Wines Stellenbosch Beyerskloof - Kriekbult - 2021

Viniou Reviews

Beyerskloof Cuvée Kriekbult 2021 is a distinguished red wine hailing from the esteemed Stellenbosch region, nestled in South Africa’s Coastal Wine Region. This cuvée, crafted predominantly from Pinotage—the grape variety most closely identified with South Africa—exemplifies the estate’s commitment to expressing both varietal character and the unique qualities of its terroir. The 2021 vintage benefits from an ideal growing season, marked by cool temperatures and moderated yields, resulting in structured wines with vibrant fruit and well-integrated tannins. The vinification process involves gentle extraction and careful oak maturation, allowing the wine to showcase its signature notes of black cherry, plum, and subtle hints of mocha and spice, underscored by a supple texture and lingering finish.

Stellenbosch is one of South Africa’s most celebrated wine regions, with a legacy dating back to the late 17th century. Its proximity to the Atlantic Ocean ensures a temperate, Mediterranean climate, with cooling breezes and morning mists tempering the summer heat and allowing grapes to ripen slowly, preserving both freshness and concentration. The region’s soils are remarkably diverse, comprising decomposed granite, sandstone, and clay, which contribute complexity and elegance to the wines. Over the decades, Stellenbosch has earned a global reputation for its bold red wines, especially from Bordeaux varieties and the uniquely South African Pinotage.

For pairing, the Beyerskloof Cuvée Kriekbult 2021’s generous structure and ripe fruit profile make it a versatile companion to meat-centric dishes. It shines alongside grilled lamb chops with rosemary, hearty beef stews, venison, or traditional South African bobotie—a spiced mince bake topped with a custard. The wine’s bright acidity and plush tannins also pair beautifully with richly sauced dishes and aged hard cheeses.

To fully appreciate the nuanced aromas and the silky palate of this wine, I recommend decanting it for 30 minutes and serving at 16-18°C. This will allow the bouquet to open up, revealing its complexity and ensuring an elegant, memorable tasting experience.