India - Where There's a Will, There's Wine

Better known for curry than Cabernet, India is certainly making moves to catch up with the Western wine world. Currently home to 77 wineries producing just over 17 million litres of wine per year with consumption growing at a rate of 30% year on year, wine is becoming all the more popular.
Being wine-loving South Africans, we decided a trip to the winelands had to be a part of our India trip. A few hours by car takes you from the madness of Mumbai to the "heart" of the winelands, Nasik, where around 80% of the country's wine is produced.
Following a few recommendations & being guided by time constraints thanks to religious dry days cutting our tasting time short, we visited 4 wineries in the area - 2 of the 3 biggest producers in the country, 1 of medium size & reputation & 1  new small boutique estate.
 The country's only sloping vineyard can be found at Grover Zampa while the only Riesling in the country is available at Sula. York sounds particularly western but the name is made up of the initials of the Indian owner's children & Vallonne uses only locally made tanks to produce their small selection of fine wines.

From sugary Chenin Blanc driven by consumer demand to create the "sour sweet water" they expect, to experiments with barrel fermented whites; from Brut Tropical to small volumes catering to the niche of curious young wine appreciators; there's huge contrast between the wines & the philosophies of the wineries in the area. The brave young winemakers face many challenges in the vineyards & in the marketplace. Competing against hugely successful commercial brands means adjusting quality of wines; ensuring quality in the vineyard means close vineyard management including dropping 1 of the 2 crops grapes produced by the vines per year; & lack of cooling during transport & storage along the supply chain means risk of wines spooling before they've even reached the consumer. Fortunately, little things like alcohol content can be adjusted with a little extra "encouragement" to the authorities approving the labels.
At the end of the day, the wines are interesting with a huge scope in terms of quality. There are the quaffable crowd pleasers, there are some I'd prefer not to drink again & some I would happily take home & line up against some of my favourites from South Africa. If this is what how far the industry has come in the last 32 years (that's even younger than our controversial young grape, Pinotage), there's definite scope for some exciting things from the vineyards lying far beyond the traditional latitudes for producing wine, especially given the inherent optimism & resourcefulness of the Indian nation.

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.

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.

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 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"

Swartland Series: Part 2 - Swartland Stories

Craig Hawkins – Testalonga El Bandito & Lammershoek

David Sadie – David & Paardebosch

For our next foray into the world of wine, we moved to the opposite end of the spectrum – wines local to the area made by two of the youngest wine makers in the region. Here, we diverged paths again with the very different approaches of each of these young lads.

• Testalonga El Bandito Skin Contact Chenin Blanc (2014):  42 year old vines, 4 weeks of skin contact. Lime & passion fruit cordial, pineapple beer, fermenting apple juice, charcoal.

• Lammershoek Chenin Blanc (2013): Grass & blossoms, pith, softer, unripe naartjies.

• Testalonga El Bandito King of Grapes (2014): 100% whole bunch Grenache, 2000l wood tanks, 8 days of skin contact. Tart berry jelly, red Wine Gums soaked in alcohol, drunken grandma, slight fine black pepper, powder tannin, lean.

• Lammershoek Celler Foot Mourvedre (2013): Cherry cocktails, white spice, tea bag tannins, strong rooibos, slight bitterness.

• David Aristargos (2013): Chenin Blanc, Viognier, Claret Blanc, Roussanne. Orange blossom, jasmine, lemon soap, softly spiced flowers, Nasturtium spice. (**)

• Paardebosch Chenin Blanc (2014):  9 months in old French oak. Nutmeg & lemon, roundness, grapefruit, spice, warming, strong-willed, baked grapefruit.

• David Elpidias (2012): Shiraz, Carnigan, Grenache, Cinsault, 22 – 24 months age. Spiced gummy berries, tart, powdery, lurking blackness.

• David Grenache (2014): Barrel sample. Clouds of cinnamon, cherry meat, peppered silverside.

Bantering Boys:

• “We pick on acid”
• David is not related to Eben Sadie of Sadie Family Wines

Pragtig Soos 'n Plaas

Mooiplaas

WHITE:

• MCC (2009): 50% Pinot Noir, 50% Chardonnay, 3 years on lees. Big & ballsy, rye bread, punchy passion fruity roses.

• Sauvignon Blanc (2009): Long lees contact, bottle aged. Green passion fruit, lurking Marmite, asparagus dipped in melted Marmite butter, concentrated peach juice, peach pippy.

