A Mix & Match of Magical Wines

Extravaganza of Awesome

A tasting lacking any golden threads whatsoever - other than the ultimate thread - The Wine.

WHITE:

•         La Motte Sauvignon Blanc:  Acid & green peppers – 3/10. Lisa wine

 

•         La Motte Chardonnay: Butter & jasmine, honeysuckle, roundness, friendly, hug in a glass (8,5/10)

 

•         Haute Cabriere Chardonnay Pinot Noir: Floral, violets & honeysuckle, carnival, good time wine (7/10)

 

•         Alphabetical Dirty Julie: Asparagus, green peppercorns, restrained, artichokes & leeks, light, fruity nose post tasting, iceberg lettuce, better served young. “Tastes like it has a secret”. (5,5/10)

RED:

 

•        Kaapzicht Cabernet Sauvignon: Gummy berry juice, dryness, medium, age, chewing on a marinated mushroom texture, tannin, weighty but light, barky, smokey

 

•        Kaapzicht Merlot: 90’s wine, 2007. (7/10)

•        Mont Rochelle Artemis: Tanniny nose, meaty, bitterness, burnt braai, Robin Hood wine. Cab, Merlot, Pinotage, Shiraz (6,5/10)

Spring Has Sprung

Seven Springs

Most confusing on the nose & palate this one was - especially for one new to The Wine - but The Wine was Good & therefore we enjoyed.

WHITE:

·         Seven Springs Sauvignon Blanc (2011):  Thai green curry veg bake, guava, creamy veg bake vs sharp acidity, lime, butternut, fuller, sweet potato, coconut milk. Aging potential. (**)

·         Seven Springs Unwooded Chardonnay (2011): Acidity on nose, buttery, lime, croissants, cardboard finish, sawdust, cheese rind, pairs well with spicy food (Thai). (/)

·         Seven Springs Chardonnay (2011): Buttery, ciabatta toast, marmalade, creamy vs yeasty, brioche. Lightly oaked, good aging potential. (***)

RED:

·         Seven Springs Pinot Noir (2011): Bloody, red Drink ‘o Pop, raw lamb, soapy, chalky, lead, dust, lavender, Camembert rind mouth feel. Serve with game fish (tuna). (/)

·         Seven Springs Syrah (2010): Grape Chappies,flat  Fanta Grape, no spice, tannins, rose petals, pot pouri fumes, berry cheese gelato, smokes Mozarella

Fountain of Wisdom:

·         Unexpected, topsy-turvy  tasting

·         Why is a raven like a writing desk?

·         Clay soils = maturity + minerality

·         “Wine is like pizza – the base is important but you’re ordering it for the toppings”

Setting the Stage for The Stars

Johan Kruger

It certainly must have been written in the stars that one day I would find Sterhuis - the home of a kindred spirit sharing a deep love for The Chardonnay. And what beautiful Chardonnay it was. The other wines were lovely too.

WHITE:

 

·         Sterhuis Zero Dosage Blanc De Blancs MCC (2009): Marmelade, honey, strong rye bread, yeasty mouthfeel, 100% Chardonnay, dark oranges, lemony zest with pith, flint stone, minerality, marmitey, butter from cream mouthfeel, aging potential (*)

·         Sterhuis Sauvignon Blanc (2012): 15% older French oak, pizza with oreganum & green pepper, soft, round, soft zest, peachy pips, granadilla, buttery garlic bread with parsley (**)

·         Sterhuis Chenin/Viognier (2012): 70% Chenin, Viognier – old French barrels. Peach blossoms, chicken a la king, orange zest with butter. Very rich, apricots, slightly mineral. Viognier becomes more prominent as wine ages.

·         Sterhuis Chardonnay (2011): 100% wooded. Could smell for days. Happiness & jasmine, butter with a smidge of orange. YUM! Shot silk, orange blossom, whole bunch pressed into barrel (no additives). Richness with freshness, lurking mango – drink through the nose wine. Burgundy method. (***)

 

NOTES:

·         Chenin & Viognier “loop saam soos twee boude”

·         Yeast draws out the flavour from wine

 

A titch of Tasting in Tulbagh

On another incredible wine-fuelled adventure we embarked, sadly not onboard the Magic Tour Bus as per our usual modus operandi but on a small independent excursion with my very own trusty steed, Little Lilly.
Despite the lack of a Magic Tour Bus, we could not sacrifice the Baked Goods from the best source of the Baked Goods in the land - there is certainly no better way to prepare for the consumption of The Wine than consumption of The Pastries.

