Grappling with Grappa

Tanagra Grappa

Now, while I am a firm fan of most beverages created from that wonderful fruit that is the Grape, I shall admit I found Grappa a mild bit more difficult to embrace. Fortunately, this was preceded by an introductory wine.

• Cabernet Franc Blanc de Noir (2014): Tank fermented. Cream cheese strawberries, soft & full, cozy, pink salt.

• Tanagra Tanagrappa (2012): Merlot, Shiraz & Cab Sauv. Pepperminty, berry coulis, soft, sharp & fiery at end.

• Tanagra Marc de Chard (2012): 100% Chardonnay made with Springfield grapes. Curried honey, honeyed carrots, felty.

• Tanagra Marc de Chard Barrique (2012): 2 years in 2nd fill brandy cask (100l). Diesel fuel, honeyed sandalwood & orange blossom, soft yet spicy, nutmeg.

• Tanagra Marc de Cabernet Sauvignon (2013): Drunken chocolates, blackberries in dark chocolate, slightly savoury.

• Tanagra Cabernet Sauvignon Eau de Vie de Lie (2013):  "Water of wine from yeast", made from the lees at Springfield. Reduced caramel, drunken raisins, creamier, silky, lurking sweetness @ end.

• Tanagra Sauvignon Blanc Eau de Vie de Lie (2014): Yellow & green gummy sweets, kumquat, dusty, powdery moss, lime green.

• Tanagra Felicity Eau de Vie de Vin (2005): Distilled from wine, Cab Sauv, Merlot, Cab Franc, distilled 500 bottles of wine. Peach chews, subtle but burns on the way down.

• Tanagra Lemon Eau de Vie (2012): Mixed with 96% alcohol. Lemon Super C's, lemon skin & pips.

Notes of a Novice:

• "We like to do things differently"
• Grappa - Italian by origin - may not be called Grappa, hence using the French name, "marc"
• Made from husks of wine
• Minimum 43% alcohol, max 85%.
• Adhere to brandy production laws
• Post-2nd distillation - 85% - 92% alcohol. Diluted with water over 3 - 6 months
• Serve @ room temp. (18 - 20 C)
• Average serving size: 25ml

A Bit of Babylonstoren

There is no better end to a leisurely stroll through a beautiful garden than a glass of wine, I must say.

WHITE:

• Babylonstoren Chenin Blanc (2013): Salty guava, orange rind, acidic end, very light, like sucking on a baby orange.

• Babylonstoren Mourvedre Rose (2013):  Fresh cherries on a croissant with salty butter, cherry pith.

• Babylonstoren Viognier (2013): 15% first fill French. Litchis, spiced jasmine, apricot jam, apricot pips, light but substantial. (*)

• Babylonstoren Chardonnay (2012): 12 months first fill French. Orange blossom, butter & marmalade, soft, lurking acid at end, pithy.

RED:

• Babylonstoren Shiraz (2012): 18 months first fill French. Coffee caramel, lurking pepper, soft with slight tannins.

Just a Drop of Jordan

Way back when I began this little foray of mine into discovering The Good Wine, I discovered a particularly good example in the form of the Chardonnay of Jordan. Despite the reluctance of the tasting staff, a recent visit back reminded me thereof.

WHITE:

• Chameleon Sauvignon Blanc / Chardonnay (2013): Litchi cordial, lurking asparagus concentrate, white Sparkles, eye-poppingly sharp, soft & creamy, asparagus water.

• Sauvignon Blanc (2013): 7 blocks blended. Very green, mange tout, asparagus, sharp, acid @ end.

• Outlier Sauvignon Blanc (2012): 90% French oak, 10% American, 15% new, 60% wooded for 8 months. Quince, baked peaches, curried honey, soft but sour. (*)

• Unoaked Chardonnay (2013): 5 months in tank. Green & white flowers, burnt orange butterscotch, lurking sharpness, hard white cheese.

• Chardonnay (2013): 9 months in French oak, 60% new + 8% unbaked. Caramel butter, salted caramel popcorn, still slightly sharp, orange rind & pith.

• Chenin Blanc (2013): 30 year old vines, 7 months in 2nd & 3rd fill French oak, 50% oaken. Salted petunias, melted butter with brown sugar, baked peaches & tropical fruit.

