
Rijk's Private Cellar Chenin Blanc 2021
Western Cape, South Africa (75 cL)
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The toasty, vanilla notes of oak are evident on the palate, but this Chenin retains a fine acidity on the finish.
This cuvée is composed of 100% Chenin Blanc from vines planted on schist, sandstone and clay soils, which contribute to the complexity and richness of the wines produced on the estate. The grapes are harvested at night and hand-picked to preserve their flavors, then gently crushed and pressed. 30% of the wine is cold fermented in stainless steel tanks to preserve freshness and fruit, and 70% in 300-liter French oak barrels. The wine is then aged for 11 months, before being bottled. It reveals notes of yellow nectarine, peach, white flowers, ripe apple, quince, candied lemon, coconut, toast and wet stones. The palate is round, textured and well-balanced, with a ripe-fruit finish.
Rijk's is located in the Tulbagh Valley, 120 km northeast of Cape Town. It's a family estate where good wine, good food, family and friends come together. Neville Dorrington founded the estate in 1996, and the first vintage was released in 2000. He also created a luxury hotel on the site. The head winemaker is Pierre Wahl, while Neville's children look after the business side and his wife Sonja runs the hotel. Concentrated on Chenin Blanc, Pinotage and Syrah, the vineyards are deeply rooted on 26 hectares of schist-rich soils and enjoy a Mediterranean climate with cool summer winds. Rijk's provides an ideal environment for producing exceptional wines. The estate is also known for its commitment to sustainability and eco-friendly winemaking practices. The estate uses organic growing methods and constantly aims to minimize its ecological impact.
Rijk's Private Cellar Chenin Blanc 2021
Western Cape, South Africa (75 cL)
Soil : Well-drained schist soils
Farming : Traditional
Grape(s) : Chenin Blanc
Alcohol : 14.5°
Aging : 11 months in oak barrels
Serving : 12°C - 14°C
Conservation : Now until 2033
Decanting : 30 minutes before serving
Pairing : Filet of sole meunière, mushroom risotto, herb-roasted chicken, warm goat's cheese salad with walnuts.