Barrels, Bottles, Beards & Bubbles

Since my discovery of The Wine, there have been many a Grand Adventure, but never one quite as great as this, despite a mildly slow start. 

The slow start being due only to us setting out initially in what we can only assume was the failed prototype of The Magic Tour bus. We were sated by the presence of the prerequisite Bavarians in hand. 
A brief pit stop was made en route to allow our very own Picasso to brand the team with original artworks designed especially for the occassion. Also, having sensed our distress at the notion of perhaps missing even a minute of wine-related festivities, The Magic School Bus appeared on the horizon & whisked us rapidly to our destination. 
One last change of vehicle later, we arrived at the Land of The Bearded Maker of the Wine. 

Here we were swept up in a wave of wonderful wines of the new vintage, wonderful wines of older vintages & wonderful displays of facial hair.

Glasses filled & t-shirts stained (mostly intentionally), we were herded to our tables, to enjoy  the Parade of the Facial Hair of the manly Makers of the Wine - we were treated to bikers, barrels, gingers and more - which, while rather impressive, were no match for the wines. Or the dinner after for that matter. A true feast of local fare which we were all too grateful to devour with gusto along with numerous more glasses of The Wine.

The evening passed quickly in a Wine scented cloud of good humour and good food. Our jolly team of Lovers of The Wine embarked then on another adventure - for some of us this dusty road led quite directly to bed, for others the road was a little more winding - bypassing a particularly appealing potted plant ideal for nesting & what is rumoured to be a rather pleasant bar.

Morning brought beautiful views & bacon - the best way to start a day, I thought. We then improved upon this by being herded once again over the the farm next door to sample more of The Wine. We were thoroughly spoiled with samples of recently fermented Chenin & Viognier right from the barrel, and Shiraz at various stages of fermentation directly from their shiny silver vessels.

Thereafter, the real wine feast began with a selection of the most beautifully finished wines - a first-time Chenin which was sold out before it had even been bottles, a vertical vintage tasting of Shiraz finished off with a new-release red blend.

All too soon The Wines were drunk & our gracious host herded us one last time back onto The Magic Tour bus to carry us safely to the nearest farm stall for freshly baked pies & then home.

A jolly good time was had by all on the Biggest Wine Adventure to date.

Where Good Wines hatch

Eagles’ Nest

I've loved Eagles' Nest since before I knew anything of The Wine. I met The Viognier one fateful afternoon and it's been true love ever since. I have even managed to save a bottle of the lesser spotted 2010 vintage, which I treasure (although it constantly tugs at my heart  asking me to give it a cuddle & pop the cork).

WHITE:

·         Eagles’ Nest Viognier (2012): Marmelade, lemon, jam & butter, chewing jasmine, silky, buttery, orange blossom, savouriness, green.

·         Eagles’ Nest Viognier (2011): Shy nose, nuts, subtle honey, buttery honey drenched French toast, caramel, toffee lurking, white pear, tulle & babies’ breath, nutmeg.  9 months in barrel on lees. Cold year – long hang time (**)

·         Eagles’ Nest Viognier (2010): Orange blossom & jasmine, honeysuckle, melting Camembert, lurking pear & litchi, exquisite, rich & raw silky, lurking nutmeg. Hot vintage, short hang time. (***)

RED:

·         Eagles’ Nest Shiraz (2008): Juicy, gummy berry juice, soft, lots of pepper, cumin, dried coriander (disguised biltong spice), smokey biltong wrapped in silk, mouth coating, cloves & aniseed.

·         Eagles’ Nest Shiraz (2009):  Stronger pepper nose, world renowned, cheesey, spaghetti, ginger, smooth, creamy, almost edible – want to make it into a meal, chalky end (tannin) (**)

·         Eagles’ Nest Shiraz (2010): Aggressive spice, wet biltong, chewy, soft spices, coffee, tanniny, berries in pavlova, smokey, coffee-mocha aftertaste, molasses (*)

Notes:

·         Bottle shock during bottling – like getting an 8 – 5 job after university

·         Viognier is the only white permitted to be blended with reds in Rhone valley

·         Grapes left on vines for 2 -3 months longer than most farms

·         2006 = 1^st vintage

·         White – new world style – tanks, low temperatures, expressive, lean, reserved

·         225l oak barrels – fermentation & maturation on lees

·         Vertical tasting – whites: light (primary fruit to rich); red: soft to spicy (richest white to softest red to transition pallet)

·         Shiraz – new world (Southern Hemisphere) – new wood, stylistic

·         Warm climates = fruit driven, jam & plums

·         Cool climate Shiraz = meaty, peppery, cloves

·         Old world style (France, Italy, Europe) – old barrels & older vines.

