Remembering Remhoogte

Another day, another exploration into the winelands - on this occasion, a visit to the Simonsberg with a stop off at Remhoogte for a rather disappointing tasing experience in such a beautiful setting.


WHITE:

• Honeybunch Reserve Chenin Blanc (2012): Wispy nose, light citrus, spot of yoghurt, orange rind dipped in sugar.

RED:

• Estate Blend (2007): Merlot, Cabernet Sauvignon, Syrah & Pinotage. Smoked cherry chocolate mousse, saw dusty, soft, smokey sharpness, simple.
• Aspect Merlot (2013): Banana & blueberry, smokey gravy, cement powder.
• Valentino Syrah (2011): Red fruits & ground black pepper, soft, simple

NOTES:

• Syrah named Valentino in honour of the first bottling of the wine on Valentine's Day, which is also the farm owners' birthday.

A Stop at Kanonkop

Another quick stop along the Simonsberg streets at the renowned Kanonkop led me to a beautiful new tasting room, a wall of vintages with hand-written notes about each and an eclectic art gallery. Also, wine.


ROSE:

• Kadette Pinotage Rose: Roses & strawberries, syrupy cotton candy sweet

RED:

• Kadette Cape Blend: 50% Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc. Smoked pepper strawberries, meaty, venison, soft, layered, engaging. (**)
• Pinotage (2012): 18 months in oak, 80% new 225l French, all bush vine. Sharp strawberry & leather, soft, slight bitterness. (*)
• Cabernet Sauvignon (2011): Trellised 20 - 25 year old vines, 2 years on French oak, 50% new. Green peppercorn sauce with lots of cream, punchy cherries in soft creamy mousse, chalky tannin.
• Paul Sauer (2011): Cabernet Sauvignon, Cabernet Franc, Merlot. Concentrated gravy, cinnamon & nutmeg, blueberries, pineapple & mint, fresh,  tannic, full & flavourful.

NOTES:

• The Kadette Cape Blend has been produced since 1985
• A wall of Paul Sauer vintages in the cellar features a note on each vintage, raging from "1984: **** Total petrol & diesel account R 11 290.29 (in 12 mnths!)" & "1979: **Secondary fermentation in bottle - ouch!)" to "2009: Strong winds dump 50% of our crop in Table Bay" & "2010: TOO LATE? Bafana Bafana replaces milk with K'Kop Pinotage"

The Wonder of Waterkloof

As a fledgling wineling, there are a number of farms that One hears wonderful things of. Farms that just must be visited. Waterkloof ranks amongst those.


WHITE:

• Waterkloof Sauvignon Blanc (2014): Cream crackers & green gummy sweets, smooth & soft, light, pith
• Waterkloof Chenin Blanc (2012):  10 months on new French oak. Green jam, rye honey, soft, caramelized honeycomb, white peaches, tinkling sweetness.
• Waterkloof Viognier (2012): 2 months in barrel. Rye, jasmine, brown bread toast, soft & light mousse, lurking lanolin
• Circle of Life White (2012): Sauvignon Blanc, Chenin Blanc, Semillon. Slight curry spice, marzipan, light, slight lime-iness.

RED:

• Waterkloof Cinsault (2013): Red & black Wine Gums, Mary Poppins strawberry medicine, powder puffs, creamy, slight tannin, deep spice.
• Waterkloof Cabernet Franc (2012): 20 months in new French oak. Raspberry jam & crème brulee sugar, wispy richness.

Luxury White Wine - A Test of the Taste Buds

Being a fan of The White Wine as a general rule, the opportunity to participate in a white wine "taste off" at the highly esteemed Wine Cellar was very much right up my alley! Listed in order of tasting are the wines which were sipped upon tentatively, analysed, guessed about, compared and ranked. Alongside my scores out of 10 are my rankings out of 12, next to those are the official rankings for the tasting groups in both JHB & CT.

