Keeping It Cool

Siris Chilled Reds

Not being the most educated in The Wine, I do not have to support my sometimes (read: most times) unconventional Wine-related practises. One of said practises is to always chill The Red Wine. I have found a supporter of my practise in these particular wines.

RED:

• Seven Springs Pinot Noir (2012): 2^nd vintage produced. Strawberries in balsamic reduction, light savouriness, soft pepper pastries, dusty peppered rose, currant biltong. (*)

• Quando Pinot Noir (2012):  3000 bottles produced. Green dust, chalk powder, cumin, salty, licking the bottom of a filter coffee, cheese & jam tarts, white pepper coffee, cherry smoke.

• Waverley Hills Grenache Noir (2013): 500 bottles produced. Cherry ice lollies, berry Wine Gums, sweet scallop, red juice concentrate, slight vinigariness, blackcurrant fruit pastilles.

• Arendsig Grenache Noir (2013): Strawberry jam, syrupy, slightly tannic, berry jam tartlets, cranberry, light but full. (*)

• Alphabetical (2011): Swartland Shiraz / Stellenbosch Cab sauv, field spicing, governed by a style vs a recipe. Spicy cherry Pro-Vitas, Special K bars, chalky tannins, dusty, black berries.

NOTES:

• Red wine served too cold – brings out tannins
• Quando – in ecpactation of, langverwacht
• Waverley Hills – 9 Johan’s work on the farm (Johan Wyn, Johan Tuin, etc.)

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 Groot Post to Fill

Groote Post

A lovely introduction to a farm of wines even I, knowing little of The Wine, knew to be an old favourite - especially the Old' Man's blend, a most amiable old chap. Upon introduction, the rest of the family appeared just as friendly.

WHITE:

·         Groote Post Sauvignon Blanc (2012): Guava, asparagus, lime, zesty nose, savoury palate, acidid Brie, preserved fig aftertaste, pithy bitterness.

·         Groote Post Unwooded Chardonnay (2012): Microwaved chicken feed, pears, straw, cotton candy stick, toffee apple, creamy caramel, spun sugar, bigness, peachy finish, Hertzoggies – slightly burnt coconut nose as it warms.(**)

RED:

·         Groote Post Old Man’s Blend (2012): 4 star John Platter. Green peppercorns, pizza wine, lurking berries, soft mouth, gravy, spicy, bitter finish. Cab, Cab Franc, Merlot, Shiraz (*)

·         Groote Post Merlot (2011): Menthol, rosemary, bitter on throat, soft, short finish, disappears like eating raw oysters, just slips down the throat, Spice on top palate, tannins. Serve with Old Man’s Burger from Hilda’s

·         Groote Post Shiraz (2012): Ostrich steak, venison seared, gamey, wet biltong, lurking cooked banana, capers, salty, cheese on pizza mouthfeel, richness, frozen pea finish, meaty red fruit (**)

POST-ITS FROM GROOTE POST

·         Drop crop – cut excess grapes to improve quality of remaining & improve soil.

·         Rebreeding kwaggas

·         Logo – bell & VOC – area used to form part of DEIC

·         Hilda’s Kitchen @ farm

·         Riesling tastes of coriander

·         Darling Voorkamer Fees – train to GP & Evita’s house

·         Pair tomato & Cab Franc

·         Owner of farm “I switched from dairy farming to wine because nobody ever stopped me in the street to tell me how much they enjoyed my milk”

·         Son: “there was nothing to do between milking the cows in the morning & the evening so my dad planted vines”