Products meeting the search criteria

Rinaldi Celle Piemonte Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

Intense red color with purple reflections. The characteristic aroma is pleasant and dominated by notes of blackberry, plum and black currant. A short passage in wood gives it elegance and complexity.

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Brachetto d' Acqui is made from 100% Brachetto d'Acqui

The skin gives the wine its particular scent and flavor. 

Light ruby red color. The bouquet is musky and delicate with scents of ripe red fruit (strawberry, blackberry) and roses. Sweet and smooth flavors with lingering aromatic persistence. There is a good balance between the sweetness and the freshness, which makes this wine very pleasant.

The training system used is Guyot with a density of 2500-3000 vines per hectare. Manual harvest. Temperature controlled maceration for approximately seven days with mechanic plunging of the cap and pumping over to increase extraction of substances from the skins. This is the most important part of the vinification. Soft pressing.

Rinaldi Barbera Appassimento is made from 100% Barbera.

Color: intense ruby red.
Smell: hints of ripe red fruits, cocoa, tobacco and sweet spices.
Taste: it’s complex, velvety and persistent.

Hand harvested. Then the bunches are set on racks to dry for 6 weeks.
20 days of skin contact maceration to extract the color without bringing too much tannins.
No oak, only stainless steel tanks.

It is the ideal companion to red meats, beef stew, brisket and beef ribs and semi-hard cheeses. It is also delicious with a chocolate cake.

Riley's Rows 3x3 Red Blend is made from 36% Cabernet Sauvignon, 35% Syrah, 29% Merlot

Riley’s Rows "Three by Three" Proprietary Red Blend North Coast is a great wine from some of the winery's favorite North Coast vineyard sites. The Merlot is from their Brandt ranch in Lake County…which, is one of the best vineyards in Lake County. The Cabernet and Syrah are both from great Sonoma County sites.

Riley’s Rows 3 x 3 displays a nose of ripe plum and Bing cherries with a hint of cocoa. The palate opens with ripe red berries. The mid-palate offers a delicious melange of blackberry, Rainer Cherry, and nutmeg. The wine has a long finish, very balanced acidity, and soft tannins. The wine is approachable now but will age nicely for many years to come!

This unoaked style of Viognier offers an accessible wine with enough body but without wood flavors.

The color is a brilliant green-gold and the style is dry but fruity. The perfume of a floral bouquet greets the nose and follows through with lovely tropical flavors in a light but lingering palate.

Free run juice was used. After settling and acid adjustment, it was inoculated with selected yeast. Fermentation temperature stayed between 13-14 degree Celsius. Wine was left on lees for few months prior to bottling to enhance the flavor. Alcohol: 13.82% Residual Sugar: 3.4 Total Acidity: 5.3 pH: 3.5

Slightly chilled. Lovely with most entrees - from crisp salads to creamy soups. Beautiful with chicken and fish - whether served grilled or in a creamy sauce.

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 Sauvignon Blanc is 100 percent Sauvignon Blanc.

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; fresh & crisp.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.

Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.

Riebeek Sauvignon Blanc is 100 percent Sauvignon Blanc.

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; fresh & crisp.

Treated as reductively as possible. Juice settled for 2 weeks at -4 Celsius to give green lees contact. Blocks fermented separately to ensure a complex flavor profile after blending. After fermentation was completed, various wines were blended to obtain the best characteristics of each wine.

Very refreshing on its own and lovely with crisp salads, light seafood dishes, tapas, steamed green asparagus and aioli.

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 Chenin Blanc is made from 100 percent Chenin Blanc.

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.

Riebeek Chenin Blanc is made from 100 percent Chenin Blanc.

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.

Riebeek Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek 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.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Chardonnay is made from 100 percent Chardonnay.

This unoaked Riebeek 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.

 
Free run juice was used. After settling and acid adjustment, juice was inoculated with selected yeast. Fermentation temperature remained between 13-14 degrees Celsius. Wine was left on lees for a few months prior to bottling to enhance the flavour.

It is lovely with most entrees, from crisp salads to creamy soups and chicken, whether served grilled or in a creamy sauce.

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

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.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.

Riebeek Cabernet Sauvignon is made from 100% Cabernet Sauvignon.

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.

Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degrees Celsius. Regular pump-overs were given to enhance colour and flavour extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Served at room temperature, this Cabernet Sauvignon pairs perfectly with red meat dishes, especially classic recipes like roasted leg of lam, grilled lamb chops and beef kebabs.