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 are night-harvested, picked by hand to retain flavours.  A 48-hour cold maceration period is given prior to fermentation to extract colour and fruit. Extraction during fermentation took place by pumping the juice over the skins 3 times per day. Skins were gently pressed before fermented dry. MLF took place in barrels. Matured for 20 months in 20% 2nd fill, 40% 3rd fill, and 40% 4th fill French oak barrels.

On the palate, aromas of black currant and mulberry, with underlying cherry notes.  These diverse aromas carry through onto a rich, velvety, complex palate supported by layers of well-rounded tannins. The gentle presence of oak on the nose and palate supports this delicious Pinotage.

Try this with roasted duck or a rich mushroom risotto, it’s also great with robust dishes like braised short ribs or a pepper-crusted steak.