Rustenberg Estate John X Merriman 2006

VITICULTURAL PRACTICES

Varietal - 45% Cabernet Sauvignon, 38% Merlot, 13% Petit Verdot, 3% Cabernet Franc, 1% Malbec
Appellation - Stellenbosch
Soil Type - Decomposed Granite (Tukulu, Hutton), Oakleaf
Age of Vines - 8-18 years
Trellising - Vertical shoot positioning
Yield - 8 tons/ha
Irrigation - Drip
Picking Date - February – March 2006
Grape Sugar - 23.6 – 25.9º B
Acidity - 4.7 – 6.3 g/l
pH at Harvest - 3.4 – 3.7

WINEMAKING PRACTICES

Fermentation Temperature - 26º C

Method
The wine underwent a very traditional vinification, with a series of pump-overs. Rack-and-returns were used to extract color and tannins from the skins, and the wine was left on the skins for an extended maceration. The wine was then gravity-fed to barrels for malolactic fermentation. A total of 24 different vineyard parcels were vinified separately. After 9 months in barrel, the various components were blended, and the resulting wine was returned to cask for an additional 12 months of aging.

Wood aging - 21 months in 225 liter French oak barriques (50% new, 50% 2nd and 3rd fill.)

TECHNICAL DETAILS

RS - 2.2 g/l
pH - 3.5
TA - 5.92 g/l
Alcohol - 14.5%
Maturation Potential - 5–7 years with proper storage

TASTING NOTES
This sensational Bordeaux blend is named for the Prime Minister of the Cape who purchased and revitalized part of the historical Rustenberg estate in the late 1800s. One of South Africa’s most iconic bottlings, it delivers intense, smoky flavors of tobacco, cherry, licorice, and plum intertwined with complex notes of mineral and spice.

RATINGS
91(+?) points Tanzer’s International Wine Cellar

Wine Pairing
Indaba Chenin - soft or young cheese such as goat or brie, grilled chicken salad, light pastas
Mulderbosch Rose - shrimp peri peri, (spicy shrimp satay), grilled scallops, pulled pork sliders
Rustenberg John X Merriman - hearty pastas, grilled sausages/steak, lamb kabobs, or heartier fish like swordfish/tuna steak