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Rickety Bridge Wines • Franschhoek • Wynand Grobler

Rickety Bridge Paulina's Reserve Semillon 2012

Rickety Bridge Paulina's Reserve SemillonBlend: 100% Semillon

Viticulture:
Grapes come from 24 year old vines grown in sandy Tukulu soils on the banks of the Franschhoek River. Very low yielding at 4.5 tonnes/ha.

Harvest:
Rickety Bridge Semillon grapes were hand harvested at 22.9 ºB into small crates.

Winemaking:
Fermentation took place in the small French oak barrels, 20% new and 80% older barrels using a naturally occurring yeast. The must was fermented between 14 – 17 ºC and the lees was stirred up daily for three months and then twice every week for the next 7 months thereafter. Sulphur was added only after 9 months, just before bottling.

Tasting Note:
Lime and apple aromas layered with nuances of honeyed beeswax. The full, rich palate of honey and citrus is perfectly balanced with well integrated oak notes, minerality and a delightful lingering creamy finish.

Maturation Potential:
Already accessible, this wine has great aging potential for up to at least 10 years from harvest.

Food pairing: 
Red Thai chicken curry, roast pork, seafood, shellfish, roast chicken, Paella. A very versatile variety which can be paired with many dishes.

Rickety Bridge Paulina's Reserve Cabernet Sauvignon 2013

Rickety Bridge Paulina's Reserve Cabernet SauvignonBlend: 100% Cabernet Sauvignon

Viticulture:
All grapes used to make this estate wine come from vines situated against the slopes of the Dassenberg Mountain planted in deep decomposed granite soils called Oakleaf. These Rickety Bridge slopes are North-Westerly facing. Well manicured and settled vines yielding 6 tonnes/ha.

Harvest:
The Cabernet Sauvignon grapes were harvested by hand in March at 24.8o Balling.

Winemaking:
Fermentation took place in an open fermentation tank at 28 ̊C with five manual punch downs daily. The wine was pressed gently up to 1.2 Bar pressure after 21 days skin contact. Malo-lactic fermentation took place in stainless steel tanks and the wine was then aged in small French Oak barrels. Total maturation time in barrel was 24 months.

Tasting Note:
Classic characters of red and black berries, layered with herbal notes, pencil shavings and oak spice. A full, rich palate with a powerful fruit expression and silky, polished tannins which lead to a long finish with well integrated oak, cassis and subtle minerality. This wine is a pleasure to drink from the first sip until the last.

Maturation Potential:
Peak potential from 4 years, aging up to 10 years from vintage.

Food pairing:
Lamb, beef, venison, strong cheeses.

Rickety Bridge Blanc de Blancs MCC 2010

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Rickety Bridge Brut Rosé MCC NV

Rickety Bridge Brut Rosé MCC NV

Viticulture:
All grapes used in this Méthode Cap Classique sparkling wine originate from Franschhoek. The Pinot Noir vines grow in sandy Tukulu soils on the banks of the Franschhoek River and the Chardonnay grapes on the granite slopes of the Franschhoek Mountain. Extremely low yielding vineyards at 4.5 tonnes/ha.

Harvest:
Both Chardonnay and Pinot Noir were hand harvested at 18º Balling and 20º Balling respectively into small crates and carefully transported to the cellar.

Winemaking:
Fermentation of 30% off the blend took place in older small French oak barrels and the rest in stainless steel tanks, using a noble yeast namely CE 1118. The must was fermented between 14 – 17 ºC and the lees was stirred up daily for three months and then twice every week for 3 months thereafter. Barrel maturation took place for 6 months before being blended for bottling. During and after the second fermentation in bottle the wine spent 13 months on the lees in bottle before it was de-gorged and released.

Tasting Note:
The very appealing light salmony pink Méthode Cap Classique consiss of a perfect blend of Chardonnay and Pinot Noir. A delicate expression on the nose of citrus notes and hints of red berries. On the palate crisp freshness combines seamlessly with classis richness and finishes with finesse. Fine continuous mousse kisses the palate and lifts the wine to a long elegant finish.

Maturation Potential: Already accessible, this wine has great aging potential for up to 5 years from harvest.

Food pairing: Oysters, salmon dishes, pavlova filled with berries, sushi or on its own.

 

Rickety Bridge Chenin Blanc 2015

Rickety Bridge Chenin BlancViticulture:
Grapes were selected from 40 year old vines on our Basse Provence estate in Franschhoek, the vineyard yields only 3.5 tonnes/ha.

Harvest:
The Chenin Blanc grapes were harvested by hand at 22.5º Balling and 23.4º Balling with good harvesting conditions throughout.

Winemaking:
Fermentation took place in a stainless steel tank at 12.5˚C and lasted 34 days. The wine was left on its primary lees for 6 months and stirred three times a week to enhance flavours and mouth feel.

Tasting Note:
Inviting aromas of guava and white peach with underlying floral and green fig notes. A full rich palate of tropical fruit, citrus and spice leads into a long honeyed finish.

Maturation Potential:
Drink now until end 2018.

