Pierre Wahl

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Auction Wines

Rijk;s CWG Pinotage 2016

The grapes were hand-picked at night. A 48-hour cold maceration period was given prior to fermentation. Pigeage took place three times a day to extract tannin and colour. Skins were pressed at 4° Balling. Malolactic fermentation took place in barrels. Matured for 22 months in a new and a second ll 300 litre French oak barrel.

Auction Year: 2019

Rijk's CWG Pinotage 2015

Grapes were hand-picked at night. A 48 hour cold maceration period was given prior to fermentation. Pigeage took place three times a day to extract tannin and colour. Skins were pressed at 5° balling. Malolactic fermentation was completed in barrels, racked, returned and left to mature for 22 months in a new and a second fill French oak barrel. No fining agents used and only filtered lightly at bottling.

Auction Year: 2018

Rijk's CWG Chenin Blanc 2016

The grapes were gently crushed and pressed, 100% barrel fermented and matured for 16 months in a new and a second fill 300 litre French oak barrel. This wine was fermented with natural yeast to ensure that the uniqueness of our distinct terroir was revealed. Fermentation took eight months to complete. Malolactic fermentation was not encouraged in order to protect the varietal characters.

Auction Year: 2018

Rijk's CWG Pinotage 2014

Grapes were hand-picked at night. A 56 hour cold maceration period was given prior to
fermentation. Pigeage took place three times a day to extract tannin and colour. Skins were pressed at 4° balling. Malolactic fermentation was completed in barrels, racked, returned and left to mature for 22 months in a new and a second fill French oak barrel.

Auction Year: 2017

Rijk's CWG Chenin Blanc 2015

The grapes were gently crushed and pressed, 100% barrel fermented and matured for 14
months in a new and a second fi ll 300 litre French oak barrel. This wine was fermented
with natural yeast to ensure that the uniqueness of our distinct terroir was revealed.
Fermentation took eight months to complete. Malolactic fermentation was not encouraged
in order to protect the varietal characters.

Auction Year: 2017

Rijk's CWG Pinotage 2013

To ensure maximum fruit and colour retention, the grapes were hand-picked in the cool of
the night. The crushed berries were given a 48 hour cold maceration prior to fermentation.
Manual punch-downs were done three times a day to extract tannin and colour. Skins were
pressed at 5° Balling. Malolactic fermentation took place in barrels. Matured for 22 months
in one new and one second fill French oak barrel.

Auction Year: 2016

Rijk's CWG Chenin Blanc 2013

The grapes were hand-picked at night. 100% barrel fermented and matured for 14 months
in one new and one second fill 300 litre French oak barrel. This wine was fermented with
natural yeast. No malolactic fermentation took place in order to preserve the natural acids
and varietal purity of this diverse cultivar.

Auction Year: 2016

Rijk's CWG Chenin Blanc 2013

The grapes were hand-picked at night. 100% barrel fermented and matured for 14 months
in one new and one second fill 300 litre French oak barrel. This wine was fermented with
natural yeast. No malolactic fermentation took place in order to preserve the natural acids
and varietal purity of this diverse cultivar.

Auction Year: 2016

Rijk's CWG Pinotage 2012

To ensure maximum fruit and colour retention, the grapes were hand-picked in the cool of
the night. The crushed berries were given a 56 hour cold maceration prior to fermentation.
Pigeage took place 3 times a day to extract tannin and colour. Skins were pressed at 5°B.
Malolactic fermentation took place in barrels. Matured for 22 months in one new and one
second fill French oak barrel.

Auction Year: 2015

Rijk's CWG Pinotage 2011

The grapes were hand-picked at night. 56 hours cold maceration prior to fermentation. Pigeage took place 3 times per day to extract tannin and colour. Skins were pressed at 5 degrees balling. Malolactic fermentation took place in barrels. Matured for 22 months in 50% new and 50% second fill French oak barrels. Tasting Notes: This opaque-black coloured wine has a complex nose of liquorice and blackcurrant, supported by some fynbos aromas. These exquisite aromas carry through onto a rich, creamy palate. Silky, well-integrated and elegant tannins keep this wine in perfect harmony and balance.

Auction Year: 2014

Rijk's CWG Chenin Blanc 2013

The grapes were hand-picked at night. 100% barrel fermented and matured for 14 months in one new and one second fill 300 litre French oak barrel. This wine was fermented with natural yeast. No malolactic fermentation took place. Tasting Notes: Exotic fruit aromas dominate the nose with hints of pineapple, nectarines and butterscotch. A rich, creamy palate is well balanced and freshened up by the presence of a lively acidity. This wine is full bodied and has a long finish.

