Now That's Real Wine

Reyneke

For me, being an avid lover of The Chardonnay, this tasting did not, at the outset, garner any particular enthusiasm beyond the general level of wine-related excitement. This did, however, change rather quickly. This became a rather momentous tasting, in fact. On this day, let it be recorded, that I discovered my Chardonnay of the Sauvignon world! Let the account commence:

WHITE:

• Sauvignon Blanc (2013): 6 months in2nd fill French oak, 14 days to ferment. Limey cheese, lemon asparagus, creamy, asparagus in mac & cheese with sharp cheddar, goat’s cheese. (*)

• Reserve White (2011): 12 months in new oak, expression of terroir vs varietal, 100% Sauvignon Blanc, single block. Jasmine, Viognier/Chard nose, orange blossoms in butter, it’s a Sauv???!!! Sweet, creamy, maple butter on flapjacks with marmalade zest, grapefruit cream, fresh but creamy like lemon curd ice cream.(**)

RED:

• Syrah (2012): Fermented in concrete tanks, whole bunch, quarter of tank is made up of trodden fruit, aging in 5 – 6 year old oak. Spicy violets and gummy bears, spicy Cinsault, very seasoned biltong, soft on the lips but chalky, creamy ground peppered berries, punchy white pepper up the nose followed by cream.

• Pinotage (2011): Aged in large format barrels (shoe barrels). Dried coriander pork belly, pork tagine, sundried berry jus, lurking lavender, sharp strong espresso, coffee berries with naartjie, lavender gummy bear bath fizz.(*)

• Cornerstone (2011): 45% Cab,36% Merlot, 19% Cab Franc, biggest production on the farm. Red wine granny soap (in a good way), spiced lavender powder, smooth, cuminy, red wine curry sauce, like the inside of my tummy after eating curry & drinking red wine.

• Reserve Red (2010) Pre-Release: 52% Syrah, 48% Cab, 300l & 225l barrels, 14% new oak. Meaty chocolate cake, caramel icing on meaty spice cake, fresh, lurking toasted coconut, spicy rye toast with fruity berry jam, ideal cooled, tentacle mouth feel, sparkling water freshness.

Realities of Reyneke:

• 35ha of vines
• Bio-dynamic
• “Sauvignon does not have to be a salad”
• “Sauvignon without the make-up”
• New Zealand, Australia & California make a similar style of Sauvignon Blanc (fume blanc)
• Claret – classic Bordeaux blend softened for English tastes
• Vin d’Soiffe – thirsty wine
• Pinotage is fermented as whole bunches in a tank with carbon dioxide (no oxygen as carbon dioxide pushes all of the oxygen out of the tank) – leads to carbonic maceration/anaerobic fermentation.
• The above method is more delicate and creates softness.
• Wine-o-pops – grapes in carbonic maceration
• Profit from the Cornerstone range pays for the bonds & mortgages for the farm workers (who are the cornerstone of the farm).
• In future, it will pay for the tertiary education of the staff’s children.
• Pinotage is the youngest varietal on the farm.
• Reyneke Pinotage is the only certified bio-dynamic Pinotage in the world.
• Minerality or flint comes from the “living soil”.
• Stems in the Syrah result in a leaner, longer, edgier wine