Our formidable new flavour front – Calcrete

Rietvallei Estate is excited to be part of a dynamic new grouping of wine producers that should be a force in wine style development of the world’s most iconic white wine cultivar, Chardonnay, by expressing the essence of the Robertson region’s limestone rich soils under the banner Calcrete.

The five wines recently launched under this label – derived from the terms calcium and crete – are carefully selected, unwooded creations from Rietvallei, in tandem with those from De Wetshof Estate, Excelsior, Van Loveren Family Vineyards and Weltevrede Estate.

Rietvallei Estate, of course, has been at the forefront of the Robertson wine region’s great strides in the Cape’s fine wine production and indisputably becoming prime Chardonnay Country. It’s been proven over the recent decades that this noble Burgundian white cultivar thrives here in the ideal soils with their high concentration of chalk, clay and limestone.

This historic estate naturally belongs in this grouping of prominent Robertson wine houses as it increasingly garners top awards at significant evaluations, while being at the thrust of Chardonnay evolvement following the first of these vineyards established here 40 years ago.

The vision of Calcrete, as explained during wine launches in Johannesburg and Cape Town, with the role players of these wineries in attendance, is to excel in offering a wine that authentically represents the terroir, producers of the region, and the lifestyle of the valley.

“Calcrete is poised to be known as the quintessential sunshine wine and the ultimate food wine, encapsulating the essence of its terroir of birth,” said Weltevrede’s Philip Jonker, who released the maiden Weltevrede Calcrete 2021 at the end of that year.

In 2022, De Wetshof’s delivery joined this “down-to-earth’ fold and in 2023 Rietvallei, Excelsior and Van Loveren were in the mix.

That was after Philip had convinced Rietvallei’s Kobus Burger, Johann de Wet from De Wetshof, Chris Crafford from Van Loveren and Peter de Wet from Excelsior and other local family vineyards to each present an unwooded Chardonnay prepared in a mineral-driven style – that elusive but increasingly important pure minerality characteristic being at the essence of this concept.

The Calcrete signature appears on each producer’s label as a registered trademark. Only approved members of the Calcrete Wine Custodians will be permitted to use the name for individually approved and Wine of Origin certified unwooded Chardonnay from Wine of Origin Robertson.

To qualify, the wines presented are evaluated by a panel of the winemakers involved. Some of these wines will be labelled as “Chardonnay with Calcrete” while others will bear the name “Calcrete” alone – the idea being that Calcrete will become synonymous with unwooded Chardonnay from Robertson, distinguished by its exceptional minerality.

Said Kobus Burger, Rietvallei’s CEO and winemaker, “We let terroir do the talking and draw inspiration from Chablis in northern Burgundy. Before the launching of this project, I remember last being so excited about this cultivar when making my first Chardonnay some 21 years ago.”

Calcrete, according to the proponents, defines the wines from this unique Chardonnay region. Their various wines distinctly represent Chardonnay in its purist form and express terroir with great clarity and minerality, each with its own unique regional attributes.

The main thread of underlying minerality is usually associated with sensations like flintiness, steeliness or elegance evoked in a wine’s earthy and chalky mouthfeel. The wines’ crisp crystalline character, nuances of wet stone, saline palate and oyster shell minerality are highlighted by the linear unwooded profile.

The Calcrete Chardonnay is exclusive to the limestone-rich wine appellation of Robertson. Here the distinctive terroir ranges from calcareous outcrops to arid, broken shale, both features resulting from ancient petrified maritime deposits.

