Neville Dorrington had been working in Cape Town for more than 20 years. In 1996 Neville and his family decided to move to the countryside and grow and produce their own wine. They fell in love with the Tulbagh valley and came across 137 hectares of virgin soils that were never cultivated. The slopes faced north, south, east, and west and the analysis of the vertical shale soils revealed the potential for low yielding, high-quality grapes. The offer to purchase was accepted and the Rijk’s farm was found.

Rijk’s are very passionate about giving back to their environment, making sure that they do as much as they can to be as sustainable as possible. Over the years, they have implemented small changes that have made a big impact, from organically farmed vineyards to installing bee hives and making their own honey, bees help the plants that grow around the vineyard thrive through pollination. These plants are essential in creating a healthy vine environment, eliminating the need for unnecessary chemicals and pesticides.

Harvested at night to retain freshness, and chilled prior to fermentation, the Private Cellar Pinotage is aged in 60% French and 40% American barrels, of which 40% were new, with the balance in one and two year old barrels.

Floral and layered with black fruits on the nose, the palate is dense and rich, focused on bright fruits with supple if present tannins and a long finish

Thanks to its rich and robust nature, Rijk’s Private Cellar Pinotage pairs exceptionally well with hearty dishes. The wine’s dark fruit and smoky notes complement grilled meats, such as lamb chops, venison, or beef ribs. It also works beautifully with dishes featuring bold, earthy flavors, like mushroom risotto or smoked cheeses. For a South African-inspired pairing, try it with traditional dishes such as braai (barbecued meats) or bobotie (a spiced minced meat dish)