Tamboerskloof Stellenbosch Syrah 2007 87+ - 89+ Points
Medium clear, bright ruby red with purple rim indicate it is a young wine, with deep intensity and high viscosity, thick dense tears / leg suggesting either high alcohol or some residual sugar, there is no evidence of gas or sediment.
The nose is clean with medium intensity, certainly youthful in nature with ripe red fruit character of dark stone fruits such as plums and red berries e.g blueberries and blackberries, very pure with no sign of overripeness or jaminess, complex and layered with depth.
Notes of dark rosemary, cloves and nutmeg spice, ripe style.
Oaked, perhaps a combination of New and old French oak with notes of vanilla, cedar and mahogany the absence of coconut flavours might suggest there is no American oak, smoky profile.
Dry with some residual sugar, medium plus acidity, but balance, the tannins are ripe with medium texture, full bodied, new juicy very ripe warming plums note in spirits, dark cherries, chocolate with some rosemary floral note follow through, black pepper and black olives savouriness, concentrated overall.
High alcohol, but balanced in relation to acidity, tannin, fruit and body, the oak regime is certainly discernible on the palate with complex cedar wood, cigar box and vanilla, the finish is long and persistent.
If poured under SA weather conditins served at 13 degrees celsius, preferably aerated/decanted and paired with a grilled smoked paprika rubbed Gemsbok fillet, roasted baby beetroot and parsnip, peppered veal jus, now until 2019 if cellared under optimal conditions.
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Wednesday, April 20, 2011
L'Ormarins by Anthonij Rupert Optima Western Cape 2006 90 - 92 Points
L'Ormarins by Anthonij Rupert Optima Western Cape 2006 90 - 92 Points
Medium clear, bright, mahogany red with russet rim, medium plus concentration, medium plus viscosity, no gas, however there is some sediment.
Clean, medium plus intensity, ripe blackcurrant, blueberries, ripe plums and cassis liqueur, touch of raisin, black oilves, dark earth and layered, almost volcanic/basalt minerals, fragrant, expressive, New French oak evident imparting tobacco, cigar note.
Dry with some residual suagr, medium plus acidity, medium plus tannin, medium plus alcohol, new flavours of Chin Pee Moi plums, ripe blackberries and cassis follows through, rich leathery, complex and layered, textured, spicy mid palate, medium plus lenght and medium plus complexity.
Reminds of the last great Optima vintage like the 1996, it is equal if not more complex and certainly riper, but balance in relation to acidity, tannins fruit and body, could be mistaken to a 2001 Meerlust Estate Rubicon, but better!
If poured under SA Climatic conditions, served at 13 degrees celsius with a Tournedos Rossigni, now until 2019+ if cellared under optimum climatic conditions.
Medium clear, bright, mahogany red with russet rim, medium plus concentration, medium plus viscosity, no gas, however there is some sediment.
Clean, medium plus intensity, ripe blackcurrant, blueberries, ripe plums and cassis liqueur, touch of raisin, black oilves, dark earth and layered, almost volcanic/basalt minerals, fragrant, expressive, New French oak evident imparting tobacco, cigar note.
Dry with some residual suagr, medium plus acidity, medium plus tannin, medium plus alcohol, new flavours of Chin Pee Moi plums, ripe blackberries and cassis follows through, rich leathery, complex and layered, textured, spicy mid palate, medium plus lenght and medium plus complexity.
Reminds of the last great Optima vintage like the 1996, it is equal if not more complex and certainly riper, but balance in relation to acidity, tannins fruit and body, could be mistaken to a 2001 Meerlust Estate Rubicon, but better!
If poured under SA Climatic conditions, served at 13 degrees celsius with a Tournedos Rossigni, now until 2019+ if cellared under optimum climatic conditions.
VINTAGE HOLDS PROMISE DESPITE HARDEST HARVEST IN LIVING MEMORY
VINTAGE HOLDS PROMISE DESPITE HARDEST HARVEST IN LIVING MEMORY
“Short, sharp and brutal,” is the way Erhard Wolf, Distell’s chief grape and wine buyer, has described the 2011 Cape vintage. “Fortunately quality has not been compromised but from a logistical point of view, this has been an exceptionally difficult year. We have seen generally outstanding red and mostly good white grapes delivered to the cellars, despite setbacks brought on by very demanding weather conditions.
“If it weren’t for our access to vineyards so well-matched to location, good canopy management, our investment in technology to more accurately measure vine water status, ongoing research into identifying optimal ripeness and the flexibility in being able to source from vineyards across the Cape winelands, our crop intakes would have been dramatically reduced this year.”
Wolf said that for Distell, crop levels were just 8% down on its annual average, whereas some producers had experienced a drop of as much as 30%.
Distell accounts for approximately one third of natural and sparkling wine production in South Africa.
Although the harvest had begun in late January in line with most years, higher than average temperatures during February and March accelerated ripening significantly, with the harvest shortened by some three weeks. Weekend, dawn and twilight picking schedules had helped the growers to bring in the grapes timeously. Harvest deliveries were also distributed across the company’s cellars to relieve congestion at any one facility.
“There is no disputing the impact of climate change.
The 2011 vintage marks the third consecutive harvest characterised by higher temperatures outside the regular parameters, as well as unseasonal rains, dry spells and excessively strong winds, all of which have affected crop size.”
Last year, crop sizes were down by 12% to 15% on 2009, he said.
Wolf said that in the face of changing weather patterns, Distell was focusing on viticultural management techniques to bring down ambient temperatures around grape bunches to maintain good colour, acid levels and flavours. The company was also achieving flavour development at lower sugar levels in the fruit, which was helping to bring down alcohol levels in the wines. He added that the use of the Smart-Dyson vertical shoot positioning system in more of its vineyards had not only proved good for grape quality and improved yields but had helped to withstand the wind.
Despite a cold winter that had given vines the chance to go into proper dormancy, rainfall had been some 20% to 40% lower than the long-term average, he added. This had depleted soil moisture reserves needed later during ripening. The cold weather, compounded by cold winds had continued into spring, at a time when the vines needed more sunshine. “Vine budding was adversely affected. Abnormal fruit set led to small and large berries occurring on the same bunches and yields were reduced.
“We could anticipate from early on that crops would be down and we were able to source from a range of top-quality vineyards across the Cape to compensate.”
He said the next challenge had been posed by periods of above average temperatures during early January and again in February, but acid levels and flavours had not been compromised thanks to close management of the vineyards. “The higher temperatures could have caused excessive evapo-transpiration in the vines which would have impaired grape flavour development if we hadn’t had the protection of the leaf canopies to shield bunches from sunburn.
Those normally dryland vineyards that had access to suitable water were able to employ supplementary irrigation but those without did suffer and crops were down.
“This year, for the first time, we also had access to portable pressure chambers to gauge the leaf water potential in the vines as a basis for determining optimal irrigation strategies and so by knowing when to introduce irrigation and how much, we could better manage the health of the vines.”
He said the viticulturists were in contact round the clock with the winemakers in determining viticultural management protocols and harvesting strategies. “Chardonnay picked before the extreme February heat delivered excellent fruit flavours, as did the Sauvignon Blanc picked earlier in the harvest.
We were extremely lucky in the diversity of locations from which we source enabling us to meet our production needs at optimal quality levels. The Chenin Blanc was generally very good, although flavours this year are perhaps a little less pronounced than in recent years.
“The reds fared well. Small berries with good skin to fruit ratios made for excellent colour.
Flavours are also excellent and I think we can look forward to wines with good concentration of varietal character but perhaps softer tannins.”
“Noble late harvest yields are definitely down because some of the areas from which we traditionally pick didn’t experience the morning mists so crucial to the formation of the botrytis cinerea fungus that causes the grapes to shrivel and produce flavours of great intensity.
However, we have been able to source from other areas and we are extremely happy with quality overall.”
Wolf said that to plan for the long term, the company was continually exploring new potential areas for vineyard development. “South African legislation does not constrain where we site our vineyards as is the case in many Old World countries.
We still have land available and we are excited by the possibilities open to us.”
Distell had pioneered the development of vineyards in Elgin, near Gansbaai and in Ceres.
Grapes from these cooler-climate areas had helped to ameliorate the impact of the excessive heat this year.
DATE APRIL 14, 2011
ISSUED BY DKC (DE KOCK COMMUNICATIONS)
FOR DISTELL GROUP LIMITED
“Short, sharp and brutal,” is the way Erhard Wolf, Distell’s chief grape and wine buyer, has described the 2011 Cape vintage. “Fortunately quality has not been compromised but from a logistical point of view, this has been an exceptionally difficult year. We have seen generally outstanding red and mostly good white grapes delivered to the cellars, despite setbacks brought on by very demanding weather conditions.
“If it weren’t for our access to vineyards so well-matched to location, good canopy management, our investment in technology to more accurately measure vine water status, ongoing research into identifying optimal ripeness and the flexibility in being able to source from vineyards across the Cape winelands, our crop intakes would have been dramatically reduced this year.”
Wolf said that for Distell, crop levels were just 8% down on its annual average, whereas some producers had experienced a drop of as much as 30%.
Distell accounts for approximately one third of natural and sparkling wine production in South Africa.
Although the harvest had begun in late January in line with most years, higher than average temperatures during February and March accelerated ripening significantly, with the harvest shortened by some three weeks. Weekend, dawn and twilight picking schedules had helped the growers to bring in the grapes timeously. Harvest deliveries were also distributed across the company’s cellars to relieve congestion at any one facility.
“There is no disputing the impact of climate change.
The 2011 vintage marks the third consecutive harvest characterised by higher temperatures outside the regular parameters, as well as unseasonal rains, dry spells and excessively strong winds, all of which have affected crop size.”
Last year, crop sizes were down by 12% to 15% on 2009, he said.
Wolf said that in the face of changing weather patterns, Distell was focusing on viticultural management techniques to bring down ambient temperatures around grape bunches to maintain good colour, acid levels and flavours. The company was also achieving flavour development at lower sugar levels in the fruit, which was helping to bring down alcohol levels in the wines. He added that the use of the Smart-Dyson vertical shoot positioning system in more of its vineyards had not only proved good for grape quality and improved yields but had helped to withstand the wind.
Despite a cold winter that had given vines the chance to go into proper dormancy, rainfall had been some 20% to 40% lower than the long-term average, he added. This had depleted soil moisture reserves needed later during ripening. The cold weather, compounded by cold winds had continued into spring, at a time when the vines needed more sunshine. “Vine budding was adversely affected. Abnormal fruit set led to small and large berries occurring on the same bunches and yields were reduced.
“We could anticipate from early on that crops would be down and we were able to source from a range of top-quality vineyards across the Cape to compensate.”
He said the next challenge had been posed by periods of above average temperatures during early January and again in February, but acid levels and flavours had not been compromised thanks to close management of the vineyards. “The higher temperatures could have caused excessive evapo-transpiration in the vines which would have impaired grape flavour development if we hadn’t had the protection of the leaf canopies to shield bunches from sunburn.
Those normally dryland vineyards that had access to suitable water were able to employ supplementary irrigation but those without did suffer and crops were down.
“This year, for the first time, we also had access to portable pressure chambers to gauge the leaf water potential in the vines as a basis for determining optimal irrigation strategies and so by knowing when to introduce irrigation and how much, we could better manage the health of the vines.”
He said the viticulturists were in contact round the clock with the winemakers in determining viticultural management protocols and harvesting strategies. “Chardonnay picked before the extreme February heat delivered excellent fruit flavours, as did the Sauvignon Blanc picked earlier in the harvest.
We were extremely lucky in the diversity of locations from which we source enabling us to meet our production needs at optimal quality levels. The Chenin Blanc was generally very good, although flavours this year are perhaps a little less pronounced than in recent years.
“The reds fared well. Small berries with good skin to fruit ratios made for excellent colour.
Flavours are also excellent and I think we can look forward to wines with good concentration of varietal character but perhaps softer tannins.”
“Noble late harvest yields are definitely down because some of the areas from which we traditionally pick didn’t experience the morning mists so crucial to the formation of the botrytis cinerea fungus that causes the grapes to shrivel and produce flavours of great intensity.
However, we have been able to source from other areas and we are extremely happy with quality overall.”
Wolf said that to plan for the long term, the company was continually exploring new potential areas for vineyard development. “South African legislation does not constrain where we site our vineyards as is the case in many Old World countries.
We still have land available and we are excited by the possibilities open to us.”
Distell had pioneered the development of vineyards in Elgin, near Gansbaai and in Ceres.
Grapes from these cooler-climate areas had helped to ameliorate the impact of the excessive heat this year.
DATE APRIL 14, 2011
ISSUED BY DKC (DE KOCK COMMUNICATIONS)
FOR DISTELL GROUP LIMITED
SOUTH AFRICA RETAINS ECO-SUSTAINABILITY LEADERSHIP
SOUTH AFRICA RETAINS ECO-SUSTAINABILITY LEADERSHIP
South Africa looks set to maintain its eco-focused global leadership in wine, after last year’s launch of the world’s first industry-wide sustainability seal to guarantee the production integrity of its bottled wines.
Every seal carries a unique number and is backed by a highly sophisticated tracking system to ensure the contents of the wine bottle to which it is applied can be traced back to source at every stage of the supply chain. The seal is still the only one of its kind worldwide, and has the backing not only of most South African exporters of bottled wines but also the international wine trade.
According to Wines of South Africa (WOSA) CEO Su Birch, by the end of last year the sustainability seal was already being applied to over 80% of bottled wine exports certified for Wine of Origin. At the same time, she said, retailers in major export markets had welcomed the initiative as their shoppers were increasingly looking for assurances about the integrity of what they were consuming.
Now, with the substantial support from producers and the market, the country was preparing to unveil its new sustainability communication campaign targeting consumers. “We want consumers to know that by entering the individual number on every sustainability seal, they can find out what vineyard and cellar practices have been followed in making that wine.”
Featuring a video in English and German, a phone app, a new website and brochures, the new campaign is to debut at ProWein, the international wine trade show in Germany at the end of this month (March). It will outline what sustainability entails and will show how simple and quick it is to track any wine bearing the seal throughout its production process.
