Cheese, Chocolate and Chardonnay

I have acquired a notebook. Not one of those new-fangled digital whatsits, but an actual notebook that fits perfectly into my satchel and thus goes wherever I do. This may not appear to be a relevant point at the outset – but it does become so when I explain that this now means I am more often in a position to be jotting down my thoughts about The Wine I happen to be enjoying.

My tiny book of The Wine thus began its life on an adventure beginning at Lourensford, where a tour of the largest cellar I ever have seen was preceded by a tasting of the Wine Maker’s Selection of wines and followed by a chocolate and wine pairing and further wine tasting (the farm produces 3 styles of each varietal – we attempted to try as many as possible).

Lourensford Winemaker’s Selection:

·         Lourensford Sauvignon Blanc (2011): 15% wooded. Green honey, melted butteriness, pithy, mouth coating, savoury orange with lurking acid. (*)

·         Lourensford White Blend: Sauvignon, Chardonnay, Viognier, 9 months in 2^nd fill oak, 6 – 8 years aging potential. Candied melon, green Sparkles, whiff of black pepper, sucking on a toasted green & yellow Sparkle, roundness, quince, fennel, sweet Caprese salad. (**)

·         Lourensford Merlot (2011): 24 months in 1^st fill, 15 – 18 years maturation. Berry chocolate brulee, smokiness, Gluwein spice, soft, spreads in your mouth, disappears on a whisp, chalky tannins on the back of the mouth, light flavour. “She knows where she’s going but she’s not quite there yet.”

Wine & Chocolate Pairing:

·         Lourensford Viognier (2011) & White stone fruit & jasmine: Hungarian oak. Litchi, creamy orange blossom oats. Chocolate brings out the peach pip. (***)

·         Lourensford Syrah (2011) & 80% Dark salted blackcurrant: 2% Viognier, 18 months in oak. Honeyed petunias & blackcurrant, violets, sharp, balsamic, thin tannins. Chocolate lifts the fruit, enhances the bitterness, tastes like speckled eggs.

·         Lourensford Noble Late Harvest (2012) & Milk melon: 100% Semillon. Quince & rhubarb, creamy sweetness, honeyed watermelon salad with green leaves & winter melon, cigarette box sweetness.

Lourensford:

·         Lourensford Brut Rosé (2010): 22 months on lees, 100% Pinotage. Rare meat, salmon, pea & bacon, pickled onion, dahl & strawberries.

·         Lourensford Chardonnay (2012): 6 months in oak. Prickly pear syrup, buttery honey, jasmine petunias in cream, orange blossom perfume, pistachio & litchi Turkish Delight. (*)

·         Lourensford SMV (2011): 2% Viognier, 5% Mourvedre, 20 months in oak, 9 months in 1^st fill, 9 months in 2^nd fill, 9 months 1^st fill. Peppered jasmine, full & rich, powdered tannins, sour cherries.

·         Lourensford Red Reserve (2009): 24 months in 1^st fill oak, 67% Cab, 33% Shiraz, produced once every 5 years, 1 500 bottles produced in 2009. Green peppercorns with soft berries, soft clouds, explosion of bacon salt, comforting nose with a punchy mouth, conversation wine.

·         Lourensford Honey Liqueur (NV): Pure honey, fynbos, drinking spoonfuls of honey, honey cake!

From Lourensford we adventured, with a particular destination in mind, but, upon sighting of signage for Longridge, the opportunity could not be missed.

• Longridge Chardonnay (2009): 11 months in French oak. Soft & slightly oily, shy & reserved, salted butter apricots, creamy soft zest, softened grapefruit.

• Longridge Chardonnay (2008): Buttered olive oil apricots, giant soft teddy hugs, sourish orange, soft & shy, cashew brittle, lurking spice, buttered ground almonds, orange biscuit, cumin & cinnamon, midget love child, drinking oats.

After our brief chardonnay & pizza respite, we moved along toward our intended destination – the next of the chocolate & wine pairings at Lanzerac.

