Wine Club

September 25, 2018

0 Comments


Club Wines - October 2018

DELUXE CASE

Pairs With

Scallops or other seafood

Neil Ellis Sauvignon Blanc

Pale straw with green hues. Bright aromatics, of fresh late summer fruits, lifted florals with subtle herbaceous overtones. Delicately detailed. The palate is elegantly concentrated with sweet tropical fruits and lively balanced acidity. Mineral notes, refined, poised palate line. Fine texture and long flavoursome finish.

Pairs with

Asian food or spicy cuisine

The Garajeest - Jim

One of 2017's "Young Guns of Wine" in South Africa, Callan Williams hails from Zimbabwe but moved south when a young girl. Once on the verge of becoming a ballet dancer, she changed tack quite dramatically and went into wine. After a stint at Iona, she set up on her own in 2014, with her debut 2015 vintages released in February 2017 to much excitement and critical acclaim. Jim Semillon is from the Elgin Valley, one of the coolest wine regions in South Africa. The vineyard is 200 metres above sea level, and benefits from cooler air off the nearby Atlantic ocean. Half-and-half fermented in steel and French oak, it's a very intense, bright Semillon, really jumping out the glass at you - yet the overall impression is super fresh with seriously quenching acidity alongside a smooth, mouth-filling texture. Grassy, then tropical fruit and an umami note. Quite brilliant, and already named one of the top 20 Semillons in South Africa by commentator Higgo Jacobs. Just 3,000 bottles made.

Pairs With

Patés, orange chocolate, fruit tarts and other desserts. Try it as welcome drink in a flute glass on crushed ice, with a wedge of lemon and ginger.

Ouma se Wyn

Old Muscat de Frontignan vines are used to make this wine. Grapes are picked at full ripeness and experience handed down from generation to generation is used to craft Ouma se wyn (Grandmother’s wine). The picture on the label is that of current owner Philip Jonker’s grandmother, Lisbeth Jonker.

Bright golden colour and intense aromas, reminding those who knew her of ouma Lisbeth Jonker’s sweets drawer. Fragrances of citrus blossoms and honey fill the room. It is full sweet but finishes with a beautiful elegance.

Pairs With

Braised beef, hamburgers or barbecue meats.

Boschkloof Syrah

Complex and attractive bouquet of oriental spices with pronounced violet and white pepper flavours. It has lovely ripe fruit and a perfumed background on the nose. There are also lovely integrated tannins on the palate. Well balanced wine with spicy overtones and a lingering finish. Very classic style with unmistakable Rhone flavours. Certified and bottled on the farm. Good to drink now, but will develop and mature over the next 10 years.

Pairs With

Grilled T-bone with Herbed Butter, Osso Bucco or try with a Dark Chocolate Cake.

Doolhof Signature Merlot

This Merlot has a beautiful deep crimson hue. Unmistakable aromas of blackberries, cassis and ripe plums seduce the nose while also showing gentle whiffs of cedar. Full bodied and complex, this wine has a juicy mouth-feel. The palate is layered with plush fruit, dark chocolate and supported by firm tannins that lead to a luscious and persistent finish.

Pairs With

Steak

Barton Shiraz/Cabernet

Concentrated berries as well as white pepper spice can be found on the nose supported by savoury notes. The palate shows dark, juicy fruit. Good wood integration and tannins are evident on the finish.

CLASSIC CASE

Pairs With

salads, seafood, chicken and other light dishes.

Babylon's Peak Chenin Blanc

The grapes were harvested by hand at 22.1°B. The grapes were destalked and lightly crushed. Only the first 450 litres free-run juice per ton were fermented in stainless steel tanks at a cold temperature (10-12°C) for 21 days. The wine was left on the fermentation lees until bottling.

A crisp, fresh and fruity Chenin Blanc from low-yield dryland bushvines.

 

Pairs with

Spicy Calamari Salad with Chorizo and chilli dressing

Niel Joubert Sauvignon Blanc

Almost colourless. Delicate aromas with fresh grass cuttings, hints of lime and nettle.Lively, fruit filled flavours lifted by crisp acidity. Some developing fruit with zesty attraction. Dry, crisp, finish.

Pairs With

Seafood and any Mediterranean dishes.

 

Buitenverwachting Blanc de Noir

Merlot (47%), Cabernet Sauvignon (30%), Cabernet Franc (23%)

This Blanc de Noir "Bordeaux Blend" offers a combination of fresh strawberry, and other red berry, giving it a refreshing crisp fruity finish, a great summer wine to be served nicely chilled.

Pairs With

Barbecue meats

Doran Vineyards Shiraz

Deep concentration of plums and blackberries with undertones of spice. This is followed by the fresh fragrance of blue violets. Juicy tannins leave your mouth craving for more.

Pairs With

Roast beef

Hathersage Bistro Red

opulent aromas of blackberries, black currants, plums, pepper and spice. This French-styled wine is fruit-driven, medium-bodied, with smooth, ripe tannins that eventually develop into a lingering finish with hints of pencil shavings.

Pairs With

Smoked salmon served with rösti, Tomato risotto with Ricotta and pickle onions

Niel Joubert Pinotage

Medium to light, grainy edge, blue purple. Ripe plum on the nose with light spice backing. Hints of cherry and light earthiness. Good full mouth with more flavours than the nose suggested. Ripe plum with slight smoky trace. Light, supple tannins with smooth flow across the plate. Dry finish with ripe berry notes and lasting spice.

August 28, 2018

0 Comments


Club Wines - September 2018

DELUXE CASE

Pairs With

Thai Curry, Tomato based seafood dishes

Seven Springs Sauvignon Blanc

This vintage is packed with a flavour-filled and aromatic punch. Concentrated yet a medium body, soft acidity and a clean, refreshing palate interlaced with flavours of green apple, kiwi and grapefruit. The bouquet has floral notes of elderflower and aromas of gooseberry, litchi and grapefruit. Slight hints of green pepper and fig.