“Despite the extensive administrative commitment required by producers to provide proof of their eco-sustainable production at every link in the supply chain from vineyard to bottle, we have had substantial involvement from South African winemakers. Just a few months after its launch, we had 70% of wine certified in accordance with the Wine of Origin scheme meeting the necessary requirements to carry the sustainability seal. By the end of the year, this had climbed to 83%. This makes us confident that this year more than 85% of certified bottled wine will display the seal and that by the end of 2012, virtually all if not all certified wine will be able to do so,” said Birch.
Birch confirmed that all operators in the chain from growers to suppliers, producers, distributors, exporters and retailers were identifiable in the tracking system.
“As a result, South African producers have a strong competitive advantage as more and more shoppers throughout the world demand to know more about what they are consuming. Our new campaign shows how effortless it is for consumers to activate the number that appears on every seal to trace a wine to its source. The fun and entertaining tools we are using, explain some of the eco-sustainable steps, highlighting issues such as management of scarce resources like water, integrated pest managements and so on.”
The consumer campaign will be unveiled in a special Green Zone on the South African pavilion at this year’s ProWein show in Düsseldorf that is expected to draw over 30 000 members of the wine fraternity from all parts of the world from March 27 to 29.
The Green Zone will include vertical gardens, a grass lawn and a comfortable lounge area where delegates can sample wines bearing the seal.
Birch said the new campaign was the latest in a range of initiatives which had seen South Africa internationally acknowledged for pioneering eco-responsibility in wine production. Its IPW set of sustainable wine production principles was regarded as the most progressive of its kind. Its innovative Biodiversity & Wine Initiative (BWI) had seen more than the equivalent of the national vineyard set aside for conservation to indigenous habitat.
The country was also using an internationally accredited calculation system created to measure greenhouse gas emissions in wine production. Its light-weight bottle at just 350 grams had been well received by the international market, while South African producers had dominated the inaugural The Drinks Business Green Awards last year and had continued to shine at this year’s awards.
For further information, visit www.swsa.co.za.
To see the new sustainability video, visit http://www.youtube.com/watch?v=wsQrMgTLXGE
DATE MARCH 23, 2011
ISSUED BY DKC (DE KOCK COMMUNICATIONS)
ON BEHALF OF WINES OF SOUTH AFRICA (WOSA)
South Africa looks set to maintain its eco-focused global leadership in wine, after last year’s launch of the world’s first industry-wide sustainability seal to guarantee the production integrity of its bottled wines.
Every seal carries a unique number and is backed by a highly sophisticated tracking system to ensure the contents of the wine bottle to which it is applied can be traced back to source at every stage of the supply chain. The seal is still the only one of its kind worldwide, and has the backing not only of most South African exporters of bottled wines but also the international wine trade.
According to Wines of South Africa (WOSA) CEO Su Birch, by the end of last year the sustainability seal was already being applied to over 80% of bottled wine exports certified for Wine of Origin. At the same time, she said, retailers in major export markets had welcomed the initiative as their shoppers were increasingly looking for assurances about the integrity of what they were consuming.
Now, with the substantial support from producers and the market, the country was preparing to unveil its new sustainability communication campaign targeting consumers. “We want consumers to know that by entering the individual number on every sustainability seal, they can find out what vineyard and cellar practices have been followed in making that wine.”
Featuring a video in English and German, a phone app, a new website and brochures, the new campaign is to debut at ProWein, the international wine trade show in Germany at the end of this month (March). It will outline what sustainability entails and will show how simple and quick it is to track any wine bearing the seal throughout its production process.
“Despite the extensive administrative commitment required by producers to provide proof of their eco-sustainable production at every link in the supply chain from vineyard to bottle, we have had substantial involvement from South African winemakers. Just a few months after its launch, we had 70% of wine certified in accordance with the Wine of Origin scheme meeting the necessary requirements to carry the sustainability seal. By the end of the year, this had climbed to 83%. This makes us confident that this year more than 85% of certified bottled wine will display the seal and that by the end of 2012, virtually all if not all certified wine will be able to do so,” said Birch.
Birch confirmed that all operators in the chain from growers to suppliers, producers, distributors, exporters and retailers were identifiable in the tracking system.
“As a result, South African producers have a strong competitive advantage as more and more shoppers throughout the world demand to know more about what they are consuming. Our new campaign shows how effortless it is for consumers to activate the number that appears on every seal to trace a wine to its source. The fun and entertaining tools we are using, explain some of the eco-sustainable steps, highlighting issues such as management of scarce resources like water, integrated pest managements and so on.”
The consumer campaign will be unveiled in a special Green Zone on the South African pavilion at this year’s ProWein show in Düsseldorf that is expected to draw over 30 000 members of the wine fraternity from all parts of the world from March 27 to 29.
The Green Zone will include vertical gardens, a grass lawn and a comfortable lounge area where delegates can sample wines bearing the seal.
Birch said the new campaign was the latest in a range of initiatives which had seen South Africa internationally acknowledged for pioneering eco-responsibility in wine production. Its IPW set of sustainable wine production principles was regarded as the most progressive of its kind. Its innovative Biodiversity & Wine Initiative (BWI) had seen more than the equivalent of the national vineyard set aside for conservation to indigenous habitat.
The country was also using an internationally accredited calculation system created to measure greenhouse gas emissions in wine production. Its light-weight bottle at just 350 grams had been well received by the international market, while South African producers had dominated the inaugural The Drinks Business Green Awards last year and had continued to shine at this year’s awards.
For further information, visit www.swsa.co.za.
To see the new sustainability video, visit http://www.youtube.com/watch?v=wsQrMgTLXGE
DATE MARCH 23, 2011
ISSUED BY DKC (DE KOCK COMMUNICATIONS)
ON BEHALF OF WINES OF SOUTH AFRICA (WOSA)
Tuesday, April 19, 2011
Hidden Valley Stellenbosch Sauvignon Blanc 2010 84 Points
Hidden Valley Stellenbosch Sauvignon Blanc 2010 84 Points
Clear, day bright, pale straw with yellow/green reflections, medium concentration, medium viscosity, no gas or sediment.
Clean, medium intensity with notes of gooseberry, kiwi, guava, greengage and green peas, lime zest, white pebbles / stony mineral, no wood.
Dry with some residual sugar, medium plus acidity, medium alcohol, new flavors of ripe pears, orange segment and green fig, fine lenght with medium complexity, now until 2016.
Clear, day bright, pale straw with yellow/green reflections, medium concentration, medium viscosity, no gas or sediment.
Clean, medium intensity with notes of gooseberry, kiwi, guava, greengage and green peas, lime zest, white pebbles / stony mineral, no wood.
Dry with some residual sugar, medium plus acidity, medium alcohol, new flavors of ripe pears, orange segment and green fig, fine lenght with medium complexity, now until 2016.
Hidden Valley Western Cape Pinotage 2009 87+ Points
Hidden Valley Western Cape Pinotage 2009 87+ Points
Clear, bright, ruby cherry/crimsom red with purple rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe plums, cherries, strawberries, blueberries, earthy, toasty and smoky, spicy note, matchstick, floral with hints of lavender, aromatic/nose at present slightly overpowered by oak, but might integrate with time.
Dry, medium plus acidity, high tannin but ripe and grainy, medium plus alcohol new flavors of tea leaf, plums and touch sappy, vibrant style medium plus lenght and medium plus complexity, need +/- 2 years to start expressing it's full potential or served now at 13 degrees celsius with a flame grilled venison loin and creamy black pepper sauce, from 2013 until 2019 if cellared under optimum conditions
Clear, bright, ruby cherry/crimsom red with purple rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe plums, cherries, strawberries, blueberries, earthy, toasty and smoky, spicy note, matchstick, floral with hints of lavender, aromatic/nose at present slightly overpowered by oak, but might integrate with time.
Dry, medium plus acidity, high tannin but ripe and grainy, medium plus alcohol new flavors of tea leaf, plums and touch sappy, vibrant style medium plus lenght and medium plus complexity, need +/- 2 years to start expressing it's full potential or served now at 13 degrees celsius with a flame grilled venison loin and creamy black pepper sauce, from 2013 until 2019 if cellared under optimum conditions
Lands End Cape Agulhas Elim Syrah 2008 84 Points
Lands End Cape Agulhas Elim Syrah 2008 84 Points
Clear, bright cherry red with slight brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium intensity, delicately ripe plums, cassis, wet earth note, peppery, Old World restraint, black olives, floral / rosemary complexity.
Dry with medium plus acidity, possibly acidified, medium plus alcohol, medium plus tannin, new flavours of ripe cherries, dark stone fruit, plums and savoury black olives, salty mineral, good Syrah profile, medium plus lenght and complexity.
If served under South African climatic condition served at 14 degrees celsius, will be good with a home made roast beef, now until 2019, if cellared under optimum conditions.
At 34S 1939 E it is one of the Southern most vineyard on the African continent.
Clear, bright cherry red with slight brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium intensity, delicately ripe plums, cassis, wet earth note, peppery, Old World restraint, black olives, floral / rosemary complexity.
Dry with medium plus acidity, possibly acidified, medium plus alcohol, medium plus tannin, new flavours of ripe cherries, dark stone fruit, plums and savoury black olives, salty mineral, good Syrah profile, medium plus lenght and complexity.
If served under South African climatic condition served at 14 degrees celsius, will be good with a home made roast beef, now until 2019, if cellared under optimum conditions.
At 34S 1939 E it is one of the Southern most vineyard on the African continent.
Alexanderfontein Coastal Region Chenin Blanc 2010 81 Points
Alexanderfontein Coastal Region Chenin Blanc 2010 81 Points
Clear, day bright, pale straw with slight green reflections, medium concentration, medium minus viscosity, no gas.
Clean, medium plus intensity, green limes, apples, hay, just ripe white peach, white earthy / pebbles minerality, no wood, complex stony profile, unsual for a Cape Chenin.
Dry, medium plus acidity, medium alcohol, new delicate flavours of lime, greengage, delicate talc note, low plus finish, low plus complexity, palate structure dod not lived up to very exciting nose, slight leesy farewell.
Served at 8 degrees celsius will make a good aperitif for casual enjoyment at home or around a BBQ, now until 2014.
Clear, day bright, pale straw with slight green reflections, medium concentration, medium minus viscosity, no gas.
Clean, medium plus intensity, green limes, apples, hay, just ripe white peach, white earthy / pebbles minerality, no wood, complex stony profile, unsual for a Cape Chenin.
Dry, medium plus acidity, medium alcohol, new delicate flavours of lime, greengage, delicate talc note, low plus finish, low plus complexity, palate structure dod not lived up to very exciting nose, slight leesy farewell.
Served at 8 degrees celsius will make a good aperitif for casual enjoyment at home or around a BBQ, now until 2014.
Moreson Merlot 2004 73+ Points
Moreson Merlot 2004 73+ Points
Clear, bright mahogany red with brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, green plums herbal herbaceous note with tomato leaf earthy, slight medicinal note, old oak influence.
Dry, dusty tannins, medium plus alcohol and medium plus acidity, probably acidified, spicy, peppery paprika note, drink now.
Clear, bright mahogany red with brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, green plums herbal herbaceous note with tomato leaf earthy, slight medicinal note, old oak influence.
Dry, dusty tannins, medium plus alcohol and medium plus acidity, probably acidified, spicy, peppery paprika note, drink now.
Moreson Mata Mata 2008 77+ Points
Moreson Mata Mata 2008 77+ Points
Clear, bright ruby red with slight brown!/purple rim, medium concentration, medium viscosity no gas or sediment.
Clean, medium intensity with cassis, plums, peppery leafy herbal note, herbaceous, earthy with spicy dusty oak, inky aromatic.
Dry with some residual sugar, extracted style with green medium plus tannin, medium plus alcohol and medium acidity, spicy new flavours, fair lenght, now until 2015
Clear, bright ruby red with slight brown!/purple rim, medium concentration, medium viscosity no gas or sediment.
Clean, medium intensity with cassis, plums, peppery leafy herbal note, herbaceous, earthy with spicy dusty oak, inky aromatic.
Dry with some residual sugar, extracted style with green medium plus tannin, medium plus alcohol and medium acidity, spicy new flavours, fair lenght, now until 2015
Thread Lightly Paarl Merlot 2008 79 Points
Thread Lightly Paarl Merlot 2008 79 Points
South Africa first red wine In PET bottle, to offset carbon footprint, by Backsberg Estate
Medium clear, bright dark cherry with slight mahogany red with brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, plummy ripe dark stone fruit, earthy, tea like complexity, delicately oaked.
Dry with medium acidity, medium plus alcohol, medium tannin, new flavors of baked red fruit medley, earthy warm toasty farewell, good lenght and complexity, perfect now or until 2014, however please note because of the nature of the bottle a sell by date is indicated and this one is August 2011, for home drinking, good glass of everyday red
A great concept to offset glass bottle weight as well as reducing carbon emission.
South Africa first red wine In PET bottle, to offset carbon footprint, by Backsberg Estate
Medium clear, bright dark cherry with slight mahogany red with brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, plummy ripe dark stone fruit, earthy, tea like complexity, delicately oaked.
Dry with medium acidity, medium plus alcohol, medium tannin, new flavors of baked red fruit medley, earthy warm toasty farewell, good lenght and complexity, perfect now or until 2014, however please note because of the nature of the bottle a sell by date is indicated and this one is August 2011, for home drinking, good glass of everyday red
A great concept to offset glass bottle weight as well as reducing carbon emission.
Anatu Swartland Rose 2009 83+ Points
Anatu Swartland Rose 2009 83+ Points
Clear, day bright, salmon/sunset color with coppery bronze rim, medium concentration, medium plus viscosity, no gas.
Clean, medium plus intensity, delicate red plums, just ripe cherries, earthy, cpicy "winey", subtle oak integration with slight nutty / yeasty note.