In Rietvallei’s case, Calcrete Chardonnay 2023 derives from Chardonnay vines planted in 2013 on a west-facing slope in calcareous soils:

https://rietvallei.co.za/product/calcrete-chardonnay-2023/

See also – Calcrete media buzz

After its recent launch, the Calcrete movement has resulted in a wave of media exposure, see the following links:   

Rooi Rose: https://www.rooirose.co.za/wynmakers-se-nuwe-calcrete-handelsmerk-laat-terroir-die-praatwerk-doen/
The Wine Girl Cape Town: https://thewinegirlcapetown.co.za/calcrete-wine-defining-a-region-through-unwooded-chardonnay/
Jozi Style: https://www.jozistyle.joburg/calcrete-wine
Planet Wine: https://planetwine.co.za/calcrete-wines-defining-a-region-through-unwooded-chardonnay/
Netwerk 24: https://www.netwerk24.com/netwerk24/leefstyl/kos-en-wyn/kelders-in-robertson-span-saam-20231107
Wine.co.za https://photos.wine.co.za/Photos.aspx?ALBUMID=3068&CLIENTID=
Die Burger Versnit: https://www.facebook.com/photo/?fbid=842383091229862&set=a.471887801612728
Simply Miss Jo: https://simplymissjo.wordpress.com/2023/11/16/calcrete-wine-a-region-defined-by-its-wine/?fbclid=PAAabVg-20J9llqruqY_HPWtqWPQquuK-BibQ3l035eHTCD5cWODPU9t8KTOE

Chocolate Filled Puff Pastries

Tasty chocolate filled puff pastries recipe paired with our 1908 Muscadel

Ingredients:

• 2 Sheets Frozen filo pastry.
• 2 Lindt 60% Dark Chocolate or any other chocolate you prefer.
• 1 egg
• Chili flakes, peppermint crisp pieces, nuts etc. (all optional extras you can be as creative as you want to be).
• Flaky Salt

Method:

1. Defrost your two sheets of filo pastry.
2. Divide each Lindt chocolate slab into 10 pieces, or if you’re using a chocolate bar cut them in half until you have 20 halves.
3. On a lightly floured piece of parchment paper, roll out one sheet of puff pastry, the dough must be rolled out large enough to fit 20 chocolate pieces. Arrange the chocolate pieces on the rolled-out dough and divide them equally
4. Brush the dough with egg wash thoroughly over all visible dough.
5. Roll out the second sheet of puff pastry so that it’s slightly larger than the first piece and place it gently over the first sheet with the pre-arranged chocolate pieces. Press gently on all four sides and all around each chocolate piece.
6. Transfer to a cutting board, cut between all the chocolate pieces, so you have 20 individually sealed rectangles with a chocolate piece in the centre.
7. Pre-heat oven to 200°C. Distribute the chocolate filled puff pastries among two parchment-lined pans, brush with egg wash, sprinkle with flaky salt and bake for 20–25 minutes.

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Ending the awards season on a high with Veritas!

The prestigious Veritas Awards results marked a significant awards season conclusion for Rietvallei Estate’s remarkable year of competition successes as it bagged a haul of five gold medals.

“We are extremely grateful to be approaching the year-end and eve of the festive season on such a high note that maintains the momentum of a highly successful year. Especially pleasing is that a number of our stalwart wines delivered the goods again, namely the JMB Cabernet Franc 2019, Estéanna Red Blend (Cabernet Sauvignon/Cabernet Franc) 2018 and JMB Chardonnay 2022,” said CEO and winemaker Kobus Burger.

The other two Veritas Gold winners are Rietvallei Dark Cin Cinsaut 2021 and, of course, Rietvallei Classic Chardonnay 2022 – “a cultivar that has stood us in good stead over the years in the Robertson region’s leading Chardonnay status in the Cape winelands,” Kobus added.

This means that Rietvallei is among only a handful of wineries that achieved five or more such awards for wines scoring 90 – 92 points out of a hundred in this authoritative competition which this year drew 1 247 medal contenders, judged by a jury of 70 international and local specialists during a five-day blind tasting session.

This success follows hot on the heels of Rietvallei being crowned for the third year in a row as Top Terroir Wine Estate at the 18th annual SA Terroir Wine Awards. At the same time it received the SA Terroir Trophy for the Top Producer, boasting the highest number of top estate-produced wines, including two National Winners – namely the Rietvallei JMB Cabernet Franc 2019 and the top red blend, the Rietvallei Estéanna Cabernet Sauvignon/Cabernet Franc 2019 – as well as bagging six area winners in the Robertson District.

