Kleine Rust Fair Trade

Fair Tarde Kleine Rust Pinotage / Shiraz

Stellenrust was granted in 1692 to Douwe Gerbrand Steyn. Steyn made his fortune in the establishment of the East Indian Spice Route. He also oversaw the building of the Castle of Good Hope and was also one of the first to plant vineyards and make wine in the Cape. Stellenrust ‘finding rest in Stellenbosch’ was registered as a  trademark in 1928.  Stellenrust still boasts being one of the largest family-owned wine estates in South Africa.

Stellenrust is managed by  Kobie van der Westhuizen a qualified accountant and Tertius Boshoff a GP, who were both given the opportunity to study a degree other than wine before making the hardy decision to follow their artistic passion for wines and joined the family-run operation in 2005.

Stellenrust harvests from nearly 400ha of vineyards surrounding the beautiful town of Stellenbosch.  From the decomposed granite of the Helderberg’s Golden Triangle to the sandy clay soils of the maritime Bottelary.

Stellenrust is involved in one of the largest and most successful viticulture black empowerment projects in South Africa. It was a dream of Kobie van der Westhuizen’s father, as purveyor of the land, to give back to his workers, something in return, for the years of hard labor they have put into building the farms to where it is today.  The family empowered 72 farm workers to land they can now call home, homes they can now call theirs and a future they can now call possible.  This project enabled the farms to become Fairtrade certified – for us an integral part of ensuring socio-economic sustainability for the people working the fields and making the wines.

Climate and 2021 Weather: Stellenbosch enjoys a Mediterranean climate characterized by warm, dry summers and cool, wet winters. The 2021 vintage was influenced by a challenging growing season, as a heatwave during the summer months necessitated meticulous vineyard management.

Vinification: Grapes are picked at optimum ripeness and kept on the skin for cold maceration for at least 3 days. This also allows some natural fermentation to take place. The juice is then inoculated with a homemade brew of yeasts including three different commercial strains.

It is fermented in open stainless steel tanks at temperatures between 24 – 28 °C and kept on its skins for 4-7 days with regular pump overs and punch downs. After fermentation, the free-run juice is drained and the skins are gently pressed. It finishes malolactic fermentation in stainless steel tanks. Matured 8 months in 3rd and 4fh fill French oak.

Tasting notes: Ripe raspberries and some pepper spice on the nose. The palate is soft, sumptuous, juicy, and round with elegant tannins and lots of berry fruit.