Fancy Free Ferns

Fernskloof

 From men riding bicycles cracking whips to mismatched bottles, this certainly made for a most interesting tasting of The Wines.

WHITE:

·         Fernskloof Chardonnay (2012): Firm goat’s Camembert, mince & marmalade, zesty, lime, mineral, savoury, softens as it warms, wintery white, very Chenin-esque, sweeter nose on empty glass, orange butter, very light oak from old barrels. Clay soil. (*)

RED:

·         Fernskloof Red (2011): Pepper & paprika, green pepper corns, lots of tannin, sweet, liquorice, nutmeg, chilli chocolate, 70% Merlot (15% 2012), 30% Cab.

·         Fernskloof Pinotage/Shiraz (2011): Wet biltong, molasses, soft & velvety, drinking a marshmallow in terms of texture, peppery, savoury, aging potential (**)

·         Fernskloof Shiraz (2010): Lavendar & rosemary, roast lamb, liquorice, peppered rosemary lamb with lots of pepper – overseasoned, overcooked lamb, start & finish, no in between, warming. Old barrels with 30% new oak.

·         Fernskloof Cabernet Sauvignon (2011): Violets & lavender, raspberries, lavender on biltong, grippy, cayenne pepper finish, hominess of soup.

Fernly Felicitations:

·         2^nd hand bottles used

·         “Gypsy wine”

·         Man on bicycle with a whip to scare birds

·         No wood flavour on wine from 4^th fill barrels & older

·         Slimy barrels – used for vinegar

Tasting Tobias

Tobias

Upon noting there were only two of The Wines available for sampling upon arrival, I admit I was a smidgen dismayed - but I did not leave so. For what the tasting lacked in numbers, the prolificacy of flavours certainly more than made up.

WHITE:

·         Tobias White (2012): 100% Chenin, slight bottle shock = lightness (bottled 20 days prior to tasting). 35 year old vines. 12 months barrel fermentation. Hard goats Camembert, citrus, bitter orange & grapefruit, light savouriness, savoury marmalade, vague popcorn aftertaste, flavour grows as it warms, lurking sourdough, lime. 4^th fill barrels & older. Very old vines = concentrated flavour, stands alone well enough not to need new wood. (*)

·         Tobias Red (2012): 33% Shiraz, Cinsault, Mourvedre. Meaty cupcakes, red velvet with cream cheese icing, soft, smooth, comforting with spicy finish like a cupcake with chilli at the end, slightly bloody, like chocolate filled with cupcake, substantial but light. Varietals fermented together, whole bunch Mourvedre, 1 year in barrel (7 – 8 years old), length from tannins. (**)

2 NOTES FOR 2 WINES:

·         “Steen” – colloquial name for Chenin

·         Releasing a Mourvedre Rose 2014

As The Hills Go Waving By

Waverley Hills

This was a most wonderful display of The Good Wine - most especially because they brought into existence (in my limited World of The Wine) the most notable VSC, which to some means Viognier, Semillon, Chardonnay. To me, this means Happiness

MCC:

·         Waverley Hills MCC (2010): Guava, litchi, apple, dry, burnt toast, rye, Grapetizer. Less skin contact. Chardonnay + small % Semillon.

WHITE:

·         Waverley Hills Sauvignon/Semillon (2012): Guava, juice concentrate, litchi, like drinking a fruit salad, richness builds, fresh baguette, apricots, prickly pear. (**)

·         Waverley Hills Pinot Grigio (2012): Pineapple, zesty, lemon, lime, fresh, tendency to be insipid, tastes like middle ground between Chenin & Sauv. Wateriness, baby grass, mix-a-drink.

·         Waverley Hills Viognier/Semillon/Chardonnay: Wooded, smiles & perfume, light cream, richness, new BFF!!!!! Ginger, fynbos, jasmine, fennel as it warms, giving hugs wine. 50% Viognier, 40% Semillon, 10% Chardonnay. (******)

ROSE:

·         Waverley Hills Rose (2011): 95% white – Sauv, Semillon, Chardonnay, Cabernet, Viognier. Cranberry White Rock, preserved figs & cheese, artificial strawberry, cheesey sweetness, wet bush, molassesy sweet, lucern. (***)

Oratory from the Organics:

·         Increased intensity of soil (terroir) = fynbos flavour/undertone

·         TV wines = sulphur (bulk, mass produced wines)

