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Wine from Rhebokskloof
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The Rhebokskloof Estate
Rhebokskloof dates back to 19 August 1692, when Simon van der Stel, then governor of the Cape, awarded a free grant of land to Dirk van Schalkwyk. The initial large piece of land was divided into six different farms between the First and Second World Wars, and sold off.
The original farm was only reclaimed in 1986, when new owners bought back the other five farms. An early dwelling on the farm built around 1692 has since been restored as the main homestead. A later dwelling is dated 1797, and is built in the traditional Cape Dutch style, and has also been restored to its former splendor.
Rhebokskloof’s current owners bought the estate in 2006.
The Rhebokskloof Cellar and the Winemaker
Rhebokskloof’s winemaker, Rolanie Lotz, studied cellar technology at Elsenburg Agricultural College in Stellenbosch and joined Rhebokskloof in 2007 after being winemaker at Simonsvlei for four years. Her career highlight thus far has been winning a gold medal and fifth place overall for Rhebokskloof 2007 Black Marble Syrah at the 2010 Syrah du Monde wine competition in France. Rolanie’s passion for Shiraz and her unique winemaking skills is reflected in our award-winning wines.
Rhebokskloof’s cellar makes use of traditional techniques when creating wine, forgoing extensive technology for time-trusted approaches that yields exceptional wine. During the pump-over process in harvest time, some of the grapes are pressed by hand.
The cellar is focused on biodiversity and creates an eco-friendly culture through initiatives like using ‘tree-free’ wine labels. Rhebokskloof is the first South African wine estate to use labels made from 100% renewable sugar cane fibre that are completely wood-free.
The Rhebokskloof Vineyards
Karin Louw is Rhebokskloof’s viticulturist. She studied cellar technology at Elsenburg Agricultural College in Stellenbosch and then gained experience abroad, working in France and New Zealand. She has been working at Rhebokskloof since 2007, first as assistant winemaker and since 2010 as viticulturist. One of her career highlights at Rhebokskloof was being instrumental in the vineyard replanting program on the estate.
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Quinta do Vesuvio Single Quinta Vintage Port is made from 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão, 12% Alicante Bouschet, 5% Other.
This is a powerful, attention-grabbing wine, with taut muscularity. It offers magnificent aromas of rockrose, mint and hints of ginger. The substantial palate is full with expressive black fruit notes lifted by peppery schist tannins (the seasoning provided by the Sousão). The long, lingering aftertaste indicates impressive ageing potential.
Review:
Deep dark ruby garnet, opaque core, violet reflections, delicate edge brightening. Delicate smoky spice, fine nougat, black berries, ripe figs, candied orange zest. Juicy, elegant, fine extract sweetness, ripe tannins, pleasant freshness, chocolaty in the finish, mineral and long-lasting, extremely elegant style, a large Vesuvio, has class.
-Falstaff 99 Points
The 2017 Vintage Port is a blend of 33% Touriga Nacional, 35% Touriga Franca, 15% Sousão and 12% Alicante Bouschet, plus miscellaneous others filling out the blend. This was bottled about a month before tasting after 18 months in seasoned vats, but the just-bottled sample was not really ready. This was instead a pre-bottling sample. It comes in with 115 grams of residual sugar.
- Wine Advocate 99 Points
Louis Moreau Chablis Grand Cru Les Clos Clos Des Hospices is made from 100 percent Chardonnay.
Grand Cru Clos des Hospices is located in Grand Cru Les Clos and produces outstanding wines, opulent and generous.
Vinification Methods: Grand Cru Clos des Hospices dans Les Clos parcel is handpicked, like all our 1ers Crus and Grands Crus. We generally start picking in Grands Crus parcels first because the grapes ripen earlier thanks to their ideal exposure. We vinified Grand Cru Clos des Hospices dans Les Clos in stainless steel tanks for both alcoholic fermentation, activated with natural yeast for 15-18 days at low temperature (18°C) and malolactic fermentation, thanks to natural bacteria at 20°C for a few months.
Aging Methods: From vintage 2013, Louis decided that our monopole Grand Cru Clos des Hospices dans Les Clos will age only in tank, on fine lees, with minimum intervention, to let it express all its minerality and purity. Just before bottling, the cuvee will go through a light filtration and bottling. Generally, the bottling takes place 18-20 months after harvest.
Tasting notes: Grand Cru Clos des Hospices is located within Les Clos and it produces exceptional wines, displaying great generosity. Its nose is full and expressive, with a nice minerality that we find again in the mouth, confirmed by an elegant length in the finish.
Review:
Outstanding layers of passion fruit, pomelo and white peach underpinned by a lavish outlay of marzipan, coconut water and smoky mineral spice with a mouth-coating creamy scone texture and spine-tingling acidity. All-encompassing, immersive and everlasting. (Platinum) – DWWA 2024
-Decanter 97 Points
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