Dry with some residual sugar, medium plus acidity, medium plus alcohol, low plus tannin with slight phenolic note, new earthy flavours, cherries and spicy pepper mix, ripe structure well supported by crunchy style, alcohol slightly overpowering for a Rose (14.5 ABV), medium complexity and medium plus lenght, now until 2016.
85% Shiraz and 15 % Mourvedre, barrel fermented and brief sojourn in, with extended lees contact, good food wine, served it at 9 degrees celsius with a caesar salad.
Clear, day bright, salmon/sunset color with coppery bronze rim, medium concentration, medium plus viscosity, no gas.
Clean, medium plus intensity, delicate red plums, just ripe cherries, earthy, cpicy "winey", subtle oak integration with slight nutty / yeasty note.
Dry with some residual sugar, medium plus acidity, medium plus alcohol, low plus tannin with slight phenolic note, new earthy flavours, cherries and spicy pepper mix, ripe structure well supported by crunchy style, alcohol slightly overpowering for a Rose (14.5 ABV), medium complexity and medium plus lenght, now until 2016.
85% Shiraz and 15 % Mourvedre, barrel fermented and brief sojourn in, with extended lees contact, good food wine, served it at 9 degrees celsius with a caesar salad.
Sequillo White by Eben Sadie Swartland 2009 87 - 89 Points
Sequillo White by Eben Sadie Swartland 2009 87 - 89 Points
Clear, day bright with yellow reflections, medium plus concentration, medium viscosity, no gas.
Clean, medium plus intensity with notes of fragantly ripe Golden delicious apples, citrus medley such as tangerines and pink grapefruit, green and candied pineapples, sundried apricot, orange and jasmin blossom and honey.
Delicate stony white minerals, grilled pine nuts, subtly oaked, probably a combination of older fill French oak barrels plus some new, complex and layered.
Dry with some residual sugar, closer to off dry actually, medium plus acidity keep the wine in check, medium plus alcohol, new flavours of juicy white peaches, apples follows through and camomille infusion, herbal "tisane" complexity, ripe and powerful, yet remained focus and elegant, slight phenolic extraction dissipates with food, medium plus complexity and medium plus lenght, persistent aftertaste.
For maximum aromatic and mouthfeels expression, it is advisable to decant / aerate and served "fresh" rather than chilled at around 14 degrees Celsius, paired with a pot roasted pork shoulder, rubbed in Asian 5 spices, white wine, dark soya sauce and honey served with gratinated broccoli florets and whole Portabellini mushroomsm, now until 2019, if cellared under optimum conditions.
The wine was tasted over a period of 48 hours.
47 barrels productions, 100% Swartland district fruit, blend of mostly old bush vines Chenin Blanc, with 20 % Grenache Blanc, 10% Roussanne, 10% Viognier.
A must for any well respected wine lists.
Clear, day bright with yellow reflections, medium plus concentration, medium viscosity, no gas.
Clean, medium plus intensity with notes of fragantly ripe Golden delicious apples, citrus medley such as tangerines and pink grapefruit, green and candied pineapples, sundried apricot, orange and jasmin blossom and honey.
Delicate stony white minerals, grilled pine nuts, subtly oaked, probably a combination of older fill French oak barrels plus some new, complex and layered.
Dry with some residual sugar, closer to off dry actually, medium plus acidity keep the wine in check, medium plus alcohol, new flavours of juicy white peaches, apples follows through and camomille infusion, herbal "tisane" complexity, ripe and powerful, yet remained focus and elegant, slight phenolic extraction dissipates with food, medium plus complexity and medium plus lenght, persistent aftertaste.
For maximum aromatic and mouthfeels expression, it is advisable to decant / aerate and served "fresh" rather than chilled at around 14 degrees Celsius, paired with a pot roasted pork shoulder, rubbed in Asian 5 spices, white wine, dark soya sauce and honey served with gratinated broccoli florets and whole Portabellini mushroomsm, now until 2019, if cellared under optimum conditions.
The wine was tasted over a period of 48 hours.
47 barrels productions, 100% Swartland district fruit, blend of mostly old bush vines Chenin Blanc, with 20 % Grenache Blanc, 10% Roussanne, 10% Viognier.
A must for any well respected wine lists.
Mischa Estate Eventide Cellar Wellington Cabernet Sauvignon 2006 78+ Points
Mischa Estate Eventide Cellar Wellington Cabernet Sauvignon 2006 78+ Points
Medium clear, bright, dark cherry red with slight mahogany / brown rim, high concentration, high viscosity, no gas or sediment.
Clean, medium plus intensity, very ripe cassis, blackcurrant and blueberries verging on overipe with slight porty / raisiny note, kind of sugary / sucrosity aromatics, earthy dark soil, varnishy note, high alcohol, toasty oak, quite charry in profile.
Dry with residual sugar, low plus acidity, medium plus tannins, quite extracted in style with slight bitterness, high alcohol follows through with new flavours of jammy ripe red fruits, coffe and caramel, low complexity, fair lenght, now until 2016
Medium clear, bright, dark cherry red with slight mahogany / brown rim, high concentration, high viscosity, no gas or sediment.
Clean, medium plus intensity, very ripe cassis, blackcurrant and blueberries verging on overipe with slight porty / raisiny note, kind of sugary / sucrosity aromatics, earthy dark soil, varnishy note, high alcohol, toasty oak, quite charry in profile.
Dry with residual sugar, low plus acidity, medium plus tannins, quite extracted in style with slight bitterness, high alcohol follows through with new flavours of jammy ripe red fruits, coffe and caramel, low complexity, fair lenght, now until 2016
Monday, April 18, 2011
Topaz Elgin Pinot Noir 2008 85 Points
Topaz Elgin Pinot Noir 2008 85 Points
Medium clear, bright, dark cherry red with slight mahogany / brown rim, high concentration, quite dark for a 100% Pinot Noir! medium plus viscosity, no gas or sediment.
Clean, initially quite shy, but with aeration reveals a medium to medium plus intensity, ripe to overipe with slight jaminess of dark cherries, plums, hints of raisin, earthy, loamy, kind of bold style, subtle oaking, probably higher percentage of older barrel (2nd / 3rd?), hints of iron, complex.
Dry, medium plus acidity, medium plus alcohol, medium tannin (crunchy+) new flavours of savoury plums, black olives, hints of leather and game meat, rich "meaty" style, on the riper spectrum of Pinot, tea leaf complexity, great vinosity, the fresh bright acidity save the wine and enlivened the palate weight, gentle extraction, medium plus lenght and medium plus complexity, now until 2019
If poured under South African climatic condition, served at 12 degrees celsius and paired with a pot roasted beef fillet, crunchy vegetables medley potato fondant and creamy black pepper sauce.
Medium clear, bright, dark cherry red with slight mahogany / brown rim, high concentration, quite dark for a 100% Pinot Noir! medium plus viscosity, no gas or sediment.
Clean, initially quite shy, but with aeration reveals a medium to medium plus intensity, ripe to overipe with slight jaminess of dark cherries, plums, hints of raisin, earthy, loamy, kind of bold style, subtle oaking, probably higher percentage of older barrel (2nd / 3rd?), hints of iron, complex.
Dry, medium plus acidity, medium plus alcohol, medium tannin (crunchy+) new flavours of savoury plums, black olives, hints of leather and game meat, rich "meaty" style, on the riper spectrum of Pinot, tea leaf complexity, great vinosity, the fresh bright acidity save the wine and enlivened the palate weight, gentle extraction, medium plus lenght and medium plus complexity, now until 2019
If poured under South African climatic condition, served at 12 degrees celsius and paired with a pot roasted beef fillet, crunchy vegetables medley potato fondant and creamy black pepper sauce.
Saturday, April 16, 2011
Rietvallei Estate Special Select Robertson Chardonnay 2008 81 Points
Rietvallei Estate Special Select Robertson Chardonnay 2008 81 Points
Clear, bright, gold with yellow reflections, medium plus concentration, medium plus viscosity, no gas.
Clean, medium intensity, ripe yellow lemon, citrus zest, yellow peach, butterscotch and cheese curd, some mineral note, sea shells, delicately wooded, light charry toast, possibly a combination of French and American oak
.
Dry with residual sugar closer to off dry, low plus acidity, high alcohol (14.5 ABV) new juicy ripe flavours of marmelade, pineapples, baked apples and lime confit, grilled coconut follows through, rich creamy style, now until 2016.
www.rietvallei.co.za
Clear, bright, gold with yellow reflections, medium plus concentration, medium plus viscosity, no gas.
Clean, medium intensity, ripe yellow lemon, citrus zest, yellow peach, butterscotch and cheese curd, some mineral note, sea shells, delicately wooded, light charry toast, possibly a combination of French and American oak
.
Dry with residual sugar closer to off dry, low plus acidity, high alcohol (14.5 ABV) new juicy ripe flavours of marmelade, pineapples, baked apples and lime confit, grilled coconut follows through, rich creamy style, now until 2016.
www.rietvallei.co.za
Friday, April 15, 2011
Cape Atlantic Western Cape Merlot 2008 85 Points
Cape Atlantic Western Cape Merlot 2008 85 Points
Medium clear, bright, cherry red with slight brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe plums, dark red fruits of the forest, earth / gravelly with dark chocolate note, light oaking with some cedar wood complexity.
Dry with some residual sugar, medium plus acidity, medium plus alcohol, medium tannins, ripe structure and powerful, new flavours of ripe to jammy plums / prunes, but balanced with enough freshness, savoury black olives, juicy and bold, medium length and medium complexity.
A Merlot made by Cederberg winery, with mostly home grown fruit, exceptionally well priced, honest, perfect for uncomplicated drinking or your Sunday lunch beef roast and Yorkshire pudding, now until 2017, as the saturated fruit will keep it going for a while!
Cederbergwine.com
Envirowines.com
Medium clear, bright, cherry red with slight brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe plums, dark red fruits of the forest, earth / gravelly with dark chocolate note, light oaking with some cedar wood complexity.
Dry with some residual sugar, medium plus acidity, medium plus alcohol, medium tannins, ripe structure and powerful, new flavours of ripe to jammy plums / prunes, but balanced with enough freshness, savoury black olives, juicy and bold, medium length and medium complexity.
A Merlot made by Cederberg winery, with mostly home grown fruit, exceptionally well priced, honest, perfect for uncomplicated drinking or your Sunday lunch beef roast and Yorkshire pudding, now until 2017, as the saturated fruit will keep it going for a while!
Cederbergwine.com
Envirowines.com
http://www.mysandton.co.za/social/sandton-sun-brings-wine-route-joburg
http://www.mysandton.co.za/social/sandton-sun-brings-wine-route-joburg
Spioenkop ‘1900” Western Cape Pinotage 2010 87 Points
Spioenkop ‘1900” Western Cape Pinotage 2010 87 Points
Clear, bright, ruby cherry red with purple rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, delicately ripe cherries, strawberries, violet, earthy and stony with graphite / lead pencil note, spicy very delicate oaking, almost Pinot in aromatics.
Dry (1.26 RS) with medium acidity, medium alcohol, medium tannins, sappy crunchy style with good grip, new flavors of crisp cherries, blueberries, savoury black olives, precise acidity, delicate extraction, mineral style pinotage, a rare occurrence indeed.
Initially impression was a slight leesy and reductive on the aromatics, but through decanting, does reveal a long and layered complexities.
Blend of Elgin (First Pinotage, Bush vines) and Simonsberg – Stellenbosch, from 2012 vintage will be 100 % Elgin fruit.
Wild yeast natural ferment, 10 months in 100 % French oak barrels, (47% New Oak / 53% old barrels), 300 L, on fine lees, no racking
If poured under South African climatic conditions, served at 14 degrees Celsius paired with a braised top side beef cut with Ras el Anout spices, served with broccoli and couscous.
Now until 2019 if cellared properly.
www.spioenkopwines.co.za
www.kaapsewijnen.com
Koen Roose – koen@spioenkopwines.co.za
Clear, bright, ruby cherry red with purple rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, delicately ripe cherries, strawberries, violet, earthy and stony with graphite / lead pencil note, spicy very delicate oaking, almost Pinot in aromatics.
Dry (1.26 RS) with medium acidity, medium alcohol, medium tannins, sappy crunchy style with good grip, new flavors of crisp cherries, blueberries, savoury black olives, precise acidity, delicate extraction, mineral style pinotage, a rare occurrence indeed.
Initially impression was a slight leesy and reductive on the aromatics, but through decanting, does reveal a long and layered complexities.
Blend of Elgin (First Pinotage, Bush vines) and Simonsberg – Stellenbosch, from 2012 vintage will be 100 % Elgin fruit.
Wild yeast natural ferment, 10 months in 100 % French oak barrels, (47% New Oak / 53% old barrels), 300 L, on fine lees, no racking
If poured under South African climatic conditions, served at 14 degrees Celsius paired with a braised top side beef cut with Ras el Anout spices, served with broccoli and couscous.
Now until 2019 if cellared properly.
www.spioenkopwines.co.za
www.kaapsewijnen.com
Koen Roose – koen@spioenkopwines.co.za
Constantia Uitsig Constantia White 2009 89+ Points
Constantia Uitsig Constantia White 2009 89+ Points
Clear, day bright, pale straw with green reflections, medium concentration, medium plus viscosity, no gas
Clean, medium plus intensity, grassy gooseberry, waxy, light toast, sandy mineral, delicate subtle oaking.
Dry with high acidity, medium alcohol, new flavours of freshly squeeze lime, orange zest and spicy pepper, minerally driven, stony white pebbles, medium plus complexity and length.
Excellent food wine with fine restraint, subtle and refined, paired with a roasted quail, garlic mash and green beans.
Now until 2019
Clear, day bright, pale straw with green reflections, medium concentration, medium plus viscosity, no gas
Clean, medium plus intensity, grassy gooseberry, waxy, light toast, sandy mineral, delicate subtle oaking.
Dry with high acidity, medium alcohol, new flavours of freshly squeeze lime, orange zest and spicy pepper, minerally driven, stony white pebbles, medium plus complexity and length.
Excellent food wine with fine restraint, subtle and refined, paired with a roasted quail, garlic mash and green beans.