• Lanzerac Chardonnay (2011): 40% first fill, 40% 2^nd fill, 20% third fill barrels, 6 – 8 months. Lemon crème, jasmine with creamy orange, full but light sharpness in cream. Paired with: White Chocolate Lemon Verbena

• Lanzerac Alma Mater Rose (2013): 80% Shiraz, 20% Malbec. Turkish delight, roses with spice, savoury Turkish Delight, soufflé mouth-feel.  Paired with: Rose Geranium in Milk Chocolate

• Lanzerac Merlot (2010): 12 months in French oak. Dark melted cherry Maraschino, maple syrup, cherry French toast, smooth with chalkiness, charred green pepper, spicy smoked plums. Paired with: 72% Cocoa Chocolate

• Lanzerac Pinotage (2011): First to bottle & sell Pinotage in SA, 16 months in 60% 2^nd fill, 40% 3^rd fill oak. Sour, subtle tannins, plums, youngberry juice. Paired with: Cherry covered with dark chocolate

• Lanzerac Cabernet Sauvignon (2011): 1^st, 2^nd & 3^rd fill oak, bottled for 7 months, 15 years aging potential. Creamy pepper, mushroom sauce, tannic, cheeky, well intended cheeky teenager (like Seth in The O.C), chocolate tones. Paired with: Cape Spicy Malay Milk Chocolate

After indulging in my fair fill of fine chocolate, a craving for something of a slightly more savoury nature set in. Which, when out in the wine world, to me, normally translates to cheese. Being within a fairly reasonable distance (as most things are fairly reasonable after 2 & a half generous wine tastings), the home of fine cheeses (Fairview) was selected as our next destination.  As the wine consumption increased, along with the desire to consumer copious amounts of cheese, my wilfulness to make notes decreased proportionately. My mind appeared to be focused on cheese by this time.

• Fairview Chenin Blanc (2013): Pineapple, litchi, cheese rind.

• Fairview Pinot Grigio (2013): Salty white cheese, tangy cheese spread on crackers.

• Fairview Chardonnay (2012): 8 months in oak. Creamy savoury peaches, light

• Goats Do Roam White (2012): Viognier, Roussanne, Grenache Blanc. Chevin, creamy but fresh, light.

• Fairview Viognier (2012): 100% first fill oak, first farm produce Viognier in SA. Honeyed Kiri cheese, substantial but light.

• Fairview Pinotage Viognier (2010): Warm, spicy nose, Kudu steak, gamey meat with subtle spice, light but drinkable, Pinot Noir-y.

• Fairview Mourvedre:  Spicy winegums, cheese sauce with spice (**)

• Goats Do Roam Red: Shiraz, Mourvedre, Grenache, Cinsault, Durif. Jasmine berries, silky with personality, elegant with British honesty. (*)

My will power to abstain from the array of delectable cheeses failed me at this point. We wadered over to the emporium of the cheese where we enjoyed sheep & goats milk feta, camembert, Chevin with prickly pear syrup, Gouda laced with cumin, yoghurt cheese & Blue Rock. After a successful tour d’ Cheese, we returned to the wines.

• Fairview The Goatfather (2012): Barbera, Cabernet Sauvignon, Nebbiolo. Meaty cheese soufflé, cheesy pastry with venison. (**)

• Fairview Barbera (2011): Salted jam tarts, awkward spice, sharp, surprising but soft.

• Extrano Stranger (2010): Tempernillo, Grenache, Carnigan. Bleeding plums with ash salt, creamy tannins. (**)

• Fairview Durif: Petit Syrah, Shiraz, Paralauzen. Chocolate spiced Christmas cake, tannic hot chocolate, Mexican hot chocolate.

Filled to the brim with chocolate, cheese & wine, 'twas time to head for the hills of home.

The Crown of the Land

            Landskroon

When a tasting of The Wine begins with a concentrated form of wine (read Port) being mixed with lemonade – one knows one is winning. It’s like bubbly mix-a-drink.

 

WHITE:

·         Landskroon Chenin Blanc (2013): 2 -3 months on lees. Brie on green apple, powdery green unripe pears, light nose, full mouth with a quick finish, like swallowing a fat fairy, fizzy sour worms, lurking cheese, Sauv-y.

