How do I taste the samples sent for my attention

How do I taste the samples sent for my attention


There is not a single week that past to somebody asked me how I score and review the wine samples!

I start by grouping in vintages, regions, districts and wards, styles where applicable or grape variety, all wines are wrapped or encased in a "black sock" with foil or bottom of screw cap removed, by a designated person and using 100 points scoring system.

I evaluate each wine into 11 categories broken down in 5 parts, namely the colour, Intensity, Palate weight, freshness and cellaring potential.
A (Maximum of 5 points), is given on colour, aromatic intensity or grape variety textbook profile (Maximum 8 points), Complexity and layers of personality (Maximum of 4 points) and sensory cleanliness (Maximum of 3 points)

Onto the palate, I first rate the intensity, freshness, vibrancy combined with purity of fruit (Maximum of 10 Points) followed by the acidity level, question I asked is ? is it again fresh, natural grape acid a key factor where possible, I tend to mark down heavily, wines showing clumsy handling of added acidification such as tartaric acid, which gives a disjointed mouthfeel and confected sourness,here a (maximum of 5 points), a rating of 3 or 3.5 out of 5 is considered exceptional from a South African perspective, followed by the balance of the wine,namely is the acid, residual sugar, alcohol and where applicable (red) the ripeness of the tannin (Is it green, ripe, over extracted or added tannin?) (Maximum of 3 points) followed another check of cleanliness, as sometime a wine can be "perceived" as technically clean on the nose, but yet the palate texture can be also clumsy marred by either over extraction, bitterness due to over zealous pressing or too much punch down causing a perception of "bruising" or some other faults such as VA, sourness, musty character from cork, from an early spoilage inhibitor, here a (Maximum of 2 points is given)
The last 3 areas I looked at are Intensity of palate texture (Maximum of 4 points) followed by lingering intensity (Maximum of 3 points) and last but not least it's cellaring aptitude a (maximum of 8+ points) break down as follows:

1 to 3 years potential = 1 point
4 years = 1.5 points
5 years = 2 points
6 to 7 years = 2.5 points
8 years = 3 points
8+ years = 3+ points
After the initial tasting about 4 to 6 minute per wine (I am a slow taster, as I believe any wine need to be given time to be fully dissected) I reevaluate the wines for as long as it's require if it has a score of 82 and above and do this process until the wine starts to oxidise, ther I tally the score work out an average and give it an estimated life / cellaring span.

Wines receiving less than 80 points are seldom retasted, as what is the point? They are mediocrity in their own right, precious tasting time is too precious to be wasted on below average wine.

I have come up with some fantastic selection in the last 5 years, since employing my own devised 100 Point scoring system representing a buying strategy and listings philosophy where every wine is treated fairly and with no influence of branding whatsoever, what count for me is what is inside the bottles, rather than what's is on the label, a good Sommelier will laways sell a bottle irrespective of it's a fashionable label or yet to be discovered jems that is fit for listing on any 5 star plus hotel wine list, where good food and great wines are eponymous of good living.

I try to seek wines representing the very best of South Africa, calibrating them against International benchmark and minimum criteria for listings is a 85 Points

Creation Upper Hemel-en-Aarde Ridge Sauvignon Blanc 2009 89 Points

Creation Upper Hemel-en-Aarde Ridge Sauvignon Blanc 2009 89 Points


Clear, day bright pale straw with green tinge, medium plus concentration and medium plus viscosity, no evidence of gas or sediment

Clean, high intensity of ripe passion fruit, gooseberries, lime skin and guava, very good well contained pyrazine level with loads of white / clayey minerality, spicy white pepper note and camomille flowers, unwooded.

Dry, high acidity and high alcohol, flavors follows through, with new notes of pithy lime zest and white grapefruit segment, grenadine blossom, high complexity, lingering lipsmacking aftertaste, fat textured and mouth filling with mid palate stuffing

Served at 11 degrees Celsius with either a Tom Yum Goong soup or Honeyed Pork Bao, excellent now, but have substance to cellar until 2016.

Ps: I recently posted the 2010 rating / review and it is without a doubt 2009 was a classic year, perhaps the best year ever for Sauvignon Blanc across many areas of the Cape and the 2010 indeed shows scars of a very difficult vintage across most regions, districts and wards

Seven Springs Vineyards Overberg Sauvignon Blanc 2010 86 Points

Seven Springs Vineyards Overberg Sauvignon Blanc 2010 86 Points


Clear, day bright, pale straw with slight green reflections, medium concentration with medium plus viscosity, no evidence of gas! Or sediment.
Clean, medium plus intensity with notes of fleshy gold kiwi, gooseberry, white peach and pears (amylic) and faint grassy note, earthy, mineral c lay note and riverine pebbles, no oak.

Dry (+/- 3.2 RS?) medium plus acidity, medium alcohol, medium plus length and complexity, textured mid palate with slight honeyed note, now until 2014

Served at 10 degrees Celsius perfect as an aperitif or with light crunchy green salad.

The wine was tasted over a period of 72 hours to see the effect of oxidation with consistent record / scoring

The River Garden by Lourensford Estate Stellenbosch Sauvignon Blanc 82+ Points

The River Garden by Lourensford Estate Stellenbosch Sauvignon Blanc 82+ Points


What is exciting about this clean, crisp and well balance Sauvignon Blanc is not only it’s amazing value at less than R 35 per bottle but it is also a 100% Stellenbosch grown Sauvignon Blanc, more precisely along the Somerset West/Helderberg area.

Abundant in green peas note, kiwi and bright lime fruit, delicate and unshowy it’s lean and racy style with just the right hint of peppery spices and some waxy buffering due to the inclusion of a small percentage of Semillon, it’s the perfect un-aggressive Sauvignon that is not only perfect on it’s own but complements a broad variety of light crunchy food or delicate white meat and mild seafood and due to it’s competitive price it’s perfect for listing by the glass, delivering a decent drop at a great value, as well have a story to relate too!

