Things are looking good at the Cape Winemakers Guild. I suggested in my last column that there’s a renewed spirit of camaraderie and wine-excitement in the organisation. Having recently tasted through the wines on offer on this year’s CWG auction, I’d say that this somewhat belated catching up with the spirit of the South African wine revolution is becoming more apparent.
There have always been excellent wines on the Auction (and many falling short), but it is a long time since things have been as innovative or experimental as in the early days of the CWG – when discovery was more or less the basis of the organisation and its auction. But this year there are a number in that category – probably more than is readily obvious to me: Does, for example, Bruwer Raats’s lovely chenin come from a vineyard only used (as an exclusive vinification) for this bottling? I suspect so – it would be good if the Auction booklet could make it clear. Rianie Strydom doesn’t make a blend for her Strydom Family Wines label, so it would be good to know the significance of her Paradigm on the Auction.
In short, I think that it is time that the CWG brings this growing element of innovation into focus – makes a bit of a thing about it, playing to its strength. I suppose it’ll be a long time before Kanonkop and a few others offer anything other than barrel selections of their standard estate wines (though wouldn’t it be great if Abrie Beeslaar could give us something more distantly related – a varietal cab franc, perhaps?). But if an emphasis were to be explicitly put on the new and the exciting, it would, in my opinion, add lustre to the CWG and its Auction.
Let me highlight some of the innovative and interesting wines this year. I always score this annual blind tasting of the CWG wines, out of 100, so that’s what the bracketed numbers below refer to; though I must put in my usual caveat that tasting 43 wines blind in the space of a few hours is hardly the best way to form a good judgement.
Pieter Ferreira (Graham Beck) is offering mixed cases of MCC – half fermented under the standard crown cap, half (agrafé) under cork. Both are good, and the differences interesting; I marginally preferred the latter (94). Two excellent wines from Andrea Mullineux: her Semillon Gris 2018 (95) seems a little more sensually rich this year, but its long, fantailing finish remains succulently dry. Andrea’s Leeu Passant Radicales Libres 2014 (95), from Barrydale grapes, five years in barrel, recalls the similar white experiment from chenin: it hints at oxidative development (but Andrea is never going to get close to funkiness); rich, powerful, a quite forceful acidity, dry tannic grip. A totally successful experiment to the open-minded.
Niels Verburg (Luddite) has two reds: The Lone Stranger 2017 (94) is, I suppose, a variation of his Saboteur and also a big bold wine, but the Wonderland Avenue Grenache 2018 (95) is something new – and welcome. It was placed in the tasting after the shirazes, so it had to fight a bit, as it’s rather lighter (13.1% alc), elegant and fresh. I do hope he also regards this as a successful experiment in restraint!
The chenins all showed well. Leo’s Whole Bunch Chenin Blanc 2017 (93) wasn’t my favourite of them, but is, apparently, the first time since 2011 that Sebastian Beaumont has bottled a wholebunch-fermented wine, after many experiments. Very light (just under 12% alc), but with sufficient vinosity – and a little too much toasty oak; but a nice grip, texture and length.
A surprise to me was Neil Ellis Wines The Designate 2013 (95) from Warren Ellis. I haven’t always been convinced of his touch when moving away from the Bordeaux varieties, but this is great (and how nice to have a rather more mature wine): sweet fruit, quite rich, but a fairly dry palate; delicious and ready to drink, though room to grow. Also delicious is the dense, concentrated DeMorgenzon Gravitas 2017 (96): Lovely aromas, pure, aromatic, fresh. I’m not sure quite how this wine fits into my experimental theme, but Carl van der Merwe has certainly been doing more with grenache in recent years (this has 60% in the blend), and this seems to me the most successful wine yet.
The most unsuccessful experiment, in my opinion, but one that is original and thoughtful and a great idea, and I really applaud Bartho Eksteen for making, is his Professore 2017 (89). And I hope others enjoy it more! From locally developed crosses – pinotage, roobernet and nouvelle. I find a mix of sweetness and green, little in the way of finesse, but it’s characterful enough.
So much for comments on the innovative (though I could have found more), but I wanted space to mention some favourites overall apart from those already mentioned. I scored all the following 95, unless otherwise specified.