I would definitely recommend decanting this wine before drinking as it will aid in opening up the wine and releasing the myriad of aromas and flavours. Serving temperature of 10°C. Often a Sauvignon is seen as a cheap and quaffable wine, but this wine is one of flavour and texture, it can stand on its own but even better with food and good company.

Pairs with

Rich fish (salmon, tuna etc), Shellfish, Poultry, Lean fish, Fruity desserts

Lourens Family Wines Lindi Carien

Grenache Blanc, Verdelho, Rousanne & Chenin Blanc. Verdelho comes from a 21 year old block and is the oldest Verdelho block in South Africa, according to Sawis.

Franco made this wine so that he could make some extra money to buy his then fiancé an engagement ring. He therefore named his wine in honour of his now ever supporting wife Lindi Carien Lourens.

Pairs With

Grilled fish, creamy Alfredo pasta and salads and mild aromatic curry

Vondeling Chardonnay

All grapes are picked at optimum ripeness in the early hours of the morning. They are then packed into a cold room to be chilled further for processing the following day. The grapes are whole bunch pressed, which reduces the absorption of coarse phenolics and helps retain more of the grape’s natural vibrancy. The juice is not settled, but sent directly to 400-litre French oak barrels where spontaneous wild yeast fermentation takes place. No Sulphur is added and the wine typically undergoes partial malolactic fermentation.The wine is matured on its yeast lees for 7 months after which it is blended to tank, then returned to barrel for a further 4 months. The wine spends 12 months in barrel before being blended to tank for a further 3 months for improved stabilisation before bottling.

The wine has a lemon and pale straw colour. It displays a refreshing nose of bright citrus, potpourri and peach blossoms with a subtle hint of beeswax. Medium bodied wine with a great palate tension. Fresh, chalky citrus, yellow flowers, candied almonds and ginger spice. The flavours are vibrant and the finish refined.

Pairs With

Pasta, red meat and spicy Asian style dishes

Kanonkop Kadette Pinotage 2016

Fermentation took place in open concrete fermenters at 28°C. The cap was punched manually every 2 hours and then the juice was drawn off the skins after 4 days. Matured for 14 months in second and third fill French Oak. A complex fruit forward wine with layers of red fruit, yellow plums and savoury chocolate flavours. Elegant tannin structures with a good length and dry finish. Can mature for a further 6 - 8 years.

Pairs With

Grilled chops pork/veal, Spaghetti & meatballs

Eagles Nest Merlot

On the nose is a textured array if gorgeous ripe berry fruit, complemented by nuanced baking spice and crushed pepper. The fruit is vibrant, complex and pleasantly focused by bright acidity. On the palate the delicious dark berry fruit of the nose is carried through to the taste buds and they combine harmoniously to give a rewarding taste sensation. Flavours are supported by juicy tannins and extend into a persistent aftertase. The is ready to drink now and will improve with correct cellaring up to 2022

Pairs With

Roast Pork, Filet Mignon, Beef Brisket,Venison, Duck, Goose, Dark Meat Turkey

Oak Valley Blend

The Blend comprises Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. An intricate bouquet ranging from fruit-driven mulberries and blackcurrants to wonderful spicy and earthy element. Flavours of dark cherry and black plums, mushrooms and cured meats. This is a medium to full bodied, elegant wine from the cool climate of Elgin. Drinking beautifully now, but will continue to age gracefully in bottle.

CLASSIC CASE

Pairs With

Shellfish dishes, scallops, white fish

Simon and the Huguenots

Sauvignon/Semillon blend from Stellenbosch.

Great value wine. Aromas of citrus and gooseberry. Lively acidity.
Pairs with

Chicken and spicy dishes

Front Row White

Chenin Blanc/Roussanne

The style and value for money the Cape can offer. These surprisingly serious Rhône-influenced blends display balanced, ripe fruit flavours with tremendous drinkability.A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.

Pairs With

Asian cuisine, pork chops with apple

 

The Liberator - Francophile Chenin Blanc

Anyone who has ever had an audience with Rick will already be convinced that Chenin Blanc is, in fact, the world’s greatest grape variety. For the past 20-odd years, it’s been Rick’s Mission from God to preach this gospel to South Africa’s winemakers, to ensure they recognise the value of their old vine Chenin; a vinous resource just as precious as gold and diamonds are to the rest of the country.

For those commentators content to view South African Chenin Blanc as the primary source of industrial quantities of sub-standard supermarket promotional fodder, think again. This is no facile example; it’s a wine that is designed to demonstrate what can be achieved with a little bit of care and attention in both the vineyard and the cellar. It might well remain South Africa’s most widely planted grape variety, but it’s a fact that should be celebrated and not dismissed. The Francophile Chenin Blanc is delicious now, but could be expected to evolve and gain additional complexity over the next two to three years.

 

Pairs With

chocolate, coffee, mocha, and nut based desserts, as well as blue cheeses like Cambozola to Roquefort.

Vasco & the Explorers

Touriga Nacional

Deeply coloured, concentrated and tannic, Touriga is also distinguished by its fragrance and perfume.

Pairs With

Grilled meat & vegetables, Burgers

The Liberator Francophile Syrah

Full of vibrant red-black fruit and with an aromatic nose reminiscent of Saint-Joseph lilies, the result is a thrilling young red that is free of the constraints and manipulated flavour profile that come with barrel-ageing. This is a very pure and naked example of the Syrah grape. Dangerously drinkable on release, it could be expected to age for three to five years in bottle.