Now until 2019
Klein Constantia Estate Mme Marlbrook Constantia 2007 85+ Points
Klein Constantia Estate Mme Marlbrook Constantia 2007 85+ Points
Clear, day bright, pale straw with yellow reflections, medium concentration, medium viscosity, no gas.
Clean, medium plus intensity, ripe lime, bruised apples, pears wax, peppery spices with hints of grapey note, dusty mineral, subtle oaking.
Dry with some residual sugar, medium alcohol, medium plus acidity, new flavours of bruised apples, lime zest and citrus confit, fresh and toasty with nutty nougat note, medium complexity and length, now until 2019
Semillon & Sauvignon Blanc blend, 12 months in wood.
Served at 14 degrees Celsius with a roasted baby chicken stuffed with fresh herbs.
Now or if cellared under optimum conditions, until 2019
Clear, day bright, pale straw with yellow reflections, medium concentration, medium viscosity, no gas.
Clean, medium plus intensity, ripe lime, bruised apples, pears wax, peppery spices with hints of grapey note, dusty mineral, subtle oaking.
Dry with some residual sugar, medium alcohol, medium plus acidity, new flavours of bruised apples, lime zest and citrus confit, fresh and toasty with nutty nougat note, medium complexity and length, now until 2019
Semillon & Sauvignon Blanc blend, 12 months in wood.
Served at 14 degrees Celsius with a roasted baby chicken stuffed with fresh herbs.
Now or if cellared under optimum conditions, until 2019
Wining and Dining at the Palazzo Montecasino
http://www.myfourways.co.za/wining-and-dining-palazzo-montecasino
Wining and Dining at the Palazzo Montecasino
Submitted by MyFourways on Wed, 30/03/2011 - 19:56
Amazing Red Blends The third Palazzo, Montecasino 2011 Wine Dinner evening took place on Saturday March 26, 2011, this was the first evening of red wines - The Sum is Greater Than The Parts - Amazing Red Blends.
Included in the cost per person of R250 per person was the tutored tasting of six wines presented by The Palazzo Montecasino’s Sommelier Miguel Chan accompanied by an exclusive four course menu.
With some of the world’s finest and most sought-after wines being produced in the Cape Winelands, South Africans can indulge in locally produced vintages that are on par with the best in the world.
However, many South Africans have yet to discover the astounding range of beautifully crafted local wines, and the culinary indulgence of pairing these wines with fabulous food.
To introduce discerning diners to the wonderous world of wine - and to some of South Africa’s elite wines - The Palazzo Montecasino Hotel has introduced a superb line up of wine-paired dinners in 2011.
Each evening will be dedicated to a specific theme, such as:
“The Great Pinot Trail”, “A Journey Through the Great Cap Classique”, “The Great Whites of South Africa” And “Amazing Red Blends”, Ensuring all palates and preferences are catered for.
Southern Sun’s renowned Sommelier, Miguel Chan, will introduce guests to six top South Africa wines, paired with a four-course dinner prepared by Executive Chef, Arnold Stuurman and his team.
Discover the world-class wines of South Africa, perfectly paired with fine food, at The Palazzo Montecasino Hotel and turn dinner with someone special into an unforgettable culinary experience.
For more information on these monthly wine evenings at the Palazzo Hotel, contact 011-510-3000 .
Wine Dinner evenings 2011
April - All Beautiful Chardonnay
May - Why Cabernet Sauvignon is One of the Greatest Noble Grapes in the World
June - Shiraz the Great Rhone Grape
July - Port and Sherry the Intriguing World of Fortified Wines
August - The Great Pinot Trail
September - The White Savage of South Africa
October - Boutique Champagne House
November - All that Sparkles is Not Champagne
Wining and Dining at the Palazzo Montecasino
Submitted by MyFourways on Wed, 30/03/2011 - 19:56
Amazing Red Blends The third Palazzo, Montecasino 2011 Wine Dinner evening took place on Saturday March 26, 2011, this was the first evening of red wines - The Sum is Greater Than The Parts - Amazing Red Blends.
Included in the cost per person of R250 per person was the tutored tasting of six wines presented by The Palazzo Montecasino’s Sommelier Miguel Chan accompanied by an exclusive four course menu.
With some of the world’s finest and most sought-after wines being produced in the Cape Winelands, South Africans can indulge in locally produced vintages that are on par with the best in the world.
However, many South Africans have yet to discover the astounding range of beautifully crafted local wines, and the culinary indulgence of pairing these wines with fabulous food.
To introduce discerning diners to the wonderous world of wine - and to some of South Africa’s elite wines - The Palazzo Montecasino Hotel has introduced a superb line up of wine-paired dinners in 2011.
Each evening will be dedicated to a specific theme, such as:
“The Great Pinot Trail”, “A Journey Through the Great Cap Classique”, “The Great Whites of South Africa” And “Amazing Red Blends”, Ensuring all palates and preferences are catered for.
Southern Sun’s renowned Sommelier, Miguel Chan, will introduce guests to six top South Africa wines, paired with a four-course dinner prepared by Executive Chef, Arnold Stuurman and his team.
Discover the world-class wines of South Africa, perfectly paired with fine food, at The Palazzo Montecasino Hotel and turn dinner with someone special into an unforgettable culinary experience.
For more information on these monthly wine evenings at the Palazzo Hotel, contact 011-510-3000 .
Wine Dinner evenings 2011
April - All Beautiful Chardonnay
May - Why Cabernet Sauvignon is One of the Greatest Noble Grapes in the World
June - Shiraz the Great Rhone Grape
July - Port and Sherry the Intriguing World of Fortified Wines
August - The Great Pinot Trail
September - The White Savage of South Africa
October - Boutique Champagne House
November - All that Sparkles is Not Champagne
Tuesday, April 12, 2011
Flagstone Western Cape Noon Gun 2010 85 Points
Flagstone Western Cape Noon Gun 2010 85 Points
Clear, day bright, crystalline pale straw with green reflections, medium concentration and medium viscosity, no gas.
Clean, medium plus intensity, ripe Golden delicious apples, hay, honey, grassy gooseberry and floral talc with peachy, apricot note, no oak, complex and layered.
Dry with some residual sugar, new flavors of crucnhy apples, white peaches, medium acidity, medium plus alcohol, medium lenght and medium complexity.
Served at 11 degrees celsius, will be perfect as an aperitif, or with a sesame coated chicken strip, with crunchy autumnal salad leaves, honey and mustard vinaigrette.
Now until 2015
Excellent introduction to a white blends, extremely well priced at under R35 Trade, blend of Chenin Blanc, Sauvignon Blanc and Viognier.
Clear, day bright, crystalline pale straw with green reflections, medium concentration and medium viscosity, no gas.
Clean, medium plus intensity, ripe Golden delicious apples, hay, honey, grassy gooseberry and floral talc with peachy, apricot note, no oak, complex and layered.
Dry with some residual sugar, new flavors of crucnhy apples, white peaches, medium acidity, medium plus alcohol, medium lenght and medium complexity.
Served at 11 degrees celsius, will be perfect as an aperitif, or with a sesame coated chicken strip, with crunchy autumnal salad leaves, honey and mustard vinaigrette.
Now until 2015
Excellent introduction to a white blends, extremely well priced at under R35 Trade, blend of Chenin Blanc, Sauvignon Blanc and Viognier.
Porcupine Ridge Western Cape Viognier Grenache Blanc 2009 85 Points
Porcupine Ridge Western Cape Viognier Grenache Blanc 2009 85 Points
Clear, bright, pale straw with yellow reflections, medium concentration, medium plus viscosity, no gas.
Clean, medium plus intensity, white peach, poached ripe papaya, yellow citrus, floral talc, honeyed, fragrant pot pourri / dried rose petal, very "Rhone" in profile.
Dry to off dry, off set by medium acidity and medium plus alcohol, new flavors of poached pears in vanilla syrup, hints of Turkish delight, earthy white minerals, medium lenght and medium complexity, rich style, now until 2016.
Perfect paired with piping hot off the BBQ / Braai Bratwurst, and light onion gravy.
Clear, bright, pale straw with yellow reflections, medium concentration, medium plus viscosity, no gas.
Clean, medium plus intensity, white peach, poached ripe papaya, yellow citrus, floral talc, honeyed, fragrant pot pourri / dried rose petal, very "Rhone" in profile.
Dry to off dry, off set by medium acidity and medium plus alcohol, new flavors of poached pears in vanilla syrup, hints of Turkish delight, earthy white minerals, medium lenght and medium complexity, rich style, now until 2016.
Perfect paired with piping hot off the BBQ / Braai Bratwurst, and light onion gravy.
International wine writers to judge at Old Mutual Trophy Wine Show 2011
International wine writers to judge at Old Mutual Trophy Wine Show
12 April 2011 by Old Mutual Trophy Wine Show
Three of the worlds most influential wine writers – all equally famous as wine judges - will be visiting South Africa in early May to join six local experts at the 10th Old Mutual Trophy Wine Show. Three of the worlds most influential wine writers – all equally famous as wine judges – will be visiting South Africa in early May to join six local experts at the 10th Old Mutual Trophy Wine Show.
Debra Meiburg MW, is a founding director and judge of the Cathay Pacific Hong Kong International Wine & Spirit Competition, the largest pan-Asian wine competition. She has also been voted “Most Influential Wine Journalist in Hong Kong.” Neal Martin is critic-at-large for eRobert Parker, America's most important wine publication. Thierry Desseauve, who was a founder of La Revue du Vins de France, now produces Frances most influential wine guide. All three will spend almost at week at the Grande Roche in Paarl assessing the best of South Africas current releases.
They will share this task with several of South Africa's most highly trained palates – including Cathy van Zyl, South Africa's only resident UK trained Master of Wine, former editor of Wine Magazine Christian Eedes, winery owner Gary Jordan, sommelier Miguel Chan, industry consultant Ginette de Fleuriot CWM and wine buyer François Rautenbach. Michael Fridjhon, who has served as a senior judge at the worlds most important international competitions, will again direct proceedings as the Show Chairman.
The Old Mutual Trophy Wine Show – launched in 2002 – swiftly acquired a reputation as South Africa's most impartial and most reliable arbiter of wine quality. All the wines – which total around 1,000 – are tasted blind by a panel of nine judges over four days. The Judges’ Feedback session ensues shortly thereafter where industry members are invited to meet the judges and hear their impressions. The judges’ feedback will be available on www.trophywineshow.co.za a fortnight after the event.
The 1 June announcement of the Old Mutual Trophy Wine Show launches a two week road show comprising Old Mutual Master Class™ tastings in the major SA cities, and in Windhoek. Public Tastings will be held in Cape Town and Johannesburg on 9 and 10 June respectively. Tickets for the public tastings are available from mid-May via www.computicket.com.
12 April 2011 by Old Mutual Trophy Wine Show
Three of the worlds most influential wine writers – all equally famous as wine judges - will be visiting South Africa in early May to join six local experts at the 10th Old Mutual Trophy Wine Show. Three of the worlds most influential wine writers – all equally famous as wine judges – will be visiting South Africa in early May to join six local experts at the 10th Old Mutual Trophy Wine Show.
Debra Meiburg MW, is a founding director and judge of the Cathay Pacific Hong Kong International Wine & Spirit Competition, the largest pan-Asian wine competition. She has also been voted “Most Influential Wine Journalist in Hong Kong.” Neal Martin is critic-at-large for eRobert Parker, America's most important wine publication. Thierry Desseauve, who was a founder of La Revue du Vins de France, now produces Frances most influential wine guide. All three will spend almost at week at the Grande Roche in Paarl assessing the best of South Africas current releases.
They will share this task with several of South Africa's most highly trained palates – including Cathy van Zyl, South Africa's only resident UK trained Master of Wine, former editor of Wine Magazine Christian Eedes, winery owner Gary Jordan, sommelier Miguel Chan, industry consultant Ginette de Fleuriot CWM and wine buyer François Rautenbach. Michael Fridjhon, who has served as a senior judge at the worlds most important international competitions, will again direct proceedings as the Show Chairman.
The Old Mutual Trophy Wine Show – launched in 2002 – swiftly acquired a reputation as South Africa's most impartial and most reliable arbiter of wine quality. All the wines – which total around 1,000 – are tasted blind by a panel of nine judges over four days. The Judges’ Feedback session ensues shortly thereafter where industry members are invited to meet the judges and hear their impressions. The judges’ feedback will be available on www.trophywineshow.co.za a fortnight after the event.
The 1 June announcement of the Old Mutual Trophy Wine Show launches a two week road show comprising Old Mutual Master Class™ tastings in the major SA cities, and in Windhoek. Public Tastings will be held in Cape Town and Johannesburg on 9 and 10 June respectively. Tickets for the public tastings are available from mid-May via www.computicket.com.
Monday, April 11, 2011
De Grendel Durbanville Winifred 2009 89 Points
De Grendel Durbanville Winifred 2009 89 Points
Clear, day bright, pale straw with green reflections, medium concentration and medium plus viscosity, no gas.
Clean, medium plus intensity, citrus, tangerine skin and blossom, lime medley, white pears, nectarines, and hints of jasmine, sandy minerality toasty but not overpowering , delicate oaking overall.
Dry, medium plus acidity, medium alcohol, new flavours of ripe lemon, meringue and creamy mealy note, texture with a complex mid palate, precise overall, medium plus lenght and medium plus complexity, pithy, need time for "grippy" structure to blend.
Blend of 26 % Chardonnay, 30 % Viognier and 44% Semillon, 100 % Durbanville wards grown, Winifred since maiden release just get better and better and it's one of the best priced white blends out there with quality to support.
Great food wine, served at 12 degrees celsius and paired with Tiger prawn Kalahari truffle risotto and Klein River mature gruyere shavings.
From 2012 until 2019 if cellared under optimum conditions.
Clear, day bright, pale straw with green reflections, medium concentration and medium plus viscosity, no gas.
Clean, medium plus intensity, citrus, tangerine skin and blossom, lime medley, white pears, nectarines, and hints of jasmine, sandy minerality toasty but not overpowering , delicate oaking overall.
