Rietvallei Estate Estéanna Red 2019

It is a full-bodied, complex wine with excellent fruit and wood integration. Lots of work in the vineyard and minimal interference in the cellar allows this wine to express its terroir to the fullest.

This wine will pair beautifully with rare roast beef or lamb and with more complex dishes of feathered game. Serve at room temperature (18ºC).

variety : Cabernet Sauvignon [ 62% Cabernet Franc, 32% Cabernet Sauvignon, 6% Petit Verdot ]

winery : Rietvallei Wine Estate

winemaker : Kobus Burger

wine of origin : Robertson

analysis : alc : 13.99 % vol rs : 4.0 g/l pH : 3.40 ta : 6.3 g/l va : 0.56 g/l so2 : 102 mg/l fso2 : 30 mg/l

type : Red style : Dry body : Full taste : Fruity wooded

pack : Bottle size : 750ml closure : Cork

AWARDS

2023 SA Terroir Wine Awards - National Winner

ageing : Has the structure and fruit to mature for a good 10+ years.

Deep, ruby red in colour. Expressive cherry and cassis aromas on the nose with delicate hints of violets. On the palate, the cherry flavours persist with just a hint of vanilla and cedar and a good lift of acidity. The tannins are sumptuous making this is a well-rounded wine which is showing beautifully in its youth.

in the vineyard : The selection process for this special cuvée already started with the identification of the specific vineyards and working at it with special care from pruning right through to harvesting ensuring a low yield (approximately 5 tons per hectare) and premium quality

about the harvest: The grapes were picked at optimum ripeness at 25 °Balling (Brix).

in the cellar : After de-stemming and slight crushing the mash was taken to open concrete tanks for fermentation. During fermentation the temperature was regulated between 25-28ºC and the cap regularly wetted by the traditional manual punch-down method every two hours. This together with pumping-over of the must onto the skins allows the colour and flavour to be extracted very effectively. It took five days to ferment dry and was then left on the skins for another day before racking and pressing. After malolactic fermentation started the wine was transferred to new 300 litre French oak barrels where it was left to mature for 24 months. This process was the same for all three components making up this blend.

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