Food pairing:
Sushi, shellfish, salads, Chinese food, chicken dishes with creamy sauces.

Rickety Bridge Sauvignon Blanc 2015

Rickety Bridge Sauvignon BlancViticulture:
All of the grapes used in the Rickety Bridge Sauvignon blanc originate from only the best terroir selected to produce a world class wine reflective of the Rickety Bridge philosophy. Cropped at 6 tonnes/ha, these low yielding vineyards show complexity and depth with the potential to improve with age.

Harvest:
The Sauvignon blanc grapes were harvested by hand at 22.5º Balling with good harvesting conditions through out. Perfect harvesting conditions with a long cool, dry summer.

Winemaking:
Fermentation took place in a stainless steel tank at 12˚C using two noble yeast strains. The wine was left on its primary lees for 6 months being stirred twice a week to enhance flavour and mouth feel.

Tasting Note:
Vibrant and zesty with aromas of pear, gooseberry and passion fruit layered with subtle mineral tones. Full flavoured with a rich midpalate and peach and litchi flavours which linger on the finish. All grapes used to make this wine were picked by hand.

Maturation Potential: Drink now until 2018.

Food pairing:
Seafood dishes, fresh leafy salads and sushi.

Rickety Bridge Chardonnay 2014

Rickety Bridge ChardonnaySold Out

Viticulture:
Chardonnay vineyards ranging from 21 – 23 years, grown on mild slopes of decomposed granite and alluvial sandy soils on Franschhoek’s Dassenberg Mountain. Very low yielding at less than 3.5 tonnes/ha.

Harvest:
Chardonnay grapes from Rickety Bridge were harvested by hand in February 2014 at 22.9° B in the early morning hours.
Winemaking: 
This wine was naturally fermented in small French oak barrels (10 % new and 90 % older). Must was fermented at 14° - 17° C. Lees were stirred up daily for 12 weeks, thereafter it was only stirred up once a week for the remaining 7 months in barrel. The wine was stored at 15°C without receiving a racking or any sulphur additions during the entire 10 months of barrel ageing.

Tasting Notes:
Citrus with nutty nuances, hints of orange blossom and subtle oak spice on the nose. The rich and structured palate shows honey and tropical fruit with hints of white flowers, caramel, spice and minerality which linger on the long creamy finish.

Maturation Potential: Peak from 2 years, enjoy up to 6 years.

Food pairing: Chicken dishes, prawn pasta, poached salmon.

Rickety Bridge Merlot 2014

Rickety Bridge MerlotViticulture:
2 ½ hectares of well-manicured 16 year old vines grown in structured La Motte soils (alluvial with a high percentage of decomposed plant material in the lower levels). Yield of 6 tonnes/ha.

Harvest:
Rickety Bridge Merlot grapes were harvested by hand at 24.9˚ Balling in February 2013.

Winemaking:
Fermentation took place in open fermentation tanks at 
25 – 30˚ C with 4 daily punch downs up to 6˚Balling. The wines were pressed after 21 days up to 0.9 bar. Malo-lactic fermentation took place in stainless steel tanks and maturation took place 20% new and 80% older French oak barrels for a total of 18 months.

Tasting Note:
Notes of red cherry and ripe plum layered with herbal nuances and hints of oak spice on the nose. A juicy palate with red currants and blueberries gives way to lingering dark chocolate flavours. Well-structured with refined tannins and a lengthy finish.

Maturation Potential:
Peak potential from 3 years, will mature up to 7 years.

Food pairing:
Spaghetti Bolognese, lasagne, grilled chicken, beef stews.

Rickety Bridge Pinotage 2014

Rickety Bridge PinotageViticulture:
Vineyards identified in the Wellington and Swartland regions which are grown in decomposed granite soils on easterly facing slopes. Well manicured and settled vines yielding a low 7 tonnes/ha.

Harvest:
Grapes were hand harvested on 31 January and at 24.6º and 25.5° Balling into small crates with good harvesting conditions through out.

Winemaking:
Fermentation took place in an open fermentation tank at 26˚C with 4 punch downs daily. The wine was pressed gently up to 1.3 Bar pressure after 10 days. Malo-lactic fermentation took place in 100% older small French Oak barrels. Total maturation time in barrel was 14 months.

Tasting Note:
Concentrated black and blueberry flavours with layers of plums and dark chocolate. A velvety palate with well integrated tannins which are supported by subtle smokiness and gentle oaking lead into a lingering juicy finish.

Maturation Potential:
Drink now, can mature for up to 6 or 7 years.

Food pairing:
Coq au vin, ostrich carpaccio, roast duck, red meat or veal.

Rickety Bridge Shiraz 2013

Rickety Bridge ShirazViticulture:
Grapes selected from Franschhoek, Walker bay, Wellington and Breederiver Valley vineyards. Well manicured and settled vines yielding 6-7 tonnes/ha. The Franschhoek grapes are planted in Hutton soils which consist of decomposed granite with a North- easterly facing slope and a combination of clones 9 and 22B. The Walker bay block borders on the Atlantic ocean while the Wellington vineyards consists of clone 216 on US 8-7 rootstock in Easterly facing Glenrosa soils. The westerly facing slopes of the Breederiver Valley are planted with clone SH 99 on Mgt 101-14 rootstock in Glenrosa soils originating from shale.