RED:

·         Paul De Villiers Shiraz (2008): Bush vine, 100% American oak. Cinsault nose, chocolate cake batter, “smells like horse”, strawberry cotton candy, tea-like tannins, soft & whipped cream, savoury, lurking coffee, “Shiraz in a suit”. (*)

·         Paul De Villiers Reserve (2010):  43% Shiraz, 37% Merlot, 6% Cab, 14% Touriga Nacional, American Oak. Cherry coated steak, light & creamy, lightly grippy, hugs all the way down, titch of Bovril, homemade pasta, manor estate wine. (***)

·         Landskroon Port (2003): Tinta Baroca, Tinta Novella, Touriga Nacional, Cinsault, 1 year old brandy, older barrels. Black cherry candy floss, drunken Christmas cake,  grippy raisins clinging to my tongue, want to eat it with braaied meat, teddies by the fireside in my tummy. (**)

·         Landskroon Port (2010): Fresh pepper, cinnamon Chelsea bun essence, sweet but tannic, sugary tea, expansive, sugar syrup with a pinch of nutmeg & cayenne pepper, pinch of biltong powder.

Listening to Landskroon:

·         Estate was registered in 1974

·         Chenin & Chardonnay are trellised

·         Use older barrels for port – higher the alcohol, the more the wine extracts from the oak

·         Brandy is added to wine during ferment to stop fermentation & retain sweetness

·         Actively mix wine with brandy for 1 hour to stop fermentation

 

 

 

 

 

The Un-Award Winning Entry: The Role of Wine in Everyday Life

With a little bit of (possibly wine-fuelled) bravery, I tried my hand at writing a piece for a recent competition. It was, rather unsurprisingly, not the winning piece but, like a drinkable bottle of wine, I feel it's rather sad to let it go to waste - so here it is:

 

Wine is, as it’s core function, a drink – a beverage for quenching thirst with a secondary function of overcoming social awkwardness. The latter being attributed to its containing a trace of the social lubricant commonly referred to as alcohol.

This most lovely beverage does, however, have an admirable number of other remarkable roles.  These roles range from giving the economy a much needed boost by employing those uniquely skilled with grape picking and wine-making skills; to creating masterpieces from what would otherwise be shamefully simple food the world over.

To many folks, both lovers of wine and those who have the occasional sip, wine plays some form of role in their lives whether they directly realise it or not. For those more inclined to enjoy wine on a more regular basis, it rather obviously plays a far, far larger role.

For some, a glass of wine is a nice touch to round off a nice dinner. For wine-lovers, a nice meal is created around the wine on hand – the wine list takes precedence over the menu. Lovers of wine, such as myself, are most especially in their element when they can create dishes including wine. Although it often happens that the wayward bottles of wine intended for the pot, and honestly purchased solely for this function, somehow always manage to slip a glass full of their contents down our protesting throats.

For some, a glass of wine is a lovely way to unwind after a particularly challenge-filled day at the office. For us, it’s a particularly challenging day at the office for the sole reason that we have yet to enjoy a glass of wine. This or may not indicate a slight leaning toward an unfortunate addiction to the negligible alcohol content in the wine – I can, however, most zestfully assure you this is simply not the case. We have just come to view the first glass of wine of the day as the beginning of the best part of the day. The thought of that first sniff of a tall, delicate glass of Chardonnay is filled with more than aromatics. It is filled with the butter-like hug of a good friend, the jasmine scent of a fond memory....I beg your pardon, my concentration appears to have floated off on a whiff of citrus for a brief moment. I remind myself that it is, in fact, almost time for that glass – but not quite yet.

For some, a glass of wine is a suitable way to meet new people. For us, wine is the secret handshake into the clandestine society. A society which becomes much like a surprisingly functional family that tends to get along rather famously when discussing our favourite varietals and even more so when sampling them. The more we sample, the more we get along.

It is notoriously difficult to know how exactly to go about becoming a member of this society mainly due to the fact that everyone outside of this society is unaware of its existence. They may at times refer to the wine “community”, but community is not the true descriptor. How does one know when one is a part of this society then, you may wonder. This is almost as tricky as discovering its existence because, the only way to know is simply to know. One day you will innocently be sipping wine rumoured to fall within the class of “good” and a few bottles later (most often not on the same evening, however), you will realise you have an almost fluent understanding of an entirely new language and your wine bills suddenly easily overtake your grocery bills. Some will, however, argue that wine is the only grocery one needs to be purchasing.

