# The Stellenbosch Reserve Vanderstel (2023)

- **Producer:** The Stellenbosch Reserve
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Malbec, Petit Verdot, Cabernet Franc
- **Region:** Western Cape, South Africa
- **Style:** Classic
- **Alcohol:** 14.3%
- **Average price:** €20
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackcurrant, blackberry, cedar, vanilla, cloves, cinnamon, tobacco

## About this wine

Conceived in 2005 by Jean Engelbrecht of Rust en Vrede alongside partners Dillie Malherbe and Jannie Durand, The Stellenbosch Reserve celebrates the historic town of Stellenbosch. The Vanderstel bottling is named after Simon van der Stel, the first governor of the Cape who founded Stellenbosch in 1679 and is considered the founding father of South African viticulture. This red blend combines grapes from four distinct sub-regions across Stellenbosch—Polkadraai, Devon Valley, Simonsberg, and Helderberg—to express the diverse terroir of the area.

## Interesting facts

- Named after Simon van der Stel, the Cape governor who founded Stellenbosch in 1679.
- Blends five classic Bordeaux grape varieties sourced from four distinct Stellenbosch sub-regions.
- The Stellenbosch Reserve project launched with this single flagship Bordeaux-style blend in 2005.

## Food pairing

The structured tannins, bright natural acidity, and deep fruit profile of this Stellenbosch blend pair seamlessly with fatty red meats and earthy umami dishes. The tannin structure cuts through the rich fats of braised lamb and ribeye, while mushroom components complement the wine's herbal and oak complexity.

## Wine making process

Winemaker Ignus Ferreira vinifies each grape variety and vineyard parcel separately. Primary fermentation takes place over seven days in open-top stainless-steel fermenters, utilizing four daily punch-downs and pump-overs for extraction. Post-fermentation, the wine undergoes extended skin maceration for 14 days to integrate phenolic structure before maturation for 12 months in 300-liter French oak barrels.