Dry, medium plus acidity, medium alcohol, new flavours of ripe lemon, meringue and creamy mealy note, texture with a complex mid palate, precise overall, medium plus lenght and medium plus complexity, pithy, need time for "grippy" structure to blend.
Blend of 26 % Chardonnay, 30 % Viognier and 44% Semillon, 100 % Durbanville wards grown, Winifred since maiden release just get better and better and it's one of the best priced white blends out there with quality to support.
Great food wine, served at 12 degrees celsius and paired with Tiger prawn Kalahari truffle risotto and Klein River mature gruyere shavings.
From 2012 until 2019 if cellared under optimum conditions.
Sunday, April 10, 2011
Anatu Family Blend Coastal Region 2008 85 Points
Anatu Family Blend Coastal Region 2008 85 Points
Medium clear, bright cherry red with slight mahogany / brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe cherries, plums and creamy chocolate, earthy with hints of game (not bretty!), kirsch, touch oaky, perhaps a combination of French and American oak, spicy core, Chin Pee Moi preserved plums, pine resin, cedarwood and some tobacco dust.
Dry, medium plus acidity, medium alcohol, medium tannins, new flavours of crunchy plums, cherries and other red stone fruits with tobacco, leather and earthy note, savoury black olives.
Overall structure delicately extracted, subtlety is the key word here, elegant almost a ripe Pinot in structure, texture and density, medium plus concentration, medium plus lenght, toasty aftertaste.
Blend of Swartland and Malmesbury grown 52% Grenache Noir, 40% Shiraz and 8% Mourvedre, served at 14 degrees celsius and paired with a baked organic aubergine, tomato, potato, broccoli and Parmesan cheese.
One of the best Grenache driven blend tasted to date, now until 2017 if cellared under optimum conditions.
Medium clear, bright cherry red with slight mahogany / brown rim, medium plus concentration, medium plus viscosity, no gas or sediment.
Clean, medium plus intensity, ripe cherries, plums and creamy chocolate, earthy with hints of game (not bretty!), kirsch, touch oaky, perhaps a combination of French and American oak, spicy core, Chin Pee Moi preserved plums, pine resin, cedarwood and some tobacco dust.
Dry, medium plus acidity, medium alcohol, medium tannins, new flavours of crunchy plums, cherries and other red stone fruits with tobacco, leather and earthy note, savoury black olives.
Overall structure delicately extracted, subtlety is the key word here, elegant almost a ripe Pinot in structure, texture and density, medium plus concentration, medium plus lenght, toasty aftertaste.
Blend of Swartland and Malmesbury grown 52% Grenache Noir, 40% Shiraz and 8% Mourvedre, served at 14 degrees celsius and paired with a baked organic aubergine, tomato, potato, broccoli and Parmesan cheese.
One of the best Grenache driven blend tasted to date, now until 2017 if cellared under optimum conditions.
Rietvallei Estate John B Robertson Cabernet Sauvignon & Tinta Barocca 2010 82+ Points
Rietvallei Estate John B Robertson Cabernet Sauvignon & Tinta Barocca 2010 82+ Points
Clear, day bright, crimson / young cherry red with slight purple rim, medium concentration, medium viscosity, no gas or sediment.
Clean, medium intensity, youthful and vibrant, delicately ripe plums, cherries, strawberries, youngberry, cranberry and ripe strawberries, earthy, faint brush of oak, probably old wood / barrel and perhaps oak chips.
Dry with some residual sugar, medium plus acidity, medium alcohol, low plus tannins, new juicy flavours of strawberry, raspberries, earthy wet stones, fresh and crisp, delicately extracted, fine lenght and fair complexity.
A honest wine not heavy on pocket, showing upfronf pure ripe fruit, no greenness, clever blend and best of all it is site specific, 100% Roberston district fruit!
If served under South African climatic conditions served at 14 degrees celsius with achicken fillet braised in rich tomato sauce, thyme and parsley and cloves & cinnamon scented steamed rice or alternatively will be perfect with a meaty pizza.
Clear, day bright, crimson / young cherry red with slight purple rim, medium concentration, medium viscosity, no gas or sediment.
Clean, medium intensity, youthful and vibrant, delicately ripe plums, cherries, strawberries, youngberry, cranberry and ripe strawberries, earthy, faint brush of oak, probably old wood / barrel and perhaps oak chips.
Dry with some residual sugar, medium plus acidity, medium alcohol, low plus tannins, new juicy flavours of strawberry, raspberries, earthy wet stones, fresh and crisp, delicately extracted, fine lenght and fair complexity.
A honest wine not heavy on pocket, showing upfronf pure ripe fruit, no greenness, clever blend and best of all it is site specific, 100% Roberston district fruit!
If served under South African climatic conditions served at 14 degrees celsius with achicken fillet braised in rich tomato sauce, thyme and parsley and cloves & cinnamon scented steamed rice or alternatively will be perfect with a meaty pizza.
Anatu The Fugue Coastal Region 2010 75 Points
Anatu The Fugue Coastal Region 2010 75 Points
Clear, bright, pale straw with yellow reflections, medium concentration, medium plus viscosity and no gas.
Clean, medium intensity with notes of yellow lemon, white pears, Washington apples, pithy lemon zest, camomille.
Stony mineral, some leesy / cheesy white rind note, very little oak, touch oxidative in style.
Dry with some residual sugar, low acidity, actually too low compare to the medium plus alcohol, new flavours of just ripe peaches, honey, creamy texture almost "fat" in structure, some kind of Rhone profilling yes, fine lenght, and fairly complex aftertaste.
Blend of 42% Roussanne, 31% Chenin Blanc and 27% Grenache Blanc.
Served at 13 degrees celsius with a grilled home made pork, onion and parsley sausage and black lentils.
Clear, bright, pale straw with yellow reflections, medium concentration, medium plus viscosity and no gas.
Clean, medium intensity with notes of yellow lemon, white pears, Washington apples, pithy lemon zest, camomille.
Stony mineral, some leesy / cheesy white rind note, very little oak, touch oxidative in style.
Dry with some residual sugar, low acidity, actually too low compare to the medium plus alcohol, new flavours of just ripe peaches, honey, creamy texture almost "fat" in structure, some kind of Rhone profilling yes, fine lenght, and fairly complex aftertaste.
Blend of 42% Roussanne, 31% Chenin Blanc and 27% Grenache Blanc.
Served at 13 degrees celsius with a grilled home made pork, onion and parsley sausage and black lentils.
Anatu Coastal Region Shiraz 2008 80 Points
Anatu Coastal Region Shiraz 2008 80 Points
Clear, bright, dark cherry/mahogany red with slight brown rim, high concentration and high viscosity.
Clean, high aromatic intensity with notes of prunes, ripe plums, dark fruit compote, smoky and toasty with chocolate coffee, earthy, bacon dust, oaky style lots of sweet coconutty American oak, dusty vanillin oak.
Dry, with some residual sugar, medium acidity, medium tannins, high plus alcohol (15.5 ABV!), extracted style with new flavours of prune juice, tobacco and Darjeeling tea, nevertheless it is balanced (just!) for fans of extracted style and high alcohol wine, the nig question is it to be enjoyed on it's own or to be paired with food?
With winter on our doorstep, perhaps perfect on the night when the temperatures drop below freezing, especially in Johannesburg or by the fire place, alternatively try with a flame grilled T Bone steak!
Now until 2017 (It's more the alcohol, rather than the acidity and the tannin that will keep the wine going) from 12 years old Vineyard, mostly Paarl grown! in barrel for 20 months followed by 12 months bottle maturations.
Clear, bright, dark cherry/mahogany red with slight brown rim, high concentration and high viscosity.
Clean, high aromatic intensity with notes of prunes, ripe plums, dark fruit compote, smoky and toasty with chocolate coffee, earthy, bacon dust, oaky style lots of sweet coconutty American oak, dusty vanillin oak.
Dry, with some residual sugar, medium acidity, medium tannins, high plus alcohol (15.5 ABV!), extracted style with new flavours of prune juice, tobacco and Darjeeling tea, nevertheless it is balanced (just!) for fans of extracted style and high alcohol wine, the nig question is it to be enjoyed on it's own or to be paired with food?
With winter on our doorstep, perhaps perfect on the night when the temperatures drop below freezing, especially in Johannesburg or by the fire place, alternatively try with a flame grilled T Bone steak!
Now until 2017 (It's more the alcohol, rather than the acidity and the tannin that will keep the wine going) from 12 years old Vineyard, mostly Paarl grown! in barrel for 20 months followed by 12 months bottle maturations.
Methode Cap Classique sales on wine lists
Methode Cap Classique sales on wine lists
Methode Cap Classique or local bottle fermented sparkling wine made from traditional Champagne varieties have always been a hit on a wine lists, either by the glass where consumption and sales pattern have always been healthy and growing steadily, and by the bottle however with recession showing it's ugly head in South Africa, there is indeed a marked difference in consumer ordering behaviour (Plus the almost daily road block for alcohol test in the main arteries of Johannesburg and fancy suburbs) people are drinking less than they use to be compare to a year ago same time!
Most of the Cap Classique sales is now either the Brut, off dry / Demi Sec style or where cost prices ranges between R52 to around R 70 per bottle, which will translate to around anything between R 160 to R 220 on the wine lists, anything above from a local perspectives is a dead stop, and yet there is more and more MCC producer releasing either a maiden vintage or a new fancy cuvee at over R 100 at cost and already they are not in a favorable price bracket if they are ever to succeed in moving good volumes!
Considering there are Champagne at around R 170 at cost per bottle and the consumer seeking value, status to some extent and just the magic word of "Champagne" is enough to sell an experience, the question is how far and for long long will some South African Methode Cap Classique producers will continue to increase their prices? and how many more will continue to release new vintage with prices defying the real stuff? With consumer awash with information today and price sensitivity will be around for a long time until we are all out of the wood and we can all see the light at the end of the tunnel, is it worth the risk to charge such high price for local bubbles? (yes we all know it is a costly business to produce bottle fermented bubblies with time spent on less, blah blah and blah, or that fancy bottle that was inported from France!!)
There is not a month the last 2 to 3 years where I get one of those cold calling of a winery or sales rep, telling me of a new MCC release, difficult to hide my enthusiams, yes bring it on............but when it come to the pricing talks, most of the time I am lost of words............ sure bring it, will try and see where I can fit it in (knowing for a fact will be lucky to sell 6 bottle a month.....)
But all not grey, there are guys out there whose prices are fine and relatively good value (you know who they are! simple arithmetic here) but for those new kids on the block, thinking MCC is a cash cow, like Sauvignon Blanc, they have certainly not done their market research very well or their decision to make a Cap Classique could have been driven by ego!
Methode Cap Classique or local bottle fermented sparkling wine made from traditional Champagne varieties have always been a hit on a wine lists, either by the glass where consumption and sales pattern have always been healthy and growing steadily, and by the bottle however with recession showing it's ugly head in South Africa, there is indeed a marked difference in consumer ordering behaviour (Plus the almost daily road block for alcohol test in the main arteries of Johannesburg and fancy suburbs) people are drinking less than they use to be compare to a year ago same time!
Most of the Cap Classique sales is now either the Brut, off dry / Demi Sec style or where cost prices ranges between R52 to around R 70 per bottle, which will translate to around anything between R 160 to R 220 on the wine lists, anything above from a local perspectives is a dead stop, and yet there is more and more MCC producer releasing either a maiden vintage or a new fancy cuvee at over R 100 at cost and already they are not in a favorable price bracket if they are ever to succeed in moving good volumes!
Considering there are Champagne at around R 170 at cost per bottle and the consumer seeking value, status to some extent and just the magic word of "Champagne" is enough to sell an experience, the question is how far and for long long will some South African Methode Cap Classique producers will continue to increase their prices? and how many more will continue to release new vintage with prices defying the real stuff? With consumer awash with information today and price sensitivity will be around for a long time until we are all out of the wood and we can all see the light at the end of the tunnel, is it worth the risk to charge such high price for local bubbles? (yes we all know it is a costly business to produce bottle fermented bubblies with time spent on less, blah blah and blah, or that fancy bottle that was inported from France!!)
There is not a month the last 2 to 3 years where I get one of those cold calling of a winery or sales rep, telling me of a new MCC release, difficult to hide my enthusiams, yes bring it on............but when it come to the pricing talks, most of the time I am lost of words............ sure bring it, will try and see where I can fit it in (knowing for a fact will be lucky to sell 6 bottle a month.....)
But all not grey, there are guys out there whose prices are fine and relatively good value (you know who they are! simple arithmetic here) but for those new kids on the block, thinking MCC is a cash cow, like Sauvignon Blanc, they have certainly not done their market research very well or their decision to make a Cap Classique could have been driven by ego!
Saturday, April 9, 2011
Nederburg Private Bin D253 Western Cape Sauvignon Blanc Chardonnay 2009 88+ Points
Nederburg Private Bin D253 Western Cape Sauvignon Blanc Chardonnay 2009 88+ Points
Clear, day bright, pale straw with green reflections, medium concentration and medium viscosity, some evidence of CO2 gas, no sediment.
Clean, medium plus intensity with notes of ripe gooseberries, high pyrazine, tropical fruit medley, greengage and spicy white pepper, the oak is supportive with light toast and matchstick note.
Dry,high acidity, medium plus alcohol with new flavors of granny smith apples, lime zest, creamy spicy texture with the white pepper follow, minerally driven through, medium plus lenght and medium plus complexity.
70% Sauvignon Blanc sourced from Lomond vineyards in Cape Agulhas and Darling district, 30 % Barrel fermented Chardonnay from Durbanville Ward, second fill Louis Latour medium toast Burgundian barrels, minuscule production on 1200 litres.
If served under South African climatic condition poured at 10 degrees celsius and paired with a Mussel and white fish bouillabaisse style broth, now until 2019, if cellared under optimum conditions.
Clear, day bright, pale straw with green reflections, medium concentration and medium viscosity, some evidence of CO2 gas, no sediment.
