Rijks Wine Estate

Region: South Africa, Tulbagh
Grape Variety: Chenin Blanc

Winemaking Process: Grapes were night harvested and picked by hand to retain flavours. Grapes were gently crushed and pressed. Wine was cold fermented to show freshness and fruit, but kept on the lees for 11 months to give the wine a creamy mouth-feel. 25% of barrel-fermented wine was blended with the tank-fermented portion (75%) to add a wooded dimension.

Tasting Notes: Stone fruit aromas dominate the nose with hints of citrus, quinmce and pine nut.
A beautiful bouquet of lime, grapefruit and Granny Smith Apples. The palate is perfectly balanced with a layered, creamy palate of orange, white peaches and tropical fruit. Excellent ageing potential and superb versatility with a wide variety of dishes complete this irresistible package. The subtle use of oak helps to uplift the fruity characters of this versatile cultivar.

Food Pairing: It pairs wondergully with seafood dishes like seared scallops or grilled white fish, as well as with poultry and pork that have creamy or fruity sauces.

VEGETARIAN FRIENDLY

Region: South Africa, Tulbagh
Grape Variety: Chenin Blanc

Winemaking Process: Grapes were night harvested and picked by hand to retain flavours. Grapes were gently crushed and pressed. 30% of the wine was cold fermented in tank to retain freshness and fruit, and 70% was fermented in French and Hungarian 300 litre barrels. 40% was fermented with natural yeast. The wine was then aged for 11 months, blended and then bottled.

Tasting Notes: Elegance, finesse, complexity and concentration of fruit – full bodied.
This wine has intense yellow fruit aromas of peach, nectarines and orange blossoms. These aromas carry through onto a creamy palate that finishes with a lively acidity with hints of ginger and a leesy complexity. Excellent ageing potential and superb versatility with a wide variety of dishes complete this irresistible package.

Food Pairing: This wine would pair beautifully with rich seafood dishes, creamy cheeses and spicy Asian cuisine. Its aciditiy and depth of flavour also make it an excellent match for a variety of poultry and pork dishes.

Awards:
International Wine & Spirit Competition 2022 - Silver
International Wine & Spirit Competition 2021 - Silver
The Trophy Wine Show 2016 - Silver
The Trophy Wine Show 2012 - Silver
International Wine & Spirit Competition 2010 - Silver
Veritas 2003 - Double Gold


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Region: South Africa, Tulbagh
Grape Variety: Chenin Blanc

Winemaking Process: Grapes were night harvested and picked by hand to retain flavours. Grapes were gently crushed and pressed. This wine was fermented in 40% new, 40% 2nd fill and 20% 3rd fill 300 litre French oak barrels. This wine was 80% naturally fermented. A maturation period of 12 months was needed before this wine could be racked and blended.

Tasting Notes: Golden hued colour. Attractive complex nose with aromas of ripe melon and grapefruit, with a honey undertone.
Golden hued and full bodied. This beautifully made wine has an attractive nose with combinations of tropical and yellow fruit aromas with nuances of cashew nuts. These flavours are supported on the palate by a delicate use of oak that allows the true cultivar characteristics to shine. It has a long lingering finish that exits the palate screaming for more.

Food Pairing: It pairs well with rich dishes like grilled fish, poultry with creamy sauces and spicy Asian cuisine making it a versatile food-friendly wine.

Awards:
International Wine & Spirit Competition 2022 - Silver
The Trophy Wine Show 2016 - Gold
The Trophy Wine Show 2014 - Gold

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Region: South Africa, Tulbagh
Grape Variety: Pinotage<

Winemaking Process: Grapes were night-harvested, picked by hand to retain flavours. A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by pumping the juice over the skins 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 20 months in 20% 2nd fill, 40% 3rd fill, and 40% 4th fill French oak barrels.

Tasting Notes: Aromas of cranberry and subtle hints of mulberry and vanilla spice. The lively palate is rich and creamy and finishes with smooth and well-matured tannins. Intense dark red coloured wine. Aromas of black currant and mulberry, with underlying cherry and fynbos nuances on the nose. These diverse aromas carry through onto a rich, velvety, complex palate supported by layers of well-rounded tannins. The gentle presence of oak on the nose and palate supports this delicious Pinotage.

Awards:
The Trophy Wine Show 2013 - Silver
The Trophy Wine Show 2012 - Silver

VEGETARIAN FRIENDLY

Region: South Africa, Tulbagh
Grape Variety: Pinotage

Winemaking Process: Grapes were night harvested and picked by hand to retain flavours. A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by doing manual punch downs 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 22 months in 60% French and 40% American oak barrels. A total of 40% new, 30% 2nd fill and 30% 3rd fill barrels were used for ageing.

Tasting Notes: This dark red coloured wine has elegant red fruit aromas of cherry, strawberry and cranberry on the nose.
This deep coloured wine shows intense black cherry, red current and slight notes of cloves on the nose. Beautiful floral tones followed by layers of dark fruits and sweet tobacco. The palate is balanced between a dense core of fruit, bright acidity and fine tannins. The finish is long and pure with delicate wood spice rounding off this exceptional Pinotage.

Awards:
International Wine & Spirit Competition 2022 - Silver
Michelangelo International Wine & Spirits Awards 2018 - Silver

VEGETARIAN FRIENDLY

Region: South Africa, Tulbagh
Grape variety: Pinotage

<Background: Special Reserve selection from 15 of the finest barrels.

Winemaking process: Grapes were night harvested and picked by hand to retain flavours. A 48-hour cold maceration period was given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by doing manual punch downs 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels, after which it was matured for 22 months in 60% new and 40% 2nd fill French oak barrels. This wine was made by blending a strict selection of the finest 20 barrels.

Tasting notes: This wine has a multi-layered fruit spectrum, which ranges from ripe red fruit aromas to spicy elegance and a blackberry richness. These expressive aromas carry through onto a rich, creamy palate where it lingers for moments after. The 2016 shows the power of the vintage, without compromising elegance and finesse. Silky, well-integrated and graphite tannins ensure excellent longevity.

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