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Monday, August 29, 2011

Anura Private Cellar Simonsberg Paarl Merlot 2009 80 Points

Anura Private Cellar Simonsberg Paarl Merlot 2009 80 Points


Clear, bright, ruby red, slight brown rim, medium plus concentration, very high viscosity, no gas or sediment.

Clean, medium plus intensity, ripe plums, dark ripe cherries, complex red berries medley, some leafy / herbaceous note, slight earthy character, brush of graphite, delicate oaking with cedar note.

Dry with medium plus tannins, medium plus acidity possibly acidified, high alcohol (14ABV), new flavors of juicy, savory cranberry note, plums, some tannic grit, the slight herbaceous note follows through, fresh, quite lean in texture, with not much mid palate stuffing, medium lenght and medium complexity, now until 2016

Thursday, August 18, 2011

Constantia Glen Constantia Sauvignon Blanc 2010 92 Points

Constantia Glen Constantia Sauvignon Blanc 2010 92 Points



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


Clean, high intensity, gooseberries, green lime, kiwi, spicy white pepper, pine resin, almost sappy, mineral driven, faintest brush of oak, complex and layered, kind of combining the best of New Zealand’s opulence with that of Sancerre like flinty mineral core.

Dry with medium plus acidity (6.2 TA), medium plus alcohol, crunchy style, delicate gooseberries, hints of waxy lanolin character, spicy pepper follows through, textured and complex mid palate, with fine restraint, vibrant and fresh, laser like purity, medium plus length, medium plus to high complexity on aftertaste.

Having followed Constantia Glen since 2006, the newly release 2010 vintage, with an average yields of 3 / 4 ton hectare, is certainly showier in a positive way than I can ever recall, possibly due to the vineyard now starting to reach maturity (10 years old) and also the inclusion of 13% barrel fermented Semillon (600 L, oak) and 6 % barrel fermented Sauvignon Blanc, as well as the 9 months on fine lees, plus an extra 6 months in bottle, have certainly contributed to it’s overall complexity.

The 2010 production is around 20,000 bottles, so fairly small by world standards, of high quality Sauvignon.

Enjoy now until 2019 if kept under right cellaring conditions.

Served at 11 degrees celsius with a sous vide quail, white asparagus spears, celeriac, medley of mushroom fricassee (Porcini, & fresh shitake) in light emulsion cream, green Madagascan peppercorn and micro rocket leaves.

This is a fine example of a top notch new wave, cutting edge South African Sauvignon Blanc and is certainly leading the way for now, in Constantia Valley.

Tuesday, August 16, 2011

Cape of Good Hope Parel Vallei Farmstead Stellenbosch Merlot 2007 89+ Points

Cape of Good Hope Parel Vallei Farmstead Stellenbosch Merlot 2007 89+ Points


From a single 10 year old, high density vineyard literally planted in the backyard of proprietor of Anthonij Rupert Wines, Johann Rupert, in residential Somerset-West on deep clay soils.


"Medium clear, bright ruby cherry red with slight russet / mahogany rim, medium plus concentration, medium plus viscosity, no gas or sediment.

Clean, medium plus intensity, initial herbaceous, burn off with aeration, peppery note followed by ripe blackcurrant, cassis and blueberries, good typicity, earthy character, high alcohol though. Cedary oak character, plummy, ripe Pomerol character, dark chocolate, intense fruit.

Dry, medium plus tannins, medium plus concentration, medium acidity, high alcohol follows through with tobacco and lead pencil / graphite note complexity, generously oaked, new juicy flavors of ripe plums.

Muscular / robust showy style, long skin contact averaging 45 days, fermented and matured in 225 L new French oak barrels, followed by 2 years bottle ageing, built to impress and aged, will benefir from aerating / decanting prior to enjoyment, preferably served at a cooler temperature of 13 degrees celsius, will pair perfectly with a Pigeon breast, foie Gras, Porcini fricasse and truffled veal jus.

Cape of Good Hope Basson Swartland Pinotage 2007 88+ Points


Cape of Good Hope Basson Swartland Pinotage 2007 88+ Points


33.34.14.41 S / 18.47.51.88 E

From a single vineyard farmed by the Basson Family of Nooigedacht farms, old bush vines (unspecified aged) grown on granite soils of the Paardeberg.
At fairly high altitude by Swartland standards at an elevation of 561 m, the vines have to face the challenging elements of winds, no irrigation, the buck and baboons!

Clear, day bright, ruby cherry red with purple rim, medium plus concentration, medium plus to high concentration, no gas or sediment.
Clean, medium plus to high intensity, very ripe blackberries, plums, cassis, high alcohol though, with captivating floral note such as rosemary, lavender, tar note. Intriguingly it is very Chateauneuf du Pape like, with earthy pebbles, spicy oak with camphor spice and ginseng, savory.

Dry, medium plus acidity, medium plus to high alcohol on palate, slight burn, rolling medium tannins, creamy like, new flavours of plums, cassis and blackcurrant, stony mineral core, so typical of the area, medium plus lenght and medium plus complexity, now until 2021+

Older oak use only, 2nd and 3rd fill, for 14 months, followed by 2 years bottle maturation.

Will be perfect with buttered pan fried Sprinbok loin, sweet potato fondant, savory butternut custard, fresh Shimmeji and Shittake fricasse, green peas and brandy jus.

Cape of Good Hope Citrusdal Mountain Van Lill & Visser Chenin Blanc 2010 90 Points

Cape of Good Hope Citrusdal Mountain Van Lill & Visser Chenin Blanc 2010 90 Points



From 2 specific block, on low rainfall Skurfberg mountain, red sand on clay, un irrigated, fairly high elevation by Western Cape standards, owned by Basie van Lill of Arbeidseind and Jozua Visser of Oudam.

Basie Van Lill Block - 32.07.14.70 S / 18.40.54.45 E - Elevation 541 m
Jozua Visser Block - 32.04.03.34 S / 18.42.50.88 E - Elevation 439 m


The ungrafted aged bush vines, averaging 50 & 60 years old, yielding less than 4 ton / ha, further benefits from the proximity of Lambert's Bay, resulting in high natural acidity (7 TA).

"Clear, day bright pale straw with slight green tinge, medium concentration and mideium viscosity, no gas or sediment, impressive luminosity.

Clean, medium plus intensity, combination of ripe Granny Smith and Golden Delicious apples, honey, acacia flowers, dried camomille, and nutmeg spice, white pebbles minerality, delicately oaked, fragrant profile.

Dry, high acidity, medium plus alcohol, fresh and precise, very pure, lime notes with stony fruits such as white peaches, elegant, nutty, glossy mouth feels, medium plus complexity, long lenght, pure mineral core.

The winemaking was fairly classic, inoculated, followed by maturation in 2nd and 3rd fill 600 L barrels, aged on fine lees for 9 months, no stiring or rolling on barrels, no Malo, the pH is quite low, at 3.12 will ensure many years of development ahead (+/- 9 years), drinking well now, but will be better from 2015+, until 2019+.

Only 6500 bottles made at around R80 it's an amazing bargain with a great story.

Served decanted / aerated at +/- 12 degrees Celsius with grilled crayfish/langoustines/lobster/giant prawns / Scampi with chive beurre blanc, extra virgin SA olive oilve and fresh limes!





Monday, August 15, 2011

Cape of Good Hope Citrusdal Mountain Laing Semillon 2010 90+ Points

Cape of Good Hope Citrusdal Mountain Laing Semillon 2010 90+ Points


32.00.20.73 S / 18.42.44.52 E - Elevation 522 m

Sourced also within the Citrusdal Mountain district, a single vineyard, bush vines farmed by Henk Laing on Skurfberg mountain on Trekpoort farm, a stretch of land between Lambert's Bay and Clanwilliam.

Same climatic condition as the Chenin provenance, with the vines having reached an average age of 60 years, yielding a minuscule 2.5 to 3 ton / ha, the virus free block shares the particularity of having a mutant clone of Red Semillon, which the winemaking team, headed by Neil Patterson, at Rupert wines have separated and vinified as red Semillon! with less than 100 bottles to show the world!

"Clear, day bright, pale straw with medium concentration, high viscosity, no gas or sediment.

Clean, medium plus to high intensity, ripe citrus medley, tangerine, kumquat, minneolas, intriguing aromatics with delicate mineral frame, brushed of oak, crystalline purity.


Dry, medium plus acidity (around 6.5 TA), medium alcohol (13 ABV), has Semillon phenolic bite, juicy lime, fresh, salty mineral, dense, mineral follows through again, textured mid palate, structured, honeyed / nutty note, spicy light toast farewell, need +/- 2 years to get together.

Classic kind of hand free winemaking, whole bunch pressed, 11 months in 600 L barrels, no malo, reductive style, healthy pH of 3.2, from winter 2013 until 2019+

Served with a pan roasted farm sea bass, crispy skin, sauce Vierge and seasonal vegetables




Cape of Good Hope Overberg Serruria Chardonnay 2010 90+ Points

Cape of Good Hope Overberg Serruria Chardonnay 2010 90+ Points


33.54.02.92 S / 19.17.04.33 E

From Elandskloof ward (newly created / 2011) within the greater Overberg district, this South Eastern inclination Chardonnay block of 12 years old, facing the Kaaimansgat block (another great source of Chardonnay!) planted at 710 Above Sea Level on Stettyn Mountain, is amongst the highest in Western Cape, and enjoy a moderate climate.

"Clear, day bright, pale straw with medium concentration, and medium plus to high viscosity, no gas or sediment.