Pairs With

slow cooked lamb, freshly seared steak and mashed potato with caramelised onion gravy

Vondeling Baldrick

A deep purple colour with flashes of scarlet. The ripe plum and mulberry aromas are uplifted with cherry blossom and violets, while infused with subtle cinnamon and aromatic whitepepper. The palate is gentle and the tannins fresh but rounded. The aromatics continue into the palate with added blueberry, a hint of roasted black olives and soft spoken sweet spice. A versatile, vibrant medium-bodied wine, the Baldrick Shiraz will enhance many a dish and occasion.

July 30, 2018

0 Comments


Club Wines - August 2018

DELUXE CASE

Pairs With

Seafood, chicken, veal and Asian dishes

Doran Vineyards Georgia Maeve

Barrel fermented Chenin Blanc, Grenache Blanc, Roussane

This wine is the result of careful planning and research to plant only varietals that would flourish in the beautiful Voor-Paaredeberg.The Chenin Blanc charateristics of citrusy flavours and white fruit combine well with the texture and floral characteristics of the Grenache Blanc. Together with the features of the Rousanne's spiciness, roasted nuts and silky texture it is a rich wine with a wonderful mouthfeel.

Pairs with

Spicier white meat, Thai spicy food.

Hartenberg Riesling

The candyfloss, lanolin and perfumed notes on the nose give way to a rich, sweet and sour entry yet a floral and honeyed mid-palate that has both balance and complexity. The residual sugar, although subtly noticeable, contributes extra fullness and richness to the palate. This is a quality wine that offers great value & food-pairing versatility.

Pairs With

On its own or with Smoked Salmon

Clos Malverne Ellie MCC (Rose Shiraz Brut)

This wine was whole bunch pressed, with the only skin contact being the time in the press to ensure a very delicate pink colour. 15% of the base wine was fermented in barrel. The second fermentation was done in bottle, and the wine spent 2 years on the lees in bottle.This wine has a light feminine pink tinge, and shows ample fresh fruit intensity and body, leading to a crisp, dry finish. Saffron and strawberry aromas dominate the nose, while the delicate mousse is an explosion of extra fine bubbles that charm the palate.

Pairs With

Smoked pork belly or mildly spicy vegetable based Indian style curry

Spier Creative Block 3

Grapes were harvested by hand and pre-cooled prior to de-stemming, hand sorted to take out green, pink and raisin berries and fermented for up to 14 days. Malolactic fermentation and maturation took place in 90% 300 litre French and 10% American oak barrels for 18 months of which 60% was first fill and the balance, second fill. The wines are made individually to address each varietal’s need for undivided attention and to ensure that the varietal and site expression is forthcoming. Selective tasting from the barrels helped to determine the composition of the blend. The Rhône-style blend was done to ensure harmony amongst the three varietals and to find the ultimate balance between fruit, palate volume, oak extract and tannin.

Introduction of subtle perfumed notes of violets, pomegranate and mulberry followed by spicy flavours of black pepper and coriander. A silky, rich mid-palate follows with concentration of fruit and dense, silky tannins.

Pairs With

Red meats and roasts

Imbuko Releaf Red

Cabernet, Merlot & Shiraz

The Releaf wines are made from 100% hand harvested organically grown grapes. Only sustainable farming practices are used in the vineyards. The Imbuko winery is situated on the Uitkyk farm, near Wellington in the heart of the Boland Winelands, South Africa. Part of the proceeds of the Imbuko Releaf wine goes to the Imbuko Schools Support Project. The school’s motto is: ‘dare to make a difference’. Releaf wines care for the environment and wines are bottled in using partially recycled bottles. The labels are printed on recycled paper with sustainable inks.

Intense blackberry & cassis flavours leading to a finish with enchanting vanilla spices. It is a big, rich powerful spiced number. There are drying fruits, blackcurrant, plums and a Cabernet presence, tannins coming in at the end.

Pairs With

Ssteaks, roasts, casseroles, stews, venison

Boschkloof Cabernet Sauvignon

The vineyard are 30-35 years old.Natural and inoculated fermentation at 26 – 28C with three pump-overs daily. After alcoholic fermentation the grapes were left on their skins for 22 days for maximum extraction and concentration. Matured in 225L French-oak barrels for 20 months.Bottled on the farm.

A classic Cabernet with ripe blackberry richness. Dense dark ruby red/black colour with ripe plums and intergrated oak on the nose. Chocolate and black-current fruit flavours mingle with the spicy aroma. Full bodied palate and firm structure. Supple, yet complex. Great potential for ageing and further development for the next 6-8 years.

CLASSIC CASE

Pairs With

Shellfish dishes or any type of spicy or curry dish.

Babylonstoren Viognier

70% of this wine underwent fermentation in stainless steel tanks for three weeks. Racked of primary lees and kept on secondary lees for 7 months before bottling. 30% of the wine was fermented and matured in second- and third-fill 300 litre French oak barrels for 7 months, before being blended together and bottled.

Dry, slightly wooded, medium-bodied white wine. Light, yellowish tint. Aroma of layers of fresh peaches with dried apricot and blossom aromas. The wood contributes to depth, although not strongly noticeable. The mouth-feel is round and creamy from the 30% well integrated French oak (7 months). A floral nose and lime zest finish complete the perfect balance.

Pairs with

Chicken and spicy dishes

Front Row White

Chenin Blanc/Roussanne

 

The style and value for money the Cape can offer. These surprisingly serious Rhône-influenced blends display balanced, ripe fruit flavours with tremendous drinkability.A juicy, surprisingly complex wine with intense flavours and aromas of citrus and stone fruit.

Pairs With

Spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad.

