Of Songs and Shiraz

With heavy hearts and happy smiles, one last time into our Magic Tour Bus we piled. Bellies topped up with baked goods and cheese and singing along to the latest tunes, our musical adventure was set to begin.

Out to Stellenbosch we trundled, not discouraged in the least by the fog. If anything, we were encouraged to discover the musical mystery lying ahead.

We emerged from the fog to a most splendid view - that of open bottles of rosé. The farm itself was beautiful as well. After sipping on some pink, we arranged ourselves on a trailer (securely we were assured) to a tractor for an adventure up, up into the hills. On the way we bypassed the beautiful block of song-filled Shiraz where these especially cultured grapes enjoy a constant flow of Baroque to add to the eloquence of the wine they so finely produce.

Upon the hill, we enjoyed some Sauvignon in the sunshine before making our way to the splendidly beautiful cellar, filled with barrels big enough to live in. In fact, I was rather inspired to try. But, since all were filled and the available means of getting inside considerably too small, I shall add that to my list for another day.

Back in the tasting room we were treated to some brilliant bubbles and charming Chenin before being faced with another little challenge. We were once again to blend our own wine (which is becoming a favourite tasking considering the required consumption of The Wine in order to complete said task). We sipped and sat; sat and sang; and finally agreed on our favourite on which to sip. Our creation placed second with the judges, unfortunately this was out of two.

Our spirits were lifting by the sight of lunch – platters of meats and cheeses, breads and patés made for a perfect lunch on a sunny almost-summer’s day.

Inspired by the sunshine, we took to the grass where we learned to throw an array of things – boules at Wellingtons and bottles twirling in the air. There was dancing and merriment and a brief dip in the pond.

Our clothes damp but our spirits not so, we embarked onto our Magic Tour Bus to end the last of our adventures on an exceptionally high note.

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.

Best of Bubbles

Not only was I spoiled with some of the oldest Champagne I’ve ever had but also learned it ages particularly well. This tasting was a celebration not only of beautiful bubbles but of a most precious Gem of the Wine World. Fortunately there were bubbles to keep us from being sad. Also, the Old Man’s Sparkle made a comeback.

BUBBLES:

·         Nitida Matriarch In White MCC (NV): 70% Chardonnay, 30% Pinot Noir. Sparkly pear juice, tickly, tingly bubbles, breakfast time sherbet, crisp like new paper.

·         Moreson Miss Molly  Brut Sparking Rose (NV): 100% Pinotage. Strawberry mousse, creamy, soft watermelon, soft baby tickles, microscopic bubbles, rose Turkish Delight. (***)

·         Groote Post “Old Man’s Sparkle” Brut Rose MCC (NV): 70% Chardonnay, 30% Pinot Noir. Kiwi & lime, digestive biscuit pie crust, onion skin colour, Berocca fizz, selotapey.

·         Aurelia MCC (2010): 60% Chardonnay, 40% Pinot Noir, 2 years on lees. Made by Groote Post’s winemaker.  Honeyed oats, dark toasted yeasty brioche, savoury, creamy,. (**)

·         Moreson One (2007): 80% Chardonnay, 20% Pinot Noir, 4 years on lees. Only for sale & tasting @ the farm. Fizzy NikNaks, very toasted oats, smooth, fizzy butter. (*)

·         Guy Charbaut Millesime (2000): 2/3 Pinot Noir, 1/3 Chardonnay, 4 years on lees. Yeasty rye French toast, chicken liver pate, wooded caramel, marmite. (***)

Bits about Bubbles:

·         Moreson Pinotage Rose MCC has teensy bubbles.

·         The bottle reads “I am delicious” in Braille (this is also tattoed on the winemakers’ left nipple)

·         NV – “each bubble is from a different vintage”

·         Darling was prohibited from producing wine until 1994.

·         Best MCC in SA – Krone’s Nicholas Charles (9 years on lees)

Amazing Anwilka

Anwilka

I’m not one to single out wine tastings as more exceptional than others – as a general rule, I find them all rather exceptional. In this case, however, I was extremely lucky enough to taste a wine of which 99% is sold for export before even reaching the bottle.