Clean, high intensity, bright lemony note, pithy grapefruit segment, orange, with an impressive mineral core, delicate oaking, with slight nutty / caramel note.

Dry, medium plus to high acidity, medium plus alcohol, lemony note follows through, with nectarines, green apples and brush of cream, fresh and crunchy profile, tight still, steely need +/- 3 years for mineral core to fully merge and be in harmony with the fruit /oak and acid, complex texture, longht lenght, medium plus complexity that will and can only grow with time.


Whole bunch pressed, fermentation in a combination of stainless steel tank and large 1500 L Old French oak barrels, medium toast, 8 months.
From 2014 until 2019+

Paired with seared Diver scallops, citrus infused bisque froth, crispy Pancetta macedoine, cauliflower puree and pea shoots.






Anthonij Rupert Wines – Riebeeksrivier farm

Anthonij Rupert Wines – Riebeeksrivier farm


Riebeeksrivier was purchased after a lengthy search for a unique Syrah terroir.

The farm is situated on the slopes of the Kasteelberg overlooking the Swartland area all the way to Table Mountain with deep shale (skalie) soils.

These soils, similar in appearance to the soils of the Cote Rotie in the northern Rhone and some sites in the Priorat area in Spain, express itself strongly in the wine.

Our first Syrah was planted in 2008 with 6 different clones and densities changing according to the steepness of the slopes and differences in the soils.

The blocks identified as having some clay in between the shale, will be planted with white Rhone varietals i.e. Marsanne, Rousanne, Grenache blanc and some Viognier. Some Mourvedre will be planted in future too.

The farm not only has very specific soils but also cooler nights and more differentiation between night and day temperatures than most of the other sites in the Anthonij Rupert Wines portfolio of vineyards.

The vineyards will be planted on eastern and south eastern slopes on the mountain as well as some west facing slopes.

Old Chenin bush vines are presently producing grapes for our White blend. These grapes gave us full, rich and creamy wines.

Pinotage from 35 year old bush vines, planted on westerly slopes in un-weathered shale.

Yields are naturally low as the vines have, with age, come to a natural balance.








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Anthonij Rupert Wines Rooderust farm


Anthonij Rupert Wines Rooderust farm has approximately 160 ha under vines on even land and is situated in the Darling area, 13 km from the Atlantic Ocean.

This farm has mainly granite soils with a lesser or more percentage of clay constantly producing wines with good structure and weight.

It has less rainfall annually (400 - 500mm) but cooler days in the ripening months of January and February due to the sea winds cooling down the vines in the hot summer afternoons.

The entire 160 ha is clear of leaf roll virus (red and white vines) and grapes can happily obtain full ripeness every season. Sangiovese is also produced here where less summer rains help to control the vigour of this Italian cultivar.

Bordeaux cultivars are successfully produced here and irrigation is scheduled strictly according to cultivar, growth stage and with a close eye on weather forecasted.

































The Chocolate Block 2009 90 Points

The Chocolate Block 2009 90 Points


Medium clear, bright, dark cherry red plums with purple rim, high concentration and high viscosity, no gas or sediment.

Clean, high intensity, ripe red plums, cassis, complex earthy character, hints of mocha and dark chocolate, floral note complexity, lavender and rosemary, kirsch and ‘Prunes a l’eau de vie”, complex oaking.

Dry, medium plus acidity, lending precise freshness, medium plus crunchy tannins, high alcohol though (14.5 ABV), ripe plums note follows through, savoury black olives, punchy but elegant style, medium plus length and medium plus complexity.

Great and so seductive now, will be hard to keep, however under the right condition will cellar well until 2019.

A Western Cape blend of 67% Syrah, 14% Grenache Noir, 10% Cabernet Sauvignon, 7% Cinsault and 2% Viognier, 2009 vintage total production was 765 barrels.

Syrah by Rudi Schultz Stellenbosch 2008 91+ Points

Syrah by Rudi Schultz Stellenbosch 2008 91+ Points


Medium clear, dark cherry red with slight purple rim, high concentration and high viscosity, no gas or sediment.

Clean, high intensity, hauntingly fragrant, ripe red plums, cassis, blackcurrant liqueurs, black and blue berries, complex pebbly and leathery note, fragrant cedar and oak vanillin, tobacco, multilayered complexity.

Dry with some residual sugar, medium plus acidity, possibly acidified, medium tannin, high alcohol (15ABV) ripe plums, cassis, complex stewed black fruits, Oolong/Darjeeling tea leaf note, medium plus length and medium plus complexity, impressive concentration, opulent style without being heavy, peppery and rich, seamless oak integration, 100% French oak, 20 months in 50% new and balance older barrels.

Now until 2020+

Spier Private Collection Stellenbosch Chenin Blanc 2009 87 Points

Spier Private Collection Stellenbosch Chenin Blanc 2009 87 Points


Clear, bright, straw with yellow reflections, medium concentration and high viscosity, no gas or sediment.

Clean, medium plus intensity, ripe Golden delicious apples, yellow citrus, apricots and ripe peacheshay and honey character, brush of camomile, some white stone minerality, delicate oaking lending just the right amount of spicy character.

Dry with some residual sugar, medium plus acidity, high alcohol though (14ABV) creamy textured mid palate, fruit character follows through, fresh and precise, leesy complexity, medium plus length, now until 2018

Pierre Jourdan Brut Cap Classique NV 72+ Points

Pierre Jourdan Brut Cap Classique NV 72+ Points


Clear, day bright, pale straw, low concentration and low viscosity, fairly coarse bubbles, no sediment.

Clean, low intensity, some green apples note, brush of lime, fairly shy and primary character, no autolysis character, simple.

Dry with perhaps medium to high dosage,(+/- 10 RS?) fruit follows through, medium acidity, low alcohol, uncomplicated, simple profile, not much to deliver in terms of excitement and complexity, short finish, enjoy now.

Bottle purchased at Spar Pineslopes, July 2011

La Motte Western Cape Cabernet Sauvignon Shiraz Woolworths Reserve 2009 86 Points

La Motte Western Cape Cabernet Sauvignon Shiraz Woolworths Reserve 2009 86 Points


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

Clean, dark plums, blackcurrant, cassis, peppery, slight herbaceous note, complex earthy character, spicy oak, with notes of cedar wood, surprisingly quite “Old World” in it’s aromatic definition.

Dry, with medium plus acidity, medium plus tannin, high alcohol, spicy dark plum note follows through, textured mid palate with grainy tannins, medium plus length and medium plus complexity, now until 2018

Chateau Brion La Romaine Medoc AOC 2005 85 Points

Chateau Brion La Romaine Medoc AOC 2005 85 Points


Clear, bright, ruby red with slight mahogany/russet rim, medium concentration and medium viscosity, no gas or sediment.

Clean, medium intensity, notes of blackcurrant, cassis and blackberries, hints of graphite and pebbly character, delicately oaked with hints of cedar wood and vanilla, good complexity and typicity.

Dry with medium plus acidity, medium plus tannin and medium alcohol (12.5 ABV), new leathery note well supported by the delicately ripe red fruits medley, brush of earthy complexity, fresh and elegant, undemanding, good everyday glass of Medoc, medium length and complexity, now until 2017.

Purchase at Checkers Hyper Fourways R 68, though good value for an import, but one must remember there are many South African Cabernet Merlot blend at 85 Points at around two third the price.

Anthonij Rupert Wines


Anthonij Rupert wines consists of 4 distinct range, namely:

1 - Anthonij Rupert


Only reds and the flagship of the range, sourced from some of the most ideal growing sites throughout the Western Cape.

2 - Terra del Capo


The Italian inspired creation from Pinot Grigio, Sangiovese and a red blend of Merlot / Sangiovese, the Arne

3 - Protea


A collection of 6 wines recognises the flower species, so distinctive of the Cape Floristic region, a lighter style range made for everyday enjoyment.

Anthonij Rupert Wines are available in Asutria, Belgium, Botswana, China, Germany, Hong Kong, Malaysia, Mauritius, Namibia, Norway, Switzerland, Thailand, UK, USA, Vietnam.

However what is of interest to us this time is the Cape of Good Hope Terroir Specific range.

The Cape of Good Hope range was recently launched and is a tribute to the old vines legacy of the Western Cape.

They are currently 5 wines a Pinotage, Merlot are the 2 red offerings complimented by the 3 white wines, Chenin Blanc, Semillon and Chardonnay, they are distinguished by their specific certified origin as well as the name of the grower on the label.

Soon to follow the proof why the The Cape of Good Hope Terroir Specific range are solid 90 Points wines

Anthonij Rupert Wines - www.rupertwines.com +27218749000




Rietvallei Estate Classic Natural Unwooded Robertson Chardonnay 2011 87 Points

Rietvallei Estate Classic Natural Unwooded Robertson Chardonnay 2011 87 Points


Clear, day bright, pale straw with yellow reflections, medium concentration and medium viscosity, no gas or sediment.

Clean, medium plus intensity, ripe lemon and tangerine, fragrant frangipani, tropical fruit medley, Granny Smith apples, stony fruits such as yellow peaches and apricots, hints of limestone minerals, no wood!

Dry with some residual sugar, medium plus acidity, medium alcohol (reasonable 13 ABV), pithy, new flavors of orange segment, leesy, complex mid palate structure, medium length and medium complexity.

Very fine example of a pure Chardonnay unhindered by oak, quite Chablis AOP like at a quarter the price!

Will benefit with time in bottle, but very enjoyable now with a wide variety of simply grilled seafood.