Rupert & Rothschild Western Cape Classique 2007 81 Points

Rupert & Rothschild Western Cape Classique 2007 81 Points


Clear, bright, garnet with slight brown rim, medium plus intensity, medium viscosity, no evidence of gas or sediment.
Clean with south sour cherries note, red currants and ripe plums, cassis note, earthy chocolate with touch of cedar wood, probably small new oak.
Dry to off dry with medium acidity, medium plus tannins, medium plus alcohol, medium complexity and length, savory note farewell, now until 2014

Creation Upper Hemel en Aarde 2010 Sauvignon Blanc 82 Points

Creation Upper Hemel en Aarde 2010 Sauvignon Blanc 82 Points


Austere aromatics, Old World profile, with ripe, fleshy white stone fruit, sandy minerality, more revealing on palate than nose suggest with persistent white pepper, textured and rich mid palate complexity, spicy concentrated profile, now until 2017

Mount Babylon from barrel

Mount Babylon


Shiraz 09
Expressive, fragrant pure Shiraz fruit, delicate and elegant, complex profile, tentative 86 Points


Fortified Shiraz
Tawny style, vanilla, leathery prune note and dried orange peel, complex and juicy, unusual but worth every sip tentative 89 points

Creation wines tasted from barrel

Other Creation wines tasted from barrel


Grenache 2010
Ripe dark cherry and plum note, grippy tannins, unperceptible alcohol 15.5 ABV though, ripe texture but very fresh, would be interesting to see in future releases how this will impact in blends, tentative 86 points


Petit Verdot 2010
Extrovert profile with ripe dark cherries, intense, captivating complexity.Tentative 89 points


Shiraz 2010
Ripe mulberries, blueberries with pin point acidity, stony and mineraly farewell, more Syrah than Shiraz, tentative 88+ points


Merlot 2010
Fragrant, plums and mulberry fresh and complex, Merlot driven fruit, ripe tannin, Right Bank / Pomerol profile, crisp texture would need revisiting once release! tentative 87 points

Creation Upper Hemel en Aarde 2010 Pinot Noir Reserve 90+ Points

Creation Upper Hemel en Aarde 2010 Pinot Noir Reserve 90+ Points


Tentative score as the wine was tasted from barrel
Burgundian restraint, earthy, very pure fruit, textured spicy palate weight, complex profile, un showy overall, anticipated maturity 2023

Creation Upper Hemel en Aarde 2010 Pinot Noir 87 Points

Creation Upper Hemel en Aarde 2010 Pinot Noir 87 Points


Tentative score as the wine was tasted from barrel
Restrained dark cherry, delicate and fresh with rich earthy note on palate texture, grainy tannin, Burgundian profile, complex, could merit higher score once bottle and settle, anticipated maturity 2019+

Howard Booysen Wines Western Cape Riesling 2010 89+ Points

Howard Booysen Wines Western Cape Riesling 2010 89+ Points


Clear, bright pale straw with slight green reflections, low plus concentration, low plus viscosity, no evidence of gas or sediment.


Clean, very pure / crystalline, low intensity with notes of pineapple, mango, peach glace, apricot, lanolin and waxy, floral note of sweet pea flowers, and hints of terpene, very fine varietal definition with some clay / granite minerality, no wood.


Dry to off dry, high acidity for a South African Riesling, low plus alcohol, new flavours of nectarines, fresh lime, concentrated lime sherbet / cordial, medium plus complexity, medium plus length, lots of saturated clean pure fruit, persistent.


Impressive debut for Howard Booysen, this Western Cape blend Riesling is kind of a cross of Eden / Clare Valley / Rheingau, Trocken style, rather than the usual South African style, for now until 2019+

Served at 8 degrees Celsius with steamed whole Panga fish (SASSI green lists), fresh tofu, fresh oyster mushroom with leafy “Chinese” green medley and coriander.

Howard Booysen Wines Western Cape Riesling 2010 Back label

Howard Booysen Wines Western Cape Riesling 2010 Back label


“I trailblazed the highest aspects of the Cape’s Mountainous vineyards to the coolest coastal regions and hand picked the blocks from which to source these grapes. Like an elegant aristocrat, this terroir-expressive varietal is charming while young & fresg and with just the right balance of crisp acidity and fruitiness, has the potential for appealing bottle ageability, but above all else, wine is about pleasure, so pair this wine with any spicy cuisine and enjoy”

Rupert & Rothschild Vignerons Western Cape Classique 2008 82+ Points

Rupert & Rothschild Vignerons Western Cape Classique 2008 82+ Points


Medium clear, cherry red with russet rim, opaque.

Clean with medium plus intensity, ripe canned tomato, blackcurrant, cassis, minty blueberry note, earthy, sweet preserved plums, super ripe fruit, smoky, oaky but balance with cedar wood and pencil shavings.

Closer to off dry rather than a dry red wine, new flavours of licorice with persistent and concentrated red fruits as initially perceived, massage tannins, beefed up / rounded by rather high residual sugar (RS) +/- 3.5 g / l? low acidity, medium plus alcohol touch out of sync, short finish, medium complexity, now until 2017.


Good for home drinking, but from experience I would not recommend for off trade wine listing, due to low acidity hence lacking freshness and way too sweet as Residual sugar is highly perceptible.

Perfect with home grown vine ripen cherry tomato, chives feta, al dente Penne and grilled slivers of chicken fillet, served at 12 degrees Celsius if poured under South African climate condition

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 3 vintages

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2009 85+ Points

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2008 80 Points

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2007 81 Points



Creation is certainly a winery to watch, as not only they proudly showcase the origin of the potential of Upper Hemel en Aarde as a Ward, but their winemaking is simply getting better and better as the vintages progresses and better understanding of their magical site, testament of the Syrah Grenache with the most exciting being the 2009, I am confident if that trend continues, such as the 2009 the Syrah Grenache would be a world class winein quality within 5 years, more to follow on Creation tomorrow!

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2009 85+ Points

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2009 85+ Points


Ripe blackberry and graphite note, floral complexity earthy with excellent oak integration, fresh and complex with a long and elegant mouthfeels, now until 2019

If poured under South African climatic condition served at 14 degrees celsius paired with a rosemary, crushed Overberg mustard seeds and Szechuan pepper flame oven roasted or flame grilled rack of Karoo lamb

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2008 80 Points

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2008 80 Points


Touch reductive, gamey and meaty note, nori sheet / seaweedy character followed by ripe dark cherries, earthy and tar note.

Soft textured with low plus acidity, touch overripe fruit, charry oak not fully integrated, touch extracted with slight bitter finish and farewell, now until 2017

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2007 81 Points

Creation Upper Hemel en Aarde Ridge Syrah & Grenache 2007 81 Points


Tomato leaf note, ripe red berries such as cranberries, some stewed fruit, note, minty, tad oaky with tobacco earthy farewell, now until 2016

Mount Babylon SMV 2006 84+ Points

Mount Babylon SMV 2006 84+ Points



Touch reductive, tar, earthy note, gamey shiraz note, camphor with crunchy ripe fruit, fresh sour cherry note, now until 2019
Blend of Shiraz Malbec and Viognier

Spier Creative Block SMV 2007 81+ Points

Spier Creative Block SMV 2007 81+ Points


Reductive, gamey and meaty note, ripe Mourvedre fruit evident, touch sweet, extraction on the heavy side, savoury black olive note though on aftertaste, now until 2017

Chapoutier Gigondas 2007 70 Points

Chapoutier Gigondas 2007 70 Points


Wine were marked on it's elegance and palate definition but it's worth mentioning that the aromatics, if it may be called that way........the wine was oxidise with tea leaf note, sweet molasses, for immediate consumption for those who do not worry about oxidation, I have seen guests enjoying this style even though they were offered alternative!!