 

Vondeling

Made primarily from cold pressed Merlot, the anchor vineyard for this delicious wine is now 20 years old. Located on a granite spur in the foothills of the Voor-Paardeberg Mountain, the berries arewell exposed to sunlight. Exposure to sunlight is essential to eliminate green flavours from the fruit.The soil has a high clay percentage and this lends softness and volume to the wine. Great careis taken to ensure that the vines do not bear too great a crop or suffer from drought. This is done through green cropping of the vines and micro irrigation. Both practices help to preserve the natural acidity, freshness and vibrancy of the grape aromas.

Grapes are picked at optimum ripeness in the early hours of the morning before being Grapes are picked at optimum ripeness in the early hours of the morning before being destemmed and chilled before pressing. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six-month period of maturation on the yeast lees promotes richness and complexity.

This wine has a delightful and delicate, salmon pink colour. It displays a bright bouquet of Turkish.The wine has a delightful and delicate, salmon pink colour. It displays a bright bouquet of Turkish delight, raspberry coulis, passion fruit and litchi. The palate is well rounded but refreshingly vibrant,packed with red berry flavours, seductive floral undertones and a pleasant citrus twist.>Almost colourless with bright yellow reflections. Very attractive nose with lost of tropical fruit guava, granadilla and some citrus. Bright and fresh in the mouth with lively action across the palate. All the flavour the nose promised with hint of pineapple and some lemon. Good, brisk acidity gives balance to the ripe tropical flavours. Refreshing finish.

Pairs With

Red meat dishes.

Hatherage Bistro Red

Bordeaux style blend. Fruit driven, medium bodied with smooth ripe tannins. On the nose, aromas of red berries give way to a lingering finish that hints of violets. The wine is a reflection of the terroir at Hathersage with ample fruit, spice and earthy gaminess

Pairs With

Cold Meats and Carpaccio

Horse Moutain Michele

The softness of the Merlot combined with the structure that the Cabernet Sauvignon adds to the wine, results in an elegant wine with lots of berry and dark mint chocolate flavours. A wine for all occasions.

Pairs With

Beef or Ostrich fillets

Niel Joubert Cabernet Sauvignon

Cabernet Sauvignon Deep,dark, almost opaque with grainy, purple edge. Rich, ripe berry fruit nose with hints of forest floor, char and touch of dark chocolate. Big, full, well rounded mouth with layers of flavour including plum, mulberry and fruit cake. Soft, supple tannins yet goos grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.

July 02, 2018

0 Comments


Club Wines - July 2018

DELUXE CASE

Pairs With

Oysters, smoked salmon, shrimp, sushi

Charles Fox Brut Rose

Chardonnay/Pinot Noir/Pinot Meunier

Refined nose with a fresh citrus edge and some tight, toasty bready notes. Clean and youthful. The palate is very fresh with fine delicate flavours of lemon apple and pear with a slightly savoury, rather mineraly streak. The good acid structure suggests that there's a long life ahead for this wine.

Pairs with

Aperatif or with White meats, shellfish, fish and creamy pasta dishes.

Hathersage Chardonnay

On the palate, this wine is fruit driven with citrus, buttery notes and subtle vanilla oaking.

Pairs With

Oily/buttery food, various salads, most fish dishes

Oak Valley Fountain of Youth

Fruit characters of gooseberry, white peach and ruby grapefruit made in a mineral and elegant style, characteristic of the Elgin cool climate. Weight on the palate is aided by the 12% Sémillon component which adds extra complexity. 'Fountain of Youth' refers to the lasting freshness of Oak Valley Sauvignon Blanc which retains its integrity for 10+ years in bottle.

Pairs With

oxtail, goulash, bredies, venison

Boschkloof Syrah

Boschkloof vineyards, syrah clone SH 99. Grapes harvested at 24B. Hand selected and sorted, the yield was moderate at 6 tons per hectare. Natural fermentation, no yeast added. Skin contact for 13 days after alcoholic fermentation with MLF taking place in barrel. Carefully matured in 10% new French 225l barrels for 14 months. Minimum filtration before bottling.

Complex and attractive bouquet of oriental spices with pronounced violet and white pepper flavours. It has lovely ripe fruit and a perfumed background on the nose. There are also lovely integrated tannins on the palate. Well balanced wine with spicy overtones and a lingering finish. Very classic style with unmistakable Rhone flavours. Certified and bottled on the farm. Good to drink now, but will develop and mature over the next 10 years.

Pairs With

Cold meats, carpaccio

Elgin Vintners Merlot

Deep ruby velvet in colour with an exotic nose combining red plums, black berries, blueberries, violets, cardamom and walnuts that follows though onto the palate. Silky tannins combined with a rich purity of fruit and somewhat savoury finish distinguish this seamless wine as a great ambassador for Merlot from the cool climate Elgin region.

Pairs With

Lamb shank

Annexkloof Tulu

Shiraz, Mouvedre, Grenache

A well-balanced and complex blend. Named after winemaker's father, Toeloe Basson. A strong, full bodied character leading the way. Aged for 14 months in French oak.

CLASSIC CASE

Pairs With

Fish & chicken dishes

Buitenverwachting Buiten Blanc

97% Sauvignon Blanc, 3% Semillion

The wine has a pale lime colour. Strong white fruit and floral bouquet on the nose, with an endearing, underlying flinty freshness. The palate shows tightly grouped tropical flavours with pear and quince. Full and rich with a fresh lime finish.

This full bodied Sauvignon Blanc based blend offers a variation of fruit characters including ripe gooseberry, green peppers, green melon and hints of tropical fruit.

Pairs with

Enjoy chilled with sundried figs, fresh sour dough bread and soft cheeses.

Vondeling Sauvignon Blanc

Grapes are picked in the cool, early hours of the morning then packed into a cold room for further cooling. Once the grapes are below 10°C they are gently destemmed, crushed and pressed speedily to tank. During this process, the sensitive Sauvignon Blanc juice is protected from oxidative degradation, through the judicious application of dry ice pellets. These pellets form an “insulation blanket” of carbon dioxide gas above the juice. All free-run juice and press juice are managed separately, according to their character.