Now until 2017

Avondale Samsara Paarl Syrah 2006 91+ Points

Avondale Samsara Paarl Syrah 2006 91+ Points


Clear, bright cherry red with crimsom rim, medium plus concentration and high viscosity, no gas or sediment. Of note is the color, which is still vibrant for a nearly 6 years old red.

Clean, medium plus intensity, fine vinosity character, Northern Rhone aromatic in profile, reminescent of Crozes-Hermitage, dark plums, cherries, cassis, blueberry.....very berry expressive, earthy complex note, delicate oaking with a spicy core and black olives paste, brush of Mediterranean herbs such as dried rosemary and lavender, bay leaves, complex and layered.

Dry, medium acidity, medium tannin, very high alcohol though (14.5 ABV) fairly balanced, new flavors of bitter cherries,peach pip and delicately ripe plums, the texture is sanguine in profile, fresh and crunchy style, lots of energy here, medium plus lenght and high complexity, now until 2019+

Pour at 13 degrees celsius, ideal with a grilled beef sirloin, served with flash fried fermented black beans, medley of peppers, carrots, sweatpeas and spring onions.

Avondale motto is "Terra est Vita" i.e "Soil is Life" and is the proponent biologic / biodynamic producer in Paarl.

One of the South African wineries leading a sustainable and natural viticulture, these are hand crafted wines of high quality, more to follow on Avondale.

Sunday, August 7, 2011

Micu Narunsky Stellenbosch Pinot Noir 2008 86+ Points

Micu Narunsky Stellenbosch Pinot Noir 2008 86+ Points


Clear, bright cherry red with mahogany / russet rim, medium plus concentration, medium plus viscosity, no gas but very fine sediment and tartaric crystal evident (end of bottle!)

Clean, medium plus intensity, delicately ripe cherries, red berry medley, earthy, very subtle oaking.

Complex and layered, notes of dark mushrooms, fine vinosity, intringuing and very charming, evolving very well since last tasted in autumn 2009.

Dry with medium plus acidity, fine palate restraint, unshowy, well complimented by maturity development, cherry, earthy note follows through, very Burgundian (AOP Village) both aromatically and texture wise, fine respect of Pinot fruit and texture.

Delicate elegant profile, persistent, very much a terroir driven wine, lingering.

What was impressive was the fact the wine was opened for 5 days and tasted a portion every day, yet there was no sign of oxidation!! it just got better and better over the days.

A must try by all means, please contact Micu Narunsky, who also also make the wines for Anatu.

Boschendal Reserve Collection Coastal Region Chardonnay 2009 88 Points

Boschendal Reserve Collection Coastal Region Chardonnay 2009 88 Points


Clear, day bright, straw hue with pale gold and slight yellow rim, medium plus concentration and high viscosity, evidence of gas, no sediment.

Clean, medium plus intensity, ripe citrus note, tangerine, blood orange segment, barley and corn syrup and hints of stony / pebbly note, matchstick complexity evident, some charry element, French oak evident but well judged.

Dry with hints of residual sugar, perhaps somewhere between 2.5 to 3/L? medium plus to high acidity, possibly acidified, high alcohol, new flavors of ripe stone fruit such as peaches, apricot and nectarines, well lifted by the limey / orange note that follows through, creamy texture, pithy on aftertaste.

Medium plus lenght and medium plus complexity, very much a Chardonnay to be enjoyed with food, served at 12 degrees celsius, excellent now, but will reward cellaring under optimum conditions, and will drink well until 2019+.

Stylistically it is a cross between Top Elgin and Hemel en Aarde Chardonnay's, yes New World in style and bright fruit.

Saturday, August 6, 2011

Springfield Estate Robertson Pinot Noir 2007 85 Points

Springfield Estate Robertson Pinot Noir 2007 85 Points


Clear, bright, pale cherry red with mahogany hue and slight brown / russet rim, medium concentration, medium viscosity, no gas or sediment.

Clean, medium plus intensity, cherry compote, dried strawberry note, earthy dark mushroom, forest floor note, meaty / animal note (not too be confused bretty!), complex and layered.

Dry, medium acidity, quite crunchy and crisp, integrated medium alcohol and low plus tannins, just firm, textured and savoury on the mid palate, medium lenght and medium complexity.

This is the 2nd official release from Springfield Estate Pinot Noir, from a 10 year old steep single vineyard, rock infested, scarcity of soil, quite high density planting of 9000 vines per hectare, all work done by hand.

100% Wild vineyard yeast fermented, 1 year in barrel and 1 year in bottle prior to release.

A very intellectual wine to be treated with respect, unshowy, give it time in decanter and glass, it delivers magnificently.

Now until 2016

Porcupine Ridge Coastal Region Syrah 2010 85 Points

Porcupine Ridge Coastal Region Syrah 2010 85 Points


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

Clean, medium plus intensity, dark plums, blackberry, spicy cinnamon, cloves and white pepper, slight rosemary blossom note, earthy and delicate with cedar and vanilla note.

Dry, medium plus acidity, high alcohol evident but well integrated, medium tannin, savory black olives and dark ripe plums, medium lenght and medium complexity.

A pure. clean and precise Syrah that is fresh and delicate with good tannic structure, unpretentious oaking, very good respect of fruit and varietal typicity, another excellent offering from Boekenhoutskloof, excellent value and over delivers on price point, grab as much as you can!

Enjoy now until 2017, perfect with a mixed grilled braai

The Beachhouse Western Cape Sauvignon Blanc Semillon 2011 85 Points

The Beachhouse Western Cape Sauvignon Blanc Semillon 2011 85 Points


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

Clean, medium plus intensity, tropical fruit medley, guava, herbaceous note, grassy, hints of green pineapples, lime and green gage, brush of stony pebbles, no wood.

Dry with medium acidity, low alcohol, zesty, crisp, slight petillance persist on texture, fresh and light bodied, perfect served as an aperitif, everyday glass of dry white, lunch time or with a grilled white fish.

The bottle and presentation reminds one a Vinho Verde bottle.

Enjoy now until 2014

The Idiom Collection Stellenbosch Cabernet Franc 900 Series 2006 93 Points

The Idiom Collection Stellenbosch Cabernet Franc 900 Series 2006 93 Points


Medium clear, bright, dark cherry red with mahogany hue and slight brown rim, high concentration and high viscosity, no gas but some sediment.

Clean, high intensity of very ripe raspberries, overipe strawberries, currant and preserved cassis, earthy generously oaked with probably a predominance of French Oak, there possibly could be a soupcon of Eartern European seasoning too! Nutty, toasty, showy New World aromatics, layered complexity, half way cross between Napa Opulence & New "Garagiste" St Emillion showiness and South African fruit forward generosity.

Dry with some residual sugar, saturated fruit, massively built and rich, a showy style indeed but have freshness and integrated acidity, possibly acidified, medium plus alcohol but well meshed, new flavours of sun ripened plums, blueberries, spicy, dark licoricefine ripe medium tannin structure, round, with a sappy X Factor, very long lenght and complexity, near perfect, luxurious style, now until 2019+

The 900 Series of Da Capo Idiom Vineyard situated on the Helderberg / Sir Lowry Pass area of Stellenbosch is an extremely limited release of their best 3 barrels or 900 bottles hence the name, exceptional quality a must have for any fine cellar or great wine lists.

Porcupine Ridge Coastal Region Cabernet Sauvignon 2010 85 Points

Porcupine Ridge Coastal Region Cabernet Sauvignon 2010 85 Points


Medium clear, bright ruby cherry red with slight purple / blackberry rim, medium plus concentration, medium plus viscosity, no gas or sediment.

Clean, medium plus intensity, ripe cassis, blackcurrant, medley of dark red berries, blueberries earthy loamy note, delicate cedar wood, layered and complex with slight floral note.

Dry with slight residual sugar, verging on dry to off dry, pure Cabernet fruit delight, ripe red fruit flavours, follows through, medium plus acidity probably acidified, but integrated, medium tannin, round and creamy, juicy style, medium lenghtand medium complexity, now until 2018.

Exceptional value and quality R 39 across most Pick & Pay in Johannesburg, this is a great glass of "everyday" Cab or casual entertaining, will not let you or your friedn down, stock by the case load.

Porcupine Ridge is made by famed Boekenhoutskoof in Franschhoek from brought in fruit, hence the Coastal Region wine of origin.
Perfect with a plate of Spaghetti al Dente, slow braised corned beef in fresh tomatoes.

Friday, August 5, 2011

Flat Roof Manor Stellenbosch Pinot Grigio 2010 85 Points

Flat Roof Manor Stellenbosch Pinot Grigio 2010 85 Points


Clear, day bright, pale straw with slight coppery hue / rim, low plus concentration and low p[lus viscosity, evidence of gas and no sediment.

Clean, medium intensity with notres of green pears, lime, just ripe crunchy Golden Delicious apples, crushed green herbs, brush of stony white minerals, no wood, good Pinot Grigio definition, with just enough complexity.

Dry with some residual sugar, medium acidity, low alcohol, new flavours of red apples, juicy ripe lime, green peas, crisp and zesty, very fresh with fine lenght, now until 2014.

Perfect by the glass as a great anytime aperitif or thirst quencher, or with Italian inspired light crunchy salad

Glen Carlou Coastal Region Pinot Noir 2009 83 Points

Glen Carlou Coastal Region Pinot Noir 2009 83 Points


Clear, bright, ruby cherry red with slight mahogfany rim, medium plus concentration, high viscosity, no gas or sediment.

