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”
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