Silverthorn Big Dog V Méthode Cap Classique 2014 showed beautifully – fresh, light and serious. The chardonnays were, unsurprisingly, fine. Apart from the Leeu Passant, I particularly enjoyed Ataraxia Under The Gavel Chardonnay 2018 and Newton Johnson Sandford Chardonnay 2018 (96). Spier Farm House Organic Chenin Blanc 2017 was another great example of the variety, as was the Raats Fountain Terroir (the supply seems almost endless…).
There are fewer reds to highlight, perhaps. But it is important to welcome both the increased percentage of whites in the lineup this year (I think) and the quality of the reds, which is, for the first time, generally on a par with that of the whites. It’s getting harder to omit anything. So, apart from those I’ve already mentioned (and there were others scoring 94): Strydom Paradigm 2016; Miles Mossop Maximilian 2014; De Trafford Perspective 2017; I appreciated De Grendel Op Die Berg Pinot Noir 2017 more than I ever have before; Boschkloof Epilogue Syrah 2017; Kanonkop Pinotage 2017. And Boplaas’s pair, the Cape Vintage Reserve 2016 and Daniel’s Legacy 8 Year Potstill Brandy, both splendid.
Both Christian Eedes and Angela Lloyd singled out the superb Boekenhoutskloof Syrah 2017 (97), and I’m happy to join them in that. It was my top wine of the day. A very good day.
There were a total of 134 entries in this year’s annual Amorim Méthode Cap Classique Challenge, results as follows:
Overall winner, Best Museum Class
Boschendal Jean Le Long Prestige Cuveé 2008
Best Blanc de Blancs
Colmant Brut Chardonnay NV
Best Brut
Pongrácz Desiderius 2011
Best Demi-Sec
Simonsig Kaapse Vonkel Satin Nectar Rosé 2017
Best Rosé MCC
Steenberg 1682 Pinot Noir NV
The results of the SA judging sessions of the International Wine and Spirits Competition 2019 have been announced. Local wines winning gold (95+ on the 100-point scale) are as follows:
97
Bartinney Cabernet Sauvignon 2015
De Grendel Shiraz 2017
Graham Beck Blanc de Blanc 2014
Nederburg The Winemasters Noble Late Harvest 2018
Pongrácz MCC Blanc de Blancs NV
96
Bartinney Skyfall Cabernet Sauvignon 2014
Constantia Glen FIVE 2015
De Grendel Op Die Berg Chardonnay 2018
Hidden Valley Hidden Gems 2016
Kaapzicht Steytler Vision 2017
Kanonkop Estate Cabernet Sauvignon 2006
Kanonkop Paul Sauer 2005
Kanu Shiraz 2017
Kleine Zalze Family Reserve Chenin Blanc 2017
La Vierge Private Cellar Apogée Chardonnay 2017
MAN Family Wines Free-run Steen Chenin Blanc 2018
Nederburg Heritage Heroes The Young Airhawk Sauvignon Blanc 2017
Ormonde Barrel Selected Cabernet Sauvignon 2015
Rustenberg Straw Wine 2018
Stellenbosch Vineyards Limited Release Verdelho 2018
Wellington La Cave Pinotage 2017
95
Alto Cabernet Sauvignon 2015
Asara The Joan 2018
Asara Viognier 2018
Beyerskloof Diesel Pinotage 2015
Beyerskloof Faith 2013
Haute Cabrière The Haute Collection Chardonnay 2017
Newstead MCC Brut 2015
Saronsberg Shiraz 2017
SPAR South African Reserve Chenin Blanc 2017 (Bibendum PLB)
Spier Creative Block 3 2016
Spier Seaward Sauvignon Blanc 2019
Stellenrust Barrel fermented Chenin blanc (Stellenbosch Manor) 2017
Stellenrust Barrel fermented Chenin blanc (Stellenbosch Manor) 2018
Uva Mira The Mira Chardonnay 2017
Tokara Director’s Reserve White 2016
Waitrose Shiraz 2017 (Cederberg)
Winemaker’s Selection South African Fairtrade Shiraz Paarl 2017 (Lidl Ireland GmbH)
For full results, go to Iwsc.net
The old and the new – 2019 CWG Auction wines now carry the winemakers signature.
The 35th Nedbank CWG Auction is open to the public and will be held at the Spier Conference Centre outside Stellenbosch on Saturday, 5 October 2019 (buyer registration closes on Wednesday, 18 September).