Clean with medium intensity showing a combination of ripe cherries, overipe strawberries and just ripe plums, earthy mushroom note, spicy oak and hints of clove spice, delicate oaking, probably French oak (10 months), pure, good Pinot profile.

Dry with medium plus acidity, probably acidified, but balanced, high alcohol (14 ABV) low plus tannin, new flavors of spicy prunes, chgerry pip, earthy / forest floor note follows through a medium complexityt and medium plus lenght, now until 2017.

A delicate Pinot, perfect served lightly chilled with light seafood, braised game bird or wild mushroom risotto.

Made predominantly from home grown Simonsberg Paarl fruit with the inclusion of some Wellington fruit as well.

Thursday, August 4, 2011

Helderberg Wijnmakerij Stellenbosch Cabernet Sauvignon 2009

Helderberg Wijnmakerij Stellenbosch Cabernet Sauvignon 2009 85 Points


Medium clear, bright, ruby red with slight purple rim, medium plus concentration, medium plus viscosity, no gas or sediment.

Clean, medium plus intensity with ripe note of blackcurrant, cassi and blackberies, pure Cabernet fruit, delicately oaked, fragrantly complex with notes of cedar wood and tobacco, no greenness!

Dry with some residual sugar, medium plus tannin and medium acidity, medium plus alcohol, new flavours of blackcurrant pastille, juicy Ribena note, medium lenght and medium complexity, fine Cabernet definition, now until 2017.

Nedbank Cape Winemakers Guild Auction 2011

Nedbank Cape Winemakers Guild Auction 2011


Exceptional wines with a creative edge and great diversity of styles is the hallmark of the 2011 selection of exclusive wines that will go under the hammer at the 27th Nedbank Cape Winemakers Guild Auction at Spier outside Stellenbosch on Saturday, 1 October.

Local wine enthusiasts can taste the auction wines at Auction Showcases at the CTICC in Cape Town at 18h00 on Thursday, 11 August and at 18h00 at The Atrium, Nedbank Sandton in Johannesburg on Thursday, 1 September.

Tickets cost R150 per person and bookings can be made by visiting the Guild's website or contacting Shakiera McKay in the Guild office on bookings@capewinemakersguild.com or phoning 021 852 0408.

There is great excitement regarding this year’s auction line-up as a result of the less constricting selection criteria adopted by the Guild aimed at boosting creativity.

Recognised as South Africa’s leading wine auction open to the wine trade and the general public with an annual turnover of around R4 million, the prestigious Guild Auction features an impressive lineup of 56 wines this year, 17 more than the previous Auction.

All the wines are crafted exclusively for the Auction to represent the pinnacle of what can be achieved in South African winemaking.

This year’s auction wines, all poised to become rare collector’s items, include 38 red wines, 13 white wines, 2 Méthode Cap Classiques, a dessert wine, a port and a potstill brandy.

Judging by the great variety of wines on offer and remarkable spread of varietals and different styles, the Guild’s new selection criteria has certainly paid off.

“There is something for everyone at the auction this year which we can only put down to the revised auction selection criteria, allowing our members the opportunity to experiment a little more and try something different from what they normally produce. We have already seen some interesting wines come through such as Grenache and Touriga Nacional to name but a few,” says Guild Chairman, Louis Strydom, who has submitted his blockbuster Ernie Els CWG 2009 for the Auction.

The biggest single buyer at the Guild Auctions for the past nine years, Alan Pick of The Butcher Shop and Grill in Johannesburg, is full of praise for the new selection criteria and this year’s star studded Auction wines.

“I have never seen a wine selection of such high calibre with so many star winemakers before. This year, the Auction is going to be big!” he predicts.

In terms of the new criteria, Guild members themselves can decide whether or not to submit a wine for the auction provided it is deemed free of any technical defects through chemical and microbiological analysis. All the wines submitted to the Guild’s tasting panel made muster this year thereby meeting the highest standards of wine health measurement.

This year 39 of the 43 Guild members have either one or two wines on auction making up the tally of 56 different wines and a total number of 2 992 cases (6 x 750ml case equivalent).

The 13 white wines on auction represent more variety than ever before. Chardonnay and Sauvignon Blanc take the lead with four wines each, followed by three different white blends and two Chenin blancs.

In addition two Méthode Cap Classiques and a Muscat de Frontignan will go under the hammer.

The line-up includes new vintages of top selling whites from previous auctions such as Jordan Chardonnay Auction Reserve 2010, Steenberg The Magus 2010 and Nitida Aureus 2010.

Whilst red blends, both Bordeaux and non-Bordeaux styles, are the biggest categories this year, representing 8 and 6 different wines respectively, Cabernet Sauvignon, Pinot noir, Pinotage and Shiraz are also well represented, each with 5 different wines.

There are two Merlots on auction this year with one Grenache and one Touriga Nacional.

The reds include new vintages of regular top selling auction stalwarts such as Bouchard Finlayson Pinot Noir 2009, Le Riche Cabernet Sauvignon Auction Reserve 2008, Jordan Sophia 2008 as well as past stars such as the Boekenhoutskloof Syrah Auction Reserve 2009, Neil Ellis Rodanos 2007, Hartenberg Estate Auction Shiraz 2009, Luddite “The Reserve” Shiraz 2008 and two Vriesenhof Pinot Noirs, a 2009 and a 2010 magnum.

The new varietals on offer this year include Saronsberg Die Erf Grenache 2010 and De Trafford Sijnn Touriga Nacional 2009.

Chenin blancs are also back in the auction line-up with two offerings, the Rijk’s CWG Chenin Blanc 2010 and Teddy Hall Wines Hendrik Biebouw Auction Reserve Chenin Blanc 2010.

Amongst the new Guild members to submit a wine on auction for the first time are Coenie Snyman with his Rust en Vrede Single Vineyard Cabernet Sauvignon 2009, Rianie Strydom with her Haskell The Expatriate 2009, Boela Gerber with two wines: Groot Constantia CWG White 2010 and Groot Constantia CWG Shiraz 2009, and Johan Joubert with his Kleine Zalze Granite Selection Cabernet Sauvignon 2009.

Since its inception in 1985, the Nedbank CWG Auction has become a quality benchmark and the CWG label is an authentic assurance of quality recognised by leading wine buyers both locally and from abroad.

While the vast majority of buyers at the auction are local, there has been a surge of international interest in recent years and overseas pre-auction tastings will be held again this year in the UK, Belgium, Denmark, Hong Kong and New York.

The 27th Nedbank CWG Auction is open to the public and will be held at the Spier Conference Centre in the Stellenbosch Winelands on Saturday, 1 October 2011.

Prospective buyers who are unable to attend the auction on the day, can register in advance with the CWG and take advantage of their telephonic and proxy bidding facilities.

For further details, registration information and requirements and to attend the Auction, visit www.capewinemakersguild.com or contact the Guild Office on Phone: 021 852 0408 or info@capewinemakersguild.com.

A list of the wines on offer is as follows:
WineCases on offer
Ataraxia CWG Chardonnay 201090 x 6 x 750ml
Boekenhoutskloof Syrah Auction Reserve 200930 x 6 x 750ml
Boplaas Cape Vintage CWG Auction Reserve 200630 x 6 x 750ml
Boplaas Thirsty Angel 10 Year Potstill Brandy30 x 6 x 750ml
Boschkloof CWG Conclusion 200750 x 6 x 750ml
Bouchard Finlayson Pinot Noir 200950 x 6 x 750ml
Cape Point Vineyards Barrel Fermented Sauvignon Blanc 201046 x 6 x 750ml
Cederberg Teen Die Hoog Shiraz 200980 x 6 x 750ml
De Grendel Amandelboord Sauvignon Blanc 201026 x 6 x 750ml
De Grendel Op die Berg Pinot Noir 201040 x 6 x 750ml
De Trafford Perspective 200870 x 6 x 750ml
De Trafford Perspective 2008 (375ml bottles)70 x 6 x 375ml
De Trafford Sijnn Touriga Nacional 200964 x 6 x 750ml
Edgebaston Chardonnay Tete du Ciel 200940 x 6 x 750ml
Ernie Els CWG 200970 x 6 x 750ml
Flagstone Happy Hour 200960 x 6 x 750ml
Graham Beck Non Plus Ultra Cap Classique 200540 x 6 x 750ml
Graham Beck Three Thousand and One Nights 2001 (500ml bottles)40 x 6 x 500ml
Grangehurst Cabernet Sauvignon Reserve 200680 x 6 x 750ml
Groot Constantia CWG Shiraz 200940 x 6 x 750ml
Groot Constantia CWG White 201030 x 6 x 750ml
Hartenberg Estate Auction Shiraz 200950 x 6 x 750ml
Hartenberg Loam Hill Merlot 200960 x 6 x 750ml
Haskell The Expatriate 2009 80 x 6 x 750ml
Jordan Chardonnay Auction Reserve 201080 x 6 x 750ml
Jordan Sophia 200880 x 6 x 750ml
Kaapzicht CWG Cabernet Sauvignon Merlot Auction Reserve 200760 x 6 x 750ml
Kaapzicht CWG Pinotage Reserve 200760 x 6 x 750ml
Kanonkop CWG Paul Sauer 200882 x 6 x 750ml
Kanonkop CWG Pinotage 200970 x 6 x 750ml
Kleine Zalze Granite Selection Cabernet Sauvignon 200970 x 6 x 750ml
Le Riche Cabernet Sauvignon Auction Reserve 200896 x 6 x 750ml
Louis Wines Rebel Rebel 200960 x 6 x 750ml
Louis Wines Turtles All the Way Down 200960 x 6 x 750ml
Luddite “The Reserve” Shiraz 2008 60 x 6 x 750ml
Luddite The Chosen One 2008 80 x 6 x 750ml
Neil Ellis Rodanos 200724 x 6 x 750ml
Nitida Aureus 2010 30 x 6 x 750ml
Nitida Decorous Sauvignon Blanc 201030 x 6 x 750ml
Overgaauw D.C. Classic 200940 x 6 x 750ml
Paul Cluver CWG Pinot Noir 2010 40 x 6 x 750ml
Paul Cluver The Wagon Trail Chardonnay 200926 x 6 x 750ml
Rijk's CWG Chenin blanc 201040 x 6 x 750ml
Rijk's CWG Pinotage 200946 x 6 x 750ml
Rust en Vrede Single Vineyard Cabernet Sauvignon 200960 x 6 x 750ml
Saronsberg Die Erf Grenache 201026 x 6 x 750ml
Simonsig Pick of the Bunch Pinotage 200960 x 6 x 750ml
Solo The Guildsman 200944 x 6 x 750ml
Spier Merlot 200952 x 6 x 750ml
Spier Pinotage 200942 x 6 x 750ml
Steenberg The Magus 201060 x 6 x 750ml
Teddy Hall Wines Hendrik Biebouw Auction Reserve Chenin blanc 201050 x 6 x 750ml
Villiera Shooting Star Cap Classique Brut Chardonnay 200836 x 6 x 750ml
Vriesenhof Pinot Noir 2010 (1.5L bottles)50 x 3 x 1.5L
Vriesenhof Pinot Noir Clone 777 200950 x 6 x 750ml
Waterford Estate 2005 Auction Reserve BB30 x 6 x 750ml
Waterford Estate 2009 Auction Reserve BB50 x 6 x 750ml