RED:

• Chameleon Cabernet / Merlot (2011): 48% Cab Sauv, 43% Merlot, 9% Syrah, 20 months in 4th - 6th fill barrels. Smoked plums, dusty, green peppercorns, bitter tannins.

• Merlot (2011): 60% new French oak. Smokey charcuterie, freshly cracked pepper, sour cherry pepper.

• Prospector Syrah (2012): 12 - 16 months French & American oak. Spiced inside of a wet balloon, wet rubber, creamy dark chocolate & black cherry mousse.

• Cabernet Sauvignon (2011): 9 months French oak, 60% first fill. Pencil shavings & cigar box, bitter Rooibos tea.

• Cobbler's Hill (2011): 49% Cab Sauv, 44% Merlot, 10% Cab Franc, single block, 24 months new French oak. Spiced sour cherry, smokey softness. (*)

• Mellifera (2012): Riesling, 28 year old vines. Pool water, cola tonic cordial & Salticrax.

Daring Adventure to Darling

Amongst these excursions I choose to take into The Land of the Wine from time to time, I found myself once upon a time in Darling, visiting the dear home of Groote Post for a lovely tasting followed by an even lovelier lunch.

MCC:

• Groote Post Brut Rose: 80% Chardonnay, 20% Pinot Noir, used to be called "Old Man's Sparkle". Rye, strawberries, tickles down the throat, whiffs of marmalade on cream crackers (**)

WHITE:

• Groote Post Chenin Blanc (2013): Litchis & granadilla, buttery marmelade, mouth-coating, soft, light pith.

• Groote Post Old Man's Blend (2013): 60% Sauvignon Blanc, 30% Chenin, 10% Semillon. Marmeladey litchis, yellow Sparkles, mouth-coating but light.

• Groote Post Estate Sauvignon Blanc (2013): Fresh green pineapple, white peach, soft & rich with a disguised sharpness.

• Groote Post Kapokberg Sauvignon Blanc (2013): Salty cream crackers, salted pineapple, light but full.

• Groote Post Unwooded Chardonnay (2013): Creamy litchis, buttered pineapple on scones, preserved figs & blue cheese, lightly salted, apricot juice concentrate, sneaky spice. (*)

• Groote Post Kapokberg Chardonnay (2013): 6 months in 2nd & 3rd fill French oak. Caramel eclairs, creme brûlée, butterscotch jasmine, melted pan-fried butter on fresh pasta, creamy curry spice on pasta, slightly toasted sugar, salty but gets creamy as it moves along, good vanilla ice cream aftertaste with slightly burnt creme brûlée topping. (**)

• Groote Post Riesling (2013): Honey & turmeric, mild salted oil, slightly spritzy, overripe apricots.

RED:

• Groote Post Old Man's Blend (2013): Merlot, Cabernet Sauvignon, Shiraz, Cabernet Franc. Velvety violets, thick beef stock, light, spicy, perfumey, cinnamon & nutmeg caramel & balsamic.

• Groote Post Kapokberg Pinot Noir (2012): Nutmeg hot chocolate, perfumed violets, Velcro & pepper, slightly balsamic, biltong salt.

• Groote Post Merlot (2012): Spiced violets, Velcro in a milk chocolate, slight bitterness, tinny.

• Groote Post Shiraz (2012): 8 months French oak, 40% 1st fill, 35% 2nd fill, 15% 3rd fill. Spiced chocolate mousse with Amarula cream, buttered chocolate mousse, one grain of cayenne pepper in a cloud of cream.

Notes of a Novice:

• On Kapokberg Chard: "All I need is a view & a straw" 
• On Kapokberg Pinot Noir: "It's like sumo wrestlers on your tongue"

Miss Marianne

One of my favourite activities is venturing into the Land of the Wine for rambling excursions on the weekend. One of these rambles led to the Tasting of Marianne.

WHITE:

• Marianne Rose (2012): Merlot, Cinsault, Chenin, Sauv Blanc. Strawberries, candied cherries, sugary white cheese.
• Marianne Sauvignon Blanc (2012): Barrel fermented. Savoury grapefruit, pretty floral litchis, baked sugared oranges, salted ripe peaches. (**)
• Marianne Sauvignon Blanc (2013): Yellow & green sparkles, salted litchis, salted peaches, peach pith.

