Tuesday, May 31, 2016

Three wines from Wine Cellar tasted at the recent Ex-Animo Wine Fair

Three wines from Wine Cellar tasted at the recent Ex-Animo Wine Fair in Johannesburg, worth adding on a wine lists.

Based on these three wines with an average score of 90.67 Points, as at 31st May 2016*, makes Wine Cellar an outstanding wine distributor showing depth and complexity in their selections of International wines, with the potential to be exceptionally food friendly.

A distributor score get’s updated, by adding the new averages to the previous ones, every time a new wine or current releases is tasted within the portfolio, the objective of this rating is to calibrated the worthiness of a distributor in relation to their portfolio strength and hence determine their possible shares on a wine lists, either immediate or for future listings.

Lopez de Heredia Vina Tondonia Rioja Reserva 2004
93 Points MC

La Tenuta Delle Terre Nere Etna Roso 2014
91 Points MC

Chateau Pesquie Cotes du Ventoux 2013
88 Points MC

Oude Molen’s Hand Crafted XO Wins Gold at International Brandy Masters

Issued by Tin Can PR

Cape Town, 30th May, 2015 – Oude Molen’s XO new handcrafted premium Cape Brandy was awarded Gold at the recent 2016 Global Spirits Masters in the Brandy Masters category, and was the only South African distiller to win Gold in the competition.

In addition, Oude Molen’s premium Joseph Barry VS, VSOP and XO Cape brandies won silver medals in the competition.

The Global Spirits Masters is one of the most renowned blind tasting competitions in the world and uses only independent judges, making it one of the most impartial spirits competitions. Distillers and bottlers from across the globe enter across a variety of categories.

The Global Brandy Masters 2016 rewards the finest brandy brands on a world stage. It is chaired by The Sprits Business along with a panel of leading sprits and on-trade specialists, who judge the brandy in a blind tasting. Trophies for the world’s winning spirits, best distilleries and producers were awarded at a function, held at the Honourable Artillery Company (HAC), London.

The first Oude Molen was produced in 1910, by Dutch born distiller, René Santhagens, who was the first man in South Africa, to produce brandy according to the age-old French tradition. Oude Molen still makes its Cognac-style brandy according to these centuries-old techniques at its distillery in Elgin, which houses two of the largest copper pot stills in the Southern Hemisphere. 

Andre Simonis, MD of the Oude Molen distillery, says that the global impact of winning this type of award is great for business. 

“Marketing our brandies as Cape Brandy rather than ‘pot still brandy’ is paying off as there is a lot of confusion around the Pot Still category,” he explains. “There is widespread confusion in the market regarding different sub categories as defined in the legislation namely, Blended Brandy, Vintage Brandy and Pot Still Brandy. On the shelf all these different segments compete under one category namely ‘Brandy’. Oude Molen believes that by calling its 100% Pot still variants ‘Cape Brandy’; we will be able to resolve some of the confusion in the market in so far as the ‘Pot Still’ category is concerned.”

He continues: “We have focussed our marketing of Cape Brandy in the design and development of our premium brandies and have seen an uptide in demand locally and as well as in export markets, especially in the American and Dutch as well and Asian markets.”

Simonis says that inroads into the Asian market will help to increase volumes because the Asia-Pacific region currently dominates the global consumer market for brandy, accounting for more than half of the total market share in terms of volume sold.

“This award also confirms that we are on the right track when it comes to our processes of distilling, ageing and blending,” he adds. “Recognition also needs to be given to our team who are involved from beginning to end Eddy Beukes, Distillery manager and the blending team comprising of Andy Neil, Lara Patrick and Kobus Gerderblom who heads up the team.”

Kobus Gelderbloem says: “Oude Molen Cape Brandy defines the perfect marriage of terroir, craftsmanship and luxury indulgence. Only Colombard, Chenin Blanc and Ugni Blanc grapes are used in the distillation of our Cape Brandy.” 

He adds that the brandies used in the distillation of the premium handcrafted Oude Molen XO Cape Brandy are between 10 and sixteen years old, and are matured in specially selected oak barrels.

Oude Molen XO sells for R800 and is available direct from the Oude Molen distillery and will be available from liquor outlets nationwide from the end of July. For more information visit


Oude Molen XO Tasting Notes: Coconut and tropical fruit entice the nose, with hints of litchi and banana. These open up to a deep fruit palate with peach and apricot undertones. Subtle oak lingers on the swallow, with coconut and a long lasting finish.

About Edward Snell & Co.
Established in 1848, Edward Snell & Co. is currently the largest family-owned wine and spirit merchant in South Africa. The company is the third largest alcohol spirit beverage business in SA producing, warehousing, and distributing its own brands as well as a number of international brands. The company has a 13% share of the South African spirits market and employs over 285 people. For more information go to

Twitter: @tincanpr / @quichekish

Cabernet Sauvignon is king at Grande Provence Wine & Dine Collaboration

Issued by: GC Communications                                                           

Friday, 24 June, 19h00, Grande Provence Heritage Wine Estate, Franschhoek

Franschhoek takes on Stellenbosch at the Cabernet Sauvignon Wine & Dine Collaboration at Grande Provence Heritage Wine Estate on Friday, 24 June 2016.

Showcasing Cabernet Sauvignon as their wine of the month, Grande Provence will pitch their 100% Franschhoek wine against three made from Stellenbosch fruit by Thelema Mountain Vineyards, Le Riche Wines and Teddy Hall Wines. The evening at The Restaurant at Grande Provence will be hosted by Winemaker Karl Lambour. Executive Chef Darren Badenhorst will be serving superbly crafted winter dishes matched perfectly with each of the full-bodied wines.