www.capewinemakersguild.com

Telkom Business Michael Fridjhon Wine Experience 2011

Telkom Business Michael Fridjhon Wine Experience 2011


Published: 02 Aug 11

When: Saturday 27th and Sunday 28th August 2011

Hyatt Regency Johannesburg

Well-known South African wine authority Michael Fridjhon takes guests on a taste discovery of some of the world’s most desired and esteemed wines at the Telkom Business Michael Fridjhon Wine Experience, presented in collaboration with the Hyatt Regency Johannesburg.

This annual sought-after event has three sessions starting with the Benchmark Tasting on Saturday followed by the Gala Dinner and the legendary Champagne Brunch on Sunday morning.

The theme for this year’s Wine Experience is “The World’s Best Shiraz”.

As in the past, 2011’s line-up promises to be an extraordinary line-up of highly sought-after wines matched with menus fine-tuned over months - to encompass the complexity and intricacy of the wines presented. Guests may attend the full weekend or may elect to attend the Saturday evening sessions or Sunday’s Louis Roederer Champagne Brunch.

The Telkom Business Michael Fridjhon Wine Experience 2011

27 and 28 August 2011

Hyatt Regency Johannesburg Professor Saintsbury's Notes on a Cellarbook, published in 1920, is one of the most useful records of the drinking habits of knowledgeable imbibers in 19th century England.

It records, for example, that he bought several dozen magnums of chateau-bottled Chateau Margaux for “the absurdly moderate price” of 3s. 6d. each because the year had a bad reputation. “I drank them,” he noted, “in place of ordinary Medoc of about the same price, and a very good bargain they were.”

However, it is Saintsbury's observations about the wines of the Northern Rhone that are most worth quoting. He describes an 1846 Hermitage as one of “three or four most remarkable juices of the grape..that I ever tasted...When the last bottle of it was put on the table...it was just forty years old. Now most red wines...are either past their best, or have no best to come to, at that age...But my Hermitage showed not the slightest mark or presage of enfeeblement. It was, no doubt...not a delicate wine; if you want delicacy you don't go to the Rhone...But it was the manliest French wine I ever drank; and age had softened and polished all that might have been rough in the manliness of its youth.”

This year's Wine Experience® offers its first unabashed focus on Shiraz since the inception of this event fifteen years ago. The keynote tasting will include - amongst others - a remarkable trio of Guigal Cote Rotie Grands Crus, each of which achieved the 'perfect' 100 score from Robert Parker, Hermitage La Chapelle more than a quarter of a century old, as well as one of the finest modern vintages of Grange.

Dinner will be complemented by a suitably sumptuous array of great Rhone red and white - with the only intruders arriving for the desserts: fine Sauternes from Bordeaux and a rare Maury celebrating over 80 years since its vintage. The Sunday morning Louis Roederer Champagne Brunch will provide the perfect conclusion to this extraordinary weekend. Last year's innovation - the inclusion of a special course to complement the service of Cristal - will again be a feature of what is widely regarded as the best brunch event in South Africa.

We are delighted to announce a partnership with Telkom Business - whose identification with the benchmark status of the Wine Experience weekend has been particularly gratifying for us.

This headline sponsorship will bring a number of direct benefits to regular Wine Experience guests. Of these, the most important innovation is that, arising from their investment, it will be possible for the first time to make the weekend tariff inclusive of accommodation costs at the Hyatt for all guests who attend the Saturday evening event.

In other words, the Early Bird and full weekend rates in 2011 remain the same as in 2010, but now include accommodation on a shared room basis.

We are also pleased to welcome back as the Hyatt Regency's General Manager, Michael McBain, who has long been an avid supporter of the wine weekend. For him, for his staff, and the chefs' brigade, it is an inspirational occasion.


With little more than three months to the 2011 Wine Experience, a dinner to complement the greatest examples of Shiraz, and a brunch to do justice to the array of Roederer Champagnes, are both at an advanced planning stage.

Date:Saturday 27th & Sunday 28th August 2011

Venue:Hyatt Regency Johannesburg, Corner of Oxford Road and Biermann Avenue, Rosebank

Sessions and Times:

Saturday Benchmark Tasting and Dinner Registration 18h30 for 19h00 sharp start

Sunday Louis Roederer Champagne Brunch

Registration 10h00 for 10h30 sharp start until 13h30

Research shows that, taken in moderation, wine is good for your health.

The Telkom Business Michael Fridjhon Wine Experience supports responsible alcohol consumption. Not For Sale To Persons Under The Age of 18.
Drink Responsibly

The 2011 Telkom Michael Fridjhon Wine Experience: Wines & Menu

Welcome drink with canapés – Champagne Louis Roederer 2004

Tasting wines

Guigal Cote Rotie La Landonne 1999
Guigal Cote Rotie La Mouline 1999
Guigal Cote Rotie La Turque 1999(A unique trio of Robert Parker 100 point wines from three specific sites within the appellation).
Chapoutier Cote Rotie La Mordoree 1989
Ogier Cote Rotie 2001
Hermitage Belle Pere & Fils 1995
Penfold's Grange 2000
Boekenhoutskloof Syrah 1997

The menu and the dinner wines:

Mohinga fish broth, water chestnut, brown soba noodles & seafood quenelles

Guigal Condrieu La Doriane 2009

Pink salt-crusted saddle of lamb, spring saturated vegetables with morel mushrooms, potato parmentier & tobacco-perfumed sweetbread sauce

Guigal Cote Rotie Chateau d'Ampuis 1999
Jaboulet Hermitage La Chapelle 1985

Aromas from the woods: oak bark cream, pine needle oil chocolate, chestnut cake & masticha ice-cream
Chateau Rieussec Sauternes 1999 (Magnum)

Coffee and Friandises

Pla del Fount Maury 1929

A note on the brunch - 28th August 2011

Those of you attending what is widely regarded as the best Champagne brunch in the country will be pleased to know that we will again be serving Cristal in a carefully paired savoury selection which includes Caspian Caviar and Pan-fried Foie Gras.

There will, in addition, be the usual offering of unlimited amounts of oysters from several different origins, sushi, truffled scrambled eggs and a degustation of prosciutto – together with limitless volumes of several cuvées of Roederer Champagnes.

The Telkom Business Michael Fridjhon Wine Experience supports responsible alcohol consumption.

Southern Right - New vintages ageing in the Walker Bay

Southern Right - New vintages ageing in the Walker Bay

Updates received today from Southern Right


"Following our fascinating experiment into the benefits of ageing bottled Southern Right Sauvignon blanc in the sea versus on land in our cellar, we decided to repeat the experiment this year (our 2004 was raised from the Walker Bay on September 16th last year).

On a beautiful still, clear, August 3rd, 2011, the second consignment of Southern Right Sauvignon blanc was floated out into the cold Walker Bay and sunk in approximately 10 meters of water.

This time we have submerged two vintages – 200 bottles each of the 2010 and 2011. We have also sealed each vintage with a wax capsule of a different colour, to avoid confusing the vintage with barnacle and seaweed encrusted bottles and to minimize the risk of seawater getting around the cork.

With this trial we will be able to determine (with the 2011) the possible benefits of submerging the wine immediately after bottling. Having two vintages ageing together will help us get an idea if different vintages react differently to sea ageing versus land ageing.

Both vintages will be tasted once a year and compared to the same vintages ageing in our cellar. All the wine will be raised from the sea for sale in local restaurants (barnacles, seaweed and all) in September 2016.

We hope you will get a chance to taste the wines then! In the meantime, the Southern Right 2011 is now on the market and is tasting beautiful.

It has a little more palate generosity and viscosity than the 2010 – reflective of the vintage – and a particularly complex and appealing aromatic profile.

Regardless of the more forward characteristics of the 2011 vintage, the wine still showcases our typical Southern Right dry minerality and classicism."

