A Spring In My Sip

7 Springs Vineyards

One of the most very festive of the wine tastings I have attended in quite some time – I learned much, including that the flavour of Pinot Noir can be compared to “slapping a strawberry” and that it takes a lot of beer to make good wine.

WHITE:

• Unoaked Chardonnay (2012): 5 months on lees. Fresh green apples, crisp, lurking toasted butter, white peach, soft & full, lurking acidity, lime butter. (**)

• Chardonnay (2011): Buttered toasted hot cross buns with candied orange rind, Jason’s Bakery hot cross buns, orange zest, marmalade. (***)

• Sauvignon Blanc (2012): Chewy peach candy, peach Jelly Babies, peach juice concentrate, peach & apricot juice, background acid, pair with thai green curry, pineapple juice. (**)

RED:

• Pinot Noir (2012): Jam marinated mushrooms, bakes raspberry jam, soft & silky, strong black tea, spicy, turmeric, cardamom, sour cherry, sherry essence, “slap in the face with a strawberry”. (**)
• Syrah (2012): Sweet cherry tart, strawberry tart with cream & vanilla, black forest cake, stewed peaches & apricots, sharp balsamic-ness, sour, tart.

Notes:
·       “Everyone’s nose smells different”
·       Hermanus = Little Burgundy
·       “Drink all the Cab you want when you’re dead”
·       “Cheery cherries”
·       “Greengage? It’s a jelly”
·       Winemaker started at 7 Springs in 2010.
·       Travelled to learn to make wine: California for Chard,  Oregon for Pinot Noir, France for Syrah, SA for Sauv Blanc.