Creation Semillon Upper Hemel en Aarde Ridge 2010 82 Points

Creation Semillon Upper Hemel en Aarde Ridge 2010 82 Points


Peppery grassy note with spicy core and greengage note, acidity on the low sie for a Semillon, hence the score, the texture and mouthfeels are rather ripe with peachy exotic medley, now until 2014

Newton Johnson Syrah Mourvedre 2007 77+ Points

Newton Johnson Syrah Mourvedre 2007 77+ Points


Very reductive, earthy, subdued red fruit, ripe, touch overextracted, palate quite "creamy", fine for now until 2016

Saronsberg Full Circle 2008 81 Points

Saronsberg Full Circle 2008 81 Points


Very ripe, slightly porty, spicy cinnamon note, cedary oak not fully integrated, touch extracted style, rich mouth feels, for fans of super concentrated red, now until 2017

Le Soula Vin de Pays des Cotes Catalanes 2006 85 Points

Le Soula Vin de Pays des Cotes Catalanes 2006 85 Points


Fine austerity, delicately ripe cherries, earthy, violets lamb herb (Parsley & thyme) fresh texture and elegantly ripe, crunchy tannin, delicate extraction, very fine, with "dusty" black rocks minerality, now until 2019

Domaine Grand Veneur Chateauneuf du Pape 2007 82+ Points

Domaine Grand Veneur Chateauneuf du Pape 2007 82+ Points


Bold and fragrant with blackberry note, layered ripe dark red fruit, touch extracted but fresh with bright acidity, ripe crunchy tannins, fine depth, now until 2019+

La Motte Western Cape Shiraz Grenache 2007 86 Points

La Motte Western Cape Shiraz Grenache 2007 86 Points


Violets, earthy, black olives, delicate complex tea leaf with secondary evolution note, bright freshness, excellent depth, now until 2019

AA Badenhorst Coastal Region 2007 84 + Points

AA Badenhorst Coastal Region 2007 84 + Points


Scented tea leaf, dark olives, mulberry and Mediterranean herb medley, delicate red forest fruit texture, fine austerity overall, unshowy, fresh and elegant, lingering black olives note, now until 2019

ps: I did blog about this particular wine and vintage before with a higher score, this particular bottle was not showing well, hence the lower rating, truth is important in wine reviews and all aspect should be shown, as we all we all know wine is a "living" product in constant evolution!

Alain Graillot Crozes Hermitage 2007 86+ Points

Alain Graillot Crozes Hermitage 2007 86+ Points


Ripe fragrant, spicy floral note with Mediterranenan herbs. Clove, fresh and crisp, floral note follows through, precise acidity with lingering black olives profile, sappy, ripe tannins, elegant mouth feels, excellent food wines, now until 2019+

Val de Vie Ryk Neethling Western Cape 2009 83 – 85 Points

Val de Vie Ryk Neethling Western Cape 2009 83 – 85 Points


Medium clear, bright, ruby red with purple rim, high concentration and high viscosity, no evidence of gas or sediment.


Clean with medium plus intensity, medley of ripe red fruit, dark cherries, plums, strawberries, Mediterranean herbs, roasted almonds, dried roses, earthy dark red loam soil, wooded, but very subtle oaking.


Grenache fruit evident, kind of a Rioja / Campo de Borja style, pure fruited, but high alcohol! Distract!

Dry to off dry (probably over 2.5 Residual sugar / l) medium plus acidity (possible acidified, not fully integrated), medium tannin, high alcohol evident, touch Residual sugar evident, super ripe fruit evident and follows through, new flavours of sour cherries and Chin Pei Mei preserve plums, medium length and medium complexity.


If served under South African climatic condition, poured at 13 degrees Celsius, will paired beautifully with a pan seared ostrich steak, marinated in beer, simmered in Asian five spices, red wine and hints of honey and dark soy sauce.

Now until 2016 if cellared under optimum condition

Ryk Neethling one of the world greatest swimmer of all time, Olympic gold medallist and World famous first wine release made at Val de Vie Estate in Paarl, this is a blend of Shiraz, Mouvedre, Grenache Noir and Carignan

It is indeed a fine blending effort however the wine was marked down for it's marked high alcohol, disjointed high acidity not integrated with the wine as well as the perceptible residual sugar, all the element was there to produce a great wine! at least 90 points!

Simonsig Kaapse Vonkel Western Cape 2009 86 Points

Simonsig Kaapse Vonkel Western Cape 2009 86 Points


Clear, bright pale straw with coppery reflection, medium concentration, low plus viscosity, consistent fine bubbles no evidence of sediment.


Clean, low intensity, rather austere (probably just disgorged) with delicate note of yellow apples, lime and fleshy cling peach, hints of clay and quartz minerality evident, delicate subtle oaking


Dry to off dry, medium plus acidity, low plus alcohol, new flavours of green lemon and medium finish, low complexity.


Perfect as an aperitif or with BBQ/ Braai skewers of Gurnard (SASSI GREEN LIST!) Prawn, organic green pepper & onions, tomato wrapped in bacon, serve with a passion fruit /lemon / mustard MCC dressing.
Served at 8 degrees Celsius now until 2017

South African Chenin Blanc Challenge Top 14 of 2011 - WINE Magazine

South African Chenin Blanc Challenge Top 14 of 2011 - WINE Magazine



Overall winner


Perdeberg Rex Equus Paardeberg 2008


4 and half stars


Fort Simon Stellenbosch Chenin Blanc 2009
Perdeberg Rex Equus Paardeberg 2008


4 Stars


Douglas Green Western Cape 2010
Leopard’s Leap Western Cape 2010
Kleine Zalze Cellar Selection Bush Vines Stellenbosch 2010
Kanu Stellenbosch 2010
Boschendal Coastal Region 2009
Katbakkies Stellenbosch 2008
Jordan Barrel Fermented Stellenbosch 2009
Kanu KCB Stellenbosch 2007
Graham Beck Bowed Head Coastal Region 2009
Simonsig Avec Chene Stellenbosch 2009
Rudera Platinum Stellenbosch 2009
Rijk’s Private Cellar Reserve Tulbagh 2007

Wine Magazine Chenin Blanc Challenge - Retrospective of the past 16 years winners

Wine Magazine Chenin Blanc Challenge - Retrospective of the past 16 years winners


2011 – Perdeberg Rex Equus Perdeberg 2008
2010 – Kleine Zalze Vineyards Selection Stellenbosch Barrel Fermented 2008
2009 – Mooiplaas Bush Vine Stellenbosch 2008
2008 – Jean Daneel Director’s Reserve Signature Coastal Region 2006
2007 - KWV Val du Chene Western Cape 2004
2006 – Spier Private Collection Stellenbosch 2004
2005 – Rudera Robusto Stellenbosch 2004
2004 – Kanu Wooded Stellenbosch 2002
2003 – Jean Daneel Coastal Region 2001
2002 – De Trafford Keermont Stellenbosch 2001 & Kanu Wooded Stellenbosch 2001 (Joint winner)
2001 – Kanu Wooded Stelllenbosch 1999
2000 –De Trafford Stellenbosch 1999
1999 – Villiera Stellenbosch 1996
1998 – L’Avenir Stellenbosch 1997
1997 – Morgenhof Private Bin 210 Stellenbosch 1996
1996 – Boschendal Jean Le Long Coastal Region 1993
Unequivocably Stellenbosch leads the way by a long mile by producing South Africa’s best Chenin for 12 consecutive years out of 16 years of competition!