Spier Private Collection Stellenbosch Shiraz 2007 89 Points

Spier Private Collection Stellenbosch Shiraz 2007 89 Points


Clear, day bright ruby cherry red with slight mahogany / russet rim, medium plus concentration, high viscosity, no gas but some very fine sediment.

Clean, medium plus intensity, savoury notes of black loives, sour plums, preserved black berry jam, cedary notes, subtle oaking, very fine balance.

Dry, medium plus tannins, mediumn plus intensity, high alcohol evident, slightly disjointed, black olives notes follows through, crunchy tannins, Rhone in profile, warming alcohol though follows in aftertaste with some lead pencil / pencil shavings note, medium plus complexity and medium plus lenght, now until 2019

Morgenster Estate Italian Collection Nabucco 2008 89 Points

Morgenster Estate Italian Collection Nabucco 2008 89 Points


Clear, day bright, cherry red with mahogany brick hue and slight brown rim, very good color typicity for a Nebbiolo, medium plus concentration, medium plus viscosity, no gas or sediment.

Clean, medium plus intensity, dried plums / prunes (not in a negative way), tobacco, tar, dried rose, complex forest floor with spicy paprika note, hints of smoke and truffles.

Dry, medium plus tannin, medium plus acidity, high alcohol but integrated, fine palate restraint with new leathery note, fresh profile, slight tannic bitterness, sappy, very long lenght with complex lingering aftertaste, now if decanted / aerated, until 2019+

This is the 2nd release of the Nabucco, ceratinly a huge improvement on the color, more Barolo like now and lesser oak, very fine indeed and by far South Africa's finest Nebbiolo, a must for any Italian concept restaurants
Paired perfectly with an "a la Romagnola al dente spaghetti al Nero di Seppia"

Redstone Stellenbosch Cabernet Sauvignon / Malbec 2010 90+ Points

Redstone Stellenbosch Cabernet Sauvignon / Malbec 2010 90+ Points


Medium clear, bright, dark black cherry red with purple / electric blue rim, high concentration, high viscosity, impressive concentration, no gas or sediment.

Clean, high intensity, ripe dark plums, cherries, cassis, ripe blackberries and blackcurrant medley, ripe earthy note, stony liqueur like, spicy, very good Malbec fruit definition, though only 14% of the blend (clever, this wine sould have been marketed as a Cabernet Sauvignon as it contain more than 85%), saturated Cabernet Sauvignon fruit, no new oak to preserve purity of fruit with lead pencil complexity, layered complexity.

Dry with some residual sugar, inky richness most probably derived from the saturated fruit, well complimented by medium plus acidity, medium plus tannin, so ripe, however shows high alcohol, but very well balanced, new flavours of plums / cherries paste, blackcurrant and hints of savory black olives / tapenade.

Rich, viscous, glossy like mouth feels, without loosing its focus or elegance, very young Bordeaux like, intense and impressive lenght, lingering aftertaste, powerfully restraint in one word, this is concentrated stuff!

Ono of the very best Bordeaux style red blends to come out of the Helderberg of late, only 4000 bottles made, 2000 are destined for mostly Europe and the other 2000............. well grab it of yuou can at Cape lands Estate / Mangiare restaurant.

This maiden vintage release is testament that new oak is certainly not necessary when the quality of fruit is fantastic, and great red wine can be produced with upbringing in 3rd fill barrique.

Cape Lands Estate Vineyards is relatively "small" with only 2.5 hectares of vineyard in comparison to some of it's "neighbours" such as Waterkloof, Journey's End, Idiom / Da Capo Vineyards, Wedderwill, Morgenster or Vergelegen.

This is Helderberg fruit at it's very best from 15 years old unirrigated vineyards (8 years now without a drop of additional water), grab it if you can, certainly a collector's item.

Champagne Ernest Rapeneau Epernay Brut Rose 79+ Points

Champagne Ernest Rapeneau Epernay Brut Rose 79+ Points



Clear, day bright, pale salmon with bronze/coppery hue, medium complexity and medium viscosity, fine consistent bubbles, no sediment.

Clean, medium intensity, strawberries, raspberries and cranberries, ripe Pinot Note (80% & 20% Chardonnay) evident slight delicate earthy note, brush of oak, quite primary note for a Champagne, very little autolysis character, quite fruit forward! uncomplex nose.

Dry with some residual sugar, not in tune with the acidity which is fairly medium for a Champagne, some phenolic note contribute to the low plus to almost medium tannin character and structure, unusual for sure, could there be a higher proportion of Vin de Taille in this wine?

Red berry note, fairly simple in structure, short finish, no aftertaste, quite a travestite for R 327 a bottle, enjoy now until 2015!

Champagne elabore par la maison du Champagne a 51200 Epernay! NM 285-002

Remhoogte Estate Reserve Simonsberg-Stellenbosch Merlot 2007 90 Points

Remhoogte Estate Reserve Simonsberg-Stellenbosch Merlot 2007 90 Points


Clear, day bright, cherry red with slight mahogany / brown rim, medium plus concentration, high viscosity, no gas or sediment.

Clean, high intensity, ripe to very ripe plums, cassis, blackcurrant, some leafy note so typical of Simonsberg ward grown Bordeaux varietal, smidgeon of Cabernet evident, iron ore, lead pencil, tobacco, very Pomerol like, earthy, complex oaking (80% new French oak for 22 months), layered.

Dry, high alcohol though (15% ABV), high tannin but ripe, medium plus acidity, new flavours of cigar note, cassis and ripe blackberries, fine tannic grip rarely encountered in a South African context, concentrated style, need time, (though 45 minute decanting / aerating does a great job) best revisited around 2014, certainly for the long haul, anticipated maturity 2019+.

Only 1300 bottles made, and by far Simonsberg Ward most impressive Merlot release to date, a great food wine, will paired well with a braised beef cheek and Porcini mushroom, served with buttered tagliatelli.

Champagne Perrier Jouet Grand Brut 89+ Points

Champagne Perrier Jouet Grand Brut 89+ Points


Clear, day bright, pale to straw hue, medium concentration and medium viscosity, fine consistent bubbles, no sediment.

Clean, medium plus intensity, lime / burnt citrus, baked GHolden Delicious apples, toast and honey, chalky sandy note, bright Pinot Noir fruit complexity emerging as the wine warm up, delicately complex and layered, fresh with subtle oaking.

Dry with possibly high dosage, (around 11RS), well supported by high acidity creating such a perfect tension, livelyiness and energy, medium alcohol, some tannic grip, new flavors of toast, citrus segment, vanilla, medium plus complexity and medium plus lenght, broad texture, persistent, plump rich style, fine indeed.


About Perrier-Jouët:


Perrier-Jouët was founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jouët.

One of the most prestigious houses in Champagne. Perrier-Jouët owns 266 acres of vineyards in Champagne, with an average rating of 95%, and is known worldwide for its consistency of style.

Its Brut cuvées earned the reputation of nobility and prestige that continues today.

Perrier Jouët's glamorous "Cuvée Belle Epoque", known in the United States as Fleur de Champagne, was launched in 1969 and has become the most important cuvée de prestige to appear after World War II.

The bottle is adorned with enamel-painted anenomes originally created by Emile Gallé in 1900, but the wine is as famous for its taste as it is for its beautiful packaging.

Blend of 40% Pinot Noir, 40% Pinot Meunier & 20% Chardonnay

Wine purchase at Heathrow Airport Duty Free Shop summer 2008

Cellier des Dauphins Prestige Rouge Cotes du Rhone AOC 2005 79 Points

Cellier des Dauphins Prestige Rouge Cotes du Rhone AOC 2005 79 Points


Clear, bright, cherry red with slight mahogany rim, medium plus concentration, medium plus viscosity, no gas, some sediment though and tartaric crystal.

Clean, medium intensity, delicately ripe plums, cherries, red berries, earthy core, cherry pip, white pepper note, some animal character and dried meat, delicately oak, probably large foudre.

Dry, medium acidity, medium alcohol, medium tannin, new flvours of cherry pip, plums, peppery note follows through, medium complexity and medium lenght, now until 2014

Grenache / Syrah blend, rather uninspiring, commercial, lacked X factor, but "fun" casual drinking!

Bottle purchase at Checkers Hyper Fourways at R45!

Wednesday, August 3, 2011

Miguel Chan on MCC

Miguel Chan on MCC


Published: 15 Jul 11


Miguel Chan, Group Sommelier of Southern Sun Hotels, will be one of the judges in this year’s Amorim Cork Cap Classique Challenge.

The competition aims to identify South Africa’s top Cap Classiques and is an annual highlight on the wine calendar.

This year the results will be announced by Wine magazine on 18 August at Bosman’s, the Grand Roche.

What are the non-negotiable characteristics of a good Méthode Cap Classique (MCC)?


• Diversity has its place, but quality MCC should be vintage in style: South Africa benefits from ample sunlight to ripen grapes and obtain full fruit flavours, as well as express the characteristics of a particular year.

• Freshness; one of the main reasons one will find an excuse to pop the cork is MCC’s ability to invigorate and elicit a spirit of celebration.
The bubbles and the resulting mousse ought to be fine and consistent, rising rapidly and lasting for at least 45 minutes after having been poured in the glass.

• It should be made from classic, traditional Champagne varieties, i.e Pinot Noir, Chardonnay and one should not overlook Pinot Meunier in a South African climate context. There are one or two out there that have Pinot Meunier in the blend and certainly add to overall complexity.

