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.
The oldest vineyards on the Reyneke farm are two blocks of Chenin blanc, which are registered with the Old Vine Project and are between 44-46 years old, respectively. The vines are farmed and viniﬁed according to biodynamic principles.
The grapes are whole bunch pressed and lightly settled, before natural fermentation occurs in a combination of new and 2nd ﬁll French barrique, as well as 2500L foudrés. After 10 months of maturation on the gross lees without any sulphur additions, the wine is racked from their vessels, sulphured and readied for bottling early in January.
The 2019 Chenin Blanc displays precision and purity with aromas of white peach, yellow apple, sweet citrus and elements of pineapple, wax melon and dusty yellow flowers. Medium-bodied, it shows impeccable balance with a lively mouthfeel with energetic acidity that sways with a mineral tension, delivering a fresh, juicy mid-palate with a subtle, growing essence of petrichor, white spice and sautéed almonds. The finish is thoughtful and lingering with notes of lemon peel, peach skin and a kiss of phenolic bitterness. These wines remain a consistent crowd-pleaser and are incredibly food friendly and versatile. [90 Points, Anthony Mueller – May 2021, robertparker.com]