To be honest, South Hill was not a farm I was familiar with prior to my first visit to the tasting room which leads into a beautiful combination of art gallery & restaurant. I was, however, treated to a tasting with the winemaker himself.
WHITE:
- South Hill Sauvignon Blanc (2014): Fresh iced lemon & lime, unripe pears, green Sparkles, light, gentle, bright green asparagus.
- Kevin King Bassey (2014): 63% Semillon oaked in old 300l barrels for 5 - 6 months, 37% Sauvignon Blanc, tank fermented. Toasted seeds & grass, waxy, pondy green-ness, salty, grapefruit, lemony, tasted 6 weeks from bottling
ROSE:
- South Hill Cabernet Sauvignon Rose (2013): Jannie verjaar koeldrank, raspberry Energade concentrate, tart cherries, crumbled feta, very pink.
RED:
- Kevin King Bazza (2013): 100% Pinot Noir. Drunken grapes, strawberries, prunes, soft sherbet, cherry powder, white pepper
- Kevin King Mikah (2013): 50% Syrah, 25% Barbera, 25% Mourvedre. Green peppercorns, braaied lamb chops, marinated oven-roasted tomatoes, soft with tannins at the end, warming, meaty, fennel seeds.
- South Hill Cabernet Sauvignon (2011): Fresh green peppercorns, rich velvet, slight tannins, marshmallowy mouthfeel.
NOTES:
- 80% of crop sold off
- Bassey - Kevin King's wife's nickname
- Bazza - Kevin's dad's nickname
- Micah - Kevin's grandson's name
Avondale is a farm known for it's strong biodynamic princples & practices - while many believe it's all a bit airy-fairy, I believe it makes some damn good wine!
MCC:
- Armilla 2009: 100% Chardonnay, 10% wooded, 24 months on the lees for 1st ferment, 3 years in bottle. Rye toast, lightly salty, strong Salticrax, salted rye crust.(*)
WHITE:
- Anima Chenin Blanc (2012): Latin for soul, 500l French barrels, mostly older. Honeyed oranges, round nose, soft, subtle, orange pith. (**)
- Cyclus (2011): Latin for cycle, 25% Viognier, 25% Chardonnay, 25% Roussanne, 25% Chenin / Semillon. Oily, lurking Cayenne pepper, honeyed melon sweetness, round, haddock-like sweetness, lime pith
ROSE:
- Camissa (2012): Khoisan name for Table Mountain meaning "place of sweet water", refers to the spring water used on the vines, Blanc de Noir-style, 60% Muscat, 40% Mourvedre. Honey melon, pink flowers, pretty little girls in floaty dresses, slightly spicy, salty palate, lingering finish.
RED:
- Samsara (2007): Tibetan for continuous flow of rebirth & reincarnation, 100% Syrah. Musky, smokers' room, leather & cigar, pink & white pepper, soft & flowy with a pepper bite at the end.
- La Luna (2007): 7 years bottle aged, Cabernet Franc, Merlot & Syrah. Crushed velvet, balsamic tannins, blackness, inky, soft, subtle, liquid liquorice, musty & earthy.
NOTES:
- Only 7 wines produced on the farm, the last of which has just been released exclusively
- Armilla: ties back to biodynamics, if the moon can influence the ocean, it should be able to influence anything water-based (people, plants, etc.)
- 1 of the soil preparations involved stirring compost into water for an hour by hand - 1 minute in one direction (in tune with nature), 1 minute the other way (to create chaos)
- "So you spend an hour stirring shit? I know a few very good shit-stirrers I could send your way!"
- Logo: Armilla sphere - first drawing of the Earth as a part of the universe
- Best to swirl wine clockwise
- Tasting took place on a root day according to the lunar calendar phases (root, leaf, fruit or flower) - the phase of the moon impacts the flavour / aroma of wine, accentuating different elements with each phase.
- "If you can castrate a hamster, a duck can lay eggs on the run"
When one begins to learn of The Good Wine, one learns quickly that age is a rather sought-after characteristic in wines as a general rule. Herewith, my experience of some of the oddities of The Older Wine.
WHITE:
- Tokara Sauvignon Blanc (2005): Peach juice & litchi, baby oranges & limes.
- La Motte Blanc Fume (1997): Caramelized honey brandy, vinegar pudding, sharp vinegar sypup.
- Opstal Barrel Sample Semillon (2013): Unracked, unfiltered, unfined. Cloudy apple & pear juice, apple pips trodden in cement dust, building site & bricks.*
- Vondeling Rose (2013): Classic Bordeaux blend. Salty petunias, egg sandwiches, tinny, soft.
RED:
- Cathy Marshall Zinfandel (2005): Marzipan raspberries, perfumey powder with sour black plums, Marmite, rotting strawberries.
- Oak Valley Bordeaux Blend (2004): Maple syrup, perfumed berry jam, coffee berry jam, balsamic rum, peppery, full.
- Dornier Malbec (2012): Floral braai smoke, creamed blueberries, soft & creamy with dust, runny cream with dust.*
- Inglewood Cabernet Sauvignon (2006): Black cherry cream, nutmeg, inky & chalky, rich
*These do not fall within the category of The Old Wines, I do not live in the future
Tanagra Grappa
Now, while I am a firm fan of most beverages created from that wonderful fruit that is the Grape, I shall admit I found Grappa a mild bit more difficult to embrace. Fortunately, this was preceded by an introductory wine.
- Cabernet Franc Blanc de Noir (2014): Tank fermented. Cream cheese strawberries, soft & full, cozy, pink salt.
- Tanagra Tanagrappa (2012): Merlot, Shiraz & Cab Sauv. Pepperminty, berry coulis, soft, sharp & fiery at end.
- Tanagra Marc de Chard (2012): 100% Chardonnay made with Springfield grapes. Curried honey, honeyed carrots, felty.
- Tanagra Marc de Chard Barrique (2012): 2 years in 2nd fill brandy cask (100l). Diesel fuel, honeyed sandalwood & orange blossom, soft yet spicy, nutmeg.
- Tanagra Marc de Cabernet Sauvignon (2013): Drunken chocolates, blackberries in dark chocolate, slightly savoury.
- Tanagra Cabernet Sauvignon Eau de Vie de Lie (2013): "Water of wine from yeast", made from the lees at Springfield. Reduced caramel, drunken raisins, creamier, silky, lurking sweetness @ end.
- Tanagra Sauvignon Blanc Eau de Vie de Lie (2014): Yellow & green gummy sweets, kumquat, dusty, powdery moss, lime green.
- Tanagra Felicity Eau de Vie de Vin (2005): Distilled from wine, Cab Sauv, Merlot, Cab Franc, distilled 500 bottles of wine. Peach chews, subtle but burns on the way down.
- Tanagra Lemon Eau de Vie (2012): Mixed with 96% alcohol. Lemon Super C's, lemon skin & pips.
Notes of a Novice:
- "We like to do things differently"
- Grappa - Italian by origin - may not be called Grappa, hence using the French name, "marc"
- Made from husks of wine
- Minimum 43% alcohol, max 85%.
- Adhere to brandy production laws
- Post-2nd distillation - 85% - 92% alcohol. Diluted with water over 3 - 6 months
- Serve @ room temp. (18 - 20 C)
- Average serving size: 25ml
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.
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.
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"