Auction Year: 2014

Rijk's CWG Chenin Blanc 2012

The grapes were hand-picked at night, 100% barrel fermented and matured for 12 months in one new and one 2nd fill 300 litre French oak barrel. This wine was fermented with natural yeast. No malolactic fermentation took place. Tasting Notes: Attractive stone-fruit aromas dominate the nose with hints of citrus blossoms, butterscotch and pine nut. A rich, creamy palate is well balanced and freshened up by the presence of a lively acidity. This wine is full bodied and has a long finish.

Auction Year: 2013

Rijk's CWG Shiraz 2011

Hand-picked in the cool of the night to retain freshness and flavours. 48 hours cold maceration (10 degrees C) prior to fermentation. 20% of the grapes were not crushed and destemmed and were left to ferment beneath the crushed grapes. Extraction was done by doing a combination of pump-overs and pigeage three times per day. Malolactic fermentation took place in barrels. Matured for 22 months in a new 300 litre French oak barrel. Tasting Notes: The wine has an exceptional vibrant red colour. A complex nose of black and white pepper spices with liquorice, bramble and black fruit undertones. Well-structured, elegant tannins support a multi-layered, creamy palate and ensure great harmony and balance.

Auction Year: 2013

Rijk's CWG Chenin Blanc 2011

The grapes were hand picked at night. 100% barrel fermented and matured for 15 months in a second fill French oak barrel. This wine was fermented with a slow fermenting yeast strain to produce a certain amount of 'volume'. No malolactic fermentation took place. Tasting Notes: Attractive stone-fruit aromas dominate the nose with hints of quince and pine nut. A rich, creamy palate is well balanced and freshened up by the presence of a lively acidity. This wine is full bodied and has a long finish.

Auction Year: 2012

Rijk's CWG Pinotage 2010

The grapes were hand picked at night and went through 56 hours cold maceration prior to fermentation. Pigeage took place 3 times per day to extract tannin and colour. Skins were pressed at 5 degrees balling. Malolactic fermentation took place in barrels. Matured for 22 months in 33% new and 67% second fill French oak barrels. Tasting Notes: This world-class wine has a vibrant deep red colour with an intense nose of ripe black cherries and bramble fruit, with underlying vanilla and cinnamon notes. The palate is well weighted and balanced, with elegant tannin to ensure a great maturation potential.

Auction Year: 2012

Rijk's CWG Pinotage 2009

100% Pinotage The grapes were hand picked at night. 56 hours cold maceration prior to fermentation. Pigeage took place 3 times per day to extract tannin and colour. Skins were pressed at 5 degrees balling. Malolactic fermentation took place in barrels. Matured for 20 months in 70% new and 30% 2nd fill French oak barrels. Tasting note: Alluring rich red colour. Intense nose of cherries and bramble fruit with underlying cinnamon notes. The palate is well weighted and balanced, with elegant tannin to ensure great maturation potential. The wine will be ready for drinking in 2014.

Auction Year: 2011

Rijk's CWG Chenin Blanc 2010

100% Chenin blanc The grapes were hand picked at night, 100% barrel fermented and matured for 12 months in 40% new and 60% 2nd fill French oak barrels. 50% of this wine was fermented with wild yeast. No malolactic fermentation took place. Tasting note: Light straw colour. Attractive peach and apricot aromas dominate the nose with hints of quince and apple strudel. These aromas are well supported by a nutty presence which originates from the use of quality oak. This wine has a full bodied palate with a lasting aftertaste. Drink now and until 2013.

Auction Year: 2011

Rijk's Private Cellar Auction Reserve Semillon / Sauvignon blanc 2009

Grapes were picked by hand in the cool of the night. The Semillon was fermented in new 300 Litre French oak barrels and matured for 12 months on the lees before being blended with the Sauvignon Blanc that was 50% tank fermented and 50% barrel fermented. Soft filtration prior to bottling. Tasting note: Straw coloured with a green tint. Intense white asparagus and grassy nose - typical aromas for a cool vintage. Full bodied, juicy mouth-feel is finished off with a balanced acid to keep the palate fresh and zesty.

Auction Year: 2010

Rijk's Private Cellar Auction Reserve Chenin blanc 2009

Grapes were hand-picked at night. 100% barrel fermented and matured for 12 months in 50% new and 50% 2nd fill French oak. 20% of this wine was fermented with wild yeast. No malolactic fermentation took place. Tasting note: Goldish colour. Complex yellow fruit nose with hints of quince and pine nut. These aromas are well supported by a nutty presence which originates from the use of quality oak. This wine has a full bodied palate with a lasting aftertaste.

Auction Year: 2010