The Hermanuspietersfontein cellar and visitors’ centre might be in Hermanus but the vineyards are in Sondagskloof, 20km outside Stanford. The Nr 5 Sauvignon Blanc 2013 was one of my top 20 wines of 2016 (see here) but what of the reds? A tasting of two recent releases revealed a definite cool climate character to them.
Hermanuspietersfontein Swartskaap 2013
100% Cabernet Franc. Matured for 16 months in a combination of new and second-fill French oak. Red fruit, some herbal character and attractive oak on the nose. Medium bodied with fresh acidity and fine tannins. Perhaps lacking mid-palate but appealing even so.
Hermanuspietersfontein Die Arnoldus 2012
Cab-led but incorporating the other four Bordeaux varieties, matured for 26 months in 100% new oak. Red and black fruit, some leafiness plus oak spice on the nose. The palate is quite lean with fresh acidity and firm tannins. Austere and unflashy, this should benefit from some time in bottle.
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