Lusty Lemberg

Lemberg

When one gets into the drinking of The Wine, one initially feels one knows nothing. After some time, you begin to feel as though you are finding your way & possibly even becoming somewhat knowledgable. Then you meet Harslevelu. 

WHITE:

• Lemberg Harslevelu (2012):  Peanut butter, orange, naartjie pith, big, full, lingering sweetness, buttered caramel popcorn, savoury, Viognier volume. 300 bottles produced, first vintage in  29 years since first release. (*)

• Lemberg Lady (2012): 22% Harslevelu, 57% Viognier, 10% Semillon, 11% Sauv. Creamy, orange honeysuckle, orange rind bitterness, lurking honey, caramelized honey oranges. Could stand to be a cup size bigger. 4000 bottles produced. (**)

RED:

• Lemberg Pinot Noir (2012): Wet biltong, lurking Stopayne, sandy spices, “ground” tannins, warming, comforting, light, like homey food, strong salty cheese flavour, almost like cheese Doritos, like eating a Dorito that’s been dropped in sand. (*)

• Lemberg Spencer (2011): Pinotage. Coffee berries, sweet smokiness, smoked glazed gammon soup, soft tannin, nice company wine. 20 months in 1^st, 2^nd & 3^rd fill French oak. Named after the owners’ previous bulldog. (**)

Whispers about Wine:

• Harslevelu is a Hungarian varietal
• “What varietal does Harslevelu taste like? It tastes like Harslevelu”
• Lammershoek is the only other farm in SA growing Harslevelu
• Vineyards planted in 1978
• Lady is Lemberg’s first white blend
• “I don’t drink out of the bottle unless it’s a magnum”

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!