Rustenberg ‘John X Merriman’ Red Blend 2016 HALF (37.5cl)


Red, Stellenbosch, South Africa

In stock


Our latest addition to the range, this is a classic Bordeaux-style red, but grown in the sunlit vineyards of Stellenbosch, South Africa. It’s made by Murray Barlow and his family. A fascinating blend of French grapes Merlot, Cabernet Sauvignon, Malbec, Cabernet Franc and Petit Verdot has given lashings of black fruit character, with hints of dark chocolate and a delicate herb fragrance too for those who linger over it. It’s excellent value given the quality and works equally well as a food match or wine to decant and savour over an evening. 14.5% ABV.

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Additional information

Bottle Size

Half (37.5cl)

Grape Variety

Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc


Stellenbosch, South Africa



Cork or screwcap



14.5% ABV

Who makes this wine and where is it made?

Rustenberg is located near the Simonsberg Mountain, in Stellenbosch, 45 minutes east of Cape Town. The estate was established back in 1682, but in the 1940s the Barlow family purchased it, and have grown production since then. Murray Barlow is now in charge.

Tasting Note

Fruity and smooth with excellent balance and freshness. A delicious blend of blackcurrant, blackberries and cherry flavours topped off with lashings of herbs, spice and tobacco.

Drink Dates

Drink now or keep until Summer 2022

Ideas for drinking/ food matching

Soft enough to drink on its own but also perfect with red meats, especially game.
It is recommended that this wine is decanted before serving.



Technical Details

This wine is a blend of 53% Cabernet Sauvignon, 35% Merlot 5% Malbec, 5% PetitVerdot, 2% Cabernet Franc. The grapes were crushed and de-stemmed then put into stainless steel tanks to ferment. The wine was pumped over and maceration occurred for 7 days. Cultured active dry wine yeast was used in the fermentation. The wine was 100% aged for 20 months in French oak before bottling. The barrels were 35% new and 65% second and third fill. The residual sugar level was 2.7g/L. Egg whites were used in the form of albumen to fine the wine.