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Cape of Good Hope Riebeeksrivier Chenin Blanc 2021

R192.00

Region:  Kasteelberg, Swartland

Tasting notes: Quince, poached peach and a whiff of vanilla on the nose. The palate is fresh, offering up the peach and quince fruitiness but with a lovely lime tang and vibrance, offset against a gentle background of creamy oak – which is subtly but beautifully integrated with charming vanilla and butterscotch notes. Textured and long, nothing Is overplayed with impressive harmony, palate weight and genuine refinement. Rewarding aftertaste.

 

4 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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This is a range created in recognition of the Cape of Good Hope’s vinous heritage, which stretches back more than 350 years, when the first Governor of the Cape planted grapes. These unique wines are the result of irreplaceable parcels of old vines and site specific terroirs. The labels reflect the grape variety as well as the origin and singular characters behind them. International businessman Johann Rupert’s model winemaking enterprise, named for his late brother, Anthonij, has the 18th century L’Ormarins Estate as its Franschhoek home. The venture encompasses an internationally successful quintet of brands, namely: Anthonij Rupert, Cape of Good Hope, L’Ormarins, Terra del Capo and Jean Roi.
The Riebeeksrivier farm is situated on the slopes of the Kasteelberg, overlooking the Swartland towards the iconic Table Mountain. Its
unique terroir, especially the Rhône-like shale soils, expresses itself characterfully in the wine with unique varietal characteristics. Two bush vine Chenin vineyards, planted in 1988 and 2013 on south facing slopes at elevations of 350 – 400m above sea level, yield fruit of great intensity and flavour balanced by bright acidity and length.
WINEMAKING: The grapes were picked at optimal ripeness and transported to the cellar in refrigerated trucks. Whole bunches were pressed and the juice settled overnight. Spontaneous fermentation by indigenous yeast occurred in both stainless steel tanks (47%) and French oak (11% new). The wine spent twelve months on the lees before being blended and bottled.