Riebeek Chenin Blanc 2018
12 bottles with free shipping for: $120.00
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| Country: | South Africa |
| Region: | Riebeek Kasteel |
| Grape Type: | Chenin Blanc |
| Winery: | Riebeek Cellars |
As the unofficial drink of the Riebeek Valley, the Riebeek Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike.
Packed with upfront tropical fruit, the nose charms with an abundance of guava and gooseberries. The pallets follows through with fruit flavors, balanced by a crisp acid to ensure a fresh and fruity style of wine.
Grapes came from both bosstok and trellised vines with some of the vineyards as old as 46 years. Fermentation was done at lower than usual temperatures to capture the fresh fruit flavors.
Very accessible and suited to almost every occasion, the Riebeek Chenin Blanc never disappoints.
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).
As the unofficial drink of the Riebeek Valley, the Riebeek Chenin Blanc is the perfect every day wine that offers uncomplicated quality for the novice and connoisseur alike.
Packed with upfront tropical fruit, the nose charms with an abundance of guava and gooseberries. The pallets follows through with fruit flavors, balanced by a crisp acid to ensure a fresh and fruity style of wine.
Grapes came from both bosstok and trellised vines with some of the vineyards as old as 46 years. Fermentation was done at lower than usual temperatures to capture the fresh fruit flavors.
Very accessible and suited to almost every occasion, the Riebeek Chenin Blanc never disappoints.
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Made in a definite herbaceous style, this Sauvignon Blanc also offers tropical undertones of gooseberries that add fruit to the palate. Well-balanced with zesty acidity, every glassful is fresh and crisp and perfect for warm summer days.
Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.
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Bright and light golden-yellow in color. Exotic and sweet vanilla bean aromatics backed by pear and kiwi with a slight orange peel. The palate resonates with texture and depth as stone minerality and cream brioche to match. Flavors of roasted plantains, gravenstein apple, and lemon zest frame the wine for a long yet soft finish.
Planted in the early 90’s, this is the coolest vineyard site in the Russian River Valley, located at Lee Martinelli Sr.’s home ranch in Forestville, CA. After riding around with Lee in his pick-up truck when we visited his Woolsey Road, Zio Tony, and River Road Vineyards, he decided to take me to this gem. He kept this particular vineyard in his back pocket until we hit it off. We did, and I think you’ll enjoy the ride as well.
Review:
Elusively crisp and inviting on the nose, this is a thickly intriguing wine, floral in orange blossom and fresh apple. Structured and lengthy, it retains a tangy acidity and structured finish, the grapes sourced from a dry-farmed vineyard. - Wine Enthusiast 92 Points
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Vineyard:
Pago de los Capellanes, Pedrosa de Duero.
Variety composition:
100% Tempranillo.
Type of soil:
Clayey and chalky.
Aging:
12 months in barrel and remainder on rack.
Type of oak:
100% French oak, medium toast.
Serving:
Uncork and decant one hour before serving at a temperature of 16-18 ºC.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