• Character should not driven by oak or fake yeasty / autolysis character, which can be imparted. Clean fruit flavours, with just the right amount of subtle oak integration, fresh and vibrant, ripe acidity is key; a persistent clean leesy, brioche character.


Are there any inherent characteristics/ features embodied in SA MCC that distinguish it from other countries’ bubbles?


Compared to Prosecco from Italy and Cava from Spain, where they use regional varieties, South African MCC has the edge in that most producers use the classic or traditional Champagne varieties. This is very important, however, it’s a fact that on the whole the rest of the world is not aware of this. As with most factors in wine, when the foundation is good, great things can be expected going forward.

The other main advantages of the majority of MCC wines is the price/quality ratio in relation to similar bottle-fermented offerings from around the world. South Africa offers amazing value, again a kind of best-kept secret of the wine world. However, a word of warning: here a few producers of late are getting quite ambitious in their pricing strategy, which is not justified and when the cost of an MCC is more than landed Champagne, this could potentially hurt the category’s image. It is just too early to embark on this high-end marketing strategy.

You judge an array of wine styles. As a judge, what do you look for in MCC. For example, is aroma as important as it is when judging something like Pinot Noir?


As enumerated above, besides cleanness, freshness, subtle oak integration and good clean leesy character and persistent length, what I look at when judging various wine styles is their relation to a benchmark style. In this instances, the benchmark for judging MCC should be Champagne, the great Franciacorta’s, and other classics from Champagne houses. When they are made outside Champagne, there are some very good examples from USA or Australia.

Yes, aroma is important especially in relation to the variety use, as well as the age of the wine. An advanced /aged aroma in a young vintage, for example, is a definite fault. However, I always support restraint rather than showiness or overt, extrovert aromatics. One has to simply look at the benchmark wines to understand this.

When judging what is the ideal temperature for MCC?


I would say the most important aspect is more to do with the timing of pouring prior to assessment, as we are not dealing with Champagne here, which tends to have a more consistent bubble (245 million per bottle!) and is longer lasting in the glass. Therefore smaller flights are welcome, and yes, temperature is key when one is enjoying a full bottle. But when assessing wine, 1 or 2 degrees warmer than the advisable serving temperature is better as not only does it highlight and broaden both the olfactory and organoleptic complexity but it also reveals any possible faults that might be masked by lower temperatures. To my mind a temperature of 8 to 11 degrees Celsius is perfect.

Is this ideal serving temperature?


6 to 8 degrees Celsius and ideally in a chilled white wine glass (sherry style) rather than a flute, it releases more complexity, the aromatics are way too compressed in traditional flute.

The category is growing locally among producers and consumers. Why do SA consumers go for MCC?


Indeed it is one wine category I, as sommelier, have personally experienced to be consistently growing – year-on-year over the last eight years. This is very good indeed, for the wine industry and for South Africa on the whole.

I believe one of the main reasons is the affordable price vs quality ratio, (that’s why I raised the concern about ambitious pricing of late). There is certainly a great amount of MCC expertise out there.
One should also remember quality bottle-fermented sparkling wine is not only a celebratory wine, but can be enjoyed anytime from breakfast to bedtime. As such it has versatility hard to match by other styles and can be enjoyed with or without food.

Can you name major areas of improvement in MCC wines that you have noticed over the past, say, 10 yrs?


Certainly the emergence of a cleaner, fresher style with finer more consistent bubbles, better oak management where relevant, and the near expert handling of dosage. Also, most label information is clear and informative, which is great for building a strong relationship with the consumer.


Is there a style popular among consumers, but neglected by producers – i.e. fruity, semi-sweet?


A style popular with consumers but not well marketed by producers is a Demi Sec or higher dosage wine.
It is great for the uninitiated and novice drinker, but a hit too with the more seasoned and demanding palate - as long as they are not told it is Demi Sec, otherwise the comment then is that the wine is suddenly too sweet!
The Demi Sec style is great as an aperitif or paired with rich food and dessert. I’m In no way suggesting it’s the main route to go for a future MCC style, which is more than sufficiently available. Better communication with the customer will lead to a greater appreciation for these wines.


Is there merit in aging MCC’s?


It is a young category in itself and South Africa does not have the depth of vintages from which to draw. One also has to bear in mind that the style made in earlier days was not necessarily the very best example of quality bottle-fermented sparkling wines. However, I have come across some vintage 1989, 1990 Pinot Noir (JC Le Roux) and magnums of Chardonnays that were in perfect condition after 19 and 21 years.

I can only guess the new wave of traditionally made MCC with classic varieties kept under the right condition will show the most potential to improve over the years.

What are your ideal food pairings for MCC?


Fun pairing rather than fine pairings is my advice. Do not be afraid to experiment as there is no rule for a perfect pairing. Wine should be fun to discover as such. I suggest Sushi or Sashimi, Tempuras, hearty breakfasts, seared tuna steak, crab, quail, puff pastries, Wellington style beef, Coconut base curries, most Asian dishes such as Indian, Thai and Vietnamese, egg dishes (notoriously difficult to paired with wines) and soups. As the above are fairly generic guidelines, the most important factor when it comes to pairings is the method of cooking, which is often ignored. I would recommend three main types that do well with MCC: steaming, frying and roasting.

Nederburg Auction 2011 - Sommelier contribution

Nederburg Auction 2011 - Sommelier contribution


Wine Selection Process:With sommeliers playing an increasingly influential role in the composition of wine lists around the country, we invited four highly respected palates to participate in the judging of wines submitted for the 2011 Nederburg Auction.

Chosen both for their exposure to wines of excellence from across the world and their focus on matching wines with food, they brought an interesting new perspective to the judging process. Together with our panellists of winemakers and Cape Wine Masters, the fresh insights of Miguel Chan, Neil Grant, Mia Mårtensson and Jörg Pfützner injected new vigour and rigour, helping to enhance this year’s selection criteria. If you’re keen to find out more about these four sommeliers, click here.

With a combination of long-established and newer names associated with the auction, we are confident in bringing you a varied and impressive spectrum of the country’s best-of-best and rare wines, offered in a range of lot sizes to cater to mainstream and boutique buyers.

We’ll be updating you regularly on auction developments but if, at this stage, you have any queries, please don’t hesitate to contact me on 021 809 7000 or on 082 3366 990 Dalene Steyn

SPRING INTO STEP AND CELEBRATE ALL THINGS SAUVIGNON BLANC

SPRING INTO STEP AND CELEBRATE ALL THINGS SAUVIGNON BLANC


Experience a weekend of family, fun, food and wine at Durbanville Hills as we celebrate all things Sauvignon blanc at the annual Durbanville Wine Valley’s Season of Sauvignon on 1 and 2 October.

Join us at Durbanville Hills and surround yourself with Sauvignon blancs whilst easing into the Saturday and Sunday with the lazy sounds of rock and blues.

The Eatery chef has created the ‘Perfectly Paired Picnic’ to compliment the cellar’s award-winning Sauvignon Blancs with a variety of fresh and exciting dishes such as marinated prawns, asparagus quiche and melon salsa.

For a cook out option, create your own wrap at the Grill Bar, where fresh West Coast oyster buckets and a selection of alfresco flat breads will also be available.

For the kiddies, a ‘Box Full of Fun’ gives them the chance to create their own pizza in true chef’s style.

The Durbanville Hills Eatery, with its panoramic views over Table Mountain and Robben Island will be serving a Bistro menu on both Saturday and Sunday.
Dates and times:
Saturday, 1 October from 10.00 to 17.00 Sunday, 2 October from 10.00 to 18.00
Costs: R50 gets you in and includes a souvenir crystal glass and a glass of Durbanville Hills Sauvignon Blanc.

No entry fee for children.Picnic baskets are available per pre-booking at R180 for two persons.

Children’s entertainment: Face painting, Sand Art, Jumping Castle, and an opportunity to make your own cork pin board.

For more information contact Simone Brown on (021) 558 1300 or send an email to SIBrown@durbanvillehills.co.za

ISSUED BY DKC (De Kock Communications)
ON BEHALF OF Durbanville Hills Winery
DATE ISSUED 19 July 2011
MEDIA ENQUIRIES Tania Kotze, brand manager, Durbanville Hills (021) 809 8211
Linda Christensen, DKC (021) 873 2199

RICH AND SPICY 2010 MALBEC FROM WATER-WISE NEETHLINGSHOF

RICH AND SPICY 2010 MALBEC FROM WATER-WISE NEETHLINGSHOF


Neethlingshof has just released its sumptuous and spicy 2010 Malbec made from grapes grown with 40% less water and it hasn’t compromised the flavour, says winemaker De Wet Viljoen.

“It is bursting with ripe black fruit and layered with notes of violets, dark chocolate and even a savoury hint of rosemary.
” This is a wine that calls for grills, roasts and hearty casseroles, he believes, and hastily adds: “And don’t be reticent about using dark chocolate or cocoa to flavour the dishes that partner it.

They bring out all the wine’s juicy plum intensity.

” He is delighted with the quality of the grapes that come from three Malbec vineyards planted in 2003 on the westerly, slightly warmer slopes on this Stellenbosch estate.

“The vines were seven years’ old at the time of picking and had really come into their own, producing small berries dense with colour and rich, concentrated flavours.”

Viljoen did irrigate but only just. “Supplementary drip irrigation is scheduled on the basis of soil moisture content readings.

Hydro-neutron probes are planted across all the Malbec vineyards to monitor water levels.

Irrigation occurs only when water content falls below pre-determined levels and would otherwise impose too much stress on the vines.

