In 2004, after ten years as winemaker at Morgenhof Estate, Rianie Strydom took up the dual role of General Manager and winemaker at Haskell Vineyards and Dombeya Wines in the Helderberg. “I had a great 14 years of dedication and development at this last venture and was able to create awesome wines which allowed me to win a couple of local and international awards as well as making 6 John Platter 5 star wines”. Since October 2018 the time had arrived that I had to focus on a lifelong dream which was to put all my time and energy in our family business, Strydom Family Wines. The focus is small batch Artisan wine which I hope will entice all your senses.
A graduate of the University of Stellenbosch, Rianie worked vintage in Burgundy in 1996 and in St Emilion, Bordeaux in 1998 to further her winemaking skills. She has travelled extensively in Europe, America and Australia in her ongoing pursuit of excellence and to gain a greater understanding of terroir and its relationship to great wine.
Rianie has judged extensively in various South African wine shows and is passionate about 'improving the breed' of South African wine and seeing it achieve its full potential on the world stage. “There is no better time to be part of the South African wine scene than now.”
The Cabernet Sauvignon and Merlot form the core of this wine and the grapes were specially selected within the vineyards and fermented separately. After maturing in French oak barrels for 12 months, the best barrels were blended together and then matured for another 6 months. Prior to bottling, a fresh portion of Petit Verdot and Cabernet Franc from the 2017 vintage were added to complete the full Bordeaux-style wine.
This is a two barrel selection from two spectacular vineyards on the Helderberg. The varieties were harvested separately at the end of February, with cellar practices of four pump-overs and punch-downs during the day with aeration during the first part of fermentation. After 14-17 days total skin maceration, the grapes were pressed and malolactic fermentation was in barrels. The blend was made up six months before bottling and matured as a blend until bottling.
The Cabernet is selected barrels from two different vineyards and the Syrah is a special
vineyard growing on the slopes of the Helderberg mountain. Both varieties were pumped
over and punched down 5 times a day in open top fermenters; with a total time of 15 days’
maceration on skins prior to pressing. Malolactic fermentation was in barrel. The Cabernet
Sauvignon was matured in new barrels and the Syrah in a 3rd fill barrel. Blending was in
June 2014 and bottling December of the same year.
The grapes were all hand harvested and separately fermented during the cool morning
hours. Fermentation was done in open top tanks with pump-overs and punch-down by
hand 4 to 5 times during the first half of fermentation and twice a day during the last part
of fermentation. Total maturation for 14 to 16 days. Malolactic fermentation was in French
oak barrels. After racking off the lees, the wine was further matured for 18 months in
50% new French oak barrels with the balance made up of second and third fill barrels.
10% of the grapes was whole bunch fermented. Pump overs and punch downs were initially done every 5 hours, but towards the end only twice a day. Malolactic fermentation was in barrels with a total maturation time of 11 months in 30% new barrels. Tasting Notes: The wine has an enticing perfumed nose with spices and dried wild flowers. The palate is medium bodied and velvety soft with exotic flavours of black fruit, spices and mushrooms.
All grapes were hand harvested and sorted in cellar before fermentation. 4-5 pump-overs a day with delestage on Merlot at 12 degrees balling. Average maceration on the skins for up to 15 days. This is a special selection from exceptional new barrels in the cellar and bottled to sell at the Guild Auction. Tasting Notes: Vibrant ruby colour, fresh dark fruity nose - plums, black cherries and cassis. Underlying flavour of dark chocolate. Palate very smooth and more-ish. Fruit well balanced with subtle wood flavour, ending lovely and dry.
Made from a 12 year old vineyard that takes a lot of stress in the season. Clever nurturing of the vines over the past couple of years has rewarded us with high quality fruit. The grapes were picked at phenolic ripeness. Fermented at 28 degrees C with pump-overs four times per day. After pressing, malolactic fermentation and maturing in 100% new oak for 16 months before bottling. Tasting Notes: Lovely flavours of cranberries, mulberries and pomegranates. The palate has firm, tight, powdery fruit tannins which balance well with the fruit flavours from the nose and the acidity. The aftertaste is lingering with dark chocolate. Good balance from nose right through to aftertaste.
The two components were made separately before careful selection for blending. Each one was chosen in order to complement the flavours of the other. The Cabernet Sauvignon had stronger red berry flavours than the classic pencil shaving flavours usually found in Cabernet Sauvignon and the Shiraz was less spicy and stronger on black fruit flavours. Both have a firm tannin structure. Tasting Notes: Plums, dark berries and cinnamon. Balanced fruity palate with cassis and subtle white pepper on the aftertaste. Firm balanced tannins for good aging.
All grapes were hand harvested and sorted in the cellar before fermentation. Pump-overs took place 4 to 5 times a day with delestage on the Merlot at 12 degreees balling. Average maceration took place on skins for up to 15 days. This is a special selection from exceptional new barrels in the cellar and specially bottled to sell at the Guild Auction. Tasting Notes: Vibrant ruby colour, fresh dark fruity nose - plums, black cherries and cassis. An underlying flavour of dark chocolate. The palate is very smooth and more-ish. The fruit is well balanced with subtle wood flavour which ends lovely and dry. I have a passion for blending and love classic Bordeaux style wines and especially the wines from the Medoc, especially Pauillac.
Cabernet Sauvignon 51%, Shiraz 49% We harvested all the grapes together for fermentation in an open fermentation tank. Pump-over and punch downs were done 4 times a day with aeration on every second one. The mash was pressed after 15 days and malolactic was completed in stainless steel tank. This is a selection from 100% Francois Frere barrels. Tasting note: Ruby-red colour with purple rim. The nose shows flavours of black cherries, mulberries, chocolate powder and soft hints of liquorice. The palate has a soft entrance with lovely ripe fruit tannins in perfect harmony with the oak nuances. Drink in 2014 and beyond.