Van Loggerenberg Kameraderie Chenin Blanc 2016

December 2, 2016
by Christian
in What I Drank Last Night
with 5 Comments

Lukas van Loggerenberg gave up his job as winemaker at Paarl winery Druk-My-Niet to go it alone, his first wines from the 2016 vintage, the name of his Cinsaut being “Geronimo” reflecting the leap of faith which was necessary. Tasting notes and ratings as follows:

Van Loggerenberg Break-a-Leg Blanc de Noir 2016
Price: R110
From Stellenbosch Cinsaut. Four hours of skin contact, six months in old oak. Far more substantial than the pale pink colour suggests. An intriguing and somewhat curious nose of grape fruit and earth, while the palate shows more predictable notes of wild strawberry and spice. Good palate weight offset by bright acidity.

#WinemagRating: 88/100.

Van Loggerenberg Kameraderie Chenin Blanc 2016

Humdinger.

Van Loggerenberg Kameraderie Chenin Blanc 2016
Price: R325
From a 1960 Paarl vineyard, the 2016 harvest providing 1.7 tons off 2ha. Fermented and matured for 10 months in second- and third-fill oak.

An utterly compelling nose of pear, peach and exotic citrus (tangerine and kumquat) plus honeysuckle and fynbos and even a little bee’s wax. The palate truly has a weightless intensity about it, possessing presence more than weight while being lithe and supple. So complex, so complete.

#WinemagRating: 96/100.

Van Loggerenberg Geronimo Cinsaut 2016
Price: TBC
From Stellenbosch vineyards some 30 years of age. 80% whole bunch fermented, matured for seven months in older oak. An expressive nose displaying cherries, plums, herbs and spice plus a little earthiness. Medium rather than light in body with lovely fruit expression, fresh acidity and fine tannins, the finish long and dry. A fascinating wine – takes you all over the place from Burgundy to the Rhône and back to Stellenbosch. Abv 13.3%.

#WinemagRating: 93/100.

Buy This Wine

Van Loggerenberg Breton Cabernet Franc 2016
Price: TBC

From Stellenbosch vineyards. 100% whole bunch fermentation. Matured for seven months in third fill barrels. Aromatics of red and black fruit plus violets, rosemary and thyme – strong and enticing. The palate is light and fresh with wonderfully fine tannins, none too aggressive or stalky. Pure with a nervous energy about it, the acidity perhaps a touch spiky. Abv 12.5%

#WinemagRating: 92/100.

Tagged , ,

Share this post

5 Comments

  1. Bernard De BoerDecember 21, 2016 at 9:21 pmReply

    Hi guys
    Where can one get these bad boys (if at all)

    • ChristianDecember 23, 2016 at 3:15 pmReplyAuthor

      Wine Cellar still has stock of the Cinsaut – see above…

  2. David ClarkeDecember 3, 2016 at 10:08 amReply

    Ha!

  3. David ClarkeDecember 3, 2016 at 9:58 amReply

    Tasted them later the same day – think you have under-estimated the Breton – Cab Franc. But then again I am a complete sucker for the Loire-ish vibe he is pushing with it. :)

    • ChristianDecember 3, 2016 at 10:00 amReplyAuthor

      The Breton is super-geeky. Trucker-cap-wearing hipsters will definitely dig it.

Leave a comment

Your email address will not be published. Required fields are marked *

*

SHOP ONLINE
winemag-storm
ADVERTISING
ADVERTISING
HOT AND HAPPENING
AEC v1.0.4
  • March 30, 2017FNB Eastern Cape Wine Show – East London
AEC v1.0.4
ADVERTISING
newlstter2 Get the biggest stories of the past fortnight sent directly to your inbox. subscribe
FACEBOOK
TWITTER
ADVERTISING
BE SAFE

Wine magazine was published from October 1993 until September 2011 & now lives on in digital form as Winemag.co.za. We cover everything to do with SA fine wine.