Description
Afrikaans Vol. VII 2024 is a Stellenbosch red blend built in a serious, cellar-minded style, with Cabernet Sauvignon providing structure and dark fruit depth while Cinsault adds a softer, more lifted red-fruited note. It is a wine that shows both concentration and control, leaning into the darker, more savory side of Stellenbosch without losing freshness or definition. For drinkers who appreciate South African red blends with weight, shape, and real aging potential, this is a compelling bottle.
The nose opens with black cherry, cassis, dark chocolate, and cedar spice. On the palate, the wine is full-bodied, with juicy mulberry and blueberry fruit joined by pencil shavings and a gentler red plum note from the Cinsault. Ripe, structured tannins and refined acidity give the wine its frame, while the finish stays long, focused, and firmly cassis-driven. It would pair especially well with roast lamb, grilled ribeye, slow-cooked beef, or aged hard cheeses, where its fruit, tannin, and savory detail can settle naturally into the dish.
Still youthful, this is a wine with clear cellaring potential, though it should also show well now with a little air in the glass or a short decant.
The nose opens with black cherry, cassis, dark chocolate, and cedar spice. On the palate, the wine is full-bodied, with juicy mulberry and blueberry fruit joined by pencil shavings and a gentler red plum note from the Cinsault. Ripe, structured tannins and refined acidity give the wine its frame, while the finish stays long, focused, and firmly cassis-driven. It would pair especially well with roast lamb, grilled ribeye, slow-cooked beef, or aged hard cheeses, where its fruit, tannin, and savory detail can settle naturally into the dish.
Still youthful, this is a wine with clear cellaring potential, though it should also show well now with a little air in the glass or a short decant.
Sourced from premium Stellenbosch vineyards, the Cabernet Sauvignon and Cinsault were fermented separately in open-top fermenters. Gentle punch-downs were carried out four times daily to build flavor and tannin structure while preserving balance. After maceration, the Cabernet Sauvignon was matured in 300L seasoned French oak, while the Cinsault spent 12 months in 500L barrels to retain fruit purity and poise. The final blend was assembled with a clear focus on structure, freshness, and varietal definition.
Winemaker: Danielle le Roux
Winemaker: Danielle le Roux
Jean Engelbrecht, owner of the prestigious Stellenbosch estate winery Rust en Vrede becomes philosophical when he speaks about one of his favourite subjects. “Wine brings people together,” he explains. “When you share a glass of wine with someone it brings you closer. It helps to improve communication between people. Wine builds bridges.” The wine is named after the language, and aims to celebrate the language without baggage. Head Rust en Vrede winemaker Coenie Snyman uses only superb quality grapes for Afrikaans. The result is a high-quality wine.