For some, wine is a luxury occasional purchase. For us, as mentioned above, wine is an essential grocery item. Sauvignon Blanc makes up the green vegetable requirement; Chenin Blanc the summer fruits; Chardonnay the winter fruits, butter and flowers; Cabernet Franc the red meat; Syrah the spice; and Cinsault a delicious chocolate cupcake for dessert.  Where traditional groceries are prized for their freshness, the older our choice of groceries the better in our minds. Dust and the occasional cobweb, to us, is generally a most wonderful sign.

For some, a glass of bubbles is a sign of a celebration. For us, a well-made MCC is a reason to celebrate. The yeast and brioche on the nose and the tiny, delicate bubbles in an endless race to the surface of the glass are a form of art in themselves.

For me, a glass of bubbles is imminent as a celebration of art – and the finishing of my very own little piece of art - this art-icle.

 

On a Constantia High

High Constantia

I was met with a double magnum of bubbles upon arrival. I shall say no more.

MCC:

·         Clos Andre (2009): Hand riddles, approx. 11 million bubbles per bottle, Chardonnay, Pinot Noir, Petit Meunieur, 4 & a half years on lees,  0% dosage, 1,1g sugar/litre. Salt & vinegar chips, chocolate Nesquik mixed with sour milk, big bubbles, mouth coating, zesty honey with hollow middle, lurking fruity butterflies dropping petals, molasses Grapetizer. (*)

WHITE:

·         Siverhurst Special Reserve (2013): Sauv from Constantia 7 Kuils River, bottled 4 days prior to tasting. Green apple & lime gums, roasted green pepper, milky pineapple, guava, like gum with a liquid centre – bursts in your mouth, grapefruit, sneaky acid.

·         Cielo Nel Capo Acacia (2012): “Heaven in the Cape”, Port Jackson grapes, 700 bottles. Chickpeas, lemony tannic-ness, sharp, lemony & lime sherbet on a cracker, rich finish, buttered lavender, flinty.

RED:

·         Silverhurst Cabernet Sauvignon (2008): 100% Cab Sauv, grapes from Franschoek (near La Motte). Hugging gummy bears on a roundabout, sneaky sandy spice, soft berry frozen yoghurt milkshake, creamy tartness, melting with summertime happiness, lurking green peppercorns. (**)

·         Petit Verdot (2006): “Arterial in colour”, Madeira cake with strawberry cream, black forest hot chocolate, sharp but creamy, tangy hugs, heavy spiced stew, tea tannins, tea in burlap. (**)

·         Sebastiaan (2006): 45% Cab Franc, 35 % Cab Sauv, 10% Merlot, 8% Petit Verdot, 2% Malbec. Cab driven Bordeaux blend. Youngberry jam, what damson jam is in my head, drunk purple Chappies, creamy tannins, a talking wine.

Notes:

·         Dead yeast cells = lees

·         Yeast eats sugar & releases alcohol & a puff of gas (carbon dioxide)

·         Produce 4 Sauvs – 1 from a single region fermented in tank, 1 tank ferment from 2 regions, 1 in 8 year old French oak, 1 in French Acacia

·         Acacia barrels are rinsed with water 9 times before use to rinse out yellow pigment

·         Smallest farm in Constantia Valley.

·         Reserve Clos Andre spends 9 years on lees

·         2nd set of legs – indicates a quality wine

·         Perfectly clean glass will show no bubbles in MCC – retains the pressure (fizz) longer.

·         Bubbly glasses are diamond etched to encourage carbon dioxide

·         All barrels are tasted blind & the best are marked with an “S” for Sebastiaan blend

·         Sebastiaan was the first wine maker at High Constantia. He planted 34Ha of vines in his first year which washed away.

·         Wine was initially produced to prevent scurvy – no wonder sailors drink so much!

Quaffing a Cove

Fryer’s Cove

This particular tasting was rather remarkable in that I rather enjoyed the Sauvignon Blanc. Perhaps the idea that salt improves anything rings true.