The line-up comprises 45 wines – 28 red wines, 12 white wines, three Méthode Cap Classique (MCC) wines, a brandy and one port-style wine, making up the tally of 1 932 cases (6 x 750ml case equivalent) compared to 2 012 cases last year. Media and trade were invited to a blind tasting of the line-up earlier in the week, my scores as follows:
98
Boekenhoutskloof Syrah Auction Reserve 2017
Quantity of six-bottle cases on offer: 50 out of 80
Only two barrels made, one with grapes from Porseleinberg in the Swartland and the other from Stellenbosch. Fermentation involving 25% whole-bunch in concrete vats before maturation lasting 18 months in French oak. An utterly captivating nose showing red and black berries, musk, lilies, fynbos and white pepper while the palate displays dense fruit, fresh acidity and fine tannins, the finish lasting for ages. Seamless and just about complete.
96
Miles Mossop Maximilian 2014
Quantity of six-bottle cases on offer: 40 out of 60
100% Stellenbosch Cabernet Sauvignon. The nose shows red and black berries, an attractive herbal note, some floral perfume and oak spice. The palate is extraordinarily youthful with pure fruit, vibrant acidity and lovely fine tannins. Just beautifully balanced, this is SA Cab at its best.
95
Boplaas Daniel’s Legacy 8 Year Potstill Brandy
Quantity of six-bottle cases on offer: 22 out of 72
100% Colombar. An elusive and beguiling nose of citrus, dried herbs and flowers. Light, fresh and smooth on the palate, this is supremely refined.
95
Grangehurst Auction Reserve 2015
Quantity on offer: 44 out of 132 six-bottle cases and 16 out of 44 three-bottle sets of magnums
59% Cabernet Sauvignon, 31% Petit Verdot and 10% Merlot. Matured for 30 months in French oak. Red and black berries, a subtle herbal quality and oak spice to go with darker notes of boot polish and undergrowth. Medium bodied and wonderfully intricate on the palate – a good core of fruit, great vibrancy and fine tannins, the finish long and dry.
94
Ataraxia Under The Gavel Chardonnay 2018
Bartho Eksteen Vloekskoot Sauvignon Blanc – Wooded 2018
Boplaas Cape Vintage Auction Reserve 2016
De Trafford Chenin Blanc Reserve 2017
Kanonkop CWG Paul Sauer 2016
Kanonkop CWG Pinotage 2017
Villiera Drip Barrel Cabernet Franc 2017
93
Beaumont Family Wines Leo’s Whole Bunch Chenin Blanc 2017
Delaire Graff Estate Banghoek Cabernet Sauvignon 2015
Graham Beck Agrafe Fermented MCC 2014
Graham Beck Crown Cap Fermented MCC 2014 (3 of each / box)
Luddite The Lone Stranger 2017
Mullineux ‘The Gris’ Semillon Old Vines 2018
Spier Frans K Smit 20 Year Celebration 2015
92
Beyerskloof CWG Traildust Pinotage 2017
Boschkloof Epilogue Syrah 2017
De Grendel Op Die Berg Pinot Noir 2017
DeMorgenzon Gravitas 2017
Groot Constantia Gouverneurs Auction Reserve 2017
Luddite Wonderland Avenue Grenache 2018
Miles Mossop Wines Saskia-Jo 2017
Neil Ellis Wines The Designate 2013
Newton Johnson Family Vineyards Sandford Chardonnay 2018
Newton Johnson Family Vineyards The Awakening Mourvèdre 2018
Paul Cluver Auction Selection Pinot Noir 2017
Rijk’s CWG Pinotage 2016
Strydom Family Wines Paradigm 2016
91
Ernie Els CWG 2016
Jordan CWG Chardonnay 2018
Jordan Sophia 2016
Raats Family Wines The Fountain Terroir Specific Chenin Blanc 2018
Spier Farm House Organic Chenin Blanc 2017
90
Cederberg Teen Die Hoog Shiraz 2017
De Grendel Wooded Sauvignon Blanc 2019
Edgebaston Cabernet Sauvignon Reserve 2016
Silverthorn Big Dog V Méthode Cap Classique 2014
89
Bartho Eksteen Professore 2017
Leeu Passant Radicales Libres 2014
88
De Trafford Perspective 2017
Not tasted:
Hartenberg CWG Auction Shiraz 2016
Saronsberg The Inner Circle 2016
For more information, visit Capewinemakersguild.com
A stone’s throw away from the glamorous Steenberg Winery there is a corkscrew in a gallery. In fact, there are three, similar in shape, but of different sizes, from sideboard ornament dimension to something, well, quite monumental.