The juice is cold settled for 48 hours before it is racked from its sediments and inoculated with pure yeast cultures. Cold fermentation at 11°C locks in freshness and ensures an intense tropical fruit bouquet. After fermentation, the wine is kept on the gross lees for 4 months. This practice adds weight to the palate.

The wine has a pale straw colour with a slight green edge. It displays an aromatic nose; rich with floral perfume, passion fruit, melon and pineapple. The aromas on the nose carry through beautifully to a concentrated fruit driven palate with a flinty, zesty finish.

Pairs With

Shrimps Risotto, Duo of Duck, Pan-fried free ranch chicken supreme

 

Niel Joubert Chenin Blanc

Almost colourless with bright yellow reflections. Very attractive nose with lost of tropical fruit gauva, granadilla and some citrus. Bright and fresh in the mouth with lively action across the palate. All the flavour the nose promised with hint of pineapple and some lemon. Good, brisk acidity gives balance to the ripe tropical flavours. Refreshing finish.

Pairs With

Red meat dishes.

Vasco & The Explorers

Touriga Nacional

Deeply coloured, concentrated and tannic, Touriga is also distinguished by its fragrance and perfume.

Pairs With

Smoked salmon served with rösti,Tomato risotto with Ricotta and pickle onions,Pan-fried Ostrich Fillet Served with Spaetzlie

Niel Joubert Pinotage

Medium to light, grainy edge, blue purple. Ripe plum on the nose with light spice backing. Hints of cherry and light earthiness. Good full mouth with more flavours than the nose suggested. Ripe plum with slight smoky trace. Light, supple tannins with smooth flow across the plate. Dry finish with ripe berry notes and lasting spice.

Pairs With

Slow cooked lamb shank, freshly seared steak and mashed potato with caramelised onion gravy.

Vondeling Baldrick Shiraz

All grapes are hand selected and chilled overnight before being partially destemmed and placed as whole berries in open-top fermenters. The berry mash is cold soaked for 48hrs, before fermenting spontaneously. Fermentation takes place at a cool 22°C. All fermentation is done by wild yeasts. During fermentation, the wine is mixed by hand and not by pump. This method facilitates greater control and expression of the wine. Once fermentation is complete the skins are pressed in a traditional basket press and the wine is transferred to 400L second and third fill French oak barrels. Malolactic fermentation occurs in the barrel and helps to soften and enhance the natural wine flavours. The wine will spend more than a year in barrel.

The wine displays a deep scarlet and purple colour. Lovely floral notes of cherry blossom, rose petals and violets on the nose. Beautifully infused with sweet cinnamon, cloves, truffle and coriander. Nicely rounded with soft tannins on the palate. Full of plump juicy plums, subtle pepper, rich smoky cigar and roasted black olives and other exotic spices. A versatile, vibrant and relatively full-bodied wines, the Baldrick Shiraz will enhance many a dish and occasion.

May 31, 2018

0 Comments


Club Wines - June 2018

DELUXE CASE

Pairs With

Chicken and seafood dishes

Piekenierskloof Chenin

Grapes were ripened by bush vines on the Piekenierskloof mountain. Hand harvested grapes were cooled overnight. De-stemmed, crushed and left for 4 hours to obtain skin contact. Partially natural fermented. Combination of barrel and tank fermentation. Notes of quince, pear and baking spice

Pairs with

Mussels, Thai Curry or Calamari

Clos Malverne Sauvignon Blanc

The grapes were hand harvested at optimal ripeness. They were then destalked and crushed. The mash was cooled to 10°C and skin contact followed for 24 hours. Sulphur dioxide and ascorbic acid were added before skin contact took place. The average temperature during fermentation was 14-16°C. After fermentation, the wine was left on its lees for as long as possible. Protein and tartrate stabilisation took place before bottling.

The wine is full and dry with well-balanced acid. It has tropical fruit, flintiness and hints of asparagus and figs on the nose that all follow through to the palate. Drink now to really appreciate the fruitiness.

Classy, sleek structure with subtle citrus fruit softened with textured creaminess, vanilla and nutty complexity. Tangy mineral tones with fine intensity and balance; good focus and length with a refreshing finish.

Pairs With

Lightly smoked salmon with crème fraiche and beetroot salad.

Holden Manz Rose

The wine is made in true Provence style. Dry and fruit driven, the wine is made from Syrah, Cabernet Sauvignon, Grenache, Cabernet Franc. This rosé was matured on the primary lees for four months with regular batonnage before blending, after which it was bottled.

Light salmon pink with an elegant bouquet of strawberries, fresh dark cherries and a hint of apricot on the nose. Crisp, fruit driven with smooth finish. Balanced acidity compliments this elegant summer wine.

Pairs With

BBQ meat, pastas and spicy asian style dishes

Kanonkop Kadette Pinotage

Fermentation took place in open concrete fermenters @28deg C. Cap was punched manually every 2 hours and the juice was drawn off the skins after 3 days.

Matured for 12 months in 2nd and 3rd fill French Oak.

A deep purple-red colour, with a bright rim. This Pinotage offers notes of raspberry, strawberry and black plum which is balanced by characteristics of sweet spice, vanilla and supple tannins.

Pairs With

Grilled ribeye steak. Classic match for richer savoury dishes, springbok fillet or black mushroom stroganoff.

Hartenberg Cabernet Sauvignon

Barrel Ageing: 17 months in 50% new, and 50% 2nd fill French Oak.Maturation: 15 - 20 years from vintage

Cigar box, lead pencil nose with cassis and cherry flavours. Juicy fruit with an elegant finish.

