RIEBEEK CHENIN BLANC

Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail:

100% Chenin Blanc 2011 Swartland Riebeek Wine Cellars, Riebeek Kasteel Eric Saayman Hanno van Schalkwyk No irrigation bosstok and supplementary irrigated trellised vines 8 - 15 tons per hectare Early in February at an average of 22,5 Balling Only free run juice was used. After settling and acid adjustment, it was inoculated with selected yeast. Fermentation was colder than usual to capture upfront fruit flavours. Two specially selected tanks were blended and bottled early to enjoy as fresh as possible. 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 flavours, balanced by a crisp acid to ensure a fresh and fruity style of wine. At any occasion or simply enjoy a glass on its own with friends. Drink now or within a year. Apr-11 12.09% 2.9 6 3.45

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RIEBEEK SAUVIGNON BLANC

Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment:

Sauvignon Blanc 2011 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Eric Saayman Hanno van Schalkwyk Supplmentary irrigated trellised vines 9 tons per hectare February at an average of 22 Balling Treated as reductive as possible. After fermentation was completed, various vineyards were blended to obtain the best characteristics of both. 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 acids, every glassful is fresh and crisp and perfect for warm summer days. At any occasion or simply a glass on its own with good friends Drink now or within a year May-10 12,52% 3,3 5,8 3,47

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RIEBEEK CHARDONNAY Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment: Chardonnay 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Eric Saayman Hanno van Schalkwyk Supplementary irrigation 10-12 tons per hectare mid to end February at about 24 Balling 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 flavour. This unwooded style of Chardonnay offers an accessible wine with the body of the Chardonnay grape but without the oak and buttery flavours often associated with this cultivar. The colour is a brilliant green-gold and the style is dry but fruity. The nose has exceptional tropical flavours that follow through in a pallet with a well-rounded finish of lingering citrus. Slightly chilled with rich food or on its own. Drink now or within 2 years of vintage. Sept. 2010 3500 x 6 14,47% 1.1g/l 6.0g/l 3,67

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RIEBEEK VIOGNIER Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment: Viognier 2009 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Eric Saayman Hanno van Schalkwyk Supplementary irrigation 10-12 tons per hectare Mid to end February at about 24 Balling 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 flavour. This unwooded style of Viognier offers an accessible wine with enough body but without wood flavours. The colour 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 flavours in a light but lingering palate. Perfect with subtle curries, shell fish and creamy pastas. Drink within 2-3 years. Slightly chilled with rich food or on its own. Drink now or within 2 years of vintage.

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13,82% 3,4 5,3 3,5

RIEBEEK PINOTAGE ROS

Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment:

Pinotage 2011 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Eric Saayman Hanno van Schalkwyk supplementary irrigated trellised vines 12 tons per hectare Harvested at an average of 24 Balling 100% Pinotage grapes were harvested early in the morning and left on the skins until enough colour and flavour were extracted. The juice was settled overnight and then inoculated with selected yeast. Cold fermentation ensured capturing of all the natural fruit flavours. Riebeek Pinotage Ros offers this exclusive South African cultivar in a dryer, but fresh and fruity style. An elegant Ros bursting with flavours of fresh strawberries and ripe cherries, but without the cloying sweetness of an average Ros. Enjoy well-chilled with lighter meals like pasta, salmon and salads or as a glass on its own with good friends. Well chilled. May-10 13,04% 4,9 5,9 3,46

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RIEBEEK SHIRAZ CINSAUT Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: 35% Shiraz, 35% Cinsaut, 15% Mourvedre 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Supplementary irrigation, trellised vineyards 12 tons per hectar harvested at 25 - 26 degree Balling The cultivar wines were produced separately.Grapes were inoculated with selected yeast. Fermentation took place at about 24-26 degree Celsius. 2 - 3 pumpovers were given daily. The wine was pressed above 2 degree Balling. Only free run juice is used. After Malolactic fermentation the different cultivars were blended accordingly to taste. A lustrous red in the glass, this exciting blend of Shiraz and Cinsaut introduces an array of ripe berries and follows through in a juicy well-structured pallet with a smooth finish.Unwooded and easy-drinking, this light red wine is perfect for everyday enjoyment. Enjoy with any meat dishes, pastas, or simply a glass on its own with good friends. Drink now or within 2 years of vintage. Sept. 2010 3500 x 6 14,00% 5 5,9 3,66

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RIEBEEK CABERNET SAUVIGNON Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cabernet Sauvignon 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Supplementary irrigation 8-10 ton per hectar Harvested at 26 degree Balling Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degree Celsius. Wine was removed from the skins at 2 degree Balling. Different batches of wine treated with French oak chips, staves or 2nd and 3rd fill barrels were all blended together to perfection.