WHITE:

• The Jetty Sauvignon Blanc (2012):  07h30 AM wine, mostly consumed on the jetty. Tinned peas, pineapple, litchi, florally sweetness, tinned pea juice, sweet-bitter, easy drinking, tinned fruit cocktail, syrupy, perfumey, oranginess. Bottom end, “artificial wine” – made for Gauteng clients, sugar added through juice concentrate. (*)

• Bay to Bay Sauvignon Blanc (2012):  Tinned peas, tinned green beans, full but acidic, lime rind, fresh vegetable salad, Brie & mozzarella, gets cheesier and more bitter as it breathes. Platter 4*, brunch wine.

• Extreme Frontiers Sauvignon Blanc (2012): Florally, peachy, Viognier-esque nose, baked green pepper, sweet orange pith, rich, strong hard cheese, steamed asparagus water, soft but mineral, 100% free-run juice. Should age. Lunch wine. (**)

• Bamboes Bay Sauvignon Blanc (2012): Tuna sashimi, metallic, fresh, spritzy, savoury & rich, green vegetable stew, green beans. Saltiness from salt residue on berries.  5* Platter. Should age. Afternoon wine. Sold in dinky “handbag bottles” (*)

RED:

• Bamboes Bay Pinot Noir (2012): Violet perfume, cough syrup, sour spiciness, youngberry, sour, bitter berries, tannic, medicinal.

Comments on the Cove:

• Cellar open from 07h30

• Sauv vines grafted onto cab roots

• Vineyards closest to Atlantic Ocean in SA

• Salt builds up on vines from fog from the ocean

• Cooling system: fresh water runs along 2 stainless steel pipes which run to the end of the jetty

• Don’t use cork due to the high salt in the air = increased likelihood of corking

• Pinot Noir picked 3 weeks before Sauv

• “Why are ladies’ handbags so heavy? They’re full of dinky wine bottles & guilt”

• Yeast takes in the sugar from the juice and poops out alcohol

• Lighthouse is part of the cellar – “we don’t even need lights!”

• Screw caps – “I hope the wine isn’t screwed”

Sipping on Stamps

Post House

I have, over the last year or so, fallen into a rather habitual habit of visiting particular places on a regular basis for wine tasting events. I recently discovered a rather lovely little spot where I enjoy the delicious French toast. This is relevant because, even more recently, I discovered that wine tastings are held at said lovely spot on Wednesday evenings. I merrily went along to give it a try & was most pleasantly surprised by the casual & homey method of conducting the tasting.  I settled myself at the large table in the centre, conveniently across from not only the winemaker himself, but a particularly appetizing board of charcuterie, cheeses and artisanal breads. A most enjoyable evening ensued, with much chatter, tasty food and very, very delicious wine. I recommend trying both the place (Tamboers Winkel) and the wine (Post House) – whether together or separately.

The winery, Post House, is in fact situated in an old, well, post house. In honour of this, all of the wines have been named after various stamps, from the first stamp ever printed to rare collectors’ stamps. I know little of stamps, but did not hesitate to give the wines my own stamp of approval.

• Post House Stamp of Chenin  (2012): 2^nd, 3^rd & 4^th fill barrel ferment. Fruity flowers, creamy, slight pithiness, softly whipped cream (**)

• Post House Bluish Black (2012): 30% Shiraz, 26% Pinotage, 19% Cab, 17% Merlot. Young berries, chalky soft tannin, very dark chocolate, almost fruity dark cocoa, ballsy Pinot Noir.

• Post House Merry Widow (2011): 100% Shiraz. Creamy buttered violets, chunky chalk tannins, dark Dynajets.

• Post House Penny Black: Shiraz, Merlot, Cab Sauv, Petit Verdot & Chenin. Smoked violets, cocoa berries, puff of powder in the mouth, soft clouds of powder that settle slowly to coat the mouth, olive & black cherry tapenade.

• Post House Missing Virgin (2011): Pinotage & Petit Verdot. Spiced molasses, oatsy blueberry muffins, ground tea tannins.

• Post House Merlot (2010): Chocolatey berry coulis, chocolate dipped gummy bears, wet chalky tannins, espresso latte with berry powder.

• Post House Cabernet Sauvignon (2011): Berry jam with nutmeg, currant jam, like being kicked in the face by a spicy marshmallow, dusty tannins, lurking Stopayne.

“If you drink a whole bottle of the Missing Virgin, you will go missing & may no longer be a virgin”

A (Black) Glassy Affair

Being the home of my First Great Wine Adventure, I was most pleased to return to Mulderbosch for what was sure to be another wine related life changing experience. The evening did not disappoint.