Titches of Tamboerskloof

Tamboerskloof

It was a tasting of The Wine and The Viognier was there - I need say no more

ROSE:

·         Tamboerskloof Rose (2012): Block 13, cherry, brie, saltiness, lovely mouthfeel, creaminess, savouriness, ricecherry jelly & sweets, looks like jelly. Syrah, single block. Lisa Rose. 3 picking dates – 1 – acidity, 2 – wine, 3 – character.

WHITE:

·         Tamboerskloof Viognier 2011:  Basket press, Quandro style, 30% 3^rd fill barrels. First vintage of Viognier. Very pale, paw paw seeds, caramelised tomatoes on bruschetta, soft savouriness, mussels, quite strong. Pair with food. (**)

·         Tamboerskloof Viognier 2012: Chees & yoghurt, buttered Salticrax, sourdough & ciabatta, vetkoek, subtle flavours, rich length, cocunutty muesli, mouthwatering, spiced chocolate cake. 30% 4^th fill barrels, aging potential. (*)

 RED:

·         Tamboerskloof Syrah (2007): 3% Viognier, 7% Mourvedre. Sharp, meaty, biltong, porty, smoked charcuterie meats, chorizo, violets, subtle berries, concentrated flavour, soft, round. Naturally fermented. (**)

·         Tamboerskloof &Union Blend (2008): Block 20 on the pan handle – 5 rows of grapes. Shiraz, 12 % Mourvedre. Chocolate, chilli, tingles on the nose, lightly sniffing pepper, soft, fireside wine with spice at the back of the throat, lingering Camembert bitterness, nutmeg, mocha, red velvet, very rich. (**)

NOTES:

·         Viognier is grown in a “titch of a block”

·         Originally planted Viognier just for blending with Syrah

·         Certification code search will tell construction, etc, of wine – “birth certificate” of a wine

Hermanus Pieter - A name to name your wines, not your Childern

Hermanuspietersfontein

A most homey (for the Bloemfonteiner who seldom hears Afrikaans in The Big City) kind of a tasting of lovely examples of The Red Wine.

ROSE:

·         Bloos (2012): Bacon & egg wine, halloumi, subtle pepper, crisp, tangy, mouth watering. Blanc de Noir. All 5 Bordeaux varietals.

RED:

·         1855 Posmeester (2010): Clear bottle, Cab driven blend. Spicy berries, nutmeg, cloves, velvety mouth, light but textured, metallic aftertaste, bitter cardboard.

·         Kleinboet (2009): Violets, acetone, softer than Posmeester, marzipan, round, full, smokiness, raw silk. Cab driven + Merlot

·         Die Arnoldus (2008): Smokes berries, smooth, savoury, pizza with chorizo, lasagne. Italian food wine (*)

NOTES:

·         Bordeaux style blends

·         5 traditional Bordeaux varietals: Cabernet Sauvignon, Merlot, Petit Verdot, Malbec, Cabernet Franc

·         All Bordeaux blends have some/all of the above – Classic Bordeaux blend has all 5

Learning to Adore

Adoro

Despite what little I know of The Wine, I know I like The Wooded Wines - even the Sauvignon Blanc's seem rather amiable after a bit of wood. 

WHITE:

·         Adoro Sauvignon Blanc (2009): Stone fruit, orange blossom, nectarine, slight fizz, full, citrusy, lime, viscous, mouth watering, rind. 3 regions – 46% Elgin, 20% Stellenbosch. French style, serve with Malay food. Age 5 years +, only fermented on the lees, no barrel fermentation.

·         Adoro Sauvignon Blanc (2010): Cooler year, leaner, melon, papaya, fruit with pouring cream, caramel fudge blocks aftertaste, rich but light, toasty, popped wheat. 60% Stellenbosch, more New World style. (**)

·         Adoro Naude White (2009):  Chenin, Semillon, Sauv blend. 12 – 25 vineyards. Smells like friendship, jasmine, peaches, light fizz, mouthwatering, melted butter, toast, tropical fruit, post-Watermelon. Softens as it warms in taste & nose – more savoury & peaches. 1/3 Chenin & Semillon fermented in new oak

ADORING ANECDOTES (not really, but I like the alliteration):

·         All blends

·         Food wines

·         Old world meets new world style

·         2009 = fantastic SA vintage

·         Boxes of vertical varietals available to purchase

·         Adoro – Latin-base, to adore, love, enjoy

·         “People drink a style of wine”

Good Wine is Always Naby

Nabygelegen

The Wine which is good enough for the Queen surely proved good enough for us mere winelings. One wonders how she pronounced the name however.

