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.
These grapes come from specially selected sites within our Sauvignon blanc vineyards.
“We hand sort bunches, ensuring only the best fruit is used for this wine, after which they are whole bunch pressed. The must undergoes spontaneous fermentation in 300ℓ French oak casks, 95% being new oak and 5% second fill.
The wine is aged for 12 months in new French Barrique on the gross lees. Thereafter it is racked into stainless steel tank to age for a further 4 months prior to bottling.”
Currently reductive in the glass, the 2018 Reserve White needs time to come together. Under the reductive tones sway delightful aromas of citrus skin and green apple, elements of underripe peach, mango skin and dusty citrus blossoms. Medium-bodied, this biodynamic Sauvignon Blanc expresses sweet tomato vine and an electric acidity that makes me salivate. The long, textured finish includes a firm, mineral tension and elements of petrichor. It will continue to drink well for more than a decade but give it time to fully form in the bottle with at least one more year of cellar aging. [91+ Anthony Mueller – May 2021, robertparker.com]