Harvest:
Grapes where harvested by hand between 24 – 25.5o Balling with good harvesting conditions throughout. Harvesting of the three respective vineyards took place between 21 February and 21 March 2011.

Winemaking:
Fermentation took place in open fermentation tanks at 28 ̊C with 2-4 manual punch downs daily with 80% of the grapes left as whole bunches. Some tanks were inoculated with noble yeasts such as D254 and WE372 while most underwent natural fermentation. While fermentation was still taking place, the grapes were pressed gently up to 1.3 bar pressure. The end of the fermentation and malo-lactic fermentation took place in small French oak barrels. The wine was matured in 20% new and 80% older barrels for a total maturation time of 20 months before blending for bottling.

Tasting Note:
Opulent dark forest fruit with aromatic notes of spice, white pepper and dark chocolate. The palate is textured and layered, showing elegance and refined structure. Fresh, juicy and balanced acidity, subtle oak with hints of clove and mulberry lingers on the finish.

Maturation Potential: Mature up to 8 years.

Food pairing: Game, ostrich, spare ribs, steak, roast beef, spicy lamb dishes.

Rickety Bridge Noble Late Harvest 375ml 2014

Tasting notes to follow...

Rickety Bridge Foundation Stone Rosé 2015

Rickety Bridge Foundation Stone RoséViticulture:
All of the Grapes for this wine were grown in the picturesque Franschhoek Valley and were tended to and harvested by hand.

Harvest:
All grapes used to make this wine were hand harvested in the early hours of the morning and were specifically selected for this style of Rosé.

Winemaking:
Skin contact took place for 2-4 hours depending on varietal before pressing and removal of skins. Cool fermentation at 13˚C took place in stainless steel tanks lasting 24 days before aging on the lees for 6 months. 10% of the wine was fermented and aged in small French oak barrels. Varietals were chosen to complement certain characteristics of this French style Blanc de Noir. All four varietals were vinified separately and blended just before bottling.

Tasting Note:
A dry traditional style Rosé with juicy red cherries and strawberries intermingled with Turkish Delight and a touch of spice. A lovely creamy yet fresh palate showing a perfect balance between acidity and sweetness.

Maturation Potential:
Ready to be enjoyed.

Food pairing:
Picnics, salads, sushi, prawns, smoked salmon or on its own.

Rickety Bridge Foundation Stone White 2015

Rickety Bridge Foundation Stone WhiteViticulture:
Vineyards planted in decomposed granite and sandy soils with north and westerly facing slopes were identified in the Franschhoek and Sellenbosch areas to make this Mediterranean style blend. Well manicured and settled vines yielding between 5-6 tonnes/ha.

Harvest:
Grapes where harvested by hand between 22.2° – 23° Balling with good harvesting conditions throughout.

Winemaking:
Naturally fermented in barrels at 16˚ C. The grapes were pressed gently up to 0.9 bar pressure after a short period of skin contact. Partial malo-lactic fermentation took place in older 225L French oak barrels and a 2500L oak Foudre. All five varietals were matured separately in barrel for a total maturation time of 10 months before being blended for bottling.

Tasting Note:
All 5 varietals contribute to this complete and well balanced wine. Elegant with spring blossoms, restrained peach, mango and stone fruit on the nose. Subtle hints of oak spice and a refined fruit expression. A rich and well-structured wine that finishes with elegance and freshness on the palate. Will benefit from some aging.

Maturation Potential:
Drink now or in the next 6 years.

Food pairing:
Fish dishes, chicken dishes, goats cheese salad, pork, veal, Asian influenced chicken and fish dishes and roast duck.

Rickety Bridge Foundation Stone Red 2014

Rickety Bridge Foundation Stone RedViticulture:
Vineyards planted in decomposed granite soils with westerly facing slopes were identified in the Franschhoek, Swartland and Breede River areas to make this Mediterranean style blend. Well manicured and settled vines yielding between 4-6 tonnes/ha.

Harvest:
Grapes where harvested by hand between 24° – 25.5° Balling with good harvesting conditions throughout.

Winemaking:
Fermentation took place in open top fermenters at 28˚C with up to 4 punch downs daily. The wine was pressed gently up to 1.3 bar pressure after a short period of 4 days on the skins. Malo-lactic fermentation took place in older 225L and 500L French oak barrels. All six varietals were matured separately in barrel for a total maturation time of 18 months and then blended for bottling.

Tasting Note:
This intriguing blend of Syrah, Mourvèdre, Grenache, Cinsault, and Tannat is silky soft on the palate with succulent tannins and notes of white pepper, blackcurrant, white chocolate and cherry tobacco on the nose. Layered complexity on the nose and palate surprise with every interaction.

Maturation Potential:
Drink now or in the next 6 years.

Food pairing:
Enjoy with ostrich or beef carpaccio, duck, venison and rump steak with pepper sauce.

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