·         Thicker skin grapes – more flavour

The Stars Come Tumbling Home

Johan Kruger

WHITE:

·         Sterhuis Zero Dosage Blanc de Blanc MCC (2009): Blue cheese & goats cheese, brioche, orange zest, grapefruit. No sulphur added, 36 months on lees, no added sugar, unwooded Chard base, 6 000 bottles/year (*)

·         Sterhuis “Unwooded” Chardonnay (2011): Fermented in 5 -7 year old oak barrels. Lime & orange, whole bunch, soft, sweet apricots, soft little hugs in your mouth, lurking butter, lanolin, lamb’s wool, easy drinking (**)

·         Sterhuis Chardonnay (2011): Buttered orange blossom, brioche, tennis biscuits, jasmine perfume, caramelized mango, peaceful & comforting, tastes like bottled sweetheart love, soft, sweet, sincere, love potion (****)

·         Callendar Peak Chardonnay (2009): Best reflection of terrior. Lime & mineral, lemon butter, soft & elegant, smokiness, burnt butter, brioche French toast with marmalade, home-made ice cream & caramel.

NOTES:

·         Burgundian Chardonnay = wine orgasm

·         “Why do people add sulphur to shit wines?  Coz it’s shit wine”

·         Sulphur = ingrown toenails

·         MCC’s – min 9 months on lees

·         Sparkling wine = “big, fat, offensive looking bubbles”

·         Full moon batonage

·         “Oh my God, that vineyard is pregnant – it wants to be a bubbly!”

·         Callendar Peak Chardonnay is made from vines on original French root stock vs American root stock as per the rest of the vines in SA (to combat phelox)

·         Okanea scandal: “Watergate of wine” – imported a cultivar that wasn’t Chardonnay, but close

Here Where Dragons Be

MAN Vintners & Tormentoso

The evil fish wine (a.k.a Tormentoso) has been a favourite of mine from the very beginning. I was all too happy to delve once again into the depths where there be dragons to sample more of their fare.

WHITE:

·         MAN Vintners Padstal Chardonnay (2012): Buttered peaches, honeyed carrots, peaches & honey, smoked silk, apricot, nectarines, apricot White Rock cheese. Ages well (4-6 years). 20% 225l American oak barrels. (*)

·         Tormentoso Old Vine Chenin Blanc (2012): Apricot White Rock cheese, buttered scones & marmalade, rich, silk, cashew cream, apricot marmalade, flapjacks with marmalade, cream & butter, overwhipped cream butter mouthfeel. 1977 vines. (**)

RED:

·         Tormentoso Mourvedre (2010): Pink pepper, peppered candy floss, pink berries, glazed pepper, honeyed gammon, toasted coconut, soft, rich, round. American oak. (**)

·         Tormentoso Bush Vine Pinotage (2010): Toasted coconut marshmallows, honeyed muesli, Hertzog cookies, strawberry Poptarts, marshmallow softness but textured, strawberry baked pudding doused in cream. (*)

·         Tormentoso Syrah/Mourvedre (2010): 13% Mourvedre. Spicy plum pudding, honeyed venison, creamy cake, black forest trifle, comforting, alcohol on a Christmas pudding. (***)

·         Tormentoso Cabernet Sauvignon (2010): French oak. Strawberry sherbet & glitter, dark cherries, creamy & buttery, rich, silky, black cherries & cream, croissants with cream & charcuterie, crème brulee, very rich. (**/)

·         Tormentoso Cabernet Sauvignon (2011): Incredible! Buttery & soft. Cork vs screwcap as per 2010. (***)

Venting about Vines:

·         Cab sauv is the latest ripener – changed to Mourvedre on the farm

·         MAN named after the 3 shareholders’ wives – Marie, Annette, Nicky

·         No tasting room currently (2013)

·         Sea monsters on the labels are inspired by those featured on old explorers’ maps

·         “Here be dragons” on the caps

Bad Ass (Batshit) Badenhorst Wines

A.A Badenhorst

A most memorable experience of The Wine for numerous reasons, most notable being:

• Sharing the last available spot at tasting strategically pilfered from an absent regular
• The colourful language of the eve
• Extra examples of The Wine, thanks to Jasper (priceless some may say)
• The learning of the names of some African wild cats in the colloquial tongue
• The batshit crazy wine

