Description
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.
Tasting Notes
The 2014 Reserve Red is around 25% whole cluster fermented in concrete vats, foot-crushed with natural ferment, then pressed off as soon as it is finished. It is mainly raised in 225-liter used barriques for 22 months. It has a cool bouquet with broody, dark berry fruit, iris that seems to blossom with aeration. The palate is medium-bodied with firm tannin, a slightly more masculine Reserve Red from Reyneke, linear and precise, moderate weight with a strict and saline finish. Serious at the moment, give this a couple more years in bottle.
[91+ points, Neal Martin, April 2018, robertparker.com]
The 2013 Reserve Cabernet Sauvignon will reward with prolonged ageing if stored in the correct cellaring conditions.