Val de Vie Western Cape Shiraz 2008 87 Points

Val de Vie Western Cape Shiraz 2008 87 Points


Medium clear, bright, ruby red with purple rim, high concentration and high viscosity, no evidence of gas or sediment

Clean with high intensity note of ripe blackberries, blueberries, dark red forest fruit such as overripe cassis, sappy, excellent purity with some gamey note, could there be a soupcon of Mourvedre in the blend? Earthy dark soil, very oaky with layers of roasted coffe beans, mocha, black forest gateau, kirsch spirit, wears off slightly with aeration.


Dry with medium plus acidity (possible acidified) and not fully integrated, high alcohol, not for faint hearted, medium plus tannin, new flavors of strawberry jams, hazelnut spread, showy and charry muscular style, medium plus complexity medium length, fine aftertaste.


If served under South African climatic condition, poured at 14 degrees Celsius, will paired with a pink pepper lamb loin served medium rare cooked over open flame, served with roasted roots vegetables such as carrot, beetroot and parsnips, coarse sea salt and extra virgin South African olive oil.

Now until 2019 if cellared under optimum condition

This Shiraz could have score higher if it was not marred by over oaking, acidification and high alcohol.

Boland Cellar Five Climate Paarl Chenin Blanc 2010 86+ Points

Boland Cellar Five Climate Paarl Chenin Blanc 2010 86+ Points



Clear, day bright pale straw with slight green reflection, medium concentration, medium viscosity, no evidence of gas or sediment.


Clean, medium intensity with notes of guava, lime/citrus medley, passion fruit, hints of honey, little minerality such as riverine pebbles, no wood.
Dry to slight off dry, perhaps +/- 3 RS?, medium acidity, medium alcohol, new flavours of freshly squeeze ripe white grapefruit, lime and guava, persistent and rather concentrated, the texture far more interesting and shows beautiful richness without being heavy! and delianation.

Served at 9 degrees celsius with pan fried salt & pepper Gurnard(on SASSI green list) fillet in extra virgin South African olive oil and ratatouille.

or

Gem Squash salad with wholegrain Dijon mustard dressing

or

Five spice pot roasted hard boil egg in soy sauce and red wine

Now until 2016

I have been following Boland Cellar since I was an apprentice wine waiter/steward way back in 2001 and one of the key attributes, it is one of the few South African Chenin Blanc who consistently over delivers not only on quality but on price, the current 2010 vintage retails at R 24.99 per bottle!


At this price it is in many way better than many R 50 plus Chenin Blanc from various region!


Other note of importance to highlight is that Boland Cellar uses exclusively Paarl fruit as such focussing and highliting the tremendous diversity and potential of Paarl as a district and showcasing it's unique terroir, an example to be applauded and hopefully will be followed one day by the greediest cellar, 2 major one in Paarl! who continuously make wine of origin Western Cape or Coastal region, when they have very good grapes in their backyard!


The five climate is a master blending of 5 micro climate within the Paarl district, this Chenin shows impressive purity and clean just ripe fruit, proudly sporting an integrity & sustainibility certified label.


Common it's about time to showcase the great diversity of the Cape wine lands by focussing on site specificity, rather than multi region blend!

Graceland Vineyards Strawberry Fields Stellenbosch Shiraz & Cabernet Sauvignon 2008 82+ Points

Graceland Vineyards Strawberry Fields Stellenbosch Shiraz & Cabernet Sauvignon 2008 82+ Points


Medium clear, bright, ruby dark cherry red with purple rim, no evidence of gas or sediment


Clean with medium intensity note of cassis, cherries, currant and ripe mulberries (falling off the trees), earthy, pebbly and spicy with minty note, cedar wood, delicate oaking.

Dry, medium plus acidity, probably acidified, medium plus tannin, medium plus alcohol with new flavors of licorice, cranberry and sour plum, medium length and medium complexity.

If pour under South African weather condition, served at 13 degrees Celsius, pairs well with pilaf rice scented with sweet spices such as cinnamon, cloves and cumin, braised ostrich goulash and pork sausages, now until 2017

Boekenhoutskloof Franschhoek Cabernet Sauvignon 2007 92 - 93 Points

Boekenhoutskloof Franschhoek Cabernet Sauvignon 2007 92 - 93 Points


Served alongside Pichon Comptesse Longueville de Lalande 1996, it was quite an impressive experience and nowhere overshadowed by the illustrious Pauillac legend


After Le Riche Cabernet Sauvignon Reserve, which I consider as the benchmark and South Africa’s very best and finest Cabernet Sauvignon with track record to prove, Boekenhoutskloof is just the “shadow” and firmly anchored in second position.


What was impressive with the Boekenhoutskloof was it clarity and translucence, which is very rare in a Cape red, clear, bright medium plus concentration, medium plus viscosity, ruby red with slight purple rim.


Clean, high intensity impressive purity of fruit, perfectly ripe with notes of blackcurrant, cassis, blueberries with earthy pebbly note, solid French oak structure, but not obtrusive.

Perfectly dry, none of the usual sweetness often encountered in many Cape Cabernet, medium plus alcohol, medium plus ripe tannin, medium acidity with new flavours of cedarwood, tobacco / cigar and just a hint of prune, medium to long complexity in structured farewell, will reward cellaring and best revisited around 2018 will drink well until 2022.


If served under South African climate condition pour at 13 degrees celsius and pair with a rare roasted pigeon breast, beech smoked pork belly, thyme scented cep and a light truffled jus with pearl onion.

This 2007 vintage was a 5 star in Platter South African Wine Guide 2010 and previous vintages were consistent in receiving the ultimate recognition from South Africa's most respected wine guide

ps: those of you living around Fourways will see there is a quite a few cases / bottles available at Bootleggers Fourways Crossing at R 220 per bottle, a steal at that price! Do not think twice just buy!

Morgenster Italian Collection Tosca Stellenbosch 2008 92 Points

Morgenster Italian Collection Tosca Stellenbosch 2008 92 Points


Clear, bright, cherry red with slight mahogany rim, medium plus concentration and medium plus viscosity, no evidence of gas or sediment.

Clean, medium plus intensity with notes of ripe strawberries, cherries, plums and currants, earthy Old World profile, with roasted cherry tomato, spicy oak but very subtle and integrated.

Dry with medium plus acidity, medium plus alcohol, medium tannin, new flavours of dried cranberry / cherry, tobacco, vanilla pod, medium plus length, medium plus complexity, elegant mouth feels, now until 2017.

Morgenster Tosca 2008 is a Sangiovese (58%) led blend with 20 % each of Merlot and Cabernet Sauvignon and 2 % Petit Verdot, all Stellenbosch district grown grape.