The occasion – a celebration of the first year of existence of a team of wine-loving cat lovers (or cat loving wine lovers, I am unsure as to which it is anymore). The event – a black glass tasting affair. The results – fairly dismal on the score sheet but record breaking in terms of experience.

The evening began, as all successful evenings do, with some marvellous wine and equally marvellous snacks ranging from pork wantons to fig & parma ham foccacia with delightful roasted vegetable wraps and deep-fried calamari in between.

Soon we gathered around the long table set with 12 seats but 24 black wine glasses.  I will by no means claim my mathematical skills to be of my strongest, but a simple calculation left me feeling this was “my kind of party” to put it rather plainly.

Upon being divided into teams of four, we were allocated marker cats on a board for keeping track of our rather dismal scoring. Owing to the rather delicate front paw of our said market, we charmingly dubbed ourselves The Gay Cat Team and hoped to do our feminine feline mascot proud.

Of all the criteria of this particular test, we were proud to correctly identify the colour of all of the wines on offer. In the remaining criteria, we were, however, mildly less proficient.

The test of our skills began with 2 white wines which in our minds were Tokara Sauvignon Blanc & Jordan Riesling. The first, tasting of pineapple & lurking guava, turned out to be Diemersdal’s Unwooded Chardonnay. Our second Mystery Thimbleful had an oily mouth feel and smelled rather like burnt rubber. This was revealed as Themela’s Riesling.

Mildly disheartened but still enthusiastic, we moved along to the next pair. Being zesty, buttery and slightly acidic yet smooth, we identified the first as Thelema’s Wooded Sauvignon Blanc, which was revealed to be Haute Cabriere’s Chardonnay Pinot Noir. The second was salty smelling of lentils and chickpeas with a lurking tannic feel which we incorrectly deemed Signal Hill’s uncommon offering of single varietal Grenache Blanc. While we were incorrect, we took heart in the knowledge that we had at least had the presence of mind to identify that a rare varietal was in our midst (and glasses). It was, in fact, Asara’s Cabernet Sauvignon Blanc.

Remaining confident, we sniffed and sipped, sipped and sniffed our next pair. A whiff of marshmallows and candyfloss turned to toasted marshmallows and butterscotch on the tongue, leading us to believe we were enjoying Boschendal’s Pinot Noir Rose, which in fact was First Sighting’s Shiraz Rose. I was more than happy to linger over the next, smelling honey & flowers buttered treacle and tasting of sweet asparagus with dissipating acidity. We correctly identified this lovely lass as a Wooded Chenin but were incorrect in our assumptions around her origin. We thought she’d been brought to us by Kanu but had in fact been delivered by Post House (unbeknownst until only a minute ago, did I realise I in fact enjoyed the wine so much at a later date that I can now see my bottle of it perched merrily on my wine rack. Perhaps it’s a sign to pop it in the fridge....).

By this point, lesser enthusiastic folk may have been discouraged by our performance but we remained hopeful (I in no way believe our confidence was in any way impacted by the ongoing consumption of The Wine). We moved on to a smokey sniff of floor & mushrooms, tasting of slightly vinegared yet creamy tannic biltong which we unanimously identified as a Pinot Noir from the Elgin region, perhaps Beaumont or Paul Cluver. The familiar fume was in fact that of our dear friend Netwon Johnson. Our next whiffer retained the biltong and the hint of vinegar but this time combined them with some berries to lead us to believe we had a blend of Shiraz & Merlot on our hands. Being rather wary of our wily Whiskers by this point, we made a team decision to go out on a limb. We named this limb Tassenberg. Unfortunately, the bough broke under the weight of our misdirected egos, spilling Kleine Zalze’s Gamay Noir.

Mildly mollified by our failed bet, we nonetheless approached the last 2 sips before supper with gusto. The first fling with the second last of our Mystery Thimblefuls brought to mind a dessert wine and prickly pear syrup laced with spice. On the palate I found ground, chalky tannins on a wisp of smoke. After much debate as to where our Whiskers had found this particular thimbleful (“KWV? Like hte Russian spies?”), we settled upon Laborie Cabernet Sauvignon/Merlot/Shiraz, which it was not. It was , in fact, Stellenzicht’s Shiraz/Pinotage. I have a sneaking suspicion, however, that my team mates were not especially concerned with noting that particular fact (“I’d rather drink water, Jesus can leave this.”

