Riebeek Cellars

Located in the Western Cape region of South Africa, this winery was established in 1941, which makes it relatively old compared to all the new wineries that have sprung up in this area. The Riebeek Valley is a mecca of wonderful wines, exceptional food and exquisite art where tourists and locals alike are forever tempted into spending more time than allowed. The serene valley falls in the bigger Swartland region which is called the 'bread basket' of South Africa for its grain production, while it is further internationally acclaimed for its high quality olive products. With various hotels and fine-dining restaurants as well as true country hospitality, the Riebeek Valley has become a very popular tourist destination. The ultimate charm of Riebeek is however in its people and their commitment and passion for wine.

This medium-sized winery situated in Riebeek Kasteel at the foot of Bothma's Kloof Pass, sources its grapes from the fertile Riebeek Valley and the slopes of the mountain where the climate is very similar to the Mediterranean.

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 flavours, 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. Free run juice with fermentation at lower than usual temperatures, to capture the fresh fruit flavors. Two specially selected tanks were blended and bottled early to enjoy as fresh as possible.

Reviews:

Here's another great-value white from this popular and widely available label. With its crisp acidity and apple-pear flavors, chenin blanc plays well with a wide variety of foods - David McIntyre"
- The Washington Post (October 22nd 2014), *1/2

Price: FL $84, 3cs $76, 5cs $72
 
Sauvignon Blanc

Winemaker Eric Sayyman blends the fruit of various vineyards to capture the best characteristics of each, fermentation occurs after two weeks of lees contact at cool temperatures. Each block is fermented separately and blended to obtain the best charachteristics of each. This Sauvignon Blanc is easy-drinking and accessible for everyday enjoyment. 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.

Reviews:

"Pure and very brisk, with nice cut to the chive, sea salt and lemon peel notes. This is light, but mouthwatering."
- Wine Spectator , 86 pts

Price: (12 Bottles) FL $84, 3cs $76, 5cs $72
 
Chardonnay

This unwooded style of Chardonnay offers an accessible wine with the body of the Chardonnay grape but without the oak and buttery flavors often associated with this cultivar. Displaying 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.

Reviews:

"A fresh, unadorned style, with lime, pippin apple and a twinge of slate. Light-bodied."
- Wine Spectator - 85 pts

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Pinotage

The flavors of this unique South African grape varietal are complex and exciting with ripe plum and fruitcake all beautifully integrated and then finished with subtle oak for a lingering aftertaste, with velverty tannins are typical of wines form the Swartland wine region.

Reviews:

"Light and easy, with jammy cherry pie and licorice notes."- Wine Spectator

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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. Harvested at 26° Balling. Cold soaked overnight. Inoculated with selected yeast. Fermentation temperature
was between 24 -26°C. Regular pump-overs were given to enhance color and flavor extraction. Different batches of wine matured with French oak staves and 2nd and 3rd fill barrels were all blended together to perfection.

Reviews:

"Accents of whole nutmeg and raw cinnamon mark are layered on top of vibrant yet rich cherry and berry flavors. The spice continues on to jazz up the creamy mouth, and stays well into the medium-length finish"
- Wine Enthusiast, 86 pts

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Cape Ruby

The bright, dark Riebeek Cape Ruby is a fortified wine made in the style of a ruby port. The flavors are opulent with ripe fruit, chocolate and interesting nuances of spice on the nose and a palate that follows through smoothly and with a lingering aftertaste. Made from 80% Tinta Barocca and 20% Souzau of which 50% was matured in small barrels for two years.

Reviews:

"A soft, forward style, with roasted fig, raisin and blueberry notes backed by a hint of apple wood. 625 cases made. –JM"
- Wine Spectator - 85 pts

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