WHITE:

• Secateurs Chenin Blanc (2012): Yum! Very drinkable. Pineapple, spanspek, soft but fruity, tangy, weighty. Bottled Jul/Aug 2012. Made in concrete vats, tanks etc. (*)

• AA Badenhorst Family Blend White (2010): Creamy sweetness, 10 - 12 varietals, Chenin-based, creamy dryness, off savoury, scones & marmalade, rich, coastal. Chardonnay, Chenin, Columbard, Grenache. (*)

• Funky White (NV): Floor polish, over ripe peaches & apples, almondy, tastes like overripe apple, lactic finish, 5 yrs old, savoury aftertaste, mince & cheese snakwich, 12,5% alcohol, 6 vintages – Chenin, Chardonnay, Viognier, etc.” X-Factor Idols loser appeal wine.”

RED:

• Secateurs Red Blend (2012): Red jelly, very tanniny with Shiraz/Cinsault spice – Cinsault nose, Shiraz taste & texture, easy drinking.

• AA Badenhorst Family Red Blend (2010): Whole bunches, Shiraz,Grenache, Cinsault, Tinta Barocca. Spicy, meaty nose, sharp, rich, lamb-like (lamb, balsamic & mint), herby, Sunday lunch with attitude, blood. Could stand to age, picked early for “psychological ripeness”

JASPER’S WINES:

• White 2012: Jasmine, vanilla, light but round & smooth, zesty, limes. Chenin, old bush vines (1968), natural fermentation. Riper & bolder.  1 x 500l barrel = 567 bottles (**)

• Muskaljaardkat Red 2011: Sweet & chewy, grassy, raspberries, roses. Cinsault & Grenache co-fermented. Strong alcohol, heavy, lively, cheeky, grippy. Could age 30+ years

Not Your Normal Wine Notes:

• “There’s a parrot in his capsule”
• 22 March – post-harvest party “Oes Af”
• “Batshit wine”

Paws, Pizza & Paarl Rock

The second Great Wine adventure was embarked upon with less apprehension than the first with regards to not being of Those Who Know The Wine but more so due to the mildly delicate state of my constitution as a result of my impersonation of a dancing NikNak very much earlier that very same morning. The bacon croissant was a God-send.

With bacon in our bellies, our Bavarian brew-free hands clambered into The Magic Tour bus for a trip to the Mystical Land of Paarl where we were set to ascend the local landmark rock - hence the beerlessness in order to avoid drunken Wine-lovers plummeting off of the face of the thing.

Soon we were transferred from our chariot to another vehicle far more suited for real adventuring - the outdoor kind. This certainly got our spirits up and the usually fairly sedentary bunch began the brisk uphill (uprock?) walk with gusto. I will admit our main motivation may or may not have been the promise of cold Sauvignon if and when we reached the top. We are an easily motivated bunch. The views were breathtaking, very nearly comparing with the quality of the wine.

Post our descent, we piled back in to the Vehicle of the Outdoor Adventure, this time with our trusty Bavarian brews in hand & were transported back to the homely home of our Maker of the Wines for the day-  who also happened to be the Maker of The Lunch - a very talented man we have on our hands here.

After a most refreshing & desperately necessary dive into the swimming pool, the spoiling for the day began. All settled at the dining room table, The Pairing began - wonderfully tasty wines with piping-hot freshly made gourmet pizzas. Every morsel, from the home-made bases to the astounding array of flavour combinations, ranging from hazelnuts to beetroot & much in between; was a delight. And the company fascinating as Those Who Love The Wine tend to be.
This continued for a number of hours until not a crumb more could pass our wine-stained lips. A rather sudbued group of full-bellies made our way slowly back onto The Magic Tour Bus where we quietly napped our way home.