Our very last brought berries to mind, with a lurking slice of fresh ginger, leading us to believe we had in front of us Thelema’s Cabernet Sauvignon Blanc. In keeping with an apparent trend of betrayal, our senses failed us one last time, revealing Du Toitskloof’s Nebbiolo as the last truth for us of the evening.

Scores were counted, cat markers made their last move across the board, leaving our feminine feline one paw print behind a tie for first place. The leaders were challenged to a duel of the wine-world, a sip-off of a final Mystery Thimbleful. Unfortunately, my attention was diverted from the drama of the sip-to-the-death by the heavenly smells wafting from the pizza oven outside. Tie being broken, title being won, we were soon eagerly gathered around our chef  for the eve, who kindly created pizzas of our request, winding up a yet another Wonderful Wine Adventure at Marvellous Mulderbosch.

Of Songs and Shiraz

With heavy hearts and happy smiles, one last time into our Magic Tour Bus we piled. Bellies topped up with baked goods and cheese and singing along to the latest tunes, our musical adventure was set to begin.

Out to Stellenbosch we trundled, not discouraged in the least by the fog. If anything, we were encouraged to discover the musical mystery lying ahead.

We emerged from the fog to a most splendid view - that of open bottles of rosé. The farm itself was beautiful as well. After sipping on some pink, we arranged ourselves on a trailer (securely we were assured) to a tractor for an adventure up, up into the hills. On the way we bypassed the beautiful block of song-filled Shiraz where these especially cultured grapes enjoy a constant flow of Baroque to add to the eloquence of the wine they so finely produce.

Upon the hill, we enjoyed some Sauvignon in the sunshine before making our way to the splendidly beautiful cellar, filled with barrels big enough to live in. In fact, I was rather inspired to try. But, since all were filled and the available means of getting inside considerably too small, I shall add that to my list for another day.

Back in the tasting room we were treated to some brilliant bubbles and charming Chenin before being faced with another little challenge. We were once again to blend our own wine (which is becoming a favourite tasking considering the required consumption of The Wine in order to complete said task). We sipped and sat; sat and sang; and finally agreed on our favourite on which to sip. Our creation placed second with the judges, unfortunately this was out of two.

Our spirits were lifting by the sight of lunch – platters of meats and cheeses, breads and patés made for a perfect lunch on a sunny almost-summer’s day.

Inspired by the sunshine, we took to the grass where we learned to throw an array of things – boules at Wellingtons and bottles twirling in the air. There was dancing and merriment and a brief dip in the pond.

Our clothes damp but our spirits not so, we embarked onto our Magic Tour Bus to end the last of our adventures on an exceptionally high note.

A Sip of Avondale

A sneaky after-tasting taste of some lovely examples of The Wine. Unfortunately, due to the nature of being an after tasting tasting, no interesting arbitrary tid bits were recorded.

WHITE:

·         Anima Chenin Blanc (2011): Orange zest in crème caramel, soft & cuddly like cream soup with creamed citrus, bitterness but no freshness, Chevin, Viognier, Roussanne.

·         Cyclus (2010): Honeyed peaches & oranges in toasted butter, soft but fresh, oiliness.

RED:

·         Samsara Syrah (2006): Clovey gummy bears, spicy tannins, warming & cozy.

·         La Luna (2006): Honey perfumed chocolate, minced tannins, filling like oxtail soup.

Best of Bubbles

Not only was I spoiled with some of the oldest Champagne I’ve ever had but also learned it ages particularly well. This tasting was a celebration not only of beautiful bubbles but of a most precious Gem of the Wine World. Fortunately there were bubbles to keep us from being sad. Also, the Old Man’s Sparkle made a comeback.

BUBBLES:

·         Nitida Matriarch In White MCC (NV): 70% Chardonnay, 30% Pinot Noir. Sparkly pear juice, tickly, tingly bubbles, breakfast time sherbet, crisp like new paper.

