On a Constantia High

High Constantia

I was met with a double magnum of bubbles upon arrival. I shall say no more.

MCC:

·         Clos Andre (2009): Hand riddles, approx. 11 million bubbles per bottle, Chardonnay, Pinot Noir, Petit Meunieur, 4 & a half years on lees,  0% dosage, 1,1g sugar/litre. Salt & vinegar chips, chocolate Nesquik mixed with sour milk, big bubbles, mouth coating, zesty honey with hollow middle, lurking fruity butterflies dropping petals, molasses Grapetizer. (*)

WHITE:

·         Siverhurst Special Reserve (2013): Sauv from Constantia 7 Kuils River, bottled 4 days prior to tasting. Green apple & lime gums, roasted green pepper, milky pineapple, guava, like gum with a liquid centre – bursts in your mouth, grapefruit, sneaky acid.

·         Cielo Nel Capo Acacia (2012): “Heaven in the Cape”, Port Jackson grapes, 700 bottles. Chickpeas, lemony tannic-ness, sharp, lemony & lime sherbet on a cracker, rich finish, buttered lavender, flinty.

RED:

·         Silverhurst Cabernet Sauvignon (2008): 100% Cab Sauv, grapes from Franschoek (near La Motte). Hugging gummy bears on a roundabout, sneaky sandy spice, soft berry frozen yoghurt milkshake, creamy tartness, melting with summertime happiness, lurking green peppercorns. (**)

·         Petit Verdot (2006): “Arterial in colour”, Madeira cake with strawberry cream, black forest hot chocolate, sharp but creamy, tangy hugs, heavy spiced stew, tea tannins, tea in burlap. (**)

·         Sebastiaan (2006): 45% Cab Franc, 35 % Cab Sauv, 10% Merlot, 8% Petit Verdot, 2% Malbec. Cab driven Bordeaux blend. Youngberry jam, what damson jam is in my head, drunk purple Chappies, creamy tannins, a talking wine.

Notes:

·         Dead yeast cells = lees

·         Yeast eats sugar & releases alcohol & a puff of gas (carbon dioxide)

·         Produce 4 Sauvs – 1 from a single region fermented in tank, 1 tank ferment from 2 regions, 1 in 8 year old French oak, 1 in French Acacia

·         Acacia barrels are rinsed with water 9 times before use to rinse out yellow pigment

·         Smallest farm in Constantia Valley.

·         Reserve Clos Andre spends 9 years on lees

·         2nd set of legs – indicates a quality wine

·         Perfectly clean glass will show no bubbles in MCC – retains the pressure (fizz) longer.

·         Bubbly glasses are diamond etched to encourage carbon dioxide

·         All barrels are tasted blind & the best are marked with an “S” for Sebastiaan blend

·         Sebastiaan was the first wine maker at High Constantia. He planted 34Ha of vines in his first year which washed away.

·         Wine was initially produced to prevent scurvy – no wonder sailors drink so much!

Quaffing a Cove

Fryer’s Cove

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”

Sipping on Stamps

Post House

I have, over the last year or so, fallen into a rather habitual habit of visiting particular places on a regular basis for wine tasting events. I recently discovered a rather lovely little spot where I enjoy the delicious French toast. This is relevant because, even more recently, I discovered that wine tastings are held at said lovely spot on Wednesday evenings. I merrily went along to give it a try & was most pleasantly surprised by the casual & homey method of conducting the tasting.  I settled myself at the large table in the centre, conveniently across from not only the winemaker himself, but a particularly appetizing board of charcuterie, cheeses and artisanal breads. A most enjoyable evening ensued, with much chatter, tasty food and very, very delicious wine. I recommend trying both the place (Tamboers Winkel) and the wine (Post House) – whether together or separately.

The winery, Post House, is in fact situated in an old, well, post house. In honour of this, all of the wines have been named after various stamps, from the first stamp ever printed to rare collectors’ stamps. I know little of stamps, but did not hesitate to give the wines my own stamp of approval.

• Post House Stamp of Chenin  (2012): 2^nd, 3^rd & 4^th fill barrel ferment. Fruity flowers, creamy, slight pithiness, softly whipped cream (**)

• Post House Bluish Black (2012): 30% Shiraz, 26% Pinotage, 19% Cab, 17% Merlot. Young berries, chalky soft tannin, very dark chocolate, almost fruity dark cocoa, ballsy Pinot Noir.

• Post House Merry Widow (2011): 100% Shiraz. Creamy buttered violets, chunky chalk tannins, dark Dynajets.

• Post House Penny Black: Shiraz, Merlot, Cab Sauv, Petit Verdot & Chenin. Smoked violets, cocoa berries, puff of powder in the mouth, soft clouds of powder that settle slowly to coat the mouth, olive & black cherry tapenade.

• Post House Missing Virgin (2011): Pinotage & Petit Verdot. Spiced molasses, oatsy blueberry muffins, ground tea tannins.

• Post House Merlot (2010): Chocolatey berry coulis, chocolate dipped gummy bears, wet chalky tannins, espresso latte with berry powder.

• Post House Cabernet Sauvignon (2011): Berry jam with nutmeg, currant jam, like being kicked in the face by a spicy marshmallow, dusty tannins, lurking Stopayne.

“If you drink a whole bottle of the Missing Virgin, you will go missing & may no longer be a virgin”