A Way with (Painted) Wolves

Painted Wolf

I loved this tasting for a number of reasons

1. There was Roussanne

2. The winemaker, Jeremy, is a fascinating chap that you kinda wish was your uncle

3. I got to keep a toy wild dog on my lap all through the tasting

4. There was Roussanne 

 WHITE:

• Den Sauvignon Blanc 2012 (Rosalind):  Buttery asparagus, pears, soft but sauvy, vegetable quiche, comforting but juicy, North-facing vines, 1986 vines, 12,8% alcohol (*)

• Den Chenin Blanc 2012: Pineapple, litchis, buttered toast, crème brulee sugar topping, apricot, lightly oaked, round, French oak staves (**)

• Black Pack Roussanne: Sweet raisins, syrupy, mango, rich, buttery, velvety, easting buttery pastry of a treacle fruit tart, very woody, nose softens as it breathes. 7 months in barrel, grape is naturally intense, flavour comes from the wine vs the wood (***)

• Lekanyane 2010: Setswana word, imitation Roussanne. Chenin, Viognier, Verdelho. Baked butter pastry, savoury, saltyness lurking, silky vs velvet – friendly Dirty Julie = Clean Julie. Green tinge, low pH (3.2) – longer aging potential (*)

• Penny Viognier: Kasteelsig Nativo wine, apricots & honeysuckle, geranium, ginger, bicarb, savoury finish, salty freshness, skips vintages, own yeast, 5g sugar (**)

• Black Pack Wild Yeast Chenin Blanc: Barrel fermented, own yeast, cheese wine, 12g sugar, apricots, rich, truffles, pasta in truffle oil, comforting without being too rich, light yet rich, oily mouthfeel (***)

Words on Whites:

• Thelema Viognier Roussanne blend! (disappointingly light – post-tasting @ farm)
• Jansis Robson, Arts Clarke, Robert Parker – wine critics
• Elizabeth David – cookery
• 14 wines – 6 whites, 7 – 8 000 cases per year
• Tartric acid forms crystals in barrels – prevents permeability of wood = wine gems
• Leeuwenkuil – Chenin grapes
• Roussanne – Northern Rhone (home of Shiraz), Hermitage appellation, less than 10ha in SA, texture & mouthfeel, 3 -4 producers in SA, low wooding generally
• Cab Sauv = Cab Franc with Sauv Blanc nose – 1860’s
• Viognier = eastern spices, candida of moulded cheeses
• Own yeasts give wines more texture, complexity & sugar

The Noble Bubble

Noble Hill

Any tasting made up of 3 vintages of bubbles is bound to be a winner. And when these bubbles are coming from a place that makes an incredible Rose, it's definitely going to be awesome. It was. Apparently the restaurant on the farm is just as awesome - I have yet to try it.

MCC’s

• Noble Hill MCC 2012: Unreleased, lemony, savoury nose, red meat, mince, toast, dry, stickiness in mouth, stew on toast, still on lees (at time of tasting), still contains yeast cells, cloudy

• Noble Hill MCC 2011: Unreleased, toast with a little honey, biscuits, clearer, pineapple, stickiness in the throat, richer, tastes of goldness, fuller, rice crackers, litchi, yeast

• Noble Hill MCC 2010: 1^st vintage released (1200 bottles only), 1^st public tasting, brioche French toast, dry, toasty

* An insert from an unrelated wine-related incident involving Noble Hill:
A handful of wine-loving bunnies were treated to a taste of Noble Hill:

• Noble Hill Viognier 2012:  What a treat it is! A full, meal-substitute of a white with jasmine & cold boerewors on the nose & the palate - it's like a classy leftover braai (*)

• Noble Hill Merlot 2010: Dark chocolate & orange liqueur baked into a black forest mousse cake on the nose. Very bloody yet fruity on the palate.

Bits about Bubbles:

• Cosecha = amazing food on farm
• Made from Cuvee (first, gentle pressing, premium free-flow, less tannin) – low press factions, free run juice
• MCC/Champagne bottles are thicker than normal
• Highest quality cork is made of FULL cork (vs amalgamated with disks of solid cork) – only use full cork corks
• Cellar constructed 2001, 30 hectares under vine
• Same key as on still Chard on label
• All Blanc de Blanc – 100% Chard
• Zero dosage  - use MCC to top up post degorging
• Dosage: can use still wine, brandy wine, wine must (add sweetnes)
• Brut 0 – no sugar in dosage

A Yardstick for Future Adventures

Being new to the Wonderful World of Wine (from now on referred to as www - wine trumps technology), I & my fellow fledgeling were both fearful & full of enthusiasm for our first real wine adventure. We hopped into the Magic Tour bus, Bavarian brews in hand, and embarked on a day to be remembered (partially - the end gets patchy)!