·         Moreson Miss Molly  Brut Sparking Rose (NV): 100% Pinotage. Strawberry mousse, creamy, soft watermelon, soft baby tickles, microscopic bubbles, rose Turkish Delight. (***)

·         Groote Post “Old Man’s Sparkle” Brut Rose MCC (NV): 70% Chardonnay, 30% Pinot Noir. Kiwi & lime, digestive biscuit pie crust, onion skin colour, Berocca fizz, selotapey.

·         Aurelia MCC (2010): 60% Chardonnay, 40% Pinot Noir, 2 years on lees. Made by Groote Post’s winemaker.  Honeyed oats, dark toasted yeasty brioche, savoury, creamy,. (**)

·         Moreson One (2007): 80% Chardonnay, 20% Pinot Noir, 4 years on lees. Only for sale & tasting @ the farm. Fizzy NikNaks, very toasted oats, smooth, fizzy butter. (*)

·         Guy Charbaut Millesime (2000): 2/3 Pinot Noir, 1/3 Chardonnay, 4 years on lees. Yeasty rye French toast, chicken liver pate, wooded caramel, marmite. (***)

Bits about Bubbles:

·         Moreson Pinotage Rose MCC has teensy bubbles.

·         The bottle reads “I am delicious” in Braille (this is also tattoed on the winemakers’ left nipple)

·         NV – “each bubble is from a different vintage”

·         Darling was prohibited from producing wine until 1994.

·         Best MCC in SA – Krone’s Nicholas Charles (9 years on lees)

Amazing Anwilka

Anwilka

I’m not one to single out wine tastings as more exceptional than others – as a general rule, I find them all rather exceptional. In this case, however, I was extremely lucky enough to taste a wine of which 99% is sold for export before even reaching the bottle.

*I was under the influence of influenza medication at the time of this tasting – and the wines were still marvellous!

RED:

·         Anwilka (2007): 50% Cabernet Sauvignon, 50% Shiraz + Petit Verdot. Caramelized jam, lurking spicy Marzipan, spicy Bovril berries, thick & salty oxtail soup, lurking meringue sweetness, liquorice tea, biltong cheese spread. (*)

·         Anwilka (2008): 10% Merlot added. Roast quince, camphor,  reduced balsamic vinegar on lamb, bursts of lentil curry with caramel at the end, spicy warm milk with liquorice tea. (*)

·         Anwilka (2009): 4 500 bottles produced, 44% Cabernet, 13 months in oak. Blueberry & violets, spekulaas cookies, chocolate Jolly Jammers with blueberry jam, spicy burnt coffee, sparlking spice up my nose. (**)

·         Anwilka (2011): 87% Shiraz, 13% Cab. Caramel fudge with vanilla & cherry essence, lavender shortbread with caramel, tannic, rich, creamy roux with stock, lurking too-sweet hot chocolate at the end, violet. (*)

·         Petit Frere (2010): “Little Brother”. Strawberry & raspberry hot chocolate, cinnamon & nutmeg in hot chocolate mousse, Woolworths chocolate milkshakes. (***)

·         Bella Rossa (2011): Natural sweet wine, only available in Magnum. 50% Cab, 50% Shiraz. Vine dried & made in the Port style, unfortified. Sweet rhubarb, khoki pen, strawberry nail varnish remover, tongue sticks to palate. “Magnum of interesting awesomeness”

Annotations on Anwilka:

·         Farm merged with Klein Constantia

·         Only produce red blends for their flagship & 2^nd label

·         All are blends of Cab Sauv & Shiraz (except 2008)

·         2005 – first vintage

·         Robert Parker described it as “the finest red wine I have ever had from South Africa” (Mr Parker appears to be an international authority on The Wine)

·         2010 – no Anwilka was bottled, all wine was used for Petit Frere

·         The wine used to be sold on premier in Bordeaux where price is negotiated on offer & wine is tasted out of barrel (before bottling)

·         50% new wood on the wines

·         99% is usually exported – aiming to make it more widely available locally

·         “Tannin = that feeling that brushes your taste buds back”

·         “Drink ‘til your beanie falls off”

·         “It tastes like a less tart Youngberry. A nun berry?”

·         Wines are fined with egg whites (whites sink to the bottom of the wine)

·         Fining = protein strips chunky/sharp tannins out of wines to make it smooth