• Steenberg Magna Carta (2012): R 550, 60% Sauvignon Blanc & 40% Semillon. Asparagus, zesty, pineapple, green Wine Gums, lemon on asparagus, milky sourness, shary (4/10) (11/12) (11/12)
• Vergelegen GVB (2012): Grown, vinified, bottled. R 355, 56% Sauvignon Blanc, 44% Semillon. Savoury, salted cheese & bacon quiche, lurking baked green-ness, bacon butter, soft but tangy, less aggressive, could stand to age. (5/10) (10/12)(10/12)
• Hamilton Russel Chardonnay (2014): R 305. Tangy old dishwater, inside of a diving kit, rubbery,tangy, lime juice, weird sweetness under the acidity. (4/10) (12/12) (6/12)
• Crystallum Clay Shales (2013): All natural ferment, R 350, Chardonnay - sold out. Dusty mothballs, shy, soft baked pithiness with a touch of honey. (6/10) (7/12) (2/12)
• Sadie Family Palladius (2012): R 515, Chenin Blanc, Grenache Blanc, Clairette Blanche, Viognier, Verdelho, Roussanne, Semillon Gris, Semillon Blanc and Palomino. Gummy greenness, lemon drops, velvet perfume, strong pith, peach pips in honey, baked vanilla pudding. (6.5/10) (8/12) (5/12)
• Ken Forrester FMC (2012): Forrester Maynard Chenin. R 395. Pond water, mud under willows, dustiness, unexpectedly punchy, pretty polite girl with a sharp tongue, honeysuckle sweetness with a slight spice. (7/10) (5/12) (1/12)
• Uva Mira Chardonnay (2012): R 630. Coconut, orange blossom granola, spot of cinnamon, lemon tart, linear, sharp freshness (*) (8/10) (6/12) (4/12)
• Fynbos Capensis (2013): Anthony Beck & Barbera Back, Jackson Family Wine, 100% oak on new vintage, Chardonnay, unreleased at time of tasting, R 950. Bacon Kips, bacon croissants, crispy pastry, smokey softness with underlying freshness, spot of pith. (7/10) (4/12) (9/12)
• Alheit Magnetic North Mountain Makstok (2013): R 450 - R 850, Chenin Blanc. Nutmes, cinnamon & honey oats, sago pudding, cosy & comforting, granny hugs (**) (9/10) (2/12) (12/12)
• Mullineux Quartz (2013): R435, Chenin Blanc. Shy, crisp asparagus & broccoli, sugared flowers, fresh but pithy, depth (**) (8/10) (9/12) (7/12)
• Jordan 9 Yards Chardonnay (2013): R 330. Straw & tinned peas, roundness, vaseliney roundness, baked peaches, creamy but fresh & rich. (**) (9/10) (1/12) (3/12)
• Longridge Ou Steen (2013): R 315, Chenin Blanc. Oily Riesling, Lismore-esque Viognier, sweet with underlying spice, masala. (8.5/10) (3/12) (8/12)

Guest at Guardian Peak

After a marvellous morning of getting us spectacularly lost amongst the hills of Stellenbosch as only I seem able to do, we made our way up the correct hill to Uva Mira, and down again to Guardian Peak for a cosy, marshmallowy tasting overlooking the vineyards.


WHITE:

• Donkiesbaai Steen (2013): Chenin Blanc, 4 - 5 month in old French oak. Apricot pips, orange rind, soft, salted break, pretzel, cosy, light honey

RED:

• Donkiesbaai Pinot Noir (2013): 12 months French oak. Roasted marshmallow, slight strawberry, strawberry sherbet, slight vinergariness, Velcro tannins.
• Guardian Peak Summit (2012): Syrah, Mourvedre, Grenache, 18 months in French & American oak. Salted caramel strawberries, charred pink marshmallows, white pepper, warming, oxtail Cup-of-Soup, sharp game meat wrapped in pastry.
• Guardian Peak Cirrus Syrah (2011): 3% Viognier (unoaked), French & American oak for 18 months. Petunias, lurking spice, gentle powder puffs, buttery chocolate mousse with nutmeg & cayenne pepper.
• Guardian Peak Lapa Cabernet Sauvignon (2011): 18 months in French oak, 40% first fill. Strong alcohol on the nose, cumin, green peppercorns, slap in the mouth, soft buttery mashed potato finish, sharp cherries.

A Sip of South Hill

To be honest, South Hill was not a farm I was familiar with prior to my first visit to the tasting room which leads into a beautiful combination of art gallery & restaurant. I was, however, treated to a tasting with the winemaker himself.


WHITE:

• South Hill Sauvignon Blanc (2014): Fresh iced lemon & lime, unripe pears, green Sparkles, light, gentle, bright green asparagus.
• Kevin King Bassey (2014): 63% Semillon oaked in old 300l barrels for 5 - 6 months, 37% Sauvignon Blanc, tank fermented. Toasted seeds & grass, waxy, pondy green-ness, salty, grapefruit, lemony, tasted 6 weeks from bottling

ROSE:

• South Hill Cabernet Sauvignon Rose (2013): Jannie verjaar koeldrank, raspberry Energade concentrate, tart cherries, crumbled feta, very pink.

