From the heart of South Africa's sought-after Swartland – one of the most dynamic wine regions in the Southern Hemisphere – comes a wine range reflecting its distinctive roots. Vibrant wines with an exciting story to tell.
One fine day, as a truck laden with cattle rattled past our Cabernet Sauvignon vineyard, one of the passengers decided: The Cow Stops Here. She jumped. Not only did she survive, but she has thrived, and even produced several offspring. Because she embodies the free spirit of the Swartland, these wines pay tribute to our noble Nguni* cow, Survivor.
*Nguni cattle are the traditional livestock of the Zulu people of South Africa.
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 occurred 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 20% was new and the rest second and third fill. 95% of the barrels were French oak and the remaining 5% was American oak to add a fruit and vanilla component. Barrel maturation lasted for 18 months whereby the wine was racked only once.
A barrel-matured wine with hearty fruit flavours including prune, plum and cherry are complemented by elegant notes of spice and cedar.
Drink with sweet Barbeque Ribs, Roast Chicken, Steak or Gouda Cheese.