Pairs With

Beef,Lamb,Pork,Game (deer, venison),Spicy food and Mature and hard cheese

Buitenverwachting Rough Diamond

Petit Verdot/Malbec Blend

22 months in French oak. Big ripe, juicy wine. Dark fruits and some earthiness.

CLASSIC CASE

Pairs With

Prawn risotto, lobster, soft cheeses and sunshine.

Vondeling Petit Blanc

97% Old vine Chenin Blanc planted on south facing and composed exclusively of shy bearing, well weathered granite soils. These vineyards produce a low average crop of only 9 tons per hectare, which ensures a tremendous concentration of fruit flavours on the palate. Grapes are picked only in the cool, early hours of the morning and processed immediately. The grapes are destemmed and chilled further before they are pressed. This short supply from vine to press ensures minimal degradation of the fruit aromas. The free run juice and press juices are kept separate from each other and treated according to their individual character. The wines are cold fermented in small stainless-steel tanks and are 100% unwooded. This method locks in freshness and vigor, which elevates the natural aromatics. After fermentation, the wines are matured on the yeast lees to promote mouth feel and creaminess, before they are blended, stabilized and bottled.

The wine has a pale lime colour. Strong white fruit and floral bouquet on the nose, with an endearing, underlying flinty freshness. The palate shows tightly grouped tropical flavours with pear and quince. Full and rich with a fresh lime finish.

Pairs with

Fish and shellfish.

Heron's Nest Chardonnay

The grapes are hand- harvested at optimal ripeness. They are then destalked,crushed and pressed. Thereafter the wine is inoculated with a selected yeast strain.Fermentation and maturation takes place in French oak barrels on the fine lees for a total of 3 months. After fermentation the wine is filtered and bottled.

Medium bodied with fresh fruity flavours – lime, grapefruit and citrus. Light yellow with a hint of green. To be enjoyed now and within the next year.

Pairs With

Coronation chicken, Trout with Almonds or even Macaroni Cheese.

The Den Chenin Blanc

This wine has a bright aroma and flavour of tropical fruit. Honeydew melon, guava and pineapple with an underlying savoury minerality and a lick of wood. The wine has a great texture and a long layered finish with bright acidity keeping it fresh and vibrant.

Pairs With

Red meat dishes, grilled chicken or a variety of hard cheeses.

Earth's Essence Shiraz

NO SULPHITES OR PRESERVATIVES ADDED.

Unique no added sulphur wines, made with patented technology which uses wood from Rooibos and Honey bush - both antioxidants, in place of sulphur.

Prominent fruit sweetness with aromas of blackcurrant, forest floor and spice. Nuances of sweet oak and Honeybush accompany a fleshy tannin that delivers an intense, juicy finish.

Pairs With

Pork with a fruity barbecue sauce, lamb chops or burgers with caramelised onions.

Spier Pinotage

Grapes were harvested at 24°B, gently crushed, de-stemmed and cooled. After two days of cold soaking the juice was fermented until dry in stainless steel tanks at 24°C. Three pump-overs were conducted daily. After fermentation 20% of the wine was matured in French oak barrels for 8-10 months and the remainder matured in stainless steel tanks with French oak staves.

This classic South African Pinotage offers a generous bouquet of dark cherries, juicy plums and hints of cinnamon with smooth and silky tannins.

Pairs With

Grilled steak and lamb.

Buitenverwachting Cabernet/Merlot

Big flavours of cassis, plums with good tannins. Spiced and savoury, good value.

 

April 28, 2018

0 Comments


Club Wines - May 2018

DELUXE CASE

Pairs With

Enjoy with chicken/rabbit in white wine sauce and shallots. Simple, aromatic Asian dishes or rich seafood.

Vondeling Babiana

(Chenin Blanc 64%, Viognier 19%, Roussanne 8.5% & Grenache Blanc 8.5%) The Babiana Noctiflora is a rare species of fynbos found only on the Paardeberg Mountain. It has a delicate yellow flower, which releases its scent in the evenings to attract moths for pollination.

The wine has a pale, straw-like yellow colour with a bright green hue. The nose gives great tension and poise brimming with roasted almonds, sweet cashew, Turkish delight, lime zest, apricot and orange marmalade, wild honey and pineapple. Fresh, vibrant and textured palate with weighted density and length. Layers of rolled oats, white pepper, floral jasmine, mint, ginger and creamy lemon meringue aptly supported by subtle and reserved oak presence.

Pairs with

Creamy dishes from white wine pasta sauces to Hollandaise, white fish and chicken as well as light truffle and blue cheese flavours. It works well with sushi but also delicious with fresh and roasted nuts.

Babylonstoren Chardonnay

Grapes were cold pressed and fermentation was started in stainless steel tanks. On the third day after fermentation started the wine was transferred into 300 litre French oak barrels – 80% new and 20% second fill. After fermentation the wine was kept on the thick lees for about three to four months and was batonnaged every three weeks. It was then racked and went back into the barrels for another eight months, totalling twelve months, and then bottled.

Classy, sleek structure with subtle citrus fruit softened with textured creaminess, vanilla and nutty complexity. Tangy mineral tones with fine intensity and balance; good focus and length with a refreshing finish.

Pairs With

Strong flavoured fish and seafood, mild curries such as bobotie and chicken korma, and some Asian foods.

Mellasat White Pinotage

The world’s first White Pinotage! Our first vintage of this wine was in 2007.

The paradox of this wine is that the eye belies the other senses! Making white wine from red grapes using South Africa’s unique Pinotage grape. Whole bunch pressing prevented the juice from obtaining colour from the skins. Barrel fermented and matured for eleven months with lees stirring gives this wine a slightly creamy, nutty character to balance the tropical pineapple fruit and banana flavours.”

