This is probably one of the best South African reds I have tasted. And I have tasted quite a few. It’s a blend of 60% Syrah and 40% Cabernet Sauvignon, and a third of the Syrah fraction was whole bunch, crushed by foot, with the remaining destemmed grapes added on top. It was wild yeast fermented, with almost two years in used French oak. The Cabernet was destemmed and fermented in new French oak. The resulting wine has a pH of 4.06, which is unusually high, but it’s really fresh and intense.
Reyneke Reserve Red 2010 Stellenbosch, South Africa
Amazing fresh ripe red fruits nose with pepper spice and a hint of olive. Lovely supple, sweet red fruits palate with some black cherry richness and delicious peppery vitality. There’s real freshness and complexity here, with precision and firm fine-grained tannins providing substantial structure. Warm climate finesse. This is a superb wine that should age very nicely, but if you don’t mind a bit of structure it’s beautiful now. 96/100
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