We were met with views of rolling green lawns, vineyards and a very age-appropriate jungle gym. Keeping in mind the need for decorum amongst Those Who Know The Wine, we refrained from frolicking straight over for a casual swing but alas, were not able to restrain ourselves from stroking the Wine Wall - a thing of beauty it was. 
*Side note: This wall inspired #1 of the Wine Bottle Inventions we must imitate/create. We are still actively searching for a place where we can build our own version, made purely of bottles we have consumed ourselves.

We did not spend all day stroking the wall, however. Although, had the bottles been full & there had been straws, we would all have been quite content. But they were empty so we moved swiftly along.

Moving on entailed a mass migration to the mystical Cellar where the wonderous wine drinking commenced. We were instructed to taste as much Rose from a full tank as we dared - and we were all rather daring considering what lay ahead. Immediately ahead was a brief clown-car type incident involving a forklift. 

After the forklift ordeal, we were all in need of more wine, which our gracious wine-making host was all too happy to supply. In excess. Straight from barrels. Starting with Chenin from various regions in various kinds & ages of oaks (at this point we were still novices as to the subtleties so didn't take too much of the finer details in). We did identify a very civillised Chenin who had been to finishing school & was a rather polite & easy-drinking fellow.

Having bade farewell to our gentlemanly Chenin, we meandered, with an empty spittoon ("We swallow, we don't spit"), to an Alice in Wonderland come Charlie & the Chocolate Factory type room with wine-infused walls and tiny trap doors. This largely confused the majority of the group and to soothe our disheveled souls, we were offered more wine. Straight from barrels. In the form of Cabernet Franc, who is also a very pleasant fellow & we all got along Marvelously - oh, wait, the marvelous came later. We got along splendidly.

By this time, we were largely well on our way....to lunch that is. Which was Marvelous in it's own right as well as being accompanied by a small truck load of Marvelous wine. Ostrich carpaccio, apricots, avocado, crunchy roast potatoes...and more things I would elaborate on if I weren't making myself hungry. Perhaps we'll just post some pictures.

After lunch, being the athletic bunch we clearly were, we engaged in some rather serious wine consumption out in the fresh air. Some people needed a rest from all of the exertion & engaged in a little game of Boule for a bit of a break. Even this proved too much strain for some who were forced to remove all their clothing and recover their energy by taking a small, quiet dip in the dam down the lawn.

With the smashing of a few glasses and the clinking of empty wine bottles on the lawn, we took our leave - back to the Magic Tour Bus to take us safely (home).

With that, our adventure ended in a slight blur, leaving us securely ingrained amongst Those Who Know The Wine (especially since we discovered we were not that far behind in terms of knowledge as far as the general group was concerned).

*Images compliments of @ishotimagesza & @andUnionWine

Just Joostenberg

Joostenberg

I like that this farm makes wine & bacon. It's like a dream come true & I want to visit it - soon.

WHITE:

•       Joostenberg Family Blend White 2012: Organic, sauvy nose, Cheniny sherbet, dry taste. Chenin, Viognier, Roussanne. Apricot, weight & acidity, Lisa wine. Subtle richness, holistic, more Viognier

•       Joostenberg Fairhead White 2010: Light, jasmine, peaches. Chenin, Viognier, Roussanne. Buttery, apricot, French oak, richness, textured mouthfeel, thatch, drunk raisin aftertaste, honey, more Chenin (**)

RED:

•       Joostenberg Family Blend Red 2011: Red jelly beans & Wine Gums. Shiraz, Merlot, Cab, Mourvedre, Touriege National, Viognier. Mediciney, spice, dry, cough syrup, separate fermentation, serve with fatty foods
• 
  
•       Joostenberg Syrah 2010: 2% Viognier, candy floss, very barrelly, strong alcohol, strong tannins, chalky (stalks), subtle creaminess. Good with fatty meats. Ballsy, savoury, needs a build-up (/)
• 
  
•      Joostenberg Bakermat Red 2010: Cab Sauv, Syrah. Tanniny, lead, board dusters, bitterness in the cheek, very dry, leathery, savoury, darkness.

Words of Wine Wisdom:

•        Can age Chenin
•       Awesome Deli on farm
•      Roussanne = russet = pink grapes
•      Grapes are fermented together for Family White
•      Shiraz = Syrah (original name)
•      Bakermat = centre of something
•       Small, pea-sized fruit = midget grapes