We stop again as soon as the moisture reaches optimal levels. Following this approach, we have been able to use 40% less water than in the past.

It’s a big saving but we are looking for still more ways to curtail water usage.”

The probes are installed across many other vineyards at Neethlinghof, that is a member of the Biodiversity & Wine Initiative (BWI) and the plan is to extend their use even further.

With 98% of South Africa’s water resources already fully allocated, there is an urgent need to do so, he says.

“As a nation, we have got to uncouple growth from greater water consumption.

At Neethlingshof we have made this a high priority.

We are already aware that by adopting low-impact farming, there are other benefits too.

It helps us combat erosion and reduce vulnerability to the threat of flood and fire.” Viljoen says that in a bid to conserve the integrity of the property and rehabilitate the indigenous habitat, the granite outcrops in and amongst the Malbec vineyards have been left undisturbed and that wild olives have taken root, supporting their own little ecosystems of indigenous insect life.

Neethlingshof also follows an integrated pest management programme with the introduction in recent years of caracal, owls and snakes on the farm. Returning to the newly released wine, he says all but 15% of the final blend spent eight months in a combination of Hungarian and French oak barrels.

“By including a portion of unwooded wine in the blend, we were able to amplify its vibrant fruit characters. When it came to wooding, we applied a very light touch, with just 10% new barrels and the rest second-fill.

We wanted the expressive black fruit, floral and savoury notes to come through very clearly and to my mind they have done just that.

“Even though the wine is relatively young, it is very plush and smooth on the palate with approachable tannins but it has been structured to age for at least five years.

” The 2010 Malbec is available from selected stockists nationally and is expected to sell for around R70 a bottle.

DATE 19 JULY 2011ISSUED BY DKC (DE KOCK COMMUNICATIONS)FOR CAPE LEGENDS
QUERIES DE WET VILJOEN, NEETHLINGSHOF (021) 883 8988
GWEN JOB, CAPE LEGENDS (021) 809 7000
TESSA DE KOCK/MARLISE POTGIETER, DKC (021) 422 2690 begin_of_the_skype_highlighting (021) 422 2690

The ABC of fashion changes

The ABC of fashion changes « Wosa Blog
By admin
Sommelier Miguel Chan described the latter as 'svelte'… The Nederburg was
given the works – barrel fermented, 13 months in all new oak – but the
quality of the Durbanville fruit stood up to that, making for a really
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Hidden Valley wins 2011 Shiraz Challenge

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LATEST INGENIOUS OFFERINGS FROM NEDERBURG

LATEST INGENIOUS OFFERINGS FROM NEDERBURG

The new vintages of Ingenuity, Nederburg’s specialty, hand-made blends are now available.

Offered in selected markets, including South Africa, this label is the platform for Nederburg at its most innovative.

As the name suggests, it is an intended as an expression of skilled and inventive winemaking that explores new pleasures of taste.

Ingenuity White 2010 is a big and bold eight-way blend tamed by the artful use of wood.

It differs from its predecessor in that it includes Verdelho (7%), to replace last year’s Chenin blanc.

The lead varietal is Sauvignon blanc, accounting for 39% of the blend, coming from cool-climate vineyards in Darling and also from Stellenbosch.

The other varietals featured are Chardonnay (20%) from Durbanville and Paarl; Semillon (16%) from Philadelphia; Viognier (8%) from Durbanville; Nouvelle (6%) from Paarl, and Rhine Riesling (2%) and Gewürztraminer (2%) also from Paarl.

“All eight components were individually vinified before blending,” says Nederburg cellarmaster Razvan Macici.

“A small portion of the Sauvignon blanc was fermented in French barriques to augment the creaminess of the Chardonnay that was entirely fermented and aged in new, top-of-the-line French 228 litre barrels.

The Nouvelle spent five months in second-fill French oak.” Macici elaborates: “This is a complex blend designed to age for at least eight to ten years.

Its fusion of mineral, fruit and oak characters makes it very versatile. It pairs exceptionally well with seafoods and red and white meats.

” The 2008 Ingenuity Red blend, also made to last a decade or more, combines Sangiovese, grown organically, with Barbera and Nebbiolo.

“There are not many wines made locally that feature these Italian varietals.

They bring appealing cherry and savoury characters that are very food-friendly,” he says.

The Sangiovese (50%) was sourced from Darling, with the Barbera (45%) coming from Durbanville and the Nebbiolo (5%), from the high slopes of Simondium.

The three components were individually vinified and aged for 20 months in 500 litre French Radoux oak barrels to impart subtle wood notes, he explains.

“The dominant Sangiovese adds a spectrum of sweet red fruit flavours, particularly cherry and plum.

The Barbera provides the structure and the tannins and the Nebbiolo softens the palate. The result is a fusion of fragrant berries, spiced plums and a hint of liquorice with elegant, velvety tannins.”

Nederburg’s Ingenuity White has featured as a five-star wine three years in a row in Platter’s South African Wine Guide with the 2007 vintage of Ingenuity Red joining the ranks in the 2011 edition of the guide.

Ingenuity White 2010 retails for around R160, and Ingenuity Red 2008 for around R230. Both are produced in very small editions and are available from the cellar and speciality wine retailers.

Technical analyses:

Ingenuity White 2010

Alcohol 13.55% by volume
Residual sugar 2.81 grams/litre
pH 3.28
Acidity 6.65 grams/litre

Ingenuity Red 2008

Alcohol 14.80% by volume
Residual sugar 2.96 grams/litre
pH 3.55
Acidity 5.95 grams/litre
DATE JULY 21, 2011
ISSUED BY DKC (DE KOCK COMMUNICATIONS)FOR NEDERBURG WINESQUERIES
GERHARD DU TOIT, NEDERBURG SA MARKETING MANAGER (021) 809 7000 or
079 456 2272
LYNETTE HARRIS, NEDERBURG GLOBAL MARKETING MANAGER (021) 809 7000 or
082 417 0584
RAZVAN MACICI, NEDERBURG CELLARMASTER (021) 877 5151 or 082 785 4577
TARIRO MASAYITI, NEDERBURG WHITE WINEMAKER (021) 877 5148 or 072 611 5042 TESSA DE KOCK/MARLISE POTGIETER, DKC, (021) 422 2690 or 082 579 2358

SOUTH AFRICAN SINGLE MALT WRAPPED IN GOLD

SOUTH AFRICAN SINGLE MALT WRAPPED IN GOLD


The limited edition single malt produced by Three Ships is making waves across the world. Shortly after receiving gold at the Concours Mondial de Bruxelles held in Luxembourg, the Three Ships 10 year old single malt took gold at the 2011 International Wine and Spirits Competition.

According to master distiller Andy Watts these awards indicate the giant leaps Three Ships continues to make in the world of whisky.


“The whisky industry in South Africa, as opposed to the established producers like Scotland, is still in its relative infancy.

However we are constantly developing our range to underscore the country’s ability to produce world-class whiskies.

Receiving recognition from these international competitions, judged by some of the world’s leading experts, is humbling and a sign that we are moving in the right direction.”

“And our single malt is definitely an example of how we have progressed.

It has spent the full 10 years in American oak casks of varying ages with the older small wood contributinged to the exceptional smoothness and imparting a slight sweetness.

With only 8 000 bottles launched last year in October, it might not be that easy to find a bottle but if you’re lucky enough, then make sure it becomes part of your whisky collection.

”The whisky is full-bodied and well-rounded with a hint of peat and estery notes that add a slightly sweet fragrance hinting of dried fruit and fudge.

The Three Ships range of whiskies is produced at The James Sedgwick Distillery, situated in Wellington under the shadow of the Cape’s Drakenstein Mountains.

The distillery was established in 1886 and over the past two decades has undergone several upgrades transforming it into a state-of-the-art distillery.

The Three Ships range of whiskies consists of Three Ships Select, Three Ships 5-year-old Premium Select, Three Ships Bourbon Cask Finish and the Three Ships 10-year-old Single Malt Whisky.

DATE 28 July 2011ISSUED BY DKC (De Kock Communications)
ON BEHALF OF Three Ships
ENQUIRIES Liezl Dippenaar,
Three Ships, 021 809 8159 Linda Christensen, DKC, 021 873 2199

Dagbreek Breedekloof Nebbiolo 2009 85 Points

Dagbreek Breedekloof Nebbiolo 2009 85 Points


Clear, bright cherry brick red with slight brown rim, medium plus concentration, high viscosity, no gas or sediment, very good color for a South African Nebbiolo, in line on what one would expect from Piedmont!


Clean, medium plus intensity, crushed cherries, cassis, spicy earthy note, notes of tar with some hints of dried rose petal, complex layers well supported by integrated oak aromatics. (50% New & 50% second fill) only French oak. Good “aromatics” and Nebbiolo typicity.

Dry, medium plus tannin, crunchy good grip (23 days skin contact!), medium plus acidity, high alcohol evident (14 ABV) new flavors of fleshy Morello and wild cherries, structured mid palate with fine tannic grip, which will only be integrated with time, savory edge with earthy character follows through, medium length and medium complexity, good now but somehow need another 2 more years and should be drinking well from 2014 until 2019.

Very fine debut, single vineyard Nebbiolo from a 1.5 ha, 7 years old block, reasonable yields of 7.5 ton / ha, 13 months in oak, only 1500 bottles made.

A must buy at approximately R 146 retail.

To order contact Peet Smith owner and winemaker at: dagbreek@compnet.co.za

85 points is equivalent to a solid 4 and half stars if the 20 point scoring system were used.

Dagbreek Breedekloof Nebbiolo was tasted sighted.