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.
The maiden 2014 Cabernet Sauvignon comes from a single vineyard that the estate had been experimenting with for a few years. It has a clean and linear bouquet, blackberry mixed with cedar and pencil box. The palate is medium-bodied with white pepper on the tip of the tongue as if there was a little Syrah in the blend, then it segues into a structured, graphite tinged middle and finish. There is just a touch of black pepper and Japanese nori on the aftertaste. It is a well-made Cabernet Sauvignon, quite serious and direct, a wine I would leave for 2-3 years in bottle. [91 Points, Neal Martin – April 2017, robertparker.com]