# Stellenbosch Reserve 'Vanderstel' (2021)

- **Producer:** Stellenbosch Reserve
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €17
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, blackcurrant, herbaceous, mint, black pepper, vanilla, cloves, cedar, smoke, chocolate, leather, tobacco, forest floor

## About this wine

The Stellenbosch Reserve is an artisanal project spearheaded by Jean Engelbrecht, the proprietor of the iconic Rust en Vrede Estate. This Bordeaux-style red blend is named in honor of Simon van der Stel, the first governor of the Cape, who founded the historic town of Stellenbosch in 1679 and is celebrated as the founding father of the South African wine industry. Rather than focusing on a single estate, this wine represents a geographic mosaic of the entire Stellenbosch region, sourcing fruit from four distinct microclimates—Polkadraai, Devonvalley, Simonsberg, and Helderberg—to capture the quintessential regional identity.

## Interesting facts

- Named in honor of Simon van der Stel, the first governor of the Cape and founder of Stellenbosch in 1679.
- Sourced from four distinct microclimates—Polkadraai, Devonvalley, Simonsberg, and Helderberg—to create a geographic mosaic of the region.
- The 2021 vintage achieved a highly acclaimed 94-point rating (4.5 stars) in John Platter’s South African Wine Guide 2024.

## Food pairing

This full-bodied Bordeaux-style blend requires rich, protein-heavy dishes to soften its structured, chalky tannins. The high natural acidity cuts through the fat of marbled meats and creamy textures, while the wine's pronounced intensity matches the savory depth of wild game, slow-cooked stews, and earthy mushrooms.

## Wine making process

Crafted under the direction of Head Winemaker Danielle le Roux, each grape variety and parcel was vinified separately to preserve its unique terroir characteristics. Primary fermentation took place over seven days in open-top stainless-steel fermenters, with punch-downs and pump-overs executed four times daily to manage extraction. Following fermentation, the wine underwent 14 days of extended skin contact (maceration) to optimize color and build a structured, refined tannin profile. The wine was then matured for 12 months in 300-liter French oak barrels before final blending and bottling.