The Reyneke estate now includes a total of 37 ha (91 acres) with vines growing on 30 ha of them and animals such as cows, ducks, chickens and guinea fowl on the rest. Since 2004, when biodynamic techniques were established in the vineyard, the pH of the soils has gone from 5.5 to 6 or 6.5, so the pH of the wine has gone down and the total acidity has gone up.
For this Reserve, grapes are harvested and cooled down over night in a cold room. Bunch selection and complete destalking, are followed by berry selection over a vibration table. Thereafter the grapes are left to ferment naturally in concrete tanks. When alcoholic fermentation is complete, skin contact is extended for a further 10 days. Spontaneous MLF occurs in barrique. The wine is aged for 22 months in new 225L French barrels.
Upfront blackcurrant fruit with cassis notes overwhelm a perfumed nose. The palate is rich with depth and a layered complexity which will evolve and unfold overtime. The graphite like structure and subtle line of acidity add freshness to this wine. The finish is smooth, seamless and everlasting.
The 2013 Reserve Cabernet Sauvignon will reward with prolonged ageing if stored in the correct cellaring conditions.