Rietvallei’s showpiece 2023 competition “scoreboard” thus looks as follows: Wine Challenge: Grand Cru Top, 100 SA winner and Double Platinum

• TERROIR AWARDS 2023: TOP PRODUCER AND TOP WINE ESTATE ( Third year running)

• JMB Cabernet Franc 2019
  • National Wine Challenge: Grand Cru Top, 100 SA winner and Double Platinum
  • Vitis Vinifera: Double Gold
  • SA Terroir Awards: National Winner
  • Veritas Awards: Gold

• JMB Chardonnay 2022
  • National Wine Challenge: Top 100 SA Winner and Double Platinum
  • Michelangelo Wine Awards: Double Gold
  • Veritas Awards: Gold

• Rietvallei Dark Cin 2021
  • Veritas Awards: Gold

• Rietvallei Classic Chardonnay 2022
  • National Wine Challenge: Double Gold
  • Veritas Awards: Gold

• Estéanna Cabernet Sauvignon/Cabernet Franc 2019
  • National Wine Challenge: Top 100 SA Winner & Double Platinum
  • Vitis Vinefera: Gold
  • SA Terroir Awards: National Winner
  • Veritas Awards: Gold

• Rietvallei Cabernet Sauvignon 2019
  • National Wine Challlenge: Double Gold

Brown Lentil and Vegetable Soup

Brown lentil and vegetable soup paired with our JMB Cabernet Franc

Ingredients:

• 1 Tbsp olive oil
• 3 carrots, peeled, diced
• 3 zucchini, diced
• 2 celery sticks, diced
• 1 onion, finely chopped
• 400g diced tomatoes
• 2 cups Vegetable stock
• 1 tsp smoked paprika
• 400g can brown lentils, rinsed, drained
• ½ cup flat-leaf parsley leaves, chopped
• Parmesan cheese, shavings
• Salt and pepper to taste

Method:

1.  Over medium-high heat in a large pot or pan. Add zucchini, carrots, celery and onion. Cook for 10 to 15 min until vegetables begin to soften.2. Add tomatoes and stock to the pot. Cover with a lid and bring to a boil. Reduce to medium-low heat. Cook for 15 minutes or until vegetables are soft with lid partially covering the pot.3. Add lentils and smoked paprika to the soup. Serve in large soup bowls. Sprinkle with parsley and a squeeze of lemon juice. Season with salt and freshly ground black pepper to taste. Serve with toasted slices of ciabatta bread.

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Panna Cotta

Enjoy Our Divine Panna Cotta recipe:

Method for Panna Cotta:

1. Soak the gelatin in a bowl of cold water for 10 minutes.
2. Butterfly the vanilla bean using a sharp knife. Scrape the seeds out using the knife or if using vanilla essence skip this step
3. Place the cream, sugar and vanilla seeds or vanilla essence in a saucepan and bring to a boil while slowly stirring with a whisk.
4. Once the cream has come to a boil, remove from the heat and add the gelatin sheets (drained and squeezed before adding). Stir to allow the gelatin to melt into the cream.
5. Pour the mixture into small panna cotta molds or using what is available. Then, place the molds in the fridge for at least 3 to 4 hour

Method for Caramel:

1. Add the sugar and 1 Tbsp water in a saucepan and place it over low heat. Shake the saucepan so it mixes well. Once it has turn into caramel and browned to the desired color set aside for later.
2. Pour over the panna cottas once they are done refrigerating, we recommend only making the caramel after the panna cotta has set in the fridge.

Rietvallei Once Again Tops Terroir Competition

Chicken Piccata

Enjoy Our Delicious Chicken Piccata Recipe Paired With Our Classic Chardonnay

Method: 

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off any excess flour.
2. In a large page over medium high heat, melt 2 Tbsp of butter with 3 Tbsp olive oil.
3. Once the pan is hot add 2 pieces of chicken and cook for 2-3 minutes. When chicken is browned, flip and cook other side for 2-3 minutes. Remove and transfer to a plate.
4. Melt 2 more Tbsp butter and add another 2 Tbsp olive oil. Once pan is hot again, add the other 2 pieces of chicken and repeat the process. Transfer to a plate when it’s done cooking.
5. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt and pepper. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Best served with pasta or rice.

