Pure Syrah expression.

This unique wine shows hints of oak and has a full and pleasant finale.

The result of that process is a balanced smooth and very harmonious wine.

Its deep rosé color, its freshness and soft taste go perfectly well with rice, pastas and cheeses.

It should be drunk at 12°C.

Its taste contains a rare touch of high quality wood which provides its fresh maturity and enhances the most selected dishes.

We get the best of the matured and selected fruit applying a very low temperature in the fermentation process takes more than 30 days.

Its fresh, full and fruity taste matches the most varied dishes of fish, seafood, pasta and rice.

The result is its intense pure aroma which joins wood and fruity perfectly.

These characteristics make it suitable to go with all kinds of cheeses, patés, rice and meat.

Awards: Silver – MichelAngelo

Tasting Notes: Succulent flavours of ripe plum and blackcurrant, enhanced by hints of coffee and chocolate. Soft tannins lend a firm structure and a long soft finish.

Blend Information: 100% Merlot
Alcohol : 14% vol
pH : 3.6
RS : 2.6 g/l
Total Acid : 5.4 g/l
Appellation : Robertson

Viticulture

Rietvallei Estate mostly comprise of calcareous (red clay & lime mix) soil. The high content of lime gives the soil a very high pH which in return results in wines of a natural low pH. The Shiraz is from two vineyards planted in 1995 and 2005 respectively. The Petit Verdot was planted in 2005 and the Viognier in 2001. All the vines are trellised and under permanent irrigation.

Winemaking

The Shiraz and Petit Verdot were picked at 25-26° Balling (Brix) and underwent the same process. After destemming and slight crushing the mash was taken to open fermenters where fermentation took place on the skins. During fermentation the cap was regularly wetted by the traditional method of pushing the skins down into the must manually every two hours. This together with pumping-over of the must onto the skins allowed the colour and flavour to be extracted very effectively. After approximately four days of fermenting it was softly pressed at 5° Balling and taken to stainless steel tanks where alcoholic fermentation was completed. After malolactic fermentation started it was transferred to 300 litre French and American oak barrels (70/30%) where the wine was left to mature for twelve months.

The Viognier was picked at 26° Balling (Brix) and after 8 hours of skin contact only the free-run juice was selected. After settling the clean juice was fermentation cold at 16°C till dry and left on the lees for six months.

The Winemaker’s Comments

A blend of 75% Shiraz, 20% Petit Verdot and 5% Viognier. Intense ruby red coloured and complex flavoured with the fruit and peppery, spicy and toasted oak flavours well integrated. A Full-bodied wine with pleasant ripe tannins and a smooth, lingering aftertaste.

Packaging Details

Bottle volume: 750ml
Case size: 6 x 750ml
Pallet size: 104 x 6 x 750ml
Case weight: 8.68 kg
Closure: Natural Cork & Capsule
EAN 750ml Bottle Barcode: 6009673830246
UPC 750ml Bottle Barcode (USA only): 89673300018-5
EAN 6x750ml Case Barcode: 6009673830253
UPC 6x750ml Case Barcode (USA only): 89673300019-2

Wine Analysis

Residual Sugar 3.2 g/l
Alcohol 13.71 %
Acidity 6.3 g/l
PH 3.37
VA 0.61 g/l
Total Extract 30.9 g/l
Total SO² 82 mg/l
Free SO² 30 mg/l

Viticulture

This unique wine is made exclusively from the oldest Muscadel (Muscat de Frontignan) vines in South Africa, planted on Rietvallei Estate in 1908 by the second generation of the Burger family. The Muscadel is in the form of bush vines and consists of approximately a quarter of a hectare. At 95 years of age these bush vines have an extremely low yield, resulting in excellent fruit concentration.

Winemaking

This wine is still made according to the original Burger family recipe as passed down through the generations since 1864. Most of the traditional wine making techniques are also still followed to this day for this special wine, like the fermentation in open concrete tanks; the wetting of the cap by pushing it down by hand every two hours during fermentation; and finally the use of a hand operated basket press. You could really say that this wine is hand made.

The bush vines were harvested by hand at 28 °Balling (Brix), crushed and pumped into open cement tanks. Here it was kept on the skins for two days for colour and flavour extraction. During this time the cap (grape skins that compact on the top of the must because of CO2 formation as a result of fermentation) is wetted every two hours by pushing it down into the must by hand. After the two days the free run must is drained and the wet skins pressed in a basket press. The must is then fortified with pure wine spirits and left on its fine lees for two months. After this it is taken from the lees and allowed to tank mature for 12-13 months before bottling. This maturation is essential for the marriage of the spirits and the wine.

The Winemaker’s Comments

Deep red in colour, full-bodied, rich, yet gentle. A floral bouquet comes through on the nose, with typical raisiny sweetness and an intense flavour that lingers on the palate and follows through on the aftertaste. Additional bottle maturation gives excellent results.

Packaging Details

Bottle volume : 375ml
Case size : 6 x 375ml
Pallet size : 108 x 6 x 375ml
Case weight : 6.12 kg
Closure : Natural Cork
EAN 750ml Bottle Barcode : 6009673830239
UPC 750ml Bottle Barcode (USA only): 89673300022-2
EAN 6x750ml Case Barcode : 6009673830703
UPC 6x750ml Case Barcode (USA only): 89673300023-9

Wine Analysis

Residual Sugar 182.3 g/l
Alcohol 15.54 %
Acidity 6.3 g/l
PH 3.36
VA 0.30 g/l
Total Extract 214.4 g/l
Total SO² 115 mg/l
Free SO² 12 mg/l

Viticulture

The vines are mostly planted on southeast facing slopes in rich limy soil. They are all trellised and were established from 1983 to 1999.

Winemaking

The grapes were picked at optimum ripeness at about 22° Balling (Brix). In the cellar the juice was cold fermented in stainless steel tanks at 15°C. After fermentation the wine was left on the fine lees for two months and then the two cultivars were blended just before bottling. This year the blend is 60% Sauvignon Blanc and 40% Colombar.

The Winemaker’s Comments

The wine has a lovely floral bouquet with intense fruit flavours on the palate and a well balancing acidity makes for a zesty, long-lasting aftertaste. A fresh, fruity dry wine for everyday enjoyment.

Packaging Details

Bottel volume: 750ml
Case size: 6 x 750ml
Pallet size: 120 x 6 x 750ml
Case weight: 7.42 kg
Closure: Stelvin (Screw-cap)
EAN 750ml Bottle Barcode: 6009673830406
UPC 750ml Bottle Barcode (USA only): 89673300030-7
EAN 6x750ml Case Barcode: 6009673830413
UPC 6x750ml Case Barcode (USA only): 89673300031.4

Wine Analysis

Residual Sugar 4.5 g/l
Alcohol 12.11 %
Acidity 6.9 g/l
PH 3.26
VA 0.49 g/l
Total Extract 23.2 g/l
Total SO² 122 mg/l
Free SO² 41 mg/l