Clean, medium plus intensity with notes of ripe gooseberries, high pyrazine, tropical fruit medley, greengage and spicy white pepper, the oak is supportive with light toast and matchstick note.
Dry,high acidity, medium plus alcohol with new flavors of granny smith apples, lime zest, creamy spicy texture with the white pepper follow, minerally driven through, medium plus lenght and medium plus complexity.
70% Sauvignon Blanc sourced from Lomond vineyards in Cape Agulhas and Darling district, 30 % Barrel fermented Chardonnay from Durbanville Ward, second fill Louis Latour medium toast Burgundian barrels, minuscule production on 1200 litres.
If served under South African climatic condition poured at 10 degrees celsius and paired with a Mussel and white fish bouillabaisse style broth, now until 2019, if cellared under optimum conditions.
2011 harvest first feedback
2011 harvest first feedback
With 2011 nearing an end in South Africa, and approaching many winemakers for feedback, many concurred it is one of the shortest harvest in history and in many instances it was less than 2 months and all over, which is unusual, the main reason affecting harvest 2011 is heat waves and drought in many areas, with many grapes ripening at the same time, creating some chaotic situation in the cellars.
It was not unusual in the inland areas to have daytime temperatures averaging 45 / 46 degrees celsius, the more moderate areas (remember South Africa is not cool climate viticulture as Marketing people will make you believe!) were sort of spare, but they did had their heat spike as well as windy conditions, yields were lower in many regions, districts and wards.
High alcohol may be certainly a feature in many reds..........................
Time will tell, but in no way the above lines are an expression of the 2011 vintage and I shall keep everyone posted as I progress through my tank and barrel tasting throughout the year!
With 2011 nearing an end in South Africa, and approaching many winemakers for feedback, many concurred it is one of the shortest harvest in history and in many instances it was less than 2 months and all over, which is unusual, the main reason affecting harvest 2011 is heat waves and drought in many areas, with many grapes ripening at the same time, creating some chaotic situation in the cellars.
It was not unusual in the inland areas to have daytime temperatures averaging 45 / 46 degrees celsius, the more moderate areas (remember South Africa is not cool climate viticulture as Marketing people will make you believe!) were sort of spare, but they did had their heat spike as well as windy conditions, yields were lower in many regions, districts and wards.
High alcohol may be certainly a feature in many reds..........................
Time will tell, but in no way the above lines are an expression of the 2011 vintage and I shall keep everyone posted as I progress through my tank and barrel tasting throughout the year!
Nederburg Western Cape Ingenuity White 2009 87+ Points
Nederburg Western Cape Ingenuity White 2009 87+ Points
Clear, day bright, pale straw with green reflections, low plus concentration, medium plus viscosity, no gas.
Clean, medium plus intensity with notes of green lime, passion fruit, lamb herbs, crunchy green apples, white peach, layered white stones and sandy minerality, very subtle oaking (only the Chardonnay, Chenin Blanc and Viognier component were wooded).
Dry with medium plus acidity, meidum alcohol, new flavours of spicy white pepper, grapefruit skin and hints of honey and jasmine, fresh and lively with medium plus lenght and medium plus complexity.
8 way blend of Sauvignon Blanc, Semillon, Chardonnay, Chenin Blanc, Viognier, Riesling, Gewurztraminer, Verdelho and Nouvelle (Uniquely South African white grape, cross of Semillon & Ugni Blanc (Trebbiano) created by Professor Orffer)
Only 30% of the wine were barrel fermented.
If poured under South African weather conditions, served at 14 degrees Celsisus, preferably decanted / aerated, paired with a pan roasted Eastern Cape Sole, Beurre noisette and pomme fondant.
Enjoy now or if cellared under optimum condition until 2019
Clear, day bright, pale straw with green reflections, low plus concentration, medium plus viscosity, no gas.
Clean, medium plus intensity with notes of green lime, passion fruit, lamb herbs, crunchy green apples, white peach, layered white stones and sandy minerality, very subtle oaking (only the Chardonnay, Chenin Blanc and Viognier component were wooded).
Dry with medium plus acidity, meidum alcohol, new flavours of spicy white pepper, grapefruit skin and hints of honey and jasmine, fresh and lively with medium plus lenght and medium plus complexity.
8 way blend of Sauvignon Blanc, Semillon, Chardonnay, Chenin Blanc, Viognier, Riesling, Gewurztraminer, Verdelho and Nouvelle (Uniquely South African white grape, cross of Semillon & Ugni Blanc (Trebbiano) created by Professor Orffer)
Only 30% of the wine were barrel fermented.
If poured under South African weather conditions, served at 14 degrees Celsisus, preferably decanted / aerated, paired with a pan roasted Eastern Cape Sole, Beurre noisette and pomme fondant.
Enjoy now or if cellared under optimum condition until 2019
Chenin Blanc Public Tasting
Chenin Blanc Public Tasting
Please join Wine magazine for an informative seated tasting of the top scoring wines from the 2011 Chenin Blanc Challenge.
Wines included in the line-up:
Boschendal 2009
Fort Simon 2009
Graham Beck Bowed Head 2009
Jordan 2009
Kanu 2009
Kanu KCB 2007
Katbakkies 2008
Klein Zalze Cellar Selection Bush Vines 2010
Leopard’s Leap 2010
Perdeberg Rex Equus 2008
Rijk’s Private Cellar Reserve 2007
Simonsig Avec Chêne 2009
Tickets cost R150 per person (Wine magazine subscribers pay R130) and can be booked by calling 0860 100 203 or by sending an email to subs@ramsaymedia.co.za. For more information, please contact Kathryn Steenhuisen on 021 530 3308.
In the interest of fellow tasters, please refrain from wearing excessive perfume or aftershave.
Johannesburg
Date: 14th April 2011
Time: 18:30
Venue: Sandton Sun Hotel
Please join Wine magazine for an informative seated tasting of the top scoring wines from the 2011 Chenin Blanc Challenge.
Wines included in the line-up:
Boschendal 2009
Fort Simon 2009
Graham Beck Bowed Head 2009
Jordan 2009
Kanu 2009
Kanu KCB 2007
Katbakkies 2008
Klein Zalze Cellar Selection Bush Vines 2010
Leopard’s Leap 2010
Perdeberg Rex Equus 2008
Rijk’s Private Cellar Reserve 2007
Simonsig Avec Chêne 2009
Tickets cost R150 per person (Wine magazine subscribers pay R130) and can be booked by calling 0860 100 203 or by sending an email to subs@ramsaymedia.co.za. For more information, please contact Kathryn Steenhuisen on 021 530 3308.
In the interest of fellow tasters, please refrain from wearing excessive perfume or aftershave.
Johannesburg
Date: 14th April 2011
Time: 18:30
Venue: Sandton Sun Hotel
Wine
The Sandton Sun brings the wine route to Jo'burg | CitySearch Blogs
By Dianne Bayley
The San restaurant at the Sandton Sun has a number of wine dinners lined up
where certified Group Sommelier Miguel Chan will be presenting fun, tutored
tastings of 6 wines selected from prime vineyards across the Cape with an
emphasis ...
http://citysearchblog.yellowpages.co.za/citysearchblog/post/428093>
CitySearch Blogs
http://citysearchblog.yellowpages.co.za/citysearchblog/category/saywhat-blogs>
By Dianne Bayley
The San restaurant at the Sandton Sun has a number of wine dinners lined up
where certified Group Sommelier Miguel Chan will be presenting fun, tutored
tastings of 6 wines selected from prime vineyards across the Cape with an
emphasis ...
http://citysearchblog.yellowpages.co.za/citysearchblog/post/428093>
CitySearch Blogs
http://citysearchblog.yellowpages.co.za/citysearchblog/category/saywhat-blogs>
Wine Pairings
http://www.southernsun.com/deluxe/the-palazzo-montecasino/dining/pages/food-and-wine-pairings.aspx
Wine dinners
SA Conference
The San restaurant at the Sandton Sun has a number of wine dinners lined up
where certified Group Sommelier Miguel Chan will be presenting fun, ...
http://www.saconference.co.za/pg/news/read/2484/the-sandton-sun-brings-the-wine-route-to-johannesburg
http://www.publicityupdate.co.za/?IDStory=36005
This as-it-happens Google Alert is brought to you by Google.
The San restaurant at the Sandton Sun has a number of wine dinners lined up
where certified Group Sommelier Miguel Chan will be presenting fun, ...
http://www.saconference.co.za/pg/news/read/2484/the-sandton-sun-brings-the-wine-route-to-johannesburg
http://www.publicityupdate.co.za/?IDStory=36005
This as-it-happens Google Alert is brought to you by Google.
Pinot Grigio uprising in South Africa?!
Pinot Grigio uprising in South Africa?!
Nederburg Winemasters Reserve Pinot Grigio 2010
Nederburg have bottle for the first time a Pinot Grigio in 2010 from Elgin vineyards exclusively for the Canadian market! Hopefully I will be tasting it soon and will revert with feedback.
It is interesting to note the "sudden" demand for Pinot Grigio and seem more and more farmers are growing the grape, so expect to see more South African Pinot Grigio hitting the shelves or winelists (if quality is present!) besides the usual suspect who are Terra del Capo, Flat Roof, Van Loveren, Dido, De Grendel, Two Oceans, Vrede en Lust, Woolworths, Obikwa,and Origin.
Nederburg Winemasters Reserve Pinot Grigio 2010
Nederburg have bottle for the first time a Pinot Grigio in 2010 from Elgin vineyards exclusively for the Canadian market! Hopefully I will be tasting it soon and will revert with feedback.
It is interesting to note the "sudden" demand for Pinot Grigio and seem more and more farmers are growing the grape, so expect to see more South African Pinot Grigio hitting the shelves or winelists (if quality is present!) besides the usual suspect who are Terra del Capo, Flat Roof, Van Loveren, Dido, De Grendel, Two Oceans, Vrede en Lust, Woolworths, Obikwa,and Origin.
Nederburg Ingenuity Red Western Cape 2007 88+ Points
Nederburg Ingenuity Red Western Cape 2007 88+ Points
Medium clear, day bright mahogany cherry red with slight brown rim, medium plus concentration and medium plus viscosity, some dissolve CO2, no sediment.
Clean, with medium plus intensity, ripe Maraschino and preserved cherries, plums, earthy dark soil, black olives, spicy oak character with notes of cinnamon and cloves, combination of Romanian andn other oak (70% new)
Dry, medium acidity, medium plus tannins, high alcohol, new flavors of ripe cherries and plums, cherry pip, tobacco and cigar note, medium complexity and medium lenght.
An unusual and creative blend of Old vines Barber (47% )from Durbanville, organic farmed Sangiovese (48%) from Groenekloof in Darling and Stellenbosch Nebbiolo (5%), minuscule yields of an average of 3 ton per hectare.
All components were individually vinified and aged for 12 months, blended and followed by an extra 8 months (4 racking in total), unfiltered, total production of 4500 litres or 500 cases of 6.
Now with some aeration in a decanter, until 2019+
If poured under South African climatic conditions, served at 13 degrees Celsius and paired with a veal Osso Bucco and Gremolata sauce.
Medium clear, day bright mahogany cherry red with slight brown rim, medium plus concentration and medium plus viscosity, some dissolve CO2, no sediment.
Clean, with medium plus intensity, ripe Maraschino and preserved cherries, plums, earthy dark soil, black olives, spicy oak character with notes of cinnamon and cloves, combination of Romanian andn other oak (70% new)
Dry, medium acidity, medium plus tannins, high alcohol, new flavors of ripe cherries and plums, cherry pip, tobacco and cigar note, medium complexity and medium lenght.
An unusual and creative blend of Old vines Barber (47% )from Durbanville, organic farmed Sangiovese (48%) from Groenekloof in Darling and Stellenbosch Nebbiolo (5%), minuscule yields of an average of 3 ton per hectare.
All components were individually vinified and aged for 12 months, blended and followed by an extra 8 months (4 racking in total), unfiltered, total production of 4500 litres or 500 cases of 6.
Now with some aeration in a decanter, until 2019+
If poured under South African climatic conditions, served at 13 degrees Celsius and paired with a veal Osso Bucco and Gremolata sauce.
Methode Cap Classique Simonsig Kaapse Vonkel Western Cape Brut 2009 85 Points
Methode Cap Classique Simonsig Kaapse Vonkel Western Cape Brut 2009
Methode Cap Classique Simonsig Kaapse Vonkel Brut 2009, Western Cape Blend Pinot Noir 55%,Chardonnay 43% and Pinot Meunier 2%, fresh and vibrant with consistent quality, the bonus it being a vintage bottle fermented Sparkling wine, which should be the case for all MCC producer, alas not!
There is enough sunshine and warmth in South African winelands to ripened the grapes each year compare to irregular Champagne region!
At R 74 per bottle or R 499 for a box of 6 at Makro Woodmead, this is an absolute bargain for an 85 points wine, enjoy!
Methode Cap Classique Simonsig Kaapse Vonkel Brut 2009, Western Cape Blend Pinot Noir 55%,Chardonnay 43% and Pinot Meunier 2%, fresh and vibrant with consistent quality, the bonus it being a vintage bottle fermented Sparkling wine, which should be the case for all MCC producer, alas not!
There is enough sunshine and warmth in South African winelands to ripened the grapes each year compare to irregular Champagne region!
At R 74 per bottle or R 499 for a box of 6 at Makro Woodmead, this is an absolute bargain for an 85 points wine, enjoy!
Friday, April 8, 2011
Nederburg Edelkeur Durbanville Noble Late Harvest 2009 92 Points
Nederburg Edelkeur Durbanville Noble Late Harvest 2009 92 Points
Clear, day bright, pale gold with green reflections, medium plus concentration and medium viscosity, no gas.
Clean with medium plus intensity, apricot, blood orange, marmelade and Fynbos honey, some white stone minerality coming through, excellent purity of fruit, no wood as Cellarmaster Razvan Macici believed wood inteferes with the purity, so true!
Sweet, with high acidity, low alcohol new flavours of juicy white peaches, pineapples, round and creamy, fresh and precise, very elegant, impressive with a spick musk note on farewell, medium plus complexity and medium plus lenght.
