Rust en Vrede

Rust en Vrede makes only red wine. The vineyards sit on north- to northwest-facing slopes of the Helderberg, sheltered by the mountain from the strongest south-easterly winds while catching generous sunlight, making it one of the warmer sites in the area. That warmth suits full-bodied reds, so the estate concentrates on two primary varieties—Cabernet Sauvignon and Syrah—along with a little Merlot for its signature blend. Every bottle is grown, made, and bottled on the farm.

The Engelbrecht family acquired the historic property in 1977 and produced their first modern vintage in 1978. In 1986, Jannie Engelbrecht began blending Syrah with Cabernet Sauvignon and Merlot, creating the Rust en Vrede Estate—the farm’s flagship wine. In 2000, it became the first South African red named to Wine Spectator’s Top 100 wines in the world, an honor it has achieved four times since. Nelson Mandela also chose Rust en Vrede to be served at his 1993 Nobel Peace Prize dinner in Oslo.

Since 2022, the wines have been crafted by winemaker Danielle le Roux, a Cape Wine Master. Grapes are picked by hand in the cool early morning and meticulously sorted. After fermentation, the wine remains on its skins for three weeks to build structure and depth before aging for roughly 18 months in French oak barrels and resting in the underground cellar prior to release. All of the estate's wines are vegan-friendly.

The Rust en Vrede Restaurant has served fine-dining dinners in the estate’s original cellar since 2007. For something more relaxed, the Tasting Room offers three lunch options between 12:00 and 15:00, served under the oaks in good weather.