Rietvallei Wine Estate Robertson

Region
South Africa
Winemaker
Kobus Burger
Size
215 hectare
Established
1864
Grower Website
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Rietvallei Wine Estate counts among South Africa’s oldest family-owned wine estates and was one of the first wine farms established in the picturesque Robertson Wine Valley some 160 km north east of Cape Town. Rietvallei lies in the Klaas Voogds ward, a region with unique soil structures and climatic influences ideal for wine grape cultivation, situated some eight kilometers east of Robertson town on the way to the Little Karoo. The farm was bought in 1864 by Alewyn Burger for his son Jacobus Francois. Koos Burger, pioneering wine farmer in many ways, farmed the estate and was 70 years old when he planted a Muscadel vineyard on the farm in 1908, today the oldest of its kind in South Africa.

Wines Available


Stonedale Chenin Blanc, , Rietvallei Wine Estate

Stonedale Chenin Blanc

Origin: Robertson, South Africa

Rietvallei Estate mostly comprise of calcareous (red clay & lime mix) soil. The Chenin Blanc vineyards are trellised and under irrigation and were established in 1970, 1977 and 1988.

Vinification

The grapes are machine harvested early morning. In the cellar only the free run juice is selected and after cold settling over night racked and transferred to stainless steel tanks. A special cultivated wine yeast is inoculated and the fermentation controlled at an average of 15 °Celsius till dry. The wine is then left on the lees for at least three months before bottling.

Grape Variety

Chenin Blanc 100%

Alcohol by Volume

ABV 12.0%

Winemaker's Notes

This is a very fruity, but dry Chenin Blanc expressing fresh citrus flavours together with lovely floral aromas of dried apple and musk sweets. The palate is crispy as a result of a good balancing acidity, complimented with a lingering aftertaste.

Stonedale Sauvignon Blanc, , Rietvallei Wine Estate

Stonedale Sauvignon Blanc

Origin: Robertson, South Africa

The Sauvignon Blanc grapes are picked in different stages of ripeness in order to capture the green, grassy flavours of the earlier, “greener” fruit and then later the more tropical flavours of the ripe fruit.

Vinification

In the cellar the clean juice are inoculated with a special cultivated wine yeast and cold fermented in stainless steel tanks between 13 and 15°C till dry. After fermentation the wine is left on the fine lees for as long as possible before bottling.

Grape Variety

Sauvignon Blanc 100%

Alcohol by Volume

ABV 12.0%

Winemaker's Notes

This is a crisp, fruity Sauvignon Blanc with typical tropical flavours on the nose that follow through on the palate. The pallet also reveals a hint of minerality and a well balancing acidity resulting in a zesty, long-lasting aftertaste. A fresh, fruity, dry wine for everyday enjoyment.

Stonedale Cabernet Merlot, , Rietvallei Wine Estate

Stonedale Cabernet Merlot

Origin: Robertson, South Africa

The Cabernet Sauvignon and Merlot vineyards are under permanent irrigation and planted in the rich calcareous soil on southeast facing slopes.

Vinification

After destemming and slight crushing the mash is taken to stainless steel tanks for fermentation on the skins. Cold soaking is done for 2 days or until the fermentation starts naturally. During fermentation the temperature is controlled between 25-28 °Celsius and the cap wetted every 2-3 hours by means of pump-overs and a process called “delastage” twice a day. This allows the colour and flavour to be extracted very effectively from the skins. The must normally takes 5-6 days to ferment dry. Another two to three days is then allowed for additional skin contact before racking and pressing. French oak is then introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months.

Grape Variety

Cabernet Sauvignon 69%, Merlot 31%

Alcohol by Volume

ABV 13.0%

Winemaker's Notes

As would be expected from a Merlot this is a smooth wine with a soft, juicy tannin structure. The Cabernet Sauvignon on the other end provides this wine with a smooth, well-rounded mouth feel. A wine with attractive red berry fruit on the nose that follows through on the palate with a touch of toasted oak. An easy drinking red for everyday enjoyment.

Stonedale Shiraz, , Rietvallei Wine Estate

Stonedale Shiraz

Origin: Robertson, South Africa

Rietvallei Estate mostly comprise of calcareous (red clay & lime mix) soil. The Shiraz vineyards are trellised and under irrigation and were established in 2005.

Vinification

The grapes are picked at optimum ripeness. After destemming and slight crushing the mash is taken to stainless steel tanks for fermentation on the skins. Cold soaking is done for 2 days or until the fermentation starts naturally when after cultivated wine yeast is immediately inoculated. During fermentation the temperature is controlled between 25-28 °Celsius and the cap wetted every 2-3 hours by means of pump-overs and a process called “delastage” twice a day. This allows the colour and flavour to be extracted very effectively from the skins. The must normally takes 5-6 days to ferment dry. Another day is then allowed for additional skin contact before racking and pressing. French oak is then introduced to the wine in the form of staves in stainless steel tanks for malolactic fermentation and maturation for at least 6 months.

Grape Variety

Syrah/Shiraz 100%

Alcohol by Volume

ABV 13.0%

Winemaker's Notes

A wine with attractive mocha and berry fruit on the nose, revealing that same berry fruit and mocha on the palate, infused with chocolate and a hint of spiciness. A smooth and well-balanced wine with soft, juicy tannins, ending with a lingering aftertaste.

Classic Red Muscadel, , Rietvallei Wine Estate

Classic Red Muscadel

Origin: Robertson, South Africa

The red Muscadel vines are between 13 and 44 years old. The vineyards are established in red Karoo, as well as deep alluvial soil.

Vinification

The grapes are harvested by hand, crushed and taken to open concrete red wine fermentors. Here it is kept on the skins for two to three days for colour and flavour extraction. During this time the cap is wetted every two hours by manual punch-down and pump-overs. As soon as alcoholic fermentation starts naturally the free run juice is racked and the wet skins pressed. The must is then immediately fortified with pure wine spirits and left on its fine lees for three months. The wine is then racked from the lease and allowed to tank mature for a further three months before bottling. This extra maturation is essential for the marriage of the spirits and the wine.

Grape Variety

Muscadel 100%

Alcohol by Volume

ABV 17.0%

Winemaker's Notes

Rietvallei Red Muscadel is full-bodied, rich, yet gentle. A floral, Muscat bouquet comes through on the nose, with typical raisiny sweetness and an intense, rich flavour that lingers on the palate and follows through on the aftertaste while the acidity compliments and balances the sweetness.

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