RED:

• Kevin King Bazza (2013): 100% Pinot Noir. Drunken grapes, strawberries, prunes, soft sherbet, cherry powder, white pepper
• Kevin King Mikah (2013): 50% Syrah, 25% Barbera, 25% Mourvedre. Green peppercorns, braaied lamb chops, marinated oven-roasted tomatoes, soft with tannins at the end, warming, meaty, fennel seeds.
• South Hill Cabernet Sauvignon (2011): Fresh green peppercorns, rich velvet, slight tannins, marshmallowy mouthfeel.

NOTES:

• 80% of crop sold off
• Bassey - Kevin King's wife's nickname
• Bazza - Kevin's dad's nickname
• Micah - Kevin's grandson's name

Amazing Avondale

Avondale is a farm known for it's strong biodynamic princples & practices - while many believe it's all a bit airy-fairy, I believe it makes some damn good wine!


MCC:

• Armilla 2009: 100% Chardonnay, 10% wooded, 24 months on the lees for 1st ferment, 3 years in bottle. Rye toast, lightly salty, strong Salticrax, salted rye crust.(*)

WHITE:

• Anima Chenin Blanc (2012): Latin for soul, 500l French barrels, mostly older. Honeyed oranges, round nose, soft, subtle, orange pith. (**)
• Cyclus (2011): Latin for cycle, 25% Viognier, 25% Chardonnay, 25% Roussanne, 25% Chenin / Semillon. Oily, lurking Cayenne pepper, honeyed melon sweetness, round, haddock-like sweetness, lime pith

ROSE:

• Camissa (2012): Khoisan name for Table Mountain meaning "place of sweet water", refers to the spring water used on the vines, Blanc de Noir-style, 60% Muscat, 40% Mourvedre. Honey melon, pink flowers, pretty little girls in floaty dresses, slightly spicy, salty palate, lingering finish.

RED:

• Samsara (2007): Tibetan for continuous flow of rebirth & reincarnation, 100% Syrah. Musky, smokers' room, leather & cigar, pink & white pepper, soft & flowy with a pepper bite at the end.
• La Luna (2007): 7 years bottle aged, Cabernet Franc, Merlot & Syrah. Crushed velvet, balsamic tannins, blackness, inky, soft, subtle, liquid liquorice, musty & earthy.

NOTES:

• Only 7 wines produced on the farm, the last of which has just been released exclusively
• Armilla: ties back to biodynamics, if the moon can influence the ocean, it should be able to influence anything water-based (people, plants, etc.)
• 1 of the soil preparations involved stirring compost into water for an hour by hand - 1 minute in one direction (in tune with nature), 1 minute the other way (to create chaos)
• "So you spend an hour stirring shit? I know a few very good shit-stirrers I could send your way!"
• Logo: Armilla sphere - first drawing of the Earth as a part of the universe
• Best to swirl wine clockwise
• Tasting took place on a root day according to the lunar calendar phases (root, leaf, fruit or flower) - the phase of the moon impacts the flavour / aroma of wine, accentuating different elements with each phase.
• "If you can castrate a hamster, a duck can lay eggs on the run"

Older Oddities

When one begins to learn of The Good Wine, one learns quickly that age is a rather sought-after characteristic in wines as a general rule. Herewith, my experience of some of the oddities of The Older Wine.

WHITE:

• Tokara Sauvignon Blanc (2005): Peach juice & litchi, baby oranges & limes.

• La Motte Blanc Fume (1997): Caramelized honey brandy, vinegar pudding, sharp vinegar sypup.

• Opstal Barrel Sample Semillon (2013): Unracked, unfiltered, unfined. Cloudy apple & pear juice, apple pips trodden in cement dust, building site & bricks.*

• Vondeling Rose (2013): Classic Bordeaux blend. Salty petunias, egg sandwiches, tinny, soft.

RED:

• Cathy Marshall Zinfandel (2005): Marzipan raspberries, perfumey powder with sour black plums, Marmite, rotting strawberries.

• Oak Valley Bordeaux Blend (2004): Maple syrup, perfumed berry jam, coffee berry jam, balsamic rum, peppery, full.

• Dornier Malbec (2012): Floral braai smoke, creamed blueberries, soft & creamy with dust, runny cream with dust.*

• Inglewood Cabernet Sauvignon (2006): Black cherry cream, nutmeg, inky & chalky, rich

*These do not fall within the category of The Old Wines, I do not live in the future

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.