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RIEBEEK CHENIN BLANC

Cultivar:

100% Chenin Blanc

Vintage:

2011

“Wine of Origin”:

Swartland

Cellar:

Riebeek Wine Cellars, Riebeek Kasteel

Wine Maker:

Eric Saayman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

No irrigation – “bosstok” and supplementary irrigated trellised vines

Production:

8 - 15 tons per hectare

Harvest detail:

Early in February at an average of 22,5° Balling

Cellar Treatment:

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.

Tasting notes:

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.

Serve:

Ageing:

At any occasion or simply enjoy a glass on its own with friends.

Drink now or within a year.

a glass on its own with friends. Drink now or within a year. Release date: Apr-11

Release date:

Apr-11

Alcohol:

12.09%

Residual Sugar:

2.9

Total Acidity:

6

pH:

3.45

RIEBEEK SAUVIGNON BLANC

Cultivar:

Sauvignon Blanc

Vintage:

2011

“Wine of Origin:”

Swartland

Cellar:

Wine Maker:

Viticulturist:

Vineyard:

Production:

Harvest detail:

Cellar Treatment:

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

Tasting notes:

Serve:

Ageing:

or within a year Tasting notes: Serve: A g e i n g : Release date:

Release date:

May-10

Alcohol:

12,52%

Residual Sugar:

3,3

Total Acidity:

5,8

pH:

3,47

!

RIEBEEK CHARDONNAY

Cultivar:

Chardonnay

Vintage:

2010

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Viticulturist:

Vineyard:

Production:

Harvest detail:

Cellar Treatment:

Tasting notes:

Serve:

Ageing:

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.

Release date:

Sept. 2010

Number of cases:

3500 x 6

Alcohol:

14,47%

Residual Sugar:

1.1g/l

Total Acidity:

6.0g/l

pH:

3,67

!

of cases: 3500 x 6 Alcohol: 14,47% Residual Sugar: 1.1g/l Total Acidity: 6.0g/l pH: 3,67 !

RIEBEEK VIOGNIER

Cultivar:

Viognier

Vintage:

2009

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Eric Saayman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

Supplementary irrigation

Production:

10-12 tons per hectare

Harvest detail:

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 pasta’s. Drink within 2-3 years.

Cellar Treatment:

Tasting notes:

Drink within 2-3 years. Cellar Treatment: Tasting notes: Serve: Slightly chilled with rich food or on

Serve:

Slightly chilled with rich food or on its own.

Ageing:

Drink now or within 2 years of vintage.

Alcohol:

13,82%

Residual Sugar:

3,4

Total Acidity:

5,3

pH:

3,5

RIEBEEK PINOTAGE ROSé

Cultivar:

Pinotage

Vintage:

2011

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Eric Saayman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

supplementary irrigated trellised vines

Production:

12 tons per hectare

Harvest detail:

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 Rosé offers this exclusive South African cultivar in a dryer, but fresh and fruity style. An elegant Rosé bursting with flavours of fresh strawberries and ripe cherries, but without the cloying sweetness of an average Rosé. Enjoy well-chilled with lighter meals like pasta, salmon and salads or as a glass on its own with good friends. Well chilled.

or as a glass on its own with good friends. Well chilled. Cellar Treatment: Tasting notes:

Cellar Treatment:

Tasting notes:

Serve:

Ageing:

Release date:

May-10

Alcohol:

13,04%

Residual Sugar:

4,9

Total Acidity:

5,9

pH:

3,46

!

RIEBEEK SHIRAZ CINSAUT

Cultivar:

35% Shiraz, 35% Cinsaut, 15% Mourvedre

Vintage:

2010

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Alecia Hamman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

Supplementary irrigation, trellised vineyards

Production:

12 tons per hectar

Harvest detail:

harvested at 25 - 26 degree Balling

Cellar Treatment:

Tasting notes:

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.

Serve:

Ageing:

Drink now or within 2 years of vintage. Serve: Ageing: Release date: Sept. 2010 Number of

Release date:

Sept. 2010

Number of cases:

3500 x 6

Alcohol:

14,00%

Residual Sugar:

5

Total Acidity:

5,9

pH:

3,66

!