This is a preview of the 2009, it's bottle but not labelled yet and in most probability will be on Nederburg Auction in around 2017 / 2018, it is 100% Chenin Blanc from Durbanville, the sugar is just over 200 g/l with a total acidity of over 10 g/l, this is the original Late harvest, minicule production of only 1200 litres.
Edelkeur is a very slow developer and usually requires about 8 to 10 years from vintage, unyielding when young, hence explaining my conservative rating of this vintage, and I suspect it will reached higher scores when it will be commercially available in a couple of years, it is a collectible item and will add value to any good private cellars or well respected wine lists and having the luck to taste many vintages going back to the 1970"s, I can confidently say, it is a Noble Late with huge stamina and will stand the test of time, and again it is surprisingly very good value on auction, compare to other world example of similar calibre, from 2020+ until 2045+ if cellared under optimal conditions.
This is simply world class stuff hibernating, well done Razvan and team.
Clear, day bright, pale gold with green reflections, medium plus concentration and medium viscosity, no gas.
Clean with medium plus intensity, apricot, blood orange, marmelade and Fynbos honey, some white stone minerality coming through, excellent purity of fruit, no wood as Cellarmaster Razvan Macici believed wood inteferes with the purity, so true!
Sweet, with high acidity, low alcohol new flavours of juicy white peaches, pineapples, round and creamy, fresh and precise, very elegant, impressive with a spick musk note on farewell, medium plus complexity and medium plus lenght.
This is a preview of the 2009, it's bottle but not labelled yet and in most probability will be on Nederburg Auction in around 2017 / 2018, it is 100% Chenin Blanc from Durbanville, the sugar is just over 200 g/l with a total acidity of over 10 g/l, this is the original Late harvest, minicule production of only 1200 litres.
Edelkeur is a very slow developer and usually requires about 8 to 10 years from vintage, unyielding when young, hence explaining my conservative rating of this vintage, and I suspect it will reached higher scores when it will be commercially available in a couple of years, it is a collectible item and will add value to any good private cellars or well respected wine lists and having the luck to taste many vintages going back to the 1970"s, I can confidently say, it is a Noble Late with huge stamina and will stand the test of time, and again it is surprisingly very good value on auction, compare to other world example of similar calibre, from 2020+ until 2045+ if cellared under optimal conditions.
This is simply world class stuff hibernating, well done Razvan and team.
Nederburg Winemasters Reserve Western Cape Noble Late Harvest 2009 89+ Points
Nederburg Winemasters Reserve Western Cape Noble Late Harvest 2009 89+ Points
Clear, day bright, straw gold with green reflections, medium plus concentration and medium plus viscosity, no gas.
Clean, high intensity driven by botrytis character, notes of sun ripened peaches, apricot, citrus zest, marmelade and caramel, no discernible minerality and no wood (tank fermented 100%, no oak contact)
Sweet with high acidity, low alcohol, new flavors of ripe and candied pineapples, poached pears and apple compote, fresh and precise, very fine focus, medium plus complexity andmedium plus lenght.
Blend of 80% Chenin Blanc with Semillon, Riesling and Muscat completing the rest.
With a residual sugar of around 220RS, 9.3 Total Acid, 10ABV and a pH of around 3.4, this is a wine that will aged exceptionally well and best of all it is widely available and at less than R60 per 375ml bottle it is an absolute bargain, at all level, great by the glass, to revived consumption of Noble Late.
It is interesting to note, that Nederburg was the pioneer winery in South Africa to produce the first Noble Late Havest / botrytis wine way back in 1969 and have consistently over the years produced stunning examples that can rival the world's best Botrytis style, at a fraction (to be more precise a quarter) of the European price, and yet the world's is only now taking note of the great sweet wines of South Africa.
Served at 6 degrees celsius and paired with a classic Creme Brulee or an apple tarte tatin and Bourbon vanilla ice cream or that Pan Seared local Foie Gras and Noble Late Jelly
Now until 2030+ if cellared under optimal cellaring conditions
Clear, day bright, straw gold with green reflections, medium plus concentration and medium plus viscosity, no gas.
Clean, high intensity driven by botrytis character, notes of sun ripened peaches, apricot, citrus zest, marmelade and caramel, no discernible minerality and no wood (tank fermented 100%, no oak contact)
Sweet with high acidity, low alcohol, new flavors of ripe and candied pineapples, poached pears and apple compote, fresh and precise, very fine focus, medium plus complexity andmedium plus lenght.
Blend of 80% Chenin Blanc with Semillon, Riesling and Muscat completing the rest.
With a residual sugar of around 220RS, 9.3 Total Acid, 10ABV and a pH of around 3.4, this is a wine that will aged exceptionally well and best of all it is widely available and at less than R60 per 375ml bottle it is an absolute bargain, at all level, great by the glass, to revived consumption of Noble Late.
It is interesting to note, that Nederburg was the pioneer winery in South Africa to produce the first Noble Late Havest / botrytis wine way back in 1969 and have consistently over the years produced stunning examples that can rival the world's best Botrytis style, at a fraction (to be more precise a quarter) of the European price, and yet the world's is only now taking note of the great sweet wines of South Africa.
Served at 6 degrees celsius and paired with a classic Creme Brulee or an apple tarte tatin and Bourbon vanilla ice cream or that Pan Seared local Foie Gras and Noble Late Jelly
Now until 2030+ if cellared under optimal cellaring conditions
Thursday, April 7, 2011
Cederberg Blanc de Blancs 2006 Brut* 85 Points
Cederberg Blanc de Blancs 2006 Brut* 85 Points
Medium clear, bright, pale straw with slight green reflections, medium concentration and medium minus viscosity, fine consistent bubbles, no sediment.
Clean with medium plus intensity, bruised Granny Smith apples note, light toast, croissant, yeasty complexity and fine autolysis note, white minerals, brushed of oaked.
Dry with some residual sugar for a Brut, medium plus acidity, medium alcohol, neww flavours of crunchy golden delicious apples, green lime, ripe pears, medium lenght and medium complexity.
48 months on lees, 100% Cederberg ward grown Chardonnay, South Africa's highest official vineyards.
It's the only MCC made in the Cederberg ward, and one of the few made along the West Coast.
Served at 8 degrees celsius paired with a Stumpnose carpaccio, green lime dressing and segment and extra virgin olive oil.
Now until 2017 if cellared under optimum conditions.
*Methode Cap Classique
Medium clear, bright, pale straw with slight green reflections, medium concentration and medium minus viscosity, fine consistent bubbles, no sediment.
Clean with medium plus intensity, bruised Granny Smith apples note, light toast, croissant, yeasty complexity and fine autolysis note, white minerals, brushed of oaked.
Dry with some residual sugar for a Brut, medium plus acidity, medium alcohol, neww flavours of crunchy golden delicious apples, green lime, ripe pears, medium lenght and medium complexity.
48 months on lees, 100% Cederberg ward grown Chardonnay, South Africa's highest official vineyards.
It's the only MCC made in the Cederberg ward, and one of the few made along the West Coast.
Served at 8 degrees celsius paired with a Stumpnose carpaccio, green lime dressing and segment and extra virgin olive oil.
Now until 2017 if cellared under optimum conditions.
*Methode Cap Classique
Chateau Marac Bordeaux Superieur Grande Tradition 2005 87 Points
Chateau Marac Bordeaux Superieur Grande Tradition 2005 87 Points
Medium clear, bright, dark cherry / ruby red with slight mahogany rim, medium plus concentration, medium viscosity, no gas or sediment.
Clean, with medium plus intensity, ripe cassis, plums, blackcurrant and dark red fruits of tyhe forest, on the slight edge of overripeness for a Bordeaux, loamy dark earth, stony with spicy oak, graphite, touch smoky with notes of vanilla pod.
Dry, with medium plus acidity, medium alcohol, medium tannin, almost massage into, new flavors of savoury plums, black olives, stone fruit pip and leather, hints of tobacco / cigar / ash, medium plus complexity and medium plus lenght.
Blend of Machine harvested, table sorted 70% Merlot and 30% Cabernet Sauvignon.
Use of organic manure in vineyard.
Bottle between 24,25 & 26 April 2007, the 2005 vintage produced 54400 bottles, 1370 half bottles, 1260 magnums and 144 double magnum.
Alain Bonville, Proprietaire a Pujols-Gironde
If served under South African weather conditions, poured at 14 degrees celsius and will paired well with a 7 hours slow braised chunky Top Side beef cut with Enocchi, Portabellini and brown mushroom, served with Angel Hair pasta "Al Dente", fresh garlic, chives and extra virgin South African olive oil.
Bottle purchased at Bootleggers Liquor Specialists Fourways Crossing, R 125.
Medium clear, bright, dark cherry / ruby red with slight mahogany rim, medium plus concentration, medium viscosity, no gas or sediment.
Clean, with medium plus intensity, ripe cassis, plums, blackcurrant and dark red fruits of tyhe forest, on the slight edge of overripeness for a Bordeaux, loamy dark earth, stony with spicy oak, graphite, touch smoky with notes of vanilla pod.
Dry, with medium plus acidity, medium alcohol, medium tannin, almost massage into, new flavors of savoury plums, black olives, stone fruit pip and leather, hints of tobacco / cigar / ash, medium plus complexity and medium plus lenght.
Blend of Machine harvested, table sorted 70% Merlot and 30% Cabernet Sauvignon.
Use of organic manure in vineyard.
Bottle between 24,25 & 26 April 2007, the 2005 vintage produced 54400 bottles, 1370 half bottles, 1260 magnums and 144 double magnum.
Alain Bonville, Proprietaire a Pujols-Gironde
If served under South African weather conditions, poured at 14 degrees celsius and will paired well with a 7 hours slow braised chunky Top Side beef cut with Enocchi, Portabellini and brown mushroom, served with Angel Hair pasta "Al Dente", fresh garlic, chives and extra virgin South African olive oil.
Bottle purchased at Bootleggers Liquor Specialists Fourways Crossing, R 125.
Wednesday, April 6, 2011
Meerlust Estate Stellenbosch Pinot Noir 2009 92 Points
Meerlust Estate Stellenbosch Pinot Noir 2009 92 Points
Clear, bright, cherry red with slight mahogany rim, medium concentration with good translucency for a SA Pinot Noir! medium plus viscosity, no gas or sediment.
Clean with medium intensity, ripe cherries, cranberries, sundried strawberry petal, boiled beetroot, earthy forest floor note, Portabellini mushroom dust, gamey (Not bretty) and meaty in profile, fragrant oak, but very well managed, complex.
Dry, medium acidity, medium plus alcohol!, low plus tannins, new savoty flavors of mushrooms medley, kirsch, boiled beetroot follows through, earthy, complex and lingering with medium plus lenght and medium plus complexity.
This is one wine in the Meerlust stables, which I personally believe is the most consistent vintages upon vintages, my tasting notes goes back to 2001, anything prior only in my memory! Far more deliver in quality than their Rubicon Bordeaux Style blends (yes the 2001 Rubicon is stuff of legends!!, but other vintages?)
Meerlust Estate Pinot Noir hallmark is it's fresh, vibrant, with just the right tannic grip, dry and textured, without a doubt by far Stellenbosch district most consistent, and finest example (second choice is Vriesenhof.....) and will rival or even outperformed other SA Pinot on a good day............. excellent value if one have to compare with the Rubicon.
So can it be "placed" somewhere in Burgundy as a style? Closest because of the color, perfume and layered complexity will be a Marange AOP!
Seek it out on a wine lists when dining out, you cannot be disappointed and yet many consumers first choice when choosing a Meerlust wine is Rubicon!!
(Rubicon is a very well made Bordeaux style blend, but too often lack the X factor, to be exciting!)
If poured under South African climatic condition, served at 13 degrees celsius, from the bottle and paired with Pan fried sesame coated albacore / yellowfin tuna steak (March & April is the prime season in SA) served rare, micro greens, Ponzu, white wine vinegar and Dijon mustard dressings.
Now until 2021 if cellared under the optimum conditions.
Clear, bright, cherry red with slight mahogany rim, medium concentration with good translucency for a SA Pinot Noir! medium plus viscosity, no gas or sediment.
Clean with medium intensity, ripe cherries, cranberries, sundried strawberry petal, boiled beetroot, earthy forest floor note, Portabellini mushroom dust, gamey (Not bretty) and meaty in profile, fragrant oak, but very well managed, complex.
Dry, medium acidity, medium plus alcohol!, low plus tannins, new savoty flavors of mushrooms medley, kirsch, boiled beetroot follows through, earthy, complex and lingering with medium plus lenght and medium plus complexity.
This is one wine in the Meerlust stables, which I personally believe is the most consistent vintages upon vintages, my tasting notes goes back to 2001, anything prior only in my memory! Far more deliver in quality than their Rubicon Bordeaux Style blends (yes the 2001 Rubicon is stuff of legends!!, but other vintages?)
Meerlust Estate Pinot Noir hallmark is it's fresh, vibrant, with just the right tannic grip, dry and textured, without a doubt by far Stellenbosch district most consistent, and finest example (second choice is Vriesenhof.....) and will rival or even outperformed other SA Pinot on a good day............. excellent value if one have to compare with the Rubicon.
So can it be "placed" somewhere in Burgundy as a style? Closest because of the color, perfume and layered complexity will be a Marange AOP!
Seek it out on a wine lists when dining out, you cannot be disappointed and yet many consumers first choice when choosing a Meerlust wine is Rubicon!!
(Rubicon is a very well made Bordeaux style blend, but too often lack the X factor, to be exciting!)
If poured under South African climatic condition, served at 13 degrees celsius, from the bottle and paired with Pan fried sesame coated albacore / yellowfin tuna steak (March & April is the prime season in SA) served rare, micro greens, Ponzu, white wine vinegar and Dijon mustard dressings.
Now until 2021 if cellared under the optimum conditions.