First up, the fruit driven Thelema Cabernet Sauvignon 2011 from the top of the Helshoogte Pass will be served with a silky red wine risotto and seared local sword fish.

For the smooth-as-velvet Grande Provence Cabernet Sauvignon 2012, Chef Darren has selected one of the signature dishes from his new winter menu, the 18-hour Sous vide Karoo lamb neck. The hint of mint in this fruity Cabernet Sauvignon adds the finishing touch to the slow cooked lamb.

A hearty port braised beef short rib should stand up well to the blue blooded Le Riche Cabernet Sauvignon 2013 crafted by the undisputed master of South African Cabernet Sauvignon, Etienne le Riche.

To complement the chocolate, black currant and a hint of vanilla of the Teddy Hall Hercùles van Loon Cabernet Sauvignon Reserve 2009, Chef Darren has opted for salted bitter chocolate to bring the food and wine journey to a decadent close.

With the event taking place on a Friday, why not take advantage of the Grande Provence Heartland Offer and make a weekend of it? The Heartland Offer provides exclusive winter rates for the Owner’s Cottage as well as La Provençale Villa in the Vineyards for group bookings.

The Cabernet Sauvignon Wine & Dine Collaboration dinner takes place at The Restaurant at Grande Provence at 19h00. To book your seat at R695 per person, call 021 876 8600 or e-mail Guests can purchase a mixed case of 12 wines from the participating wineries at a special rate on the evening. For more information on The Heartland Offer accommodation package visit or e-mail

Grande Provence Wine & Dine Collaboration Calendar
24 June – Cabernet Sauvignon (Le Riche Wines, Teddy Hall Wines and Thelema Mountain Vineyards)
29 July – Shiraz (Oldenburg Vineyards, Lismore Estate Vineyards and De Trafford Wines)
26 August – Red Blends (Beaumont Wines, Joostenburg Wines and Morgenster)
23 September – White Blends (David & Nadia, Constantia Uitsig and Oak Valley Wines)
28 October – Sauvignon Blanc (Lismore Estate Vineyards, Fryers Cove Vineyards and Shannon Vineyards)
2 December – “A Sparkling Affair” (Méthode Cap Classique and Champagne Dinner)

More about Grande Provence Heritage Wine Estate

Located in Franschhoek, the heartland of South African wine country, Grande Provence embraces true South African wine heritage, excellent food at The Restaurant and luxury accommodation at The Owner’s Cottage and La Provençale Villa in the Vineyards. Part of The Huka Retreats, Grande Provence also offers guests The Winery, The Jonkershuis, The Gallery, The Sculpture Garden and The Shop. For more information visit or Twitter @grande_provence.

Monday, May 30, 2016

Three new releases tasted

I tasted these three new releases recently, seek them out


Issued by Manley Communications 

South Africa, Cape Town; PROUDLY South African cider brand SXOLLIE has made its first mark on the global stage, bagging three coveted awards at the prestigious International Cider Challenge held in London in April.
Competing against hundreds of ciders from a dozen countries, SXOLLIE strutted off with a Gold medal – and the title of Supreme Champion – in the sought-after Design and Packaging category.
We work hard to get our branding right, but we never dreamed we’d beat out cider brands from across the world,” says Laura Clacey, who co-founded SXOLLIE together with husband Karol Ostaszewski in 2014.
But South African cider lovers certainly aren’t surprised.
Before the crown cap has been popped, street-smart SXOLLIE grabs your attention. There’s no run-of-the-mill labeling here; each and every SXOLLIE bottle is screen-printed with its eye-catching ‘X’ mosaic, lending texture, tactility and an urban aesthetic inspired by the ethnic pottery designs synonymous with southern Africa.

We wanted to capture something that is unique to the continent, and present it in a modern African fashion,” says Clacey, adding that key to SXOLLIE’s success is the sheer simplicity of the colourful design. “A lot of cider brands try to cram too much onto the label. We decided to let the brand and the product speak for itself; to let the bottle be eye-catching on its own.”
However, it wasn’t only SXOLLIE’s striking packaging that caught the judges’ attention. SXOLLIE sets itself apart from other South African cider producers through its dedication to personality-packed single-varietal ciders. That single-minded focus paid off at the International Cider Challenge with a coveted Bronze medal for the SXOLLIE Golden Delicious cider.

“Entering the Golden Delicious this year was really just a test run to see where we landed, so we’re absolutely thrilled about bringing home a medal,” says Ostaszewski “Our cider-making techniques are improving all the time, so we’re confident of a silver or gold medal next year.”
SXOLLIE certainly found itself in fine company at this year’s International Cider Challenge, with the panel of judges’ praising the high standard of entries across the board.

While SXOLLIE swaggers onto the global cider stage, its inherent connection to the pulsing heart of Africa has been a key ingredient in the stratospheric growth of the brand over the past 18 months, says Clacey: “From both a branding and flavour profile we’re trying to fly the flag for South African cider. We don’t believe you always have to look abroad for inspiration. We wanted to show that South African brands can make an impact, and that local products that are proudly African can achieve great things on the international stage.”
SXOLLIE certainly put some of the traditional cider-making nations in their place with their supreme champion win, and is fast blazing a streetwise cider trail across the globe. The brand is currently available in premium restaurants, retailers and bars across South Africa and the United Kingdom, and will this year begin exports to both the United States and Singapore. This year also sees SXOLLIE crank the cider revolution up a notch with the release of its maiden Granny Smith single-varietal cider.
This revolution may not be televised, but you’ll definitely want to have a SXOLLIE in your hand as it unfolds into 2016.
For more information visit, follow @sxollie on Twitter and follow @sxolliecider on Instagram or contact