Cunningly titled Open (2019), these are sculptures, brand-new work, by the country’s most famous artist, William Kentridge. They form part of the extensive overview of his art, Why Should I Hesitate? of which the Norval Foundation is hosting the sculpture part in a grand, extended manner. The other part is at the Zeitz Mocaa.
Tim James, an old pal of the artist, wrote recently about Kentridge’s wine connection, and it is clearly a tribute to his stature that he was honoured as an invited artist for the label of the Château Mouton-Rothschild 2016. (Part of the deal includes a couple of bottles for the artist’s cellar. So be jealous.)
But if Open can be explained by the maker’s delight in wine, what would art lovers make of the piece? And how would it rate, should judges be called in? 90, less, or more?
The sculptures are a riff on that old-fashioned kind of wooden corkscrew with two prongs to clutch the neck while the screw spirals into the cork. (The latter-day Screwpull reinvented that classic tool for our modern convenience.) But William’s wine implement looks a bit ditzy, kind of unsteady after too much booze, maybe not quite up to the job of its title. It’s a sort of three-dimensional cartoon really, like if a cartoonist would play with plasticine.
The largest version measures well beyond human scale, is not yet cast in bronze (it will be, others on show were at substantial cost), but has the station and presence of a public artwork. In other words, it could stand in a public space someday, if not a mogul’s garden.
The towering aura of its own wobbly oddness is a pretty highbrow send-up of the monumental: captured in scale and medium usually employed for the grand and glorious, the satire is wickedly humorous. (Especially when one considers the expense. What would that wealthy collector pay for it?)
It is impressive, but how does it rate as art?
If wine-judging – especially contemporary rating systems of numbers – is awash in the murky spill-out of postmodernism, how then to allocate stars to artworks? If Trechikoff, Pierneef, Kentridge and Stern mix happily at high-price art auctions these days and Jeff Koons makes ultra-expensive giant balloon dogs for his global fans, who and where do we allocate the stars?
In years-gone-by good art was recognised by the consensus of authority and expertise. (Get a couple of dedicated, unbiased wine lovers together to taste and drink and that consensus sometimes still holds. Thank goodness.)
Nowadays more often than not, it’s price that talks. And it is here that the worlds of art and wine run so parallel: value and meaning measured in and by the “market”: auction prices taken as shorthand for importance or substance; wealthy collectors’ cheques as notice of worth.
(The talk so often of South African wine prices being low and “having to increase” is also a sign of that mistaken capitalist quality paradigm. I always find it amusingly ironic when such talk is bandied about while right now market research shows that wine-drinking consumers are diminishing or simply keep on buying what they can afford.)
But back to stars and ratings.
William Kentridge was twice awarded gold medals for his entries in the fateful Cape Town Triennials way back in the 1980/90s. Like in the Olympics the golds were for the best work selected by judges – kind of the ultimate five-stars, the show trophies. (Those artworks are now in the collections of the Rupert Museum and the Iziko SA National Gallery.)
Good winemakers know that each vintage, every wine, is an act and test of creativity. Artists too.
So, giving Kentridge one up for monumentalising a good tool as artwork, I tentatively rate Open 91…
The Steytler family have farmed Kaapzicht in Bottelary, Stellenbosch since 1946 and it’s gladdening to see the enthusiasm and, yes, passion that fourth generation Danie Jnr now brings to bear having taken over as winemaker in 2009. Tasting notes and ratings for the new releases as follows:
Kaapzicht Kliprug Chenin Blanc 2018
Price: R150
Grapes from a 1982 vineyard. Matured in 500-litre barrels, 15% new. A top note of hay before pear and peach plus a little leesy reduction. Very good fruit concentration, ensuring that the vibrant acidity is nicely coated, the finish long and pithy. Compact and composed.
Editor’s rating: 93/100.
71 years young.
Kaapzicht The 1947 Chenin Blanc 2018
Price: R500
Three 500-litre barrels, one first-, one second- and one third-fill, form the basis of this wine, these each providing different components for a final blend that amounts to just 900 bottles. A complex nose showing pear, peach, citrus and even a hint of pineapple with some notes of herbs and hay in the background. The palate has more flavour intensity and all-round power than its counterpart above but equally does not lack for intricacy or verve. If anything, this is the least showy vintage of this wine to date.
