Winery Details
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Robinson & Sinclair
- Shop 2, Graphic Centre
- riana@robinson-sinclair.co.za
- +27 (0)21 462 6385
About the Winery
One contact point - Connecting the world with South Africa's most exceptional wines.
Robinson & Sinclair are exporters of fine South African Wines. Our portfolio caters to all segments of the market from large volume retail commodities to niche products for speciality shops. Hand selected wines are sourced from family-owned properties in each of the wine growing regions of the Western Cape.
We market our portfolio to established distributors and importers world wide. The wines in our portfolio are featured in supermarkets, speciality retail stores, wine boutiques, restaurants, wine bars and hotels across the world. We also have an excellent standing in the dominant Monopolies of the wine world.
Post House Penny Black 2019
About the wine
Post House Cellars derives its name from the small Post Office which used to serve the local missionary community of Raithby and which is now the winery office and residence. It was consequently a logical step to associate the wine with its postal origin The farm was bought by the Gebers family in 1981 in the picturesque area between the towns of Somerset West and Stellenbosch, and is situated at the foothills of the Helderberg Mountain.
Stylish elegant wine with a smooth entry.
Dark inky black colour. Initial nose of floral petals, also of fynbos (South African heath),
blackcurrant, fruitcake, white pepper and spice. An elegant wine with firm but supple tannins.
Rounded ripe fruit giving a long and lingering finish.
Awards
90 Points Robert Parker.
| Exclusive | Yes |
|---|---|
| Export | EU-SADC EPA |
| Export Volume | 8 000 Bottles |
| Food Pairing | Enjoy with Beef, Stews, Lamb, Venison, Pasta and Steak. |
| Segment best suited for | HOTELS, Off premise, On premise, restaurants, Retail, Wine Bar |
| Tasting Notes | A full-bodied, smooth and velvety wine with a firm tannic structured displaying blackcurrant and tobacco flavours, a spicy undertone and a long-lasting aftertaste |
| Vintage | 2018 |
Winemaking process
The grapes were fermented separately, using natural yeasts from the vineyard, in open stainless steel tanks up to a maximum of 30°C. The skins were pushed down 4-8 times during peak fermentation. Malolactic fermentation took place in the barrel where the wine had minimal handling. Use was made of traditional gravity flow and no mechanical pumps were used in the wine making process. The wines were racked 4 times over a 20-month period. There was no filtration and the sulphur levels were kept to a minimum.
Wood ageing: 35% new oak, mainly French and European. 100% oaked in French and European oak. 24 months in 225 liter barrels.
Cellaring
Cellar in a cool, dark place and enjoy within 12 years.