Pairs With

Smoked duck and pulled pork. Bobotie, ratatouille and curry all taste better with a glass of Pinotage.

Cloof Pinotage

The winemaker spends months tasting and testing in their cellar, until they find those prodigious wines that complement the blends that provide only the best expression of the extreme low yielding, dry land, bush vines vineyards in Darling. Handcrafted, this exclusive and complex collection truly reflects the artistry and expertise of our master winemaker.

This wine has a deep ruby red colour, with elegant and concentrated aromas of plums, honey-bush and hints of cigar box on the nose. Rich flavours of prune follows through on the palate, supported by the fruits found on the nose. This wine is well supported with soft integrated tannins that leads to an elegant and smooth finish.

One is greeted by the flavours of plums and chocolate on a platform of well-integrated oak flavours on entry, followed by elegant raspberry and red currant flavours backed by well-pronounced spice from the Syrah. Medium to full-bodied, juicy with a firm, ripe tannin structure backed by well-balanced acidity. Mid palate is full of dark fruit with a long and lingering finish.

Pairs With

Steaks, roasts, casseroles, stews, venison

Mt Vernon Cabernet Sauvignon

The flavours follow the nose with sweet spice at the edge where vanilla leads the way. It all comes together with long, smooth, ripe fruited finish.

Vibrant, young characters that drink well now yet lots of potential development.

Pairs With

Leg of lamb barbequed over a hot bed of coals or a hearty slow roasted pork belly with root vegetables and herb roasted tomatoes.

Vondeling Erica

Vondeling Erica is named in honour of Erica hippurus, a species of fynbos (vegetation type occurring in the Western Cape region of South Africa) that is endemic to the Paardeburg mountain, the home of Vondeling Wines.

Shiraz 73%, Mourvedre 12%, Grenache 7%, Carignan 5%,Viognier 3%. Rich deep red / purple colour. Bold and dominant, dark fruit with liquorice abound, interlaced with this are hints of spicy cloves, nutmeg and coriander seeds. An initial explosion of plump dark fruit, flowing smoothly into a broad textured palate of surprising redberry, pepper and earthy truffles. The wine has a full, viscous texture and a long complex finish.

CLASSIC CASE

Pairs With

Chicken, pork, Thai, salads, most fish & seafood.

Buitenverwachting Buiten Blanc

97% Sauvignon Blanc, 3% Semillon. This full bodied Sauvignon Blanc based blend offers a variation of fruit characters including ripe gooseberry, green peppers, green melon and hints of tropical fruit.

Pairs with

Spicy Thai prawns, grilled Portuguese sardines or a fresh tomato, feta and pomegranate salad.

Vondeling Rose

Grapes are picked at optimum ripeness in the early hours of the morning before being destemmed and chilled before pressing. This short route, from vine to press, ensures minimal degradation of the fruit aromas and a very moderate extraction of colour. All free run juice is kept separate from the “colour fraction” to ensure a deliciously subtle salmon colour. The juice is cold settled to remove any coarseness and fermentation is done in stainless steel tanks. The wine is 100% unoaked. A six-month period of maturation on the yeast lees promotes richness and complexity.

The wine has a pale, salmon pink colour. It displays a bright bouquet of rose petal, red current, raspberry, tropical fruits and citrus on the nose. The palate is refreshing and vibrant, with red berry flavours, seductive floral undertones and a crisp finish.

Pairs With

Terra Mare Green Salad, Smoked salmon served with rösti, Spicy Calamari Salad with Chorizo and chilli dressing

Niel Joubert Sauvignon Blanc

Almost colourless. Delicate aromas with fresh grass cuttings, hints of lime and nettle. Lively, fruit filled flavours lifted by crisp acidity. Some developing fruit with zesty attraction. Dry, crisp, finish.

Pairs With

Lamb or beef grilled, roasted, braised or stewed or with a variety of soft and hard cheese.

Front Row Red

Shiraz/Mourvedre/Viognier. The Front Row wines are made for us by Stefan Basson at his estate on the Perdeberg in Swartland. Blending estate wines with cuvées sourced from long-term collaborators, Stefan has crafted a pair of wines which demonstrate the style and value for money the Cape can offer. These surprisingly serious Rhône-influenced blends display balanced, ripe fruit flavours with tremendous drinkability.

Mocha and chocolate with dark berry flavours are complimented by spicy undertones; the mouthfeel is soft elegant, with fine length on the finish.

Red plum in colour, with blackberry, cherry, truffle and cedar wood on the nose. The palate, medium in body, shows an abundance of fruit, softness and fine subtle tannins towards the back. The wine has a dry and lingering finish.

Pairs With

Smoked salmon, Tomato risotto with Ricotta and pickle onions, Pan-fried Ostrich Fillet Served with Spaetzlie

Niel Joubert Pinotage

Medium to light, grainy edge, blue purple. Ripe plum on the nose with light spice backing. Hints of cherry and light earthiness. Good full mouth with more flavours than the nose suggested. Ripe plum with slight smoky trace. Light, supple tannins with smooth flow across the plate. Dry finish with ripe berry notes and lasting spice.

Pairs With

Spaghetti Bolognaise, Sweet casseroles, Sunday Roasts and of course a barbeque!

Signal Cannon Merlot

On the highest peak of Vondeling farm, lies a piece of heritage. One of the Cape’s original Signal Cannons rests where it was once used to communicate to farmers that a ship had arrived in Cape Town’s Table Bay harbour. Farmers would then hasten to the docks to trade their wares, swap stories and receive mail. In recognition of these brave pioneer farmers, we’ve named our wine after this symbol of their era. We hope you enjoy the wine.