The oak regime was 15 % New tight grain French oak, 55 % Third fill, and 30 % Fourth fill the time spent was 15 months.

The Sangiovese vineyard (clone SG3 on R99 rootstock) was established in 2000 / 2001 and is only 1.8 hectares in size.

2008 was the 5th crop, total production is 6000 bottles.

Under South African climate and condition served at 13 degrees Celsius, preferable aerated for a few hours in a decanter, served with a dry aged medium rare beef fillet pan seared with black peppercorn, it’s own jus and medley of oyster and Portabellini mushroom.

Morgenster wine blends is advised by famed Mr Pierre Lurton

One Saturday dinner for 4.................

Lomond Cape Agulhas Sauvignon Blanc Sugar Bush Vineyard 2008

Wegeler Deinhard Rheinpfalz Forsler Ungeheuer Riesling Spatlese 1988

Champagne Follet Ramillon Brut Tradition NV

Warwick Professor Black Stellenbosch Sauvignon Blanc 2009

Vouvray Tete de Cuvee Brut La Vallee Coquette 2006

Champagne JM Gobillard & Fils a Hautvillers Cuvee Prestige Brut 2004

Simonsig Kaapse Vonkel Stellenbosch Brut Magnum 2004

Chateau Pichon Longueville Baron de Pichon Longueville Pauillac 1996

Nativo Coastal Region Chenin Blanc, Viognier & Verdelho Blend 2009 83+ – 85 + points

Nativo Coastal Region Chenin Blanc, Viognier & Verdelho Blend 2009 83+ – 85 + points


Clear day bright pale straw with yellow reflection, medium concentration, medium plus viscosity, no gas.


Clean with medium plus intensity, ripe golden delicious and Granny Smith apples, white peach, fig, honeysuckle, dried pears, lime and speckles of “green” pineapple, waxy apricot and jasmine note.

Oak evident, but very subtle.

Dry to off dry, low plus acidity, medium alcohol, new flavours of ripe nectarines and orange segment, hints of honey on aftertaste, medium complexity and medium length with fruit glace mix on aftertaste, now until 2015

Served at 11 degrees Celsius with a peppered yellowtail fillet served medium rare on mash, patty pans and mange tout, extra virgin Robertson district Olive Oil.

Blend of 51% Chenin Blanc – 26 % Viognier & 23 % Verdelho

2008 Nativo Swartland Red Cape Blend 84+ - 86+ Points

2008 Nativo Swartland Red Cape Blend 84+ - 86+ Points


Clear, bright, cherry red with pruple rim, medium plus concentration, medium plus viscosity, no gas or sediment.

Clean, medium plus intensity, ripe plum, dark cherries, blueberries, strawberries jam, earthy dark soil, lightly wooded, probably French oak, mostly old wood evident, spicy.

Dry with medium plus acidity, probably acidified, medium alcohol, medium tannin, well integrated, new flavours of licorice and preserve plums, medium plus length and medium complexity, elegant profile overall, now until 2015, served at 13 degrees Celsius with grilled lamb chops marinated in Dijon mustard and fresh rosemary.

Shiraz led blend, dash of Cabernet? Major improvement over 2006 & 2007, better extraction, riper tannin, better colour clarity and layered complexity

Unlabelled sample tasted

Rhone Blends

2007 Domaine Grand Veneur Chateauneuf Du Pape 82 Points

2007 Newton Johnson Walker Bay Syrah Mourvedre 77+ Points

2008 Saronsberg Coastal Region Full Circle 81 Points

2007 Chapoutier Gigondas 70 Points

2007 Spier Creative Block Shiraz - Mourvedre - Viognier 81+ Points

2007 Alain Graillot Crozes Hermitage 86+ Points

2007 AA Badenhorst Red blend 84+ Points

2007 Nativo Swartland Red Cape Blend 77 points

2007 Nativo Swartland Red Cape Blend 77 points


Clear, bright dark cherry red with slight mahogany rim / purple rim, sort of the border line between precocious maturity and holding back to it’s youth! If it’s cellared wrongly it will aged prematurely and brown quicker compare if it’s in a controlled cellar, that might slow it down.


Clean, overripe plum/prunes, dried cranberry, iodine / seaweedy, high Mourvedre percentage?, earthy, dried tobacco note, subtle oaking, most probably French oak and old barrel, that’s where it ends, stalky and herbaceous at the same time.

Dry, over extracted style, drying tannin, will the fruit support, experience tell me not!

Touch bitterness / phenolic. Drink now until 2013

Unlabelled sample tasted

2006 Nativo Swartland Red Cape Blend 71 points

2006 Nativo Swartland Red Cape Blend 71 points



Clear, bright dark cherry, slight reflection of ruby red, some sediment, no gas.

Touch VA (Volatile acidity) ripe plum/prunes, banana skin, dried fruit, disjointed Pinotage component evident and not integrated at all, earthy, oxidative, old wood influence.

Dry, phenolic and over extracted, drying grape tannin, no fruit, with new flavours of stone fruit such as plum pips, reminiscent of unripe fruit reaching sugar before physiological ripeness due to heat wave / stress. Short finish, to be enjoy now!

Blend of 50% Shiraz – 14% Pinotage – 18 % Mourvedre and 18% Merlot!

Mount Babylon SMV Walker Bay 2006 84+ Points

Mount Babylon Syrah Malbec Viognier Walker Bay 2006 84+ Points

Le Soula Vin de Pays des Cotes Catalanes 2006 85 points

Le Soula Vin de Pays des Cotes Catalanes 2006 85 points

La Motte Western Cape Shiraz Grenache 2007 86 Points

La Motte Western Cape blend Shiraz Grenache 2007 86 Points
53% Shiraz - 30% Grenache Noir - 17 Mourvedre

Silverthorn The Green Man Brut Robertson Methode Cap Classique 2007 90 points

Silverthorn The Green Man Brut Robertson Methode Cap Classique 2007 90 points


Clear, pale straw, low plus concentration, low plus viscosity, vibrant energetic bubbles and fine persistent mousse.

Clean, with medium plus intensity, appley / peppery note, light toast with limestone like minerality.

Dry to off dry, medium plus acidity, low plus alcohol, textured leesy mid palate with new flavours of ripe apples and just ripe yellow lemon, minerality follows through, medium plus length and complexity.

Served at 8 degrees Celsius, in a ‘Riesling” style Riedel glass rather than a flute to fully express the layers of complexities, now until 2016
Excellent pairing with spring rolls fill with sea bass, shiitake mushroom, fresh mint, shredded bamboo shoot and spring onions

Silverthorn MCC Brut made by John Loubser, is consistently one of the very best Cap Classique made entirely from Robertson district grown fruit, with a production of less than 5000 bottles, all details and attention to quality.

Since maiden vintage quality have remained very high.

Portion oaked and the average of 24 month lees contact for structure, excellent food wine.

Have it’s rightful place on any well respected wine lists.