RED:

• Marianne Cape Blend (2008): Spiced black Jelly Babies. soft powder, eucalyptus, green tea.
• Marianne Cape Blend (2009): Chocolate oranges, creamy, cocoa sifted over whipped cream.
• Marianne Pinotage (2009): Wet biltong, metallic, balsamic, tinny tomato, carrot stock.
• Marianne Floreal (2009): Marmite on buttered scones, fruity dark chocolate, smokey red, full mouth feel with very light spice. (*)
• Marianne Shiraz (2009): Peppered caramel, all spice, butterscotch, smoked meat, dry chalk, rich buttercream.

Novice's Notes:

• Farm is French owned
• First vintage - 2004
• "I wasn't that into her even when I was..into her"
• Francois Haasbroek, previously of Waterford, has taken over as winemaker
• Owner owns 3 wine farms in France
• Wine is made in the French-style
• Named after the French lady of liberty

Secreting about Stellenbosch

Stellenbosch for most is recognized as either a university town or the area from which much of our
recognised examples of The Good Wine originate. Now, besides said recognized wines, there are
many lesser known examples of the said same. One particular day called for an adventure in
exploring a select few of these. 

Our day began at Beau Joubert with a taste of their unreleased maiden vintage of Pinot Noir MCC
(soft cheese with thick rind, slight spice) and an array f reds along with some interestingly suggestive
food pairings ("What would I serve you with?" "Crabs?") 

• Beau Joubert Shiraz (2010): 14 months Hungarian oak, blueberry chocolate, soft, young berry

 juice

• Beau Joubert Cabernet Sauvignon (2010): 14 months French & American oak, vines nearly 

50 years old. Cranberry juice, gravy powder, chicken gravy

• Beau Joubert The Ambassador (2010): Merlot, cab, Shiraz, new wood. Green peppercorns, 

cumin & masala, cinnamon, richness, meat gravy

• Beau Joubert Fat Pig Port (2006): Shiraz & merlot, 18,2% alcohol. Cherry tomato soup, 

paprika, liquid marshmallow, rich, dark chocolate, cozy cuddles. 

From here we strolled through the vineyards and across the road to the smallest commercial producer
in the area - Bein, who produce 15 - 18 000 bottles per vintage, workin on a "subsistence" production
basis of their single varietal - merlot. Alas, we were not welcomed with open wine bottles upon arrival
however but rather by 2 friendly donkeys and 2 even friendlier dogs who were all to accompany us
further through the vineyards to a picnic spot on a hill with views of the ocean, mountains and,
of course, vines. With a picnic laid out by the lovely owners, we were rewarded with wine after a brief
spot of recovery from the walk. 

• Bein Rose (2014): pink merlot, pinkness, salted strawberries, light masala, light fizz, richness, 

creamy strawberries with no sweetness. 

• Bein Merlot (2013): 60% new oak, petit Verdot & Malbec. Nettles & blue gums, chilled tomato 

soup, creamy cherry baked pudding with custard (*)

• Bein Little Merlot (2013): sharp cherries, cumin warmth, caramel, hardy butterscotch, peanut 

brittle, perfumed bluebells (**)

After a quick stroll down the hill, our adventure for the day proceeded to our last stop - Saxenburg, for
a safari tasting in a little lapa set up in the nature reserve which forms a part of the farm. 

• Saxenburg Private Collection Sauvignon Blanc (2013): artichoke hearts, goats cheese, 

spritzing, refreshing, limey. 

• Saxenburg Chardonnay (2012): toasted butterscotch, orange pith, slight soft zest. 

• Saxenburg Drunken Fowl Shiraz (2013): spicy mulberries, soft, smooth, baby wine, slight 

bitterness.

• Saxenburg Cabernet Sauvignon (2009): 12 months oak, 40% new. Peppered silverside, 

green peppercorns, soft with chalk tannins, comforting, your favourite old British uncle. 

•  Saxenburg Brut MCC (NV): 85% Chardonnay, 15% Pinot noir. Salt flakes, orange. Tastes 

much better than the label looks. 

With a last bout of giggles and cheese, we drew the day of discovering some of the secrets of the
area to a close. 

Until next time.