Country: | South Africa |
Region: | Riebeek Kasteel |
Winery: | Riebeek Cellars |
Grape Type: | Shiraz |
Vintage: | 2013 |
Bottle Size: | 750 ml |
Riebeek Cellars Shiraz is made from 100% Shiraz.
Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for
exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied
with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of
Christmas pudding.
Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at
room temperature
Review:
Riebeek Cellars Shiraz is made from 100% Shiraz.
Cold soaked for one day and then inoculated with selected yeast. Fermentation temperature was between 24 - 26 degree Celsius. Malolactic fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice. Well-balanced and smooth, the aftertaste lingers with the exciting flavors of Christmas pudding.
Serve at room temperature. The perfect companion to barbequed lamb, filet medallions and game. Lovely with Springbok stuffed with bacon, garlic and rosemary and a great match to a cheese and preserves platter.
Riebeek Cellars Merlot is made from 100% Merlot.
Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.
The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.
At room temperature or slightly chilled. Enjoy with pasta or light meat dishes.
Riebeek Cellars Merlot is made from 100% Merlot.
Grapes were cold soaked overnight. Inoculated with selective yeast. Fermentation took place at 24 - 26 degree Celsius. Wine were pressed at
above 2 degree Balling. Malolactic fermentation finished in stainless steel tanks. Oak maturation include French oak chips, French oak staves and 2nd and 3rd fill barrels. All blended together to perfection.
The style is elegant with distinctive red berries and well-integrated wood flavors on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavors of abundant berries.
At room temperature or slightly chilled. Enjoy with pasta or light meat dishes.
Riebeek Cabernet Sauvignon is made from 85% Cabernet Sauvignon,15 % Shiraz.
An exciting new world style wine with upfront blackcurrant flavors. The black fruit is well-balanced with subtle French oak for a complex nose and an elegant and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed young. Excellent with red meat dishes or veal.
The bright, dark Riebeek Cape Ruby is a fortified wine made in the style of a ruby port. The flavors are opulent with ripe fruit, chocolate and interesting nuances of spice on the nose and a palate that follows through smoothly and with a lingering aftertaste. Made from 80% Tinta Barocca and 20% Souzau of which 50% was matured in small barrels for two years.
Review:
"This wine from South Africa’s Swartland region offers the rich aromas and flavors of a good quality Ruby Port at a very reasonable price. It offers vibrant aromas and generous, ripe flavors of dark cherry, chocolate, and tobacco complemented by savory notes. It has just the right tannic firmness and a long, rich finish. Made in the style of a Ruby Port from Touriga Nacional and Shiraz grapes, half of which was aged in barriques for 2 years."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 90 pts
Closeout!
Riebeek Cellars Shiraz is made from 100% Shiraz.
Cold soaked for one day and then inoculated with selected yeast.
Fermentation temperature was between 24 - 26 degree Celsius. Malolactic
fermentation was done with French oak chips and American oak staves. This
was then blended with wine matured in 2nd and 3rd fill barrels for 12 months.
Often referred to as Shiraz Country, the Riebeek Valley is renowned for
exceptional Shiraz wines. The Riebeek Shiraz is a lively rich wine, full bodied
with a subdued smokiness on the nose and a pallet of ripe fruit and
interesting spice.
Well-balanced and smooth, the aftertaste lingers with the exciting flavors of
Christmas pudding.
Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at
room temperature
The Riebeek Cellars Estate
Riebeek Cellars was established in 1941 and is situated in Riebeek Kasteel at the foot of Bothma's Kloof Pass. This medium-sized winery on the western coast of the Cape Province of South Africa sources its grapes from the fertile Riebeek Valley and the slopes of the mountain where the climate is very similar to the Mediterranean. Through the years as vineyard practices developed, cultivars were planted in soil and at slopes best suited to them. These well-tended vineyards enable the production of high quality wines which makes Riebeek Cellars the choice of wine buyers internationally. Well-known both in South Africa and abroad, Riebeek Cellars manages a variety of brands for various countries.