Editor’s rating: 96/100.
Kaapzicht Steytler Pentagon 2017
Price: R500
Cape Bordeaux red blend. New oak reduced from 100% to 80%, length of maturation from 24 to 18 months and the wine is the better for it. Red and black fruit, dried herbs and a little rose-like perfume on the nose. Medium-bodied (despite an alcohol of 14.5%) and nicely energetic – pure, fresh and super-dry on the finish.
Editor’s rating: 93/100.
Kaapzicht Steylter Vision 2017
Price: R500
50% Cabernet Sauvignon, 35% Pinotage and 15% Merlot. Red cherry, rose, herbs and spice on the nose. Medium-bodied with soft acidity and smooth tannins. Feels broad in the mouth and already quite approachable.
Editor’s rating: 90/100.
Kaapzicht Steylter Pinotage 2017
Price: R500
Red and black cherry plus notes of incense, vanilla and banana loaf. The palate is rich and smooth textured. Flavourful, although a slight sense of sweetness will perturb some.
Editor’s rating: 91/100.
Find our South African wine ratings database here.
My friend’s husband is a chef. “He’d love this,” she says. “It’s what he’s always going on about: Just a few tables, nothing fancy, a short menu, but everything is done brilliantly.”
She’s ooh-ing and aah-ing and finger-licking her way through an Argentine “Picanha” sirloin that was cold-smoked for two hours before being cooked on a wood-fired grill to melting-fat, juicy-meaty, crisp-edged perfection.
“I think anyone would love this,” I say through a mouthful of beef brisket that was smoked for 14 hours. “People love cooking meat with fires in South Africa. This is like braaivleis-meets-chisinyama-meets-snoek-smoker-meets-tandoori-oven.”
The “this” we’re talking about is Afro-Texan barbeque. It’s what they do at Hoghouse, the restaurant attached to Hoghouse Brewery in Ndabeni (of all places).
When we entered it was past “the hog”, a giant black smoker on wheels. What distinguishes Texas barbeque from all the beloved sorts of outdoor, fire-fuelled cooking we do in South Africa, is that it’s done low and slow.
At Hoghouse, the speciality is my red-edged brisket, served with handmade pickles and, in my case, handcut chips with truffle aioli.
Brisket is a tough cut from the lower chest of the animal, dense with connective tissue. Cooked right, the collagen gelatinizes. In the right hands, brisket can become a fantasy of tender, super-moist meat.
Brisket with handcut chips.
And so it is on my plate. The colour and texture are reminiscent of corned meat, and the taste is deeply meaty. In character, this is a plate that lends itself more to an all-day, family Sunday outdoors than a rich winter meal.
Brisket is the speciality here. As an Austin, Texas, homeowner recently remarked on the Netflix show Stay Here: “In Texas, barbeque is religion and brisket is Jesus.”
At the time, a pitmaster was coating the brisket with a spicy rub. Other masters of southern barbeque marinade with secret-recipe sauces. At Hoghouse, the brisket sees no marinade, no rub.
“The meat is smoked without sauce, allowing the natural flavours of the meat to blend with the smoke from the Rooikrans wood,” the website says.
Barbequed brisket, like pulled pork, traditionally loves to be stuffed into a bread roll with pickles, alongside potato salad and beans.
I’m very glad I chose my fat chips with truffle aioli. They’re like extra-crispy roasties. My daughter ordered onion rings that are fat and crunchy. The batter is made with chickpeas.
My son wolfs his glistening pork ribs before anyone has a chance to try them. The “pollo-pescatarian” teens rave about their snack-portion BBQ chicken wings with sriracha, soy and honey.
My friend’s “Saturday special” steak is served with a good-enough salsa verde and a chimchurri that’s disappointingly dry.
The menu at Hoghouse is a surprise. Naturally the focus is on the meat – next time we’ll try the pork belly and the pastrami lamb rib – but the vegetable sides have been given proper cheffy attention.
I’d like to try the fire-roasted cauliflower; the mielie (“corn on the cob”) with honey chipotle butter and the roasted butternut with parmesan crumble, pickled mushrooms and green sauce.