Rietvallei John B Robertson Cabernet Sauvignon & Tinta Barocca 2009 82+ Points

Rietvallei John B Robertson Cabernet Sauvignon & Tinta Barocca 2009 82+ Points


Clear, bright cherry red medium concentration and medium viscosity, no evidence of gas but some fine tartaric cristal can be seen.

Clean, medium intensity with notes of plums, ripe to overripe strawberries, cassis with a leafy edge, earthy.

Dry to off dry! Medium acidity (possibly acidified) medium alcohol, low tannin with new flavours of savory black olives and ripe dark cherries, juicy elegant mouthfeels with persistent earthy note, just ripe perfect, over delivers for R32,(purchase at Pick & Pay Lonehill) excellent purity of fruit, now until 2014

Served at 13 degrees Celsius with one of the followings:

Steam squash salad with wholegrain mustard, South African extra virgin olive oil & lime juice

Or

Organic sweet corn soup with shredded chicken fillet, spring onions enhanced with fresh ginger and garlic

Or

Pan fried salt and pepper fresh Gurnard fillet

Thelema Sutherland Elgin Viognier & Roussanne 2009 90 points

Thelema Sutherland Elgin Viognier & Roussanne 2009 90 points


Clear, day bright, pale straw with slight green tinge, medium concentration and medium viscosity, no evidence of gas or sediment.

Clean with medium plus intensity, notes of just ripe cling peach, green lime, waxy melon, marmalade, grilled nuts and honey as well as floral frangipani.

Dry, medium plus acidity, medium alcohol, flavors follow through with new fruit and nuts such as green orange segment and zest, toasty pistachio with a creamy mid palate texture, medium length and medium complexity with an almondy / marzipan aftertaste.

How the wine achieve such a high score after tasting twice over a 48 hour period, averaging then a solid 87 – 88 points was the fact that bottle was forgotten at room temperature, seal with screw cap and unopened for 18 days, two third filling, and has yet to be oxidized when for fun I re-tried it, yes 18 days later!! it was simply amazing and have almost gain extra body, initially skeptical, I left it in the glass for 30 – 45 just to make sure and it would be fair to say and rate this wine a very good 90 points.


To give this wine justice, I would recommend it be aerated or double decanted or decant at room temperature and chilled in the decanter, and served from same, now until 2020. Maiden vintage.

Served at 13 – 15 degrees Celsius, the warmer the more texture, it was perfect with 2 dishes:

Prawn tempura, no dipping sauce or with crayfish tail just pan seared in extra virgin South African olive oil and served in sage butter, as simple as that!

Morgadio de Torre Alvarinho Vinho Verde 2002 81 points

Morgadio de Torre Alvarinho Vinho Verde 2002 81 points

Dry, nutty have taken some rancio note, complex with brush of preserved lemon, some note of sandy minerality, have certainly survived for a Vinho Verde, which need to be always enjoyed in the flush of youth, still vibrant acidity, perfect with some warm toasted nuts, now until 2013.
Bottle purchased at Pineslopes Spar R 102

Orangerivier Cellars Northern Cape Colombard 85 points

Orangerivier Cellars Northern Cape Colombard 85 points


Clear, bright, pale straw with slight green tinge, medium concentration and medium viscosity, no evidence of gas or sediment.

Clean, medium plus intensity with notes of lime, stone fruit such as white peach, ripe guava, honey and baked cheese cake, sandy minerality, no wood.

Off dry, medium acidity, low plus alcohol, texture mid palate almost oily and creamy due to bottle age, akin to an age Alsatian Pinot Gris, medium length and medium complexity. 12.5 ABV

I was sceptical when I opened the bottle as only then I realise it was a 2008 vintage as for some reason I did not checked whislt buying the wine at Pick & Pay Lonehill (busy making a selection of 2010 whites, hence!), sealed under screw cap, partly explain the retain freshness, but of importance to note Is that although the Northern Cape Geographical Units falls in a summer rainfall area and closer to Bloemfontein and Johannesburg metropolis than Cape Town, and irrespective of their hugely high yields (40 ton per ha, kind of the norm!...) Northern Cape Wine of Origin is one of the highest in natural acidity and lower Ph than many Western Cape white wines, hence explaining their longevity, if only the grape growers mentality could change and opt for lower yields, perhaps some of South Africa’s most interesting wines could come from that side of the world! Who knows, as already the wines shows more of an Old World structure and restraint rather than a fruit bomb with low acid and high alcohol so commonly found.


Served with a pan fried salt and black pepper Gurnard fillet, deglazed with green lemon juice, served with canneloni beans salad, rocket and red peppers

Wildekrans Walker Bay Chenin Blanc Barrel Select 2009 91-93 Points

Wildekrans Walker Bay Chenin Blanc Barrel Select 2009 91-93 Points


Clear, day bright, pale straw with slight green tinge, medium viscosity and medium concentration, no evidence of gas or sediment.

Clear with medium plus intensity, bright Granny Smith apples, yellow citrus fruit, just ripe tangerine, delicate minerality and fragrant vanilla and frangipani note, light toast, honey, complex delicately wooded and multilayered.

Dry to off dry, medium plus acidity, medium plus alcohol! New flavours of grapefruit skin, medium plus complexity and medium plus length.

Served at 11 degrees celsius with pan seared salt & black pepper sea bass, deglazed with fresh lemon juice, fennel salad and extra virgin olive oil from Walker Bay / Hemel en Aarde area, now until 2020.

Wildekrans have been consistently good to great with their Chenin Blanc, testament that Chenin thrives better in a moderate climate rather than a warm to hot climate, which is the feature of 85 % of the Cape Winelands.

The picture at large also leads to understand that Chenin Blanc does well in Walker Bay district, such as the Beaumont Hope Marguerite or even their “entry level”.

Wildekrans red on another side has been mostly disappointing to date, except for the barrel select Pinotage, consistently fantastic and another testament that some of South Africa’s finest Pinotage are indeed from Walker Bay district and it’s wards such as Hemel en Aaarde, Bot River as an example, think of Beaumont, Southern Right, Springfontein, Stanford Hills, Ashbourne, that’s already 5 solid South African Pinotage, worth of listing on any well respected wine lists or a well though cellar.

You just "d'ont show up" in South Africa - Miguel Chan Wine Journal quoted and "to be most helpful"

You just "d'ont show up" in South Africa - Miguel Chan Wine Journal quoted and "to be most helpful" by Vintagehighway.com

In little more than two weeks—after nearly a year of gestation—I’ll be embarking on the trip of a lifetime to Cape Town, South Africa. Over the past week, I’ve begun in earnest to learn more about this exotic destination, as well as commenced making contacts with wineries in regions with engaging names such as Constantia, Franschhoek and Stellenbosch.

South Africa is lumped into the “New World” of wine producing countries, along with relative newcomers to the pursuit—the United States, Australia, New Zealand, Chile and Argentina. Yet the first dumented vintage of wine was crushed in what is now Constantia in 1659 by an early settler named Jan van Riebeeck.