Off we set in the direction of Tulbagh to find more examples of the finest of The Wines. We did, however, make a rather lengthy pit-stop in Riebeek Kasteel where we were promised we would find some of THE finest examples of The Good Wine - and there we did.

We began with a tasting of the Wines of Mullineux (once we managed to find it - exactly across the road from the Royal Hotel as we had been instructed but somehow managed to misinterpret) in a cellar filled with fascinating implements for the making of The Wine. The Wines themselves were most lovely - being an unashamed lover of The Wooded Wines, I did most enjoy the Mullineux White (2012), but that was closely followed by both of the Kloof Street offerings & the Mullinuex Syrah. Showing an exemplary level of kindness, we were also treated to a sampling of The Straw Wine, which is always a welcome indulgence.

From Mullineux we ventured to a lovely store filled with treasures old & new - the old being the decor, the new being the wine, after a brief stop at the local farm stall.
In this loveliest of emporiums of The Wines of the region, we were treated to Santa Clara Chenins 1 & 12 - the numbering system of naming these wines certainly had me most confused by the end of the endeavour & resulted in one having to point at the bottle you liked in order to be directed to the stock for purchase. We also enjoyed samples of Farm 1120's Pinotage (pin-a-ta-gee) - of which a bottle may have found it's way home with us along with an untasted but ever so appealing bottle of Babylon's Peak Viognier Roussanne - being a display of 2 of my favourite varietals lovingly combined into a single bottle, it was love at first sight when I spotted this jewel across the room - one hopes this one shall live up to the high expectations (and small daydreams) I have developed of it since.

Once we extricated ourselves from the emporium, the adventure continued to actual Tulbagh where I for one, was most excited to visit the home of the Twee Jonge Gezellen. After a brisk walk up the stairs in the pouring rain,we sadly discovered the Gezellen of the House to be, well, out of the house.

Tracing our steps back a few paces, we ventured in upon the cozy firerlit lounge of Mont Pellier where, while the excellent wines were enjoed, the pet pup, Theo, certainly stole the day (and narrowly escaped being stolen himself). Whilst tasting, we befriened some lovely folk who enjoyed the Gewurtztummer, Theo's Syncrony, Chardonnay, Chenin, Cab Sauv, Shiraz & Port with us by the fireside.

From here, off we took for the last leg of the adventure - the long-awaited trip to Waverley Hills, whose wines I've been introduced to on previous occasions & was not at all unhappy about getting more familiar with. From toasty bubbles by a toassty fire to the ever-lovely VSC, Cab/Merlot & Cab/Shiraz blends, all were greatly enjoyed as was the very very delicious fresh-out-the oven pizzas - more than enough reason for a day trip out their way. Needless to say, a bottle of the VSC made it home along with some jolly good wine jellies.

All in all, a successful day all round - especially so for my wine rack.

Barrels, Bottles, Beards & Bubbles

Since my discovery of The Wine, there have been many a Grand Adventure, but never one quite as great as this, despite a mildly slow start. 

The slow start being due only to us setting out initially in what we can only assume was the failed prototype of The Magic Tour bus. We were sated by the presence of the prerequisite Bavarians in hand. 
A brief pit stop was made en route to allow our very own Picasso to brand the team with original artworks designed especially for the occassion. Also, having sensed our distress at the notion of perhaps missing even a minute of wine-related festivities, The Magic School Bus appeared on the horizon & whisked us rapidly to our destination. 
One last change of vehicle later, we arrived at the Land of The Bearded Maker of the Wine. 

Here we were swept up in a wave of wonderful wines of the new vintage, wonderful wines of older vintages & wonderful displays of facial hair.

Glasses filled & t-shirts stained (mostly intentionally), we were herded to our tables, to enjoy  the Parade of the Facial Hair of the manly Makers of the Wine - we were treated to bikers, barrels, gingers and more - which, while rather impressive, were no match for the wines. Or the dinner after for that matter. A true feast of local fare which we were all too grateful to devour with gusto along with numerous more glasses of The Wine.

The evening passed quickly in a Wine scented cloud of good humour and good food. Our jolly team of Lovers of The Wine embarked then on another adventure - for some of us this dusty road led quite directly to bed, for others the road was a little more winding - bypassing a particularly appealing potted plant ideal for nesting & what is rumoured to be a rather pleasant bar.

Morning brought beautiful views & bacon - the best way to start a day, I thought. We then improved upon this by being herded once again over the the farm next door to sample more of The Wine. We were thoroughly spoiled with samples of recently fermented Chenin & Viognier right from the barrel, and Shiraz at various stages of fermentation directly from their shiny silver vessels.