RIEBEEK CABERNET SAUVIGNON

Cultivar:

Cabernet Sauvignon

Vintage:

2010

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Alecia Hamman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

Supplementary irrigation

Production:

8-10 ton per hectar

Harvest detail:

Harvested at 26 degree Balling

Cellar Treatment:

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 barrel were all blended together to perfection.

Tasting notes:

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 elega and lingering follow-through. An exceptional example of a lighter style Cabernet Sauvignon that can be enjoyed while still young.

Serve:

Enjoy with red meat and serve at room temperature.

Ageing:

Ready to drink, but will benefit from another year in the bottle

Release date:

Number of cases:

Alcohol:

Residual Sugar:

Total Acidity:

pH:

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Jan-10

3500 x 6

14,05%

4,7

5,5

3,61

Release date: Number of cases: Alcohol: Residual Sugar: Total Acidity: pH: ! J a n -

RIEBEEK PINOTAGE

Cultivar:

Pinotage

Vintage:

2010

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Viticulturist:

Vineyard:

Production:

Harvest detail:

Cellar Treatment:

Tasting notes:

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.

Serve:

An ideal accompaniment to lunchtime barbecues and rare beef.

Ageing:

Ready to drink, but will benefit from another year in the bottle

Release date:

Aug-10

Number of cases:

1000 x 6

Alcohol:

14.33%

Residual Sugar:

4.3g/l

Total Acidity:

5.5g/l

pH:

3.66

of cases: 1000 x 6 Alcohol: 14.33% Residual Sugar: 4.3g/l Total Acidity: 5.5g/l pH: 3.66

Cultivar:

Vintage:

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RIEBEEK MERLOT

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.

Serve:

At room temperature or slightly chilled. Enjoy with pasta or light meat dishes.

Ageing:

Ready to drink, but will benefit from another year in the bottle

Release date:

Number of cases:

Alcohol:

Residual Sugar:

Total Acidity:

pH:

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Jan-11

2200 x 6

14,34%

3.9g/l

6.1g/l

3,52

date: Number of cases: Alcohol: Residual Sugar: Total Acidity: pH: ! J a n - 1

RIEBEEK CABERNET SAUVIGNON / MERLOT

Cultivar:

65% Cabernet Sauvignon, 35% Merlot

Vintage:

2009

“Wine of Origin:”

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Alecia Hamman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

Supplementary irrigation

Production:

8-10 ton per hectar

Harvest detail:

Harvested at 26 degree Balling

Cellar Treatment:

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.

Tasting notes:

Serve:

Ageing:

Alcohol:

Residual Sugar:

Total Acidity:

pH:

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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

meat and serve at room temperature. Ready to drink and will mature beautifully for another 1-2

RIEBEEK SHIRAZ

Cultivar:

Shiraz

Vintage:

2010

“Wine of Origin:”

Swartland

Cellar:

Wine Maker:

Viticulturist:

Vineyard:

Production:

Harvest detail:

Cellar Treatment:

Tasting notes:

Serve:

Ageing:

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Alcohol:

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Total Acidity:

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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

temperature. Ready to drink, but will benefit from another year in the bottle J a n

14,16%

5,7

5,1

3,63

RIEBEEK CAPE RUBY PORT

Cultivar:

Touriga Nacional Shiraz

"Wine of Origin":

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Alecia Hamman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

Supplementary irrigation

Production:

8 - 10 ton per hectare

Harvest detail:

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:

17.84%

Residual Sugar:

94.5 g/l

Total Acidity:

4.9

pH:

3.71

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

CAPE VINTAGE PORT

Cultivar:

Touriga National Pontac Shiraz

"Wine of Origin":

Swartland

Cellar:

Riebeek Wine Cellar, Riebeek Kasteel, Riebeek Valley

Wine Maker:

Alecia Hamman

Viticulturist:

Hanno van Schalkwyk

Vineyard:

From 10 year old wines in weathered shale soils.

Production:

7 ton per hectare

Harvest detail:

Late February at 26.5° Balling

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.

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Number of cases:

250 x 6 – Final Labelled product

Analysis:

Alcohol:

18.22%

Residual Sugar:

90.1 g/l

Total Acidity:

5.3 g/l

pH:

3.48

Contact person: Mareli, 0794933593 Cellar Price: R108

Sugar: 90.1 g/l Total Acidity: 5.3 g/l pH: 3.48 Contact person: Mareli, 0794933593 Cellar Price: R108