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.
Sauvignon blanc grapes used in making this wine are whole bunch pressed, thereby limiting the amount of soluble solids in the juice. No settling enzymes are used before natural fermentation occurs in 3rd fill and older French barriques. The wine is aged for 7 months on the gross lees, before the wine in racked from barrel and prepared for bottling.
Pale, bright straw-yellow. Sexy gingery oak and lees complicate ripe tropical fruit and soft citrus scents. Broad, fleshy and dry, with the subtle ginger and nutmeg character carrying through on the palate and currently dominating the wine’s lemon and green melon flavors. This Sauvignon boasts excellent chewy depth and finishes dusty, tactile and firm-edged, with very good length. Serious, dry, distinctive Sauvignon Blanc with much more stuffing than the 2014 version. It will probably be better this summer (in the Northern Hemisphere, that is). [91 Points, Stephen Tanzer – May 2017, vinous.com]