That’s a legacy dating back 352 years, hardly “new’, but still not in the same ancient, “Old World” class as Italy and France.

Cape Town is the largest, southern-most metropolis on the African continent, and it is a long, long ride from Sacramento.

Flying time is nearly 24 hours, and when you factor in a nine-hour layover at Heathrow in London, this is not a trip for the timid.

What helps make this ordeal manageable will be a respite in a 100-square-foot “Yotel” room in Terminal 4, equipped with double bed, bathroom (with shower) flat screen television and Wi-Fi, all for about $80 for five hours. A screamin’ deal, in my opinion.

I’ll be traveling with my beloved, Ellen, who has friends living in Cape Town where we will stay for about two weeks, not counting six nights away visiting wildlife sanctuaries.

There is plenty to do in the Cape Town area, but I’m allocating a sizeable chunk of time for visiting wineries in this country that ranks eighth or ninth globally in wine production, a rounding error behind Germany (and believe it or not, China is now the third largest producer in the world of wine from grapes, just behind Italy and France and ahead of the United States).

What is known as South Africa’s “Winelands” comprises the vast majority of the country’s five hundred wineries packed into the Western Cape, a region with a costal influence very similar to California’s and Table Mountain as a stunning centerpiece near Cape Town. Cold Atlantic air flows in from the west, colliding with warmer, moist breezes from the Indian Ocean to the east.

There are vast tracks of vineyards totaling 270,000 acres, with some of the oldest estates trapped in the grip of the suffocating advances of metro Cape Town. Total finished wine production is in excess of 4 million cases per year.

In doing my homework, I’ve read everything I could get my hands on: a mass of winery brochures brought home by friends who visited recently; The Essential Guide to South African Wines, by Elmari Swart; a piece in Wine Spectator, “ABCs of South Africa,” by James Molesworth, as well as scads of wine reviews; Eric Asimov’s “Wines of the Times” New York Times piece from a year ago in which a tasting panel was blown away by the quality of South African cabernet sauvignon.

Without question, the most influential and useful guide I have obtained is Platter’s South African Wines 2011, which I purchased as an iPad app for $10.99—a fabulous value. This comprehensive overview of the country’s 800 wine producers offers tasting notes on some 6,000 wines, plus information on wineries and GPS mapping. I’ve used Platter’s to locate South Africa’s top producers and connected directly to individual web sites.

There are tons of tourist sites, including wine sites, but I found the “Sommelier Miguel Chan Wine Journal” blog to be most helpful.

It’s hard not to get really juiced up about hitting the ground running when noted wine reviewer Eric Asimov gushes, “I want to tell you straight out that South Africa, of all places, is one of the greatest sources for moderately priced cabernet sauvignon on the planet today.”

That’s a hell of a commentary, as is this endorsement from Asimov, “Though it has a ‘slim’ track record, South Africa has the potential for greatness.”

What’s not to be excited about? The prospect of exploring a distant wine region with stellar, affordable wines hits Carpe Vino’s sweet spot smack in the solar plexus. I’ve contacted a number of wineries in the Western Cape and have received warm invitations to visit.

A good example is Klein Constantia, one of South Africa’s oldest wineries, with origins dating back more than 320 years. It gained widespread recognition in the 1800s for its elegant Constantia, a wine that rivaled Yquem, Tokay and Madeira in the courts of Europe. Today, a similar dessert wine called Vin de Constance rivals the legendary flavors of the original. It consistently garners high scores from Wine Spectator, most recently 94 points for the 2005 vintage (about $50 for a 500ml bottle).

Lowell Jooste, who owns Constantia with his father, Alan, invited me to taste and tour at the winery. I’m also looking forward to meeting winemaker Adam Mason; three of his wines just earned coveted five-star awards from Platter’s.

Now, gotta get back to sending out introductory emails to wineries.

Elgin Wine Guild Showcase - 7th February 2011 Sandton Sun Hotel, Johannesburg

Elgin Wine Guild Showcase - 7th February 2011 Sandton Sun Hotel, Johannesburg

Diarised the 7th of February for the Elgin Wine Guild Showcase at the Sandton Sun Hotel from 1600.
More details to follow

Riebeeck Cellars Kasteelberg Swartland Methode Cap Classique 2008 85 points

Riebeeck Cellars Kasteelberg Swartland Methode Cap Classique 2008 85 points


Clear, bright straw with slight peachy yellow rim/hue, low plus concentration, low viscosity, consistent bubbles, touch coarse (perhaps the maturation cellar was not cold and consistent enough), no sediment.

Clean, medium intensity, lemony, green apples, freshly baked bread with apples / cider note, fleshy white stone fruit, such as poached pears, some granite minerality, brush of oak and hints of nutmeg dust spice.


Dry, medium acidity, low plus alcohol with persistent appley note and brush of organic honey, light toast with a textured mid palate, medium length, medium complexity.


Served at 6 to 8 degrees celsius with a bake home made tagliatelli, in a white truffled bechamel sauce and slivers of Chalmar beef fillet, Oyster and Portabellini mushroom, gratinated with feta and white cheddar, now until 2015.


Readers, should note that there are very very few Methode Cap Classique being made from Swartland grapes, as it is not an established region, district or wards for the production of quality bottle fermented sparkling wine, however the new wave release hitting the market, shows as much promised as the region well established and world class Rhone inspired white and red blends, who knows, may be in 5 years time Swartland will be recognised as one of the leading wine district into the production of Methode Cap Classique sparkling wine wine.

This debut from Riebeeck Cellar, is very exciting and promising, coupled with a very friendly and exceptional value price tag, this is a blend of Chardonnay with Pinot Blanc, yet shows fine acidity and none of the greeness and under ripeness of a fair amount of MCC out there, it’s sunshine in a bottle, yet very sexy and attractive.

For the quality it is far superior than Pongratz MCC, that the majority of uninformed consumer enjoy, now it’s about time to take away the stigma of labels and start enjoying your hard earn Rand on quality wine, other than a huge and bland commercial wine with no character, that could have been made anywhere in the world.

Riebeeck Cellars team, well done and kept up the drive and maintain the very high standard

Pjazza Regina Valleta Maltese Islands Indikazzjoni Geografika Tipika Red 2009 81+ points

Pjazza Regina Valleta Maltese Islands Indikazzjoni Geografika Tipika Red 2009 81+ points


Clear, bright, ruby cherry red with slight purple rim, medium concentration, medium viscosity, no evidence of gas or sediment.

Clean, with medium plus intensity of ripe plums, cherries and hints of currants, earthy, old wood/barrel influence, evident, possibly large foudres.

Dry, low plus alcohol, low tannins, low plus acidity!, new flavours of cherry pip and slight vegetal note, rather simple low complexity, fair length, now until 2013

Champagne Jean Vesselle Brut Reserve RM Bouzy-Marne 90 point

Champagne Jean Vesselle Brut Reserve RM Bouzy-Marne 90 point


Clear, bright, straw with green tinge, medium concentration, medium plus viscosity, fine consistent bubbles, no sediment.