A deep ruby red. A cheerful aroma of ripe red fruits, peppery spice and a hint of toasted oak. A wonderful example of Merlot, with loads of red berry flavours and gentle tannins. The wine has a well rounded, vibrant palate with subtle oak and a delightfully long finish.

 

March 29, 2018

0 Comments


Club Wines - April 2018

DELUXE CASE

Pairs With

Light Meal,Seafood or spicy Asian-inspired dishes.

Spier Creative Block 2

This white bordeaux-sytle blend is created from ±85% Sauvignon Blanc with the balance of Semillon. Grapes were hand-harvested early in the morning in 10kg lug boxes and pre-cooled before hand sorting, destemming and crushing. Skin contact was limited to 6 hours and the free run juice drained off to settle overnight before inoculation with a selected yeast strains . The fermentation took place under controlled temperatures between 12 – 14 °C. The wine matured for 6 months on the lees before bottling

Ripe kiwi fruit and white peaches on the nose with a strong intense green grassy undertone. Perfumed green winter melon, full plated wine with an undertow of green asparagus.

Pairs with

Butter chicken, creamy fish or seafood dishes

Oak Valley Chardonnay

Oak Valley Chardonnay expresses generous fruit intensity of green apple, pear, citrus, cool lime and lemon freshness while retaining elegant restraint. More judicious use of oak compared to the 2013 vintage as the 2014 is defined by enhanced minerality and freshness. Oatmeal and hazelnut add complexity to a balanced finish. A slight departure from previous vintages in favour of a leaner, fruit forward and more refined style.

Pairs With

chicken, pork, Thai, salads, most seafood

The Liberator Episode 8

Predominantly barrel-aged Semillon blended with a dash of Sauvignon Blanc. Crisp, green and grassy with herbaceous notes and tangy lime, with notes of stone fruit and a very subtle hint of oak. Beautifully balanced, elegant and complex on the finish.

Pairs With

Most Red Meats

Holden Manz Visionaire

A visionary blend! Spicy Bordeaux style with homage to Hermitage. Cabernet sauvignon and merlot dominate this multi-award winning wine with a supporting cast of cabernet franc, Malbec, petit verdot spiced up with a decent serving of syrah.

One is greeted by the flavours of plums and chocolate on a platform of well-integrated oak flavours on entry, followed by elegant raspberry and red currant flavours backed by well-pronounced spice from the Syrah. Medium to full-bodied, juicy with a firm, ripe tannin structure backed by well-balanced acidity. Mid palate is full of dark fruit with a long and lingering finish.

Pairs With

Cold Meats

Prima Donna Merlot

ONE OF OUR NON-SOUTH AFRICAN WINES (because we think it is special!) 6th Generation Italian Settlers. 4 Generation still work at the vineyard, including Virginia Stagnari the wine maker. Bright garnet colour with a nose like grandma's make-up box; violet, waxy, with a powdery sensation at the back of the nose. The mouth delivery on the violet aroma's and brings fresh clean cranberry and field strawberry flavours.

Pairs With

Venison, Roast Beef

Holden Manz Cabernet Sauvignon

Very big on the palate with rich entry of ripe red ripe berry fruits. The middle palate is focussed and shows width with complexity and depth leading to a full dry finish. Pliable tannins are present and balanced combining well with the flavours of the sappy black fruit.

CLASSIC CASE

Pairs With

salad, chicken or fish dishes.

Spier Discover Chenin Blanc Chardonnay

Yellow apple, guava and pear aromas, with winter melon and citrus undertones. Well structured, good balance and layers of tropical fruit flavours, with a fresh, crisp finish.

Pairs with

Fusion and Asian inspired dishes

Villiera Jasmine

43% Muscat (Muscat Ottonel, Morio Muscat), 33% Riesling, 24% Gewurztraminer

A floral, slightly spicy white wine which is fresh, light and slightly sweet but complex enough to drink with food.

 

Pairs With

Crumbed Fish or Chicken

Spier Chenin Blanc

Grapes were hand harvested, de-stemmed and slightly crushed before pressing and given brief skin contact. Free run juice settled in the tanks overnight. The following morning the clear settled juice of the individual block selections (some kept separate and some blended) were racked from their lees and inoculated with selected yeast strains. Fermentation was temperature controlled. Maturation occurred on the fine lees for another three months to give extra body and elegance. The wine is not oaked.

This Chenin is both crisp and fruity with green guava, pear, apple and hints of litchi on the nose. A well-balanced palate and a strong finish.

Pairs With

Roast Lamb, Eland medallions, Italian pasta or pizza. An excellent match with Chicken Coq au Vin or Lamb stew.

Doolhof Cape Boar

A Bordeaux style blend of Cabernet Sauvignon and Merlot. Both cultivars were handpicked, sorted and then vinified seperately. Three pump-overs were done daily, extracting colour and flavours. 'The wine was blended and aged for 16 months.

Red plum in colour, with blackberry, cherry, truffle and cedar wood on the nose. The palate, medium in body, shows an abundance of fruit, softness and fine subtle tannins towards the back. The wine has a dry and lingering finish.

Pairs With

Chicken with sweet potatoes and green beans or potato bake.

Spier Discover Pinotage Shiraz

A bouquet of ripe cherries and banana on the nose with whiffs of spicy notes. Good follow through to palate with cherries, sweet red plums and raspberries with a soft tannin structure.

Pairs With

Beef or Ostrich Fillets

Niel Joubert Cabernet Sauvignon

Deep,dark, almost opaque with grainy, purple edge. Rich, ripe berry fruit nose with hints of forest floor, char and touch of dark chocolate. Big, full, well rounded mouth with layers of flavour including plum, mulberry and fruit cake. Soft, supple tannins yet good grip. Long, fruit filled finish. Good drinking now yet will develop over a few years in the bottle.

 

1 2 3 4 Next »