Riebeek Sauvignon Blanc 2016
12 bottles with free shipping for: $125.00
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| Country: | South Africa |
| Region: | Riebeek Kasteel |
| Grape Type: | Sauvignon Blanc |
| Winery: | Riebeek Cellars |
Riebeek Sauvignon Blanc is 100 percent Sauvignon Blanc.
This unoaked Chardonnay displays a brilliant green-gold color. The style is dry but fruity. The nose offers exceptional tropical aromas that follow through in the palate with a well-rounded finish of lingering citrus fruits.
It is lovely with most entrees from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.
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).
Medium yellow green. Fine nuances of ripe apricot, a hint of yellow apple, delicate herbs and spices, mineral Touch, hints of candied orange zest. Juicy, elegant, fine stone fruit, touch of finesse acidity, salty minerality in the finish, remains long, already well to drink.
Review:
"Scents of buddleia, gentian, thyme and lavender immediately hint at the site in which this grew, and there is corresponding inner-mouth perfume to delightfully complement luscious apple and white peach on the satiny, palpably extract-rich palate, as do also a glowing piquancy of pits and pips and Veltliner-like savor of blond tobacco. The buoyant and profoundly protracted finish here leaves behind a soothing and intriguing carpet of flavors while not forgetting its first duty to refresh. - David Schildknecht"
- Antonio Galloni's Vinous (November 2015), 93 pts
Vilerma Blanco Ribeiro is made from 80% Treixadura, 6% Torrontes, 4% Godello, 4% Albariño, 3% Loureira and 3% Lado
Ribeiro blanco is produced from estate-grown grapes using traditional winemaking.
Pale yellow color with green highlights.
Intense white fruit aromas when young, it develops complex nuances after a few years in the bottle.
In the mouth it is ample, full and pleasant with a long and fruity finish.
Fermentation in Stainless Steel tank at controlled temperature.
"Green-tinged gold. Mineral-accented melon, peach and pear scents are complicated by hints of ginger and chamomile. Supple, expansive and seamless in texture, offering juicy orchard and pit fruit flavors that are braced and lifted by a jolt of bitter lemon pith. Closes silky and long, with subtle, lingering floral and mineral notes. - Josh Raynolds"
- Vinous (January 2017), 90 pts
"The white 2015 Vilerma shows really well for the warm vintage. It's mainly Treixadura (67%) and the rest a myriad other varieties including Godello, Albariño, Lado, Loureira, Caíño and Torrontés. It ferments in stainless steel and is bottled unoaked and without malolactic fermentation. It's very classic with notes of flowers, herbs, white fruit and a fresh, soft palate, with less acidity that 2014. Nicely balanced, approachable and easy to drink. 45,775 bottles produced. I also tasted a 2012 that was to die for, with great complexity, nuance and depth. Bravo! - Luis Gutiérrez"
- Robert Parker's Wine Advocate (Issue #232, August 2017), 91 pts
Produced with Nebbiolo grapes exclusively from the best positions in the zone of Barbaresco. The vines, trained with the “guyot” method, are an average of 30-35 years old.
Appellation: Piedmont
Composition: 100% Nebbiolo
Tasting Notes: Deep garnet-red color with orange highlights. Rose petals and licorice aromas surrounded by blackberry and characteristics tar notes. Dry, full-bodied and austere, thought velvety and balanced.
Colline Saint Jean Vacqueyras Rouge is made from 70% Grenache, 25% Syrah, 5% Mourvèdre.
Dense ruby/purple color as well as an impressive bouquet of red and black fruits (cherry, raspberry, black currant), licorice, garrigue and pepper.
The wine is dense, full-bodied, opulent and impressively endowed with sweet, well-integrated tannins.
Harvested by hand. Traditional vinification. Skin-contact maceration for 20 days in cement vats. Ageing: 70% in cement vats and 30% in oak barrels.
Pairs well with red meat, white meat, game dishes in macerate sauce and cheese.
Review:
"What looks to be a smokin’ good wine, the 2015 Vacqueyras dishes up tons of smoked herbs, licorice, spice and ripe dark fruits in a rounded, impressively textured style. Made from 70% Grenache, 25% Syrah and a splash of Mourvèdre, mostly destemmed and aged in concrete (there’s a small part in foudre), it should provide tons of pleasure over the coming decade. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #228, December 2016), 90-92 pts
Cazaux Vacqueyras Cuvee des Templiers is a blend of 50% Syrah, 50% Grenache.
Deep color. Intense and persistent red fruits, spice and violet aromas. Intense black cherry, blackberry, blueberry and cherry flavors. Explosive fruit tannins give the sweet, creamy flavors structure and focus, bright and uplifting on the finish.
Enjoy this wine when young with grilled beef and bearnaise sauce, lamb and thyme. After 7-10 years excellent with game meats.
Review:
"Lastly, the 2015 Vacqueyras Cuvée des Templiers is made from an even split of Grenache and Syrah that was raised in concrete and stainless-steel tanks. Its ruby/plum color is followed by a medium to full-bodied, ripe, rounded effort that gives up outstanding notes of blackcurrants, thyme, leafy herbs and hints of pepper. This beauty is just more evidence for how good 2015 was for Vacqueyras."
- Jeb Dunnuck (October 2017), 91 pts
The wine is produced from vineyards located in the town of Orange. The soil is made of rolled pebbles and sand.
Charles Thomas Chateauneuf-du-Pape rouge displays a very deep garnet red color. On the nose it reveals a bouquet of small red berries and hints of spices. The palate is round, full and rich.
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Long Shadows Pirouette Meritage is made from 68% Cabernet Sauvignon 15% Merlot 8% Petit Verdot 6% Cabernet Franc 3% Malbec
Philippe Melka, named one of the top nine winemakers in the world by Robert Parker, used small lots from Washington State's finest vineyards to craft this enticing red blend.
Like the last several growing seasons, 2016 was another hot year that required extra care in the vineyards. Building on the success of our canopy managment program over the last few vintages, we worked with growers throughout the season to encourage growth of the canes and outside foliage to protect against the sun while opening up the fruit zone for even maturation. Warm temperatures in the fall hastened ripening, but the Columbia Valley's cool autumn nights protected the grapes' acidity, yielding bright, vibrant wines that will drink well in their youth but also promise to bring enjoyement to those who cellar.
A variety of fermentation methods were used to enhance complexity and richness in this classic Bordeaux blend. Hand-harvested Cabernet was fermented in 400L French oak barrels that were gently rolled throughout fermentation to integrate the oak with refined, dark fruit flavors and give the wine its silky mouthfeel. All other varieties were fermented in traditional stainless steel tanks, with select lots enjoying longer skin contact to enhance the wine's dark color and mid-palate. The finished wine was aged 22 months in French oak barrels (75% new) before bottling unfiltered and unfined.
Review:
"The 2016 Pirouette is made by Philippe Melka and it's a total blockbuster based on 68% Cabernet Sauvignon, 15% Merlot, and the palate Petit Verdot, Cabernet Franc, and Malbec that was fermented in barrel and aged 22 months in 75% new oak. Crème de cassis, blackberries, toasted spices, cedar, and forest floor notes all emerge from this deep, rich, opulent red that has sweet tannins, a thrilling texture, no hard edges, and a monster finish. This is another best-to-date from this estate and it's an awesome wine." -Jeb Dunnuck 97 Points