*I was under the influence of influenza medication at the time of this tasting – and the wines were still marvellous!

RED:

·         Anwilka (2007): 50% Cabernet Sauvignon, 50% Shiraz + Petit Verdot. Caramelized jam, lurking spicy Marzipan, spicy Bovril berries, thick & salty oxtail soup, lurking meringue sweetness, liquorice tea, biltong cheese spread. (*)

·         Anwilka (2008): 10% Merlot added. Roast quince, camphor,  reduced balsamic vinegar on lamb, bursts of lentil curry with caramel at the end, spicy warm milk with liquorice tea. (*)

·         Anwilka (2009): 4 500 bottles produced, 44% Cabernet, 13 months in oak. Blueberry & violets, spekulaas cookies, chocolate Jolly Jammers with blueberry jam, spicy burnt coffee, sparlking spice up my nose. (**)

·         Anwilka (2011): 87% Shiraz, 13% Cab. Caramel fudge with vanilla & cherry essence, lavender shortbread with caramel, tannic, rich, creamy roux with stock, lurking too-sweet hot chocolate at the end, violet. (*)

·         Petit Frere (2010): “Little Brother”. Strawberry & raspberry hot chocolate, cinnamon & nutmeg in hot chocolate mousse, Woolworths chocolate milkshakes. (***)

·         Bella Rossa (2011): Natural sweet wine, only available in Magnum. 50% Cab, 50% Shiraz. Vine dried & made in the Port style, unfortified. Sweet rhubarb, khoki pen, strawberry nail varnish remover, tongue sticks to palate. “Magnum of interesting awesomeness”

Annotations on Anwilka:

·         Farm merged with Klein Constantia

·         Only produce red blends for their flagship & 2^nd label

·         All are blends of Cab Sauv & Shiraz (except 2008)

·         2005 – first vintage

·         Robert Parker described it as “the finest red wine I have ever had from South Africa” (Mr Parker appears to be an international authority on The Wine)

·         2010 – no Anwilka was bottled, all wine was used for Petit Frere

·         The wine used to be sold on premier in Bordeaux where price is negotiated on offer & wine is tasted out of barrel (before bottling)

·         50% new wood on the wines

·         99% is usually exported – aiming to make it more widely available locally

·         “Tannin = that feeling that brushes your taste buds back”

·         “Drink ‘til your beanie falls off”

·         “It tastes like a less tart Youngberry. A nun berry?”

·         Wines are fined with egg whites (whites sink to the bottom of the wine)

·         Fining = protein strips chunky/sharp tannins out of wines to make it smooth

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

A Klein Taste of Constantia

As we have come to establish, I have become somewhat of a varietalist – most especially against poor Sauvignon Blanc. This tasting was, however, filled with most interesting examples of The Sauvignon Blanc. I’d drink these.

WHTE:

·         KC Sauvignon Blanc (2013): Litchi, pineapple, green apple, sour yoghurt covered apples, apple & apricot yoghurt bars, soft for Sauv, fresh, no sharpness. (*)

·         Klein Constantia Estate Sauvignon Blanc (2011): 13% Semillon. Peachy, roast pineapple, savoury peaches.

·         Klein Constantia Estate Sauvignon Blanc (2012): 13% Semillon. Roast pineapple, salted pineapple, green apricots, white peach pips, rich but bitter, salted caramel green apples, sharp cheese, “zippy”.

·         Klein Constantia Perdeblokke (2011): 100% single vineyard parcel, 10 years aging potential, 6 months in neutral oak. Salted caramel, buttered fudge, sharp orange Millionaires shortbread, limey caramel, citrus cream.

·         Klein Constantia Perdeblokke (2012): Tank fermented, last quarter of ferment in barrel, natural ferment with limited additives,  5 * Platter nominated. Baked oranges with honey, soft but grippy, light & airy, like twinkles dancing in your mouth, quick finish, purity, freshness.

A Klein bit of information:

·         Perdeblokke – ’06 – first vintage, single block from ‘07

·         It’s only made when the vintage is deemed good enough

·         Aiming to create an age-able Sauv

·         Large vintage variation

·         2 500 – 300 bottles made

·         No acid added

·         Stonker = good