Perdeberg Winery Reserve Paarl Shiraz 2009 86 Points
Perdeberg Winery Reserve Paarl Shiraz 2009 86 Points
Clear, bright, ruby red with purple rim, perfect color for a 2009 Shiraz, medium plus concentration and medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, ripe exotic plums, dark cherries, strawberries and blueberies, earthy, loamy dark soil, fragrant and nutty toasty oak, mocha, well judged, no greenness and yet alcohol very well in checked, American oak obvious but subtle, perhaps some French oak as well, as the cedar and vanillin note suggest, complex and layered aromatics, quite captivating actually, for sure New World in style, nothing shy here!
Dry with some residual sugar, medium acidity, medium plus alcohol, medium tannin rolling in texture, new flavours of juicy ripe and savory black olives and dark cherries, leather, medium plus lenght and medium plus complexity.
As we are now in full autumnal swing in the Southern Hemisphere, it's kind of the perfect wine to start looking for, juicy, full bodied and warming, great for the cool evening we are starting to experience.
If served under South African climatic conditions, poured at 14 degrees celsius and paired with a slow braised oxtail, medley of roots vegetables and home made mash potato with cheddar.
Now until 2017, if cellared under optimum conditions.
Perdeberg Shiraz Reserve is very well priced at around less than half the price compare to other Paarl and SA Shiraz, honest approach, over deliver in quality, perhaps the industry can follow?
In this tough recessionary time when wine sales is getting more and more tricky to achieve, couple with wine drinkers drinking less and less when dining out, due to road block almost every night of the week now in Johannesburg!!
Clear, bright, ruby red with purple rim, perfect color for a 2009 Shiraz, medium plus concentration and medium plus viscosity, no gas or sediment.
Clean, with medium plus intensity, ripe exotic plums, dark cherries, strawberries and blueberies, earthy, loamy dark soil, fragrant and nutty toasty oak, mocha, well judged, no greenness and yet alcohol very well in checked, American oak obvious but subtle, perhaps some French oak as well, as the cedar and vanillin note suggest, complex and layered aromatics, quite captivating actually, for sure New World in style, nothing shy here!
Dry with some residual sugar, medium acidity, medium plus alcohol, medium tannin rolling in texture, new flavours of juicy ripe and savory black olives and dark cherries, leather, medium plus lenght and medium plus complexity.
As we are now in full autumnal swing in the Southern Hemisphere, it's kind of the perfect wine to start looking for, juicy, full bodied and warming, great for the cool evening we are starting to experience.
If served under South African climatic conditions, poured at 14 degrees celsius and paired with a slow braised oxtail, medley of roots vegetables and home made mash potato with cheddar.
Now until 2017, if cellared under optimum conditions.
Perdeberg Shiraz Reserve is very well priced at around less than half the price compare to other Paarl and SA Shiraz, honest approach, over deliver in quality, perhaps the industry can follow?
In this tough recessionary time when wine sales is getting more and more tricky to achieve, couple with wine drinkers drinking less and less when dining out, due to road block almost every night of the week now in Johannesburg!!
Tuesday, April 5, 2011
Morgenhof Estate Simonsberg-Stellenbosch Brut 2006 85 Points
Morgenhof Estate Simonsberg-Stellenbosch Brut 2006 85 Points
Clear, bright, pale straw with yelloe green reflections, medium concentration and medium viscosity, consistent bubbles, but fairly coarse for a Methode Cap Classique, no sediment.
Clean, with medium plus intensity, burnt citrus zest, honey, biscuity, complex toast, grilled hazelnut, pistacchio, earthy and complex leesy note with hints of spicy oak (24 months on lees, prior to degorgement)
Dry with medium plus acidity, low plus alcohol, new flavours of baked Golden Delicious apples, lime and crusty wood fired bread, hints of vanilla and ripe peaches, medium lenght and medium complexity.
Blend of 60% Chardonnay & 40% Pinot Noir, 100% Simonsberg-Stellenbosch origin, served at 8 degrees celsius paired perfectly with a hake & chicken spring rolls filled with Shiitake mushroom, bamboo shoots, red onions, coriander & crunchy carrots.
Now until 2015 if cellared under optimum condition (have reservation on the bubbles coarseness!)
Clear, bright, pale straw with yelloe green reflections, medium concentration and medium viscosity, consistent bubbles, but fairly coarse for a Methode Cap Classique, no sediment.
Clean, with medium plus intensity, burnt citrus zest, honey, biscuity, complex toast, grilled hazelnut, pistacchio, earthy and complex leesy note with hints of spicy oak (24 months on lees, prior to degorgement)
Dry with medium plus acidity, low plus alcohol, new flavours of baked Golden Delicious apples, lime and crusty wood fired bread, hints of vanilla and ripe peaches, medium lenght and medium complexity.
Blend of 60% Chardonnay & 40% Pinot Noir, 100% Simonsberg-Stellenbosch origin, served at 8 degrees celsius paired perfectly with a hake & chicken spring rolls filled with Shiitake mushroom, bamboo shoots, red onions, coriander & crunchy carrots.
Now until 2015 if cellared under optimum condition (have reservation on the bubbles coarseness!)
Ross Gower Elgin Shiraz 2007 85 Points
Ross Gower Wines Elgin Shiraz 2007 85 Points
Medium clear, bright, dark mahogany brick red with slight brown rim, medium plus concentration and medium plus viscosity, no gas, but sediment in forms of 1mm tartaric crystal / pellets!
Clean, medium plus intensity, ripe dark cherries, very ripe plums, prunes, dry red berries, cranberries, earthy, compost note, meaty and spicy core of nutmeg, cloves, cinnamon and white pepper, animal and gamey, but not bretty!, perhaps some Mourvedre in the blend?
Dry, with medium acidity, medium plus alcohol, new flavors of leather, earthy Old World, more Syrah than Shiraz, fresh and delicate with fine palate restraint.
Elgin grown Syrah / Shiraz, tend to be "drier" and more food friendly than other warm to hot regions of the Cape, which tend to showcase a profile of "sucrosity" and a certain fatness with high alcohol.
Elgin Syrah / Shiraz is kind of a cross between the Languedoc and Cotes du Rhone Village, but that say, it is still very early stage and when fruits will come off more mature vineyards, expect more greatness from this exciting ward of the Overberg district.
If served under South African climatic conditions, poured at 13 degrees Celsius, will benefit from decanting / aerating in a decanter, served with Pork Saucisson Sec (There are some really good local one, now being made, artisan way!), and crusty baguette
Now until 2016 if cellared under optimum condition.
Medium clear, bright, dark mahogany brick red with slight brown rim, medium plus concentration and medium plus viscosity, no gas, but sediment in forms of 1mm tartaric crystal / pellets!
Clean, medium plus intensity, ripe dark cherries, very ripe plums, prunes, dry red berries, cranberries, earthy, compost note, meaty and spicy core of nutmeg, cloves, cinnamon and white pepper, animal and gamey, but not bretty!, perhaps some Mourvedre in the blend?
Dry, with medium acidity, medium plus alcohol, new flavors of leather, earthy Old World, more Syrah than Shiraz, fresh and delicate with fine palate restraint.
Elgin grown Syrah / Shiraz, tend to be "drier" and more food friendly than other warm to hot regions of the Cape, which tend to showcase a profile of "sucrosity" and a certain fatness with high alcohol.
Elgin Syrah / Shiraz is kind of a cross between the Languedoc and Cotes du Rhone Village, but that say, it is still very early stage and when fruits will come off more mature vineyards, expect more greatness from this exciting ward of the Overberg district.
If served under South African climatic conditions, poured at 13 degrees Celsius, will benefit from decanting / aerating in a decanter, served with Pork Saucisson Sec (There are some really good local one, now being made, artisan way!), and crusty baguette
Now until 2016 if cellared under optimum condition.
Monday, April 4, 2011
Overgaauw Estate Stellenbosch Sylvaner 2001 87 Points
Overgaauw Estate Stellenbosch Sylvaner 2001 87 Points
Clear, bright, straw with gold reflections, low plus concentration and medium minus viscosity, no sediment.
Clean with medium plus intensity, cheesy rind, pithy, lemon zest, honeyed with some dried floral note, sandy / salty mineral, no oak.
Dry, though release as an off dry wine, it seems the sugar have been "consumed" over the years and feels much dryer, when compare to as a newly release wine, medium acidity, medium alcohol still very focus with dried stone fruit, peach pip, nutty nougat profile, finishes on a peppery, spicy straw note.
Testament that South African white wine can aged if cellared under optimum conditions, now until 2016!
It's the only Sylvaner produce in South Africa, and having had the priviled to taste quite a few vertical with most of the 80's vintages, it surprisingly ages very well, and oddity for sure on a wine list and do not expect it to fly, or sales to be a great as Sauvignon Blanc, it's very much a hand sell style or paired with some light fares / daily specials, but nevertheless Overgaauw Stellenbosch Sylvaner have it's place on any well respected local winelists and should be supported by all means, the other bonus is it's relatively medium bodied / alcohol, perfect at lunchtime.
However it is relevant to stress, there is very little similarity with the Alsacian version, which seem to be oilier, richer and more complex with more linearity, the Stellenbosch version is a true interpretation of growing under a sunny and warm climate!
Clear, bright, straw with gold reflections, low plus concentration and medium minus viscosity, no sediment.
Clean with medium plus intensity, cheesy rind, pithy, lemon zest, honeyed with some dried floral note, sandy / salty mineral, no oak.
Dry, though release as an off dry wine, it seems the sugar have been "consumed" over the years and feels much dryer, when compare to as a newly release wine, medium acidity, medium alcohol still very focus with dried stone fruit, peach pip, nutty nougat profile, finishes on a peppery, spicy straw note.
Testament that South African white wine can aged if cellared under optimum conditions, now until 2016!
It's the only Sylvaner produce in South Africa, and having had the priviled to taste quite a few vertical with most of the 80's vintages, it surprisingly ages very well, and oddity for sure on a wine list and do not expect it to fly, or sales to be a great as Sauvignon Blanc, it's very much a hand sell style or paired with some light fares / daily specials, but nevertheless Overgaauw Stellenbosch Sylvaner have it's place on any well respected local winelists and should be supported by all means, the other bonus is it's relatively medium bodied / alcohol, perfect at lunchtime.
However it is relevant to stress, there is very little similarity with the Alsacian version, which seem to be oilier, richer and more complex with more linearity, the Stellenbosch version is a true interpretation of growing under a sunny and warm climate!
Spier Creative Block 5 Coastal Region 2007 83 - 85 Points
Spier Creative Block 5 Coastal Region 2007 83 - 85 Points
Medium clear, bright, crimsom red with mahogany hue and slight brown rim, medium plus concentration and medium plus viscosity, no sediment.
Clean, medium intensity, subdued / sedate nose, ripe cassis, currant, blueberries, earthy and stony red fruits.
Fragrant French oak, possibly a combinations of New, 2nd fill and possibly 3rd fill as the slight oxidative in style suggest.
Dry with some residual sugar, medium plus alcohol, medium plus tannin and medium plus acidity, possibly acidified, new flavours of ripe plums and touch of raisiny note, suggest some very late harvest fruit, graphite and lead pencil mineral core, medium lenght and complexity, now until 2017
Blend of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot
Medium clear, bright, crimsom red with mahogany hue and slight brown rim, medium plus concentration and medium plus viscosity, no sediment.
Clean, medium intensity, subdued / sedate nose, ripe cassis, currant, blueberries, earthy and stony red fruits.
Fragrant French oak, possibly a combinations of New, 2nd fill and possibly 3rd fill as the slight oxidative in style suggest.
Dry with some residual sugar, medium plus alcohol, medium plus tannin and medium plus acidity, possibly acidified, new flavours of ripe plums and touch of raisiny note, suggest some very late harvest fruit, graphite and lead pencil mineral core, medium lenght and complexity, now until 2017
Blend of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot
Friday, April 1, 2011
Cederberg Chardonnay 2008 85 Points
Cederberg Chardonnay 2008 85 Points
Clear, day bright,pale straw with light yellow & green reflections, medium concentration with medium viscosity, no gas or sediment.
Clean, medium plus intensity with ripe citrus notes, tangerines, sun ripened cling peaches, white apricot, frangipani notes, stony minerals, delicately oaked, light toast and brushed of Bourbon vanilla.
Dry with medium plus acidity, medium alcohol, new flavours of roasted / baked red apples, grilled nuts, mineral core follows through, very Burgundian, elegant and taut, subtle, medium plus lenght and medium plus complexity, will be better from 2014+ enjoy until 2017, if cellared under optimum conditions.
What was exciting with this wine, after 8 years in South Africa, I was not aware Cederberg made an oaked Chardonnay until last week, currently it is not available for the South African market!, but it's a damn fine example, on a par with the very best example of Walker Bay / Elgin / Hemel-en-Aarde Valley Chardonnay's, yet have that Old World kind of restraint (Beaune / Montrachet cross!) and very judicious use of French oak, very clever handling here from Dawid Nieuwoudt!
Paired with medaillon of grilled Cape crayfish & beurre blanc
A must try if you can get a bottle!!
Clear, day bright,pale straw with light yellow & green reflections, medium concentration with medium viscosity, no gas or sediment.
Clean, medium plus intensity with ripe citrus notes, tangerines, sun ripened cling peaches, white apricot, frangipani notes, stony minerals, delicately oaked, light toast and brushed of Bourbon vanilla.
Dry with medium plus acidity, medium alcohol, new flavours of roasted / baked red apples, grilled nuts, mineral core follows through, very Burgundian, elegant and taut, subtle, medium plus lenght and medium plus complexity, will be better from 2014+ enjoy until 2017, if cellared under optimum conditions.
What was exciting with this wine, after 8 years in South Africa, I was not aware Cederberg made an oaked Chardonnay until last week, currently it is not available for the South African market!, but it's a damn fine example, on a par with the very best example of Walker Bay / Elgin / Hemel-en-Aarde Valley Chardonnay's, yet have that Old World kind of restraint (Beaune / Montrachet cross!) and very judicious use of French oak, very clever handling here from Dawid Nieuwoudt!
Paired with medaillon of grilled Cape crayfish & beurre blanc
A must try if you can get a bottle!!
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