Heritage
Corporal Pieter Cruythoff, a scout of Jan van Riebeeck, founded the Riebeek Valley in 1661. Impressed by the single standing mountain, he called it Kasteelberg (“Castle Mountain”) commemorating the Castle of Good Hope in Cape Town, the fortress of Commander Jan van Riebeeck. The twin towns, Riebeek Kasteel and Riebeek West, established at the foot of Kasteelberg, are therefore also suitably named after Van Riebeeck.
The Riebeek Valley is a mecca of wonderful wines, exceptional food and exquisite art where tourists and locals alike are forever tempted into spending more time than allowed. The serene valley falls in the bigger Swartland region which is called the 'bread basket' of South Africa for its grain production, while it is further internationally acclaimed for its high quality olive products. With various hotels and fine-dining restaurants as well as true country hospitality, the Riebeek Valley has become a very popular tourist destination. The ultimate charm of Riebeek is however in its people and their commitment and passion for wine.
"Located in the Western Cape region of South Africa, this winery was established in 1941, which makes it relatively old compared to all the new wineries that have sprung up in this area. Among the first Pinotages I can recommend, it’s also a good value. Pinotage, which is, of course, ubiquitous in South Africa, was first made in 1941, when the Cinsault grape (primarily grown in southern France and the Rhone Valley) was crossed with Pinot Noir." - Robert Parker's Wine Advocate (Issue 201, June 2012).
When we consider the potential of a piece of land to grow world-class wine, we immerse ourselves in the physical characteristics of soil type, depth, texture and drainage, slope aspect, sun exposure, et cetera—myriad complex details. On site potential alone, Jentoft likely sits at the top of our entire vineyard portfolio.
The site’s coastal marine soils are remarkably shallow with underlying sandstone bedrock poking through the topsoil. Lean, “boney” soils generally yield low-vigor vines and powerful wines, and that’s what we have here. The potential is incredible, and now that these vines are mature, we’re seeing the promise realized.
-Winery Notes:
Our first vintage of Ryan Pinot Noir was 2002 and it featured Dutton-Widdoes Vineyard at its core. This vineyard is one of the earliest plantings in Green Valley – 1984. At that time the vineyards were wide spaced, planted without irrigation and grown on a trellis that shaded the fruit. Now, all these years later we have hardy, experienced vines that have pretty much seen everything, and in these days of climatic extremes, these deep-rooted vines can tolerate drought and heat without issue. The fruit is uniquely characterful – wild berries, rich umami/truffle notes, underbrushy/woodsy complexity. When we layer in some bright coastal Jentoft fruit, the blend comes alive and infuses every corner of your palate. I’ve always loved that first 2002 Ryan bottling and this new vintage takes me back to our earlier DuMOL days. A wine for reflection.
The aromatics highlight the essence of our coastal Green Valley environment: wild berries, thyme, spearmint, truffle and freshly tilled soil. The wine is poised, vibrant and dynamic with a dark fruit pastille core then cherry, licorice, and briary notes. Concentrated and deep but always bright and quite tight knit with drawn out length and fresh focusing acidity on a spicy finish. Drink between late-2023 and 2032.
Review:
The 2021 Pinot Noir Ryan has a medium ruby color and autumnal scents of truffle and forest floor, cinnamon and Earl Grey tea leaves complementing a core of wild berry fruit. (In 2021, the wine comes from the Dutton-Jentoft and Widdoes vineyards rather than 100% from Jentoft as in previous vintages.) The medium-bodied palate is supple and detailed with a concentrated core of mineral-driven fruit. It has a silky texture, energetic acidity and a long, layered finish. This is so delicious and very easy to drink!
-Wine Advocate 97 Points
Gambellara Soave I Basalti is made from 100 percent Garganega
Soave DOC (Denominazione di Origine Controllata)
Production area: Soave hills
Vineyard training system: Open pergola
Vinification: Destemming, maceration of the grapes in the must for 12 hours, racking and long fermentation at 18 °C
The color is a brilliant straw yellow with a fresh fruit perfumes, especially apple and pear, and floral notes such as elder and bloom. The taste is very fresh and light, with a very interesting acidity. There is an important presence of mineral salts due to the volcanic origin of the soil. Ideal as aperitif, light main courses such as pasta and risotto, shell fish and fish, soups and vegetables.