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 earlier harvested Sauvignon Blanc grapes are de-stemmed before being pressed.
Later pickings are in turn whole bunch pressed, before the must cold settles overnight in stainless steel tanks without any pectolytic enzyme additions. The juice is racked into well-seasoned French barrique, in which natural fermentation occurs. The wine is aged for seven months on the gross lees, in barrel, without any sulphur additions, before being racked from barrel, sulphured and prepared for bottling in October of the same year of harvest.
Bright, citrus-driven and herbal, the Reyneke Sauvignon Blanc pops out of the glass with vibrancy and energy. Medium-bodied, the palate displays a balanced flavor profile of citrons and grapefruit, plus herbal tones of blackcurrant bud, sweet pepper and sage. The mid-palate offers a refreshing, succulent, food-friendly acidity. The zippy, zesty, lingering finish sways with a soft mineral essence.