• Bushvine Chenin (2013): Old vines, 3,8 – 4 tons per hectare, stainless steel tanks, lees contact. Green grapes, fynbos, lime chewing sweets, peach juice, sweet apricot cotton candy, spot of savoury, full, honeyed dried apricot (*)

RED:

• Cabernet Sauvignon (2007): Raspberry & cherry jam tarts, tarty, bitchy pepper, sour Jelly Babies, cheeky, red Wine Gum roses, full & creamy, VERY rich, creamy mousse texture.

• Rosalind (2007): Top 15 barrels selected, Cabernet Sauv (22 months in oak), Cabernet Franc (22 months in oak), Merlot (18 months in oak), 1^st fill French, 3 months in barrel post-blending. Peppered berries, sharper, fresher & fruity but full, light tannins. (*)

• Pinotage (2012): 35 year old bush vines, unwooded. Oxtail stew soup, cupboard full of spice, creamed oxtail ravioli, very rich, beef biltong fat, too rich soft.

• Cabernet Sauvignon (2001): Single vineyard, 22 months oaked. Cheeky berries, whiff of acetone, powder tannins, strong Stopayne, rye.

NOTES:

• Family – there’s nobody you’ll fight harder with & nobody you’ll fight harder for
• Farm is run by 3 cousines – viticulturist, wine maker & sales
• Wooded Chenin to be released soon

Where The Water Flows

WATERKLOOF

There are times when one has the pleasure of meeting a wine that would pair with just about anything – this tasting in particular held a wine that would match “ribs, body parts & spaghetti Bolognese” – how very versatile!

WHITE:

• Circumstance Sauvignon Blanc (2013): 3 – 4 months to ferment (vs std of 1 -2 weeks), natural ferment partially in tank, partially in barrel, hand picked, whole bunch press. Lime & flint, lime zest, lime marmalade with a sprinkling of sugar, orange rind, sour Jelly Tots.

• Circle of Life (2011): Sauvignon Blanc, Chenin, Chardonany & Semillon, 50% barrel ferment, bottled for 1 year to integrate, 600l barrels. Honey & orange jam on crumpets, dried apricot, smokey grilled caramelized orange & apricot, Mr Bennett. (**)

ROSE:

• Circumstance “Cape Coral” Mourvedre (2013): Whole bunch press, 5 – 6 months on lees. Rose Sparkles, slightly salted watermelon, hint of Marmite, melted Marmite with butter

RED:

• Circumstance “Seriously Cool” Cinsault (2012): 45 year old bush vines, name refers to the serious palate & cool climate, 1^st vintage produced, wooden fermenters vs barrels, basket press. Cherry squashed in sand, cherry jam, cherry gummy bears, Velcro tannins, slight bitterness, pretty ginger biscuits.

• Peacock Ridge Cabernet Sauvignon (2011): Wooden fermenter. Sweet cherry syrup jam with a spritz of nutmeg, cherry mince pies, shot silk velvet, could be cold.

• Circle of Life (2009): Cab Sauv, Cab Franc, Merlot, Petit Verdot, Shiraz, Mourvedre, Grenache, Cinsault. Tinned strawberries, velvety, baked strawberry jam with cream in mince pie pastry & nutmeg.

Notes:

• Farm is organic & biodynamic
• Use horses to plough vs tractors – each horse has 600kg of pulling power. The soil is not compressed by the weight of the tractors & the roots can grow deeper (5m vs 1m)
• Screw cap with whack = no oxygen
• Leave airspace in bottles for CO2 levels & expansion (heat)
• Peacock Ridge is a food-driven range
• Cinsault was most widely planted grape in SA until 2009 (now Chenin)
• Cinsault = Poor man’s Pinot Noir
• “Female winemakers produce more elegant wines”
• Rose is made from Mourvedre – bigger berries = less skin contact & tannins
• “Show the consumer in the bottle what you tasted in the vineyards”
• Cows are sacred in India because their hooves and horns keep energy in
• 500 Preparate = Nettle, camomile, dandelion tea, egg shells, manure, volcanic ash.

Wines for Tea Time & Pregnancy

Siris Vintners – Selection

 A collection of quaffers – some I’d drink for tea, others are less likely to get you drunk than pregnant.

WHITE:

• Waverley Hills Organic Pinot Grigio (2013): 3 months on lees, “European Sauv Blanc”. Soapy lime, tangy & wispy, light buttery orange, Sauv Blanc with gossamer gloves.

