Reyneke Capstone 2013
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Robert
Parker -
Jeb
Dunnuck
Product Details
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Winemaker Notes
Blend: 43% Cabernet Franc, 32% Merlot and 25% Cabernet Sauvignon.
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Cornerstone is a blend of 43% Cabernet Franc, 42% Merlot and 25% Cabernet Sauvignon; this is the first time the latter is not the dominant variety, since the other two varieties just looked so good. It was also the first vintage where winemaker Rudiger Gretschel used a berry selection table, whereas before he used just a bunch selection. Matured for 22 months with only the Cabernet in new oak and the Merlot in 2,500-liter foudres, it has a tightly wound bouquet with mint-tinged black cherry and raspberry preserve aromas. The aromatics clearly need another year to open. The palate is medium-bodied with grainy tannin and very well judged acidity there is a light tarriness coming towards the grippy finish that is very harmonious and long in the mouth. Give this 2-3 years in bottle.
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Jeb Dunnuck
The 2013 Capstone (also released under the Cornerstone label outside the United States) checks in as a blend of 43% Cabernet Franc, 42% Merlot and the rest Cabernet Sauvignon that spent 22 months in a mix of new oak (for the Cabernet Sauvignon) and larger oak foudres. It has a spicy, sandalwood, cedary character as well as beautiful black raspberry and blueberry fruits, plenty of dried herbs and graphite nuances, medium-bodied richness, firm tannin, and vibrant yet integrated acidity. This is an energetic, lively, nicely concentrated Bordeaux blend that’s loaded with character and will keep for 10-12 years.
Other Vintages
2014-
Wine
Spectator -
Robert
Parker
In 1988, the Reyneke family bought the farm Uitzicht, a 90-acre farm on the ridge of the Polkadraai Hills, with spectacular views of Stellenbosch. Contemporaneously, Johan Reyneke began the lengthy process of the conversion from conventional farming to organic practices to a method of farming which was in accordance with biodynamic principles. Reyneke was the first farm in South Africa to achieve certification by Demeter International, the largest, and arguably, the most widely acknowledged biodynamic accreditation body in the world.
The farm produces several ranges of wines including Reserve, Biodynamic, Organic, and Vinehugger. They also produce a red blend named The Capstone with the proceeds of the wine helping the farm workers and their families.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.