Clean, medium plus intensity with notes of baked apples, earthy, toasty nutty note, brush of oak.

Dry, medium plus acidity, low plus alcohol, medium length, medium complexity with new blonde flavours and appley compote, if cellared under the right condition will last until 2018.

Perfect as an aperitif, serve at 7 degrees celsius with a pan seared calamari steak, feta, bacon and fresh organic rocket

KWV Noble Late Harvest Coastal Region 1992 – 90 – 92 Points

KWV Noble Late Harvest Coastal Region 1992 – 90 – 92 Points


Clear, bright, rich gold hue with medium plus concentration and medium plus viscosity, no evidence of gas or sediment.

Clean, with medium plus intensity of grilled peach, tamarind and hazelnut, fine botrytis complexity, citric note, subtle oaking wood fully integrated.

Sweet with medium acidity, low plus alcohol, viscous rich style, but not cloying, not showing it’s age, new flavors of honey and burnt orange zest, persistent high complexity, medium plus length.


Testament that South African Noble Late Harvest are amongst the world’s best kept secret.

Served at 8 degrees Celsius and will be perfect with emmenthaler dip in truffle oil and crusty home made rye bread, now until 2018.

Da Capo Vineyards The Idiom Collection Stellenbosch Viognier 2006 87 Points

Da Capo Vineyards The Idiom Collection Stellenbosch Viognier 2006 87 Points


Clear bright with gold hue, straw rim, medium plus concentration, medium plus viscosity, no evidence of gas or sediment.

Clean with medium intensity notes of pears, apricot and ripe peaches, pungent floral note akind to blossoming jasmine at night, smoky oak and almond cream note.

Dry to off dry, medium acidity, medium plus alcohol, viscous with mid palate complexity, nutty, very fine, medium complexity, medium length, now until 2014.

Served at 10 degrees Celsius with a pan seared frozen cube of duck liver pate on a bed of fresh porcini or with a rich bouillabaisse and rouille sauce.

Mahler Besse Cordon Blanc Sauternes AOC 2005 87 Points

Mahler Besse Cordon Blanc Sauternes AOC 2005 87 Points


Pale gold, delicate peach, apricot, burnt citrus note and vanilla.

Fine botrytis complexity, but palate a tad thin with medium acidity (was expecting more for a Sauternes of 2005 vintage!), waxy texture, good length, at similar price point there are way better South African Noble Late Harvest style at half the price, example the excellent Nederburg Noble Late Harvest 2009, widely available in most shops and fit for listing at just around R 49 per 375 ml.

Serve the Mahler Besse at 9 degrees Celsius with a Fairview Blue Rock cheese, home made wholewheat bread and truffle oil, now until 2017

A bit of nostalgia...............Bartho Eksteen 2001 Overberg Sauvignon Blanc.......!

A bit of nostalgia...............Bartho Eksteen 2001 Overberg Sauvignon Blanc



I was going through the 2001 John Platter South African Wines tonight and whilst going through the pages, saw a back and front label of Bartho Eksteen 2001 Sauvignon Blanc, Wine of Origin Overberg, that I have kept aside after enjoying the bottle............... back in 2002........one of the most memorable South African Sauvignon I have ever enjoy, right at the beginning of my career as a Sommelier.


A Loire like flintiness with pungent Sauvignon notes, was really a "sauvage" number, then!, 13 ABV, but so impressive and memorable.


No score given as I must admit, back then at 24 years old I was not scoring wines using the 100 point scoring system, but in today's standard it will perhaps be worth an 83 - 85 points.


What was "gold" or Diamond 10 years ago is now a solid silver!

Beaumont Walker Bay Mourvedre 2008 90 Points

Beaumont Walker Bay Mourvedre 2008 90 Points


Beaumont was the first winery in South Africa to produce and bottle a pure Mourvedre with the maiden vintage in 1999.

From low yielding vineyard planted / established around 1997.

Clay / shale duplex soil is the predominant factor / terroir, in what is considered South Africa most consistent and benchmark Mourvedre pioneer.

2008, exudes fine elegance and restraint, certainly less ripe and extracted, than in previous vintages, a proof of synergy between the Sebastian Beaumont the winemaker/owner with his vines and site, as well the maturity of the vines.

Impressive purity, delicacy and freshness with bright dark red fruits such as mulberries, blackberries in a core plum note with slight toastiness, subtle oaking lends charm and complexity, the tannic structure is unmistakable of all previous vintages.

Served at 14 degrees celsius, with some aerating, pairs perfectly with Peking Duck, Hoisin Sauce, Spring onions, cucumber stick and thin pancakes, one of my most memorable match to date.

Will also work with other style of roasted duck such as glaze with soy sauce and ginger.

From experience of previous vintages of Beaumont Mourvedre evolution, if cellared under the optimum condition, 2008 have the structure to last up to 12 years from vintage, now until 2020

Domaine le Deves La Coquette Cotes du Rhone Village 2006 85 Points

Domaine le Deves La Coquette Cotes du Rhone Village 2006 85 Points


Unwooded version with tell tale earthy, spicy Cotes du Rhone Village restraint, finely structured with medium plus acidity, savoury black olives, aniseed and garrigue note.

Delicate blend of 60% Grenache Noir, 30% Syrah, 10% Cinsaut, Carignan & Mourvedre combined, was perfect with a char grilled pork loin Char Siu style, Jack fruit seed puree with truffles and swiss chard.

Domaines le Deves is bottle at Saint Alexandre in Gard Provencal.
Bought at Pineslopes Spar, Tops at Spar, well priced at R 73.
To be enjoyed now or over the next 2 years.

Pjazza Regina Valletta Maltese Islands Indikazzjoni Geografika Tipika IGT White 2009 84+ Points

Pjazza Regina Valletta Maltese Islands Indikazzjoni Geografika Tipika IGT White 2009 84+ Points


Clear, bright, straw with lemon yellow rim, medium concentration, low plus viscosity, no evidence of gas or sediment.

Clean, medium intensity with notes of lime, apples and hints of white peach, saline minerality, hints of seaweed, no wood.

Dry, medium acidity, low plus alcohol with new flavours of yellow apples and quince, medium lenght,low complexity, now until 2013.

It was my initiation to Maltese wines, courtesy of Hugo Van Zyl, thank you for bringing the samples over, there is always something to learn.

Malta have been making wines since Phoenician times and really took off around 1530 with the arrival of Knights of St John.

Pjazza Regina was established in 1907, the wines are vinified by award winning winemaker Emmanuel Delicata, sourcing fruit from various micro vineyard of Malta.

No grape or blends were specified in this dry white wine, however considering the rather wide planting this white could be made from indigeneous varieties such as Gennarua and the superior Ghirghentina (May be related to Sicilia's Inzolia)

Served chilled at about 10 degrees celsius with a grilled baby octopus, marinated in garlic, olive oil and capers