Neville Dorrington had been working in Cape Town for more than 20 years. In 1996 Neville and his family decided to move to the countryside and grow and produce their own wine. They fell in love with the Tulbagh valley and came across 137 hectares of virgin soils that were never cultivated. The slopes faced north, south, east, and west and the analysis of the vertical shale soils revealed the potential for low yielding, high-quality grapes. The offer to purchase was accepted and the Rijk’s farm was found.

Rijk’s are very passionate about giving back to their environment, making sure that they do as much as they can to be as sustainable as possible. Over the years, they have implemented small changes that have made a big impact, from organically farmed vineyards to installing bee hives and making their own honey, bees help the plants that grow around the vineyard thrive through pollination. These plants are essential in creating a healthy vine environment, eliminating the need for unnecessary chemicals and pesticides.

Grapes were gently crushed and pressed. Wine was cold fermented to show freshness and fruit, but kept on the lees for 11 months to give the wine a creamy mouth-feel. 25% of barrel-fermented wine was blended with the tank-fermented portion (75%) to add a wooded dimension.

A beautiful bouquet of lime, kiwi and Granny Smith Apples. The palate is perfectly balanced with a layered, creamy palate of orange, pomelo and citrus peels. Saline, fresh acidity and a long finish on the palate. Excellent ageing potential and superb versatility with a wide variety of dishes complete this irresistible package. The subtle use of oak helps to uplift the fruity characters of this versatile cultivar.