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An exciting new world style wine with upfront blackcurrant flavours. 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 while still young. Enjoy with red meat and serve at room temperature. Ready to drink, but will benefit from another year in the bottle Jan-10 3500 x 6 14,05% 4,7 5,5 3,61

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RIEBEEK PINOTAGE Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment: Pinotage 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Trellised vines with supplementary irrigation and dryland bush vines 8-10 ton per hectare Early in February at 26 Balling Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature reached 28 degree Celsius. Fermented on skins until enough flavour and colour were extracted for complexity and integration. Malolactic fermentation was completed with French oak chips. The colour is an attractive bright ruby red with a purple rim, typical of a young Pinotage. The flavours of this unique South African cultivar are complex and exciting with ripe plum and fruitcake all beautifully integrated and then finished with subtle oak to for a lingering aftertaste. An ideal accompaniment to lunchtime barbecues and rare beef. Ready to drink, but will benefit from another year in the bottle Aug-10 1000 x 6 14.33% 4.3g/l 5.5g/l 3.66

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RIEBEEK MERLOT Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Merlot 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Supplementary irrigation, trellised wines 10 tons per hectar Harvested at an average of 25 degree Balling 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. One of the most popular wines in the Riebeek range, the Merlot offers an array of red berries and a soft and mellow pallet. The style is elegant with well-integrated fruit and oak flavours on the nose. The pallet is velvety and smooth with an aftertaste that lingers with the juicy flavours of abundant berries. At room temperature or slightly chilled. Enjoy with pasta or light meat dishes. Ready to drink, but will benefit from another year in the bottle Jan-11 2200 x 6 14,34% 3.9g/l 6.1g/l 3,52

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RIEBEEK CABERNET SAUVIGNON / MERLOT Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: 65% Cabernet Sauvignon, 35% Merlot 2009 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Supplementary irrigation 8-10 ton per hectar Harvested at 26 degree Balling Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature was between 24 -26 degree Celsius. Wine was removed from the skins at 2 degree Balling. Different batches of wine treated with French oak chips, staves or 2nd and 3rd fill barrels were all blended together to perfection. An exciting new blend offering the black berry flavours of a classic Cabernet with the ripeness and roundness of a Merlot. Careful oak treatment in in subtle coffee flavours for a well-structured but very accessible wine ideal for every day enjoyment. Enjoy with red meat and serve at room temperature. Ready to drink and will mature beautifully for another 1-2 years. 14,09% 5,8 5,5 3,52

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RIEBEEK SHIRAZ Cultivar: Vintage: Wine of Origin: Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Cellar Treatment: Shiraz 2010 Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Selected vineyards on the slopes and foothills of Kasteelberg, mainly Richter 99. 8 - 10 tons per hectar Harvested at 25 - 26 degree Balling 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 flavours of Christmas pudding. Perfect companion to meat, game, duck, goose, pasta and cheese. Serve at room temperature. Ready to drink, but will benefit from another year in the bottle Jan-11 817 x 6 14,16% 5,7 5,1 3,63

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RIEBEEK CAPE RUBY PORT Cultivar: "Wine of Origin": Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail: Touriga Nacional Shiraz Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk Supplementary irrigation 8 - 10 ton per hectare End of March at 28 Balling

Cellar Treatment: Cold soaked overnight, inoculated with selective yeast, wine pump over with force to get enough extraction, at 12 Balling the wine was racked from the skins and fortified with a mixture of wine and brandy spirits. 50% of the blend was matured in 300 litre older french barrels for 2 years. Tasting notes: Bright dark Cape Ruby Port. Opulent with ripe fruit, chocolate and interesting nuances of spice on the nose. Follows through smoothly and with a lingering aftertaste.

Number of cases: 700 x 6 Analysis: Alcohol: Residual Sugar: Total Acidity: pH: 17.84% 94.5 g/l 4.9 3.71

CAPE VINTAGE PORT Cultivar: Touriga National Pontac Shiraz Swartland Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley Alecia Hamman Hanno van Schalkwyk From 10 year old wines in weathered shale soils. 7 ton per hectare Late February at 26.5 Balling

"Wine of Origin": Cellar: Wine Maker: Viticulturist: Vineyard: Production: Harvest detail:

Cellar Treatment: Fermented to 14 Balling while regularly being fortified with a blend of brandy and wine spirits until an alcohol level of 19%. Thereafter it has been in a stainless steel tank and then matured in older barrels for 24 months. Tasting notes: A seductive crimson in the glass, the nose of this special desert wine, offers a voluptuous array of ripe plum and upfront black currents enhanced by indulgent chocolate flavours and subtle spice. Smoothly integrated, these fruitcake flavours follow through in a well-structured, velvety pallet with an aftertaste that lingers infinitely. From the ancient soils of the Riebeek Valley, this special edition Cape Vintage reminds of old world opulence and charms with plush luxury.

. Number of cases: 250 x 6 Final Labelled product Analysis: Alcohol: Residual Sugar: Total Acidity: pH: 18.22% 90.1 g/l 5.3 g/l 3.48

Contact person: Mareli, 0794933593 Cellar Price: R108