Thereafter, the real wine feast began with a selection of the most beautifully finished wines - a first-time Chenin which was sold out before it had even been bottles, a vertical vintage tasting of Shiraz finished off with a new-release red blend.

All too soon The Wines were drunk & our gracious host herded us one last time back onto The Magic Tour bus to carry us safely to the nearest farm stall for freshly baked pies & then home.

A jolly good time was had by all on the Biggest Wine Adventure to date.

Where Good Wines hatch

Eagles’ Nest

I've loved Eagles' Nest since before I knew anything of The Wine. I met The Viognier one fateful afternoon and it's been true love ever since. I have even managed to save a bottle of the lesser spotted 2010 vintage, which I treasure (although it constantly tugs at my heart  asking me to give it a cuddle & pop the cork).

WHITE:

·         Eagles’ Nest Viognier (2012): Marmelade, lemon, jam & butter, chewing jasmine, silky, buttery, orange blossom, savouriness, green.

·         Eagles’ Nest Viognier (2011): Shy nose, nuts, subtle honey, buttery honey drenched French toast, caramel, toffee lurking, white pear, tulle & babies’ breath, nutmeg.  9 months in barrel on lees. Cold year – long hang time (**)

·         Eagles’ Nest Viognier (2010): Orange blossom & jasmine, honeysuckle, melting Camembert, lurking pear & litchi, exquisite, rich & raw silky, lurking nutmeg. Hot vintage, short hang time. (***)

RED:

·         Eagles’ Nest Shiraz (2008): Juicy, gummy berry juice, soft, lots of pepper, cumin, dried coriander (disguised biltong spice), smokey biltong wrapped in silk, mouth coating, cloves & aniseed.

·         Eagles’ Nest Shiraz (2009):  Stronger pepper nose, world renowned, cheesey, spaghetti, ginger, smooth, creamy, almost edible – want to make it into a meal, chalky end (tannin) (**)

·         Eagles’ Nest Shiraz (2010): Aggressive spice, wet biltong, chewy, soft spices, coffee, tanniny, berries in pavlova, smokey, coffee-mocha aftertaste, molasses (*)

Notes:

·         Bottle shock during bottling – like getting an 8 – 5 job after university

·         Viognier is the only white permitted to be blended with reds in Rhone valley

·         Grapes left on vines for 2 -3 months longer than most farms

·         2006 = 1^st vintage

·         White – new world style – tanks, low temperatures, expressive, lean, reserved

·         225l oak barrels – fermentation & maturation on lees

·         Vertical tasting – whites: light (primary fruit to rich); red: soft to spicy (richest white to softest red to transition pallet)

·         Shiraz – new world (Southern Hemisphere) – new wood, stylistic

·         Warm climates = fruit driven, jam & plums

·         Cool climate Shiraz = meaty, peppery, cloves

·         Old world style (France, Italy, Europe) – old barrels & older vines.

Titches of Tamboerskloof

Tamboerskloof

It was a tasting of The Wine and The Viognier was there - I need say no more

ROSE:

·         Tamboerskloof Rose (2012): Block 13, cherry, brie, saltiness, lovely mouthfeel, creaminess, savouriness, ricecherry jelly & sweets, looks like jelly. Syrah, single block. Lisa Rose. 3 picking dates – 1 – acidity, 2 – wine, 3 – character.

WHITE:

·         Tamboerskloof Viognier 2011:  Basket press, Quandro style, 30% 3^rd fill barrels. First vintage of Viognier. Very pale, paw paw seeds, caramelised tomatoes on bruschetta, soft savouriness, mussels, quite strong. Pair with food. (**)

·         Tamboerskloof Viognier 2012: Chees & yoghurt, buttered Salticrax, sourdough & ciabatta, vetkoek, subtle flavours, rich length, cocunutty muesli, mouthwatering, spiced chocolate cake. 30% 4^th fill barrels, aging potential. (*)

 RED:

·         Tamboerskloof Syrah (2007): 3% Viognier, 7% Mourvedre. Sharp, meaty, biltong, porty, smoked charcuterie meats, chorizo, violets, subtle berries, concentrated flavour, soft, round. Naturally fermented. (**)

·         Tamboerskloof &Union Blend (2008): Block 20 on the pan handle – 5 rows of grapes. Shiraz, 12 % Mourvedre. Chocolate, chilli, tingles on the nose, lightly sniffing pepper, soft, fireside wine with spice at the back of the throat, lingering Camembert bitterness, nutmeg, mocha, red velvet, very rich. (**)

NOTES:

·         Viognier is grown in a “titch of a block”

·         Originally planted Viognier just for blending with Syrah

·         Certification code search will tell construction, etc, of wine – “birth certificate” of a wine