The Noble Bubble

Noble Hill

Any tasting made up of 3 vintages of bubbles is bound to be a winner. And when these bubbles are coming from a place that makes an incredible Rose, it's definitely going to be awesome. It was. Apparently the restaurant on the farm is just as awesome - I have yet to try it.

MCC’s

• Noble Hill MCC 2012: Unreleased, lemony, savoury nose, red meat, mince, toast, dry, stickiness in mouth, stew on toast, still on lees (at time of tasting), still contains yeast cells, cloudy

• Noble Hill MCC 2011: Unreleased, toast with a little honey, biscuits, clearer, pineapple, stickiness in the throat, richer, tastes of goldness, fuller, rice crackers, litchi, yeast

• Noble Hill MCC 2010: 1^st vintage released (1200 bottles only), 1^st public tasting, brioche French toast, dry, toasty

* An insert from an unrelated wine-related incident involving Noble Hill:
A handful of wine-loving bunnies were treated to a taste of Noble Hill:

• Noble Hill Viognier 2012:  What a treat it is! A full, meal-substitute of a white with jasmine & cold boerewors on the nose & the palate - it's like a classy leftover braai (*)

• Noble Hill Merlot 2010: Dark chocolate & orange liqueur baked into a black forest mousse cake on the nose. Very bloody yet fruity on the palate.

Bits about Bubbles:

• Cosecha = amazing food on farm
• Made from Cuvee (first, gentle pressing, premium free-flow, less tannin) – low press factions, free run juice
• MCC/Champagne bottles are thicker than normal
• Highest quality cork is made of FULL cork (vs amalgamated with disks of solid cork) – only use full cork corks
• Cellar constructed 2001, 30 hectares under vine
• Same key as on still Chard on label
• All Blanc de Blanc – 100% Chard
• Zero dosage  - use MCC to top up post degorging
• Dosage: can use still wine, brandy wine, wine must (add sweetnes)
• Brut 0 – no sugar in dosage

A Tasting Menu of Wines - to Start

Herewith commences the first account of the first tasting of The Wine (& the first attempt at tasting notes)

* I rate things in stars - my rating system depends entirely on how much I like the wine at the time & is influenced strongly by my mood & the wines I'm tasting in relation. "/" means half :)

WHITE:

·         Eagles’ Nest Sauvignon Blanc 2010: Rounded & less acidic than normal sauv. (*)

·         Tormentoso Chenin Blanc 2012: Yum! American Oak. Coconutty, vanilla. Evil fish label (**)

·         Leeuwenkuil Reserve White 2011: Chenin + 4 others. Peachy, savoury, French oak; each variety fermented separately. Gooseberries & pith (/*)

·         Longridge Chardonnay 2008: Moss, pre-biodynamic, old fridge, worms. French oak. Grapes –> barrel –> bottle. Savoury butteriness, woody (/*)
*I have since come to love this wine - beginners' nose knows little!

ROSE:

·         Noble Hill Rose 2012: Mourvedre grape . Pretty. Tea-time dry wine. Less gay than normal rose. Smells like candyfloss – tastes like the stick. A la Waterfrod Rose Mary. (*) – Only available @ &Union

RED:

·         Collaboration Cinsault (cin-so) 2011: 2 chefs + a winemaker. Unwooded, meaty smell. Wow! Soft, serve chilled. ” Beautiful piece of fillet, rare with salad & balsamic vinegar” (**)

·         Tormentoso Mourvedre 2010: American oak, common in Shiraz blends, softer, smokey, horse-riding, metallic (try Beaumont’s Mourvedre) (*)

·         Pepin-Conde Cabernet Sauvignon 2009: Common wine-maker with wine above. “House wine”, smells fancy, beautiful French & American oak, tomatoes, cigar lounge wine, pencil case, huggable (*/*)

Notes for those not so in the Know:

·         Minerality = wet rock

·         Chill reds for 15 – 20 min before serving

·         Don’t serve whites too cold!