Gourmet Eaton Mess

Enjoy Our Delicious Gourmet Eaton Mess paired with the Rietvallei Muscadel

Method: 

For the Meringue Cookies:

1. Preheat the oven to 120 degrees °C. Line a baking sheet with parchment paper and set aside.
2. Using a mixer beat egg whites, cream of tartar, and salt on high speed. Once the egg whites begin to froth, add the sugar and continue beat on high speed until stiff and glossy peaks start to form.
3. Use a tablespoon to lay them out. Bake the meringues for 40-45 minutes until they are dry and slightly golden around the edges.
4. Remove and let cool on a cool rack.

For the Eton Mess:

1. In a small bowl, toss the fruit together with the brown sugar and set aside.
2. In separate bowl, combine the cream, sugar, and vanilla and beat until the cream becomes completely thickened.

Assembly:

1. In your desired serving glasses or bowls, begin with one layer of cream, 1 meringue cookie crushed, and two spoonfuls of fruit. Continue this pattern until each glass is complete. Top with a large dollop of cream and chocolate shavings if desired. You can also add cream to each layer if you want and drizzle honey over it.
2. Refrigerate before serving if making ahead, or serve immediately.

Gourmet Prawn Tacos

Enjoy Our Delicious Gourmet Prawn Tacos paired with our Rietvallei Sauvignon Blanc

Method: 

1. Mix the marinade ingredients in a large bowl, add the prawns and toss in the marinade.
2. Heat up 1 Tbsp olive over high heat in a large pan. Add half the prawns and cook each side for 30 seconds.
3. Transfer to bowl, loosely cover with foil. Cook the remaining prawns and also add to bowl once cooked.
4. Serve with slaw, pink taco sauce, warm tortillas and lime wedges on the side.

Taco Slaw:

1. Place all ingredients in a large bowl then mix well.

Pink Taco Sauce:

1. Mix ingredients and adjust Sriracha to your taste.

Rietvallei yet again in the Top 100 winning way

Rietvallei Wine Estate has once again proved its magic mettle in the annual National Wine Challenge 2023, bagging four Double Platinum or so-called Top 100 awards, among a haul of nine medals. This includes a coveted Grand Cru National Champion Best in Class for its Rietvallei JMB Cabernet Franc 2019.

Said CEO and winemaker Kobus Burger, of this historic winery on the R60 near Robertson,” I am elated that the JMB Cab Franc once again performed so well and received this top recognition. This our new 2019 vintage creation which we plan to release in July.

“At the same time, it’s also such a highlight to see the Estéanna (Cabernet Sauvignon, Cabernet Franc) coming to the fore again, which is also the new 2019 vintage to be released in July.

“I’m also extremely happy about the other two Double Platinum Awards, namely the JMB Chardonnay 2022 and Shiraz 2019, all personal favourites of mine.

“Moreover, the three Double Golds are a great bonus, especially for the Cabernet Sauvignon and Chardonnay – which happened to be the first red and white wines released under our Rietvallei brand name – while it’s wonderful that the maiden vintage, multi-cultivar Rietvallei Estate 2016 also came to the fore at this prestige competition.

“We feel deeply honoured and proud to receive these awards fromThe National Wine Challenge 2023. Thank you to the organisers and tasting panel for this acknowledgement. Also a big thank you to our whole Rietvallei team without whom this would never have been possible,” said Kobus.

This year’s achievement means that, including these four Double Platinums, three Double Gold and two Silvers, this Estate has in the past four years garnered 11 Double Platinum Awards – in other words Top 100 listings – including three Grand Cru (Best in Class) achievements and seven Double Golds in this competition.