• Seven Springs Unwooded Chardonnay (2012): Hermanus area, 3 year old vines, lees contact. Wet plank, honey spritsed with orange juice, teeny baby sprits, light blueish Brie with figs.(*)

• Groote Post Riesling (2013): Darling area. Oiled green apples, soapy, white peaches with sunlight soap shards, red onion & tomato marmalade (*)

• Post House “Stamp of Chenin” (2013): Helderberg, 35 year old vines, 45 days ferment. Limey Turkish Delight, honeyed rose water, crumpets with jasmine & orange cream, tennis biscuits. (***)

ROSE:

• Haut Espoir (2010): Franschoek, 100% Shiraz, French & Hungarian oak for 8 months. Slightly sour cream with strawberry jam, caramel vodka, strawberry Greek yoghurt, Turkish Delight in caramel cream, melted toffee apple. (*)

RED:

• Anura Limited Release Malbec (2011): Stellenbosch. Zambuk, minty eucalyptus, Vicks, like a punch in the mouth with a glove of curried powder, Stopayne, fennel, smoked cherries lurking.

Sentiments on Siris:

• Malbec – first date wine (high alcohol)
• Hungarian oak – adds spice
• Winemaker at Haut Espoir’s mother loved Hungarian wine so the rose was made for her
• “More people have fallen pregnant than fallen drunk on this wine” – Haut Espoir
• “I’ll drink it for tea”
• “Labels used to look like 2 cherubs humping a wreath” – Stamp of Chenin

Nog Minder Eenzaamheid Met Goeie Wyn

Eenzaamheid

I do recall having met with the lovely Eenzaamheid (I refer here to The Wine, not the state of being, which I have also visited but found rather distinctly un-lovely) on a prior occasion. I was not in the least disgruntled by another encounter.

WHITE:

·         Eenzaamheid Chenin Blanc (2012): 29 year old vines, 2^nd vintage produced, matured on lees, 11 months in 4^th fill barrels. Coconutty pineapple oranges, citrusy Pina Colada, full, pouring cream with a squeeze of lemon, like sucking on orange peel. (*)

RED:

·         Eenzaamheid Cuvee 1693 (NV): 49% Shiraz, 28% Pinotage,  Cabernet Sauvignon, Cinsault, Mourvedre. Caramel strawberries with shortbread, marshmallow Yorkshire pudding, light whipped cream, smooth, puffs of cumin, waify.(*)

·         Eenzaamheid Pinotage Cinsault (2011): Raspberry mousse with cloves, liqueured cherries, light pinch of pepper, very soft but slightly sharp, tangy, steak with creamy sauce.

·         Eenzaamheid Shiraz/Mourvedre/Cinsault (2011): Rhone style, 81% Shiraz, 10% Mourvedre, 9% Cinsault. Chai hot chocolate with orange, sour cherry gummy sweets, sweet smoke, smooth & soft, lurking hot chocolate powder, chalky, ostrich steak with balsamic. (*)

Enlightenment from Eenzaamheid:

·         13 varietals in a Rhone style blend

·         Will be adding Grenache to the Shiraz/Mourvedre/Cinsault in 2014 vintage

·         “A fabulous giraffe print wearing cow steak”

·         “Cinsault is the hipster varietal”

·         Cinsault nose is like “Jannie verjaar koeldrank”

·         Cinsault used for dry ferment is turned into brandy

·         Only vinify 1% of the grapes grown. The rest are supplied to Perdeberg

·         Only 9% of industry doesn’t irrigate vines

The Crown of the Land

            Landskroon

When a tasting of The Wine begins with a concentrated form of wine (read Port) being mixed with lemonade – one knows one is winning. It’s like bubbly mix-a-drink.

 

WHITE:

·         Landskroon Chenin Blanc (2013): 2 -3 months on lees. Brie on green apple, powdery green unripe pears, light nose, full mouth with a quick finish, like swallowing a fat fairy, fizzy sour worms, lurking cheese, Sauv-y.

RED:

·         Paul De Villiers Shiraz (2008): Bush vine, 100% American oak. Cinsault nose, chocolate cake batter, “smells like horse”, strawberry cotton candy, tea-like tannins, soft & whipped cream, savoury, lurking coffee, “Shiraz in a suit”. (*)

·         Paul De Villiers Reserve (2010):  43% Shiraz, 37% Merlot, 6% Cab, 14% Touriga Nacional, American Oak. Cherry coated steak, light & creamy, lightly grippy, hugs all the way down, titch of Bovril, homemade pasta, manor estate wine. (***)

·         Landskroon Port (2003): Tinta Baroca, Tinta Novella, Touriga Nacional, Cinsault, 1 year old brandy, older barrels. Black cherry candy floss, drunken Christmas cake,  grippy raisins clinging to my tongue, want to eat it with braaied meat, teddies by the fireside in my tummy. (**)

·         Landskroon Port (2010): Fresh pepper, cinnamon Chelsea bun essence, sweet but tannic, sugary tea, expansive, sugar syrup with a pinch of nutmeg & cayenne pepper, pinch of biltong powder.

