice and pepper on the nose. Fairly dense and nicely pliant but brooding, with medicinal flavors of black fruits and licorice. The substantial tannins are sweet, though. I'd give this another year in the bottle to soften.Wine Enthusiast, 89pts and Best Buy ( 2007) - "Red berry fruit, cloves and pepper lead on this sultry Cabernet from winemaker Marc Kent. On the palate, complex but easy-to-drink layers of chocolate, tobacco, subtle smoke and red berry dominate. Tannin structure allows for aging."— S.K. (11/1/2009)

Vinification: Superb fruit from selected vineyards was hand-picked before being crushed and de-stemmed. Primary fermentation took place in stainless steel, using traditional vinification techniques and minimal interference from the winemaking team. Malolactic fermentation resulted in complete and seamless oak integration with the fruit. Maturation was completed after 15 months in barrel and was followed by egg white fining and filtration