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.

Tasting Notes

Tasting Notes: Aromas of grapefruit, spiced quince, and elderflower, with a distinctive flintiness, add to the fresh and vibrant nose. This wine is structured and balanced by a good acidic line running through the palate, built on layers of fruit and floral notes, adding to the texture and complexity. An elegant wine with a drinking potential from 2021 – 2028 Reviews: 96 points, Tim Atkin (South Africa Report 2020).

*Organic/Biodynamic Viticulture