Listening to Landskroon:

·         Estate was registered in 1974

·         Chenin & Chardonnay are trellised

·         Use older barrels for port – higher the alcohol, the more the wine extracts from the oak

·         Brandy is added to wine during ferment to stop fermentation & retain sweetness

·         Actively mix wine with brandy for 1 hour to stop fermentation

 

 

 

 

 

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”

A Sip of Avondale

A sneaky after-tasting taste of some lovely examples of The Wine. Unfortunately, due to the nature of being an after tasting tasting, no interesting arbitrary tid bits were recorded.

WHITE:

·         Anima Chenin Blanc (2011): Orange zest in crème caramel, soft & cuddly like cream soup with creamed citrus, bitterness but no freshness, Chevin, Viognier, Roussanne.

·         Cyclus (2010): Honeyed peaches & oranges in toasted butter, soft but fresh, oiliness.

RED:

·         Samsara Syrah (2006): Clovey gummy bears, spicy tannins, warming & cozy.

·         La Luna (2006): Honey perfumed chocolate, minced tannins, filling like oxtail soup.

Imbibing Beaumont

I have fond memories of Beaumont from an adventure involving Barrels & Beards  -  these memories were reinforced by revisiting these examples of The Good Wine some months later. I have no memory of a ’95 Port, however.

WHITE:

·         Beaumont Leo’s Skin Ferment Chenin Blanc (2011): Bottled in Magnum only, 1 barrel produced, 10 days of skin contact, whole bunch, tasted 3 x per day during fermentation, 39 year old vines. Lemon acetone, Bovril & buttered scones, rich but fresh, lemon butter, runny orange butter, caramel alcohol, round, lingering, shortbread & buttered Madeira cake. (**)

·         Beaumont Hope Marguerite (2012): First vintage produced in 1994. Wooded Chenin with an aging potential of 5 years. Aprocot jam, scones & cream, flapjacks with butter, cream & peach & apricot jam, peach soup with salted cream, rich & creamy, spinach seaweed, lurking roasted peanut brittle, vinegar popcorn. (**)

·         Momento Chenin Verdelho (2013): Sample – will be in barrel for a further 6 months. Frogs in fridges, lacey green peppers &  asparagus, figs & cheese, peach jam, cloudy pear juice.

RED:

·         Beaumont Vitruvian (2009): Mourvedre, Pinotage, Cab Franc, Petit Verdot, Merlot & Shiraz. 4 -5 barrels made. Co-fermented. Caramelized strawberry sugar, creamy maraschino cherry, soft cherry maraschino mousse, creamed lentil soup with lurking spicy coriander. (****)

·         Momento Grenache (2011): 780 bottles, 50 year old bush vines which have since been pulled up. Strawberry juice concentrate, strawberry cotton candy, black forest mousse, cherry chocolate mousse, English dame with a bit of cheek, peppered strawberries, spicy raisins. (*)

Musings from Marelise:

·         There is an old mill on the farm in the Vitruvian design – represents the aim for perfect balance.

·         Generally skin contact is avoided with white wines – risk of oxidization

Feeling French

Besides being big & lovely & friendly, these wines were strangely familiar – as though they’d been a part of my life before. They were inherently familiar. Sort of déjà vu wines. I liked them.

WHITE:

·         Vin D’Orrance Chardonnay (2011): Scones & orange marmalade, orange butter, chestnuts, quince marmalade, burnt sugar, BIG flavour, I’d like to eat it as a food, eggs & Hollandaise, pithy as it warms, comforting fullness, cold weather white, French toast on empty glass with butter & honey. 2 vineyards 100km apart. 100% Chard. 40% new oak. (**)

·         Vin D’Orrance Chenin (2012): Hanepoot grapes, white Jelly Babies, litchi, savoury figs, much more bitter on the palate, Camembert nose, tastes like the skin, stone fruit pip, post-peach eating mouthfeel, peach pips in milk. Pairs well with spicy & creamy foods. 38 year old single vineyard.

RED:

·         Vin D’Orrance Syrah (2010): Orange spice, spiced black forest, Christmas cake with orange liqueur, velvety softness, creamy spiciness, orange zest lurking, dark chocolate filled with Cointreau baked into a spicy black forest cake, endless winter nights by the fireside, blueberry Jolly Jammers, spice grows, spicy caramel on empty glass. 40% new oak, combination of 22 year old bush vines and 7 year old new vines. (*)

Facts of the French:

·         2009 vintage was unreleased

·         Produce 30 000 bottle per year

·         Export to 14 countries

·         Blends from different terroirs

·         Produce Simply White & Simply Red

·         New Pinot Noir currently fermenting

·         Chenin was at Prince Albert of Monaco’s wedding