RESERVE RANGE

PRODUCED FROM SELECTED ROWS OF CONSISTENT QUALITY & CONCENTRATION OF FRUIT. SMALL FORMAT FERMENTATION & STRICT BARREL SELECTION.
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2019 Honeybunch

CHENIN BLANC

VINEYARDS: Produced from a single, 2 hectare vineyard planted in 1987. Exposed, “honey” coloured bunches are selectively harvested by hand.

CELLAR: 12 hour maceration on the skins in the press before pressing. 9 months in 225 and 300 litre French oak barrels. 20 percent new barrels used.

TASTING NOTES: The palate has a limey entry and the signature honeyed mid palate followed by a distinctly saline finish which gives length and freshness. It will evolve and mature over the next 10 years.

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2015 Sir Thomas Cullinan

BORDEAUX BLEND

Sir Cullinan, our Great Grandfather, founded the Cullinan Diamond mine in 1903, here the world’s largest uncut diamond (3106 ct) was found. It forms part of the British Crown Jewels.

CELLAR: Bourreaux blends are fermented wild in 500 litre open top French oak barrels. Matured for 25 months in 60 Percent new 225 litre French oak barriques.

TASTING NOTES: Sweet fruit, black cherries, plums and fruit cake with savoury notes, olives and black pepper tannin with a medium plus acidity that leads into a long finish.

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2016 Cabernet Sauvignon

CABERNET SAUVIGNON

VINEYARDS: Made from the highest vineyard of Cabernet Sauvignon, on a steep South facing slope. A green harvest is done at 80% veraison to ensure even ripeness. The vineyards yield between 4,5 and 5 tons per hectare.

CELLAR: Fermentation is spontaneous and the wine spent 40 days on the skins. Malolactic fermentation is completed in 225L French oak barriques and matured for 24 months in the same bariques.

TASTING NOTES: Cassis, white pepper and cedar over berried fruit notes bringing a full, polished and broad with a light tannic grip giving a savoury and lengthy finish.

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2016 Syrah

 

SYRAH

VINEYARDS: Selected from a single vineyard of Syrah, planted on the only north facing slope on the estate with a slightly warmer aspect. The soils are decomposed granite on a heavy clay bed which sustains the vines through summer.

CELLAR: Fermentation occurs spontaneously in 500L open top French oak vats. After which the free run wine is transferred into a combination of 225L and 300L French oak barriques for malolactic fermentation and maturation. The wine is unfined, unfiltered and no acid adjustments are done.

TASTING NOTES: Velvety tannin and ripe berried fruit on the palate give a polished feel with white pepper and a distinct stemminess adding seasoning and bringing length.

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