WHITE:

·         Nabygelegen Sauvignon Blanc (2012): Savoury, lurking pineapple, Brie, citrus, guava (*)

·         Lady Anna (2012): 60% Chenin, 35% Sauvignon, 3% Semillon. Honeysuckle, sharp on the palate, melon, bitter but sweet, molasses.

·         Nabygelegen Chenin Blanc (2012): 73 year old vine, single block, approx. 1100 bottles produced. 12 months old French oak, serve with spicy & creamy food, toasted brioche, orange blossom & jasmine, candy coated puffed wheat, crème soda fizzers, like a kids’ party in your mouth (**)

RED:

·         Snow Mountain Pinot Noir (2011):  Grown off farm, 980 ft from sea level (high altitude). Smokey, metallic, meat, emo-wine (hates change), fruit bowl, sushi, complex, spicy, menthol, light, damp soil, mushroom, musty. Perfect in-betweener, serve chilled, bisexual wine.

·         Scaramanga (2012): Cab Sauv, 30% Malbec, Merlot, Tempernello (port). Food wine, prego steak, pepper steak, herbs & spice, fillet with red wine mash, silky, sweet, aromatic taste, lavender soap, mocha aftertaste with spice, prune (***)

·         Seventeen Twelve (2007): 60% Merlot, 35% Cab, 5% Petit Verdot. Violets & velvet, drinking savoury silk, soft milky pool water, sweetness at back of palate, chalky tannin (24 months on oak), mushrooms on the braai age 6 -8 years/decant.

NABY SE NOTES:

·         Young wine – tannin @ front, older wines – tannin moves back

·         Restaurant:  Stone Kitchen

·         Email Catherine for safari/accommodation/lunch reservations

·         Open 10h00 – 13h00 Saturdays

·         Pinot Noir is a “heartbreak grape”

·         “Tequila is not part of the EU”

·         Grappa = husk brandy

·         “One wants more wine in one’s glass” – Nabygelegen wines were chosen to be served at the Queen’s jubilee

·         Temeranello = bad man

A Groot Post to Fill

Groote Post

A lovely introduction to a farm of wines even I, knowing little of The Wine, knew to be an old favourite - especially the Old' Man's blend, a most amiable old chap. Upon introduction, the rest of the family appeared just as friendly.

WHITE:

·         Groote Post Sauvignon Blanc (2012): Guava, asparagus, lime, zesty nose, savoury palate, acidid Brie, preserved fig aftertaste, pithy bitterness.

·         Groote Post Unwooded Chardonnay (2012): Microwaved chicken feed, pears, straw, cotton candy stick, toffee apple, creamy caramel, spun sugar, bigness, peachy finish, Hertzoggies – slightly burnt coconut nose as it warms.(**)

RED:

·         Groote Post Old Man’s Blend (2012): 4 star John Platter. Green peppercorns, pizza wine, lurking berries, soft mouth, gravy, spicy, bitter finish. Cab, Cab Franc, Merlot, Shiraz (*)

·         Groote Post Merlot (2011): Menthol, rosemary, bitter on throat, soft, short finish, disappears like eating raw oysters, just slips down the throat, Spice on top palate, tannins. Serve with Old Man’s Burger from Hilda’s

·         Groote Post Shiraz (2012): Ostrich steak, venison seared, gamey, wet biltong, lurking cooked banana, capers, salty, cheese on pizza mouthfeel, richness, frozen pea finish, meaty red fruit (**)

POST-ITS FROM GROOTE POST

·         Drop crop – cut excess grapes to improve quality of remaining & improve soil.

·         Rebreeding kwaggas

·         Logo – bell & VOC – area used to form part of DEIC

·         Hilda’s Kitchen @ farm

·         Riesling tastes of coriander

·         Darling Voorkamer Fees – train to GP & Evita’s house

·         Pair tomato & Cab Franc

·         Owner of farm “I switched from dairy farming to wine because nobody ever stopped me in the street to tell me how much they enjoyed my milk”

·         Son: “there was nothing to do between milking the cows in the morning & the evening so my dad planted vines”