I’m also intrigued by the coal-roasted sweet potato with smoked orange yoghurt, chilli, coriander and crispy onion. The baked aubergine comes Italian-style with mozzarella, napolitana sauce, basil and parmesan. I should definitely have ordered the fire-roasted cos lettuce with feta, dates, almonds and citrus. I would like my children to try the braai broodjie done with beer bread, mature cheddar, tomato and onion.
At this point it’s important to introduce the name of PJ Vadas.
Chef Vadas created the menu here, and he led the kitchen for three years. A year ago he left to head up Vadas Smokehouse & Bakery at Spier Wine Farm.
Vadas has been called a “braai genius”. He’s the one who was inspired to produce “Afro-Texan style barbeque” after visiting some of the most renowned BBQ smokehouses in the Lone Star State.
It was a brilliant choice, given that one of the main purposes of the eatery was to complement the Hoghouse beers brewed on site.
Beer, not wine, is the traditional accompaniment to barbeque in the Southern states, and here’s where the location of Hoghouse Barbeque, in the light industrial area behind Pinelands, begins to make sense.
Ndabeni is the location of the award-winning Hoghouse micro-brewery. The menu at Hoghouse Barbeque works with the list of beers in much the same way as the menu of a fine dining restaurant on a wine farm carefully considers the farm’s bottled product.
Last month, Hoghouse received a gold medal at The SA National Beer Trophy awards for its Roadhog Porter. This is a dark, London-inspired beer with hazelnut notes. It’s delicious. Earlier in the year, brewer Byron Damonze picked up five awards at the 2019 African Beer Cup.
Hoghouse does accommodate wine-lovers. Its wine list features small batch wines chosen by consulting sommelier Joakim Hansi Blackadder.
Happily, Hoghouse also accommodates non-drinkers – or designated drivers. There are housemade, non-alcoholic pineapple and ginger beers, as well as a housemade iced tea. The “virgin” drinks include a rock shandy and Virgin rose geranium mojito.
The mojito above costs R28. The prices at Hoghouse are a joy, for both food and drink. Where else can you buy a salsa or a kimchi aioli for R10? And what about my portion of heavenly chips with truffle aioli for R40?
Meat is charged per 100g, so my son’s spare ribs meal cost R40. A kiddie portion of buttermilk fried chicken and chips is R60. A BBQ platter for two – including brisket, ribs, chicken wings, cowboy beans, corn, slaw and braai broodjies – costs R365 (or R183 each).
Hoghouse’s excellent hot sauces are open on all the tables. The Vintage Chilli sauce provides the perfect degree of hotness, to the fraction of farenheit.
There is a purposefulness and generosity to Hoghouse Barbeque that is heartwarming. Diners are encouraged to eat their orders off a sharing platter in the centre of the table, family-style. The menu says that the R65 dessert sundaes (salted caramel pecan pie or chocolate fudge brownie with vanilla Moro Gelato) are good for sharing. Alternatively, the table may order ice creams and sundaes in cones. We had a tiramisu ice cream that was almost indescribably delicious and an excellent chai sorbet. My naartjie sorbet was tentatively flavoured; it didn’t deliver the citrus hit I’d wanted. But this is a minor quibble.
Service at Hoghouse is friendly and efficient. Lucky, the “receptionist”, deserves a special mention for his warm welcome.
At Hoghouse Barbeque, everything is made from scratch. All the meat is local and free-range, sourced from sustainable farms. I love the fact that Afro-Texan barbeque refers to but doesn’t honour any South African wood-cooking tradition above another. The venue is available for hire. I’m thinking of throwing a party.
Hoghouse Barbeque: 021 810 4545; Unit 4, Technosquare, 42 Morningside Street, Ndabeni; howdy@hhbc.co.za
Off the charts.
While many of SA’s leading producers are currently selling their 2018 if not 2019 vintage, the 2016 vintage of Fram Chenin Blanc as made by Thinus Kruger seems to be fairly widely available and what a pleasure to able to obtain something slightly older.
Made from a combination of Piekenierskloof and Swartland grapes, the wine is a deep straw yellow in colour, while the nose shows peach, apricot, kumquat and quince to go with some nuttiness and a leesy quality that goes beyond waxiness and evokes modelling clay! The palate is lean in the best sense with a pleasantly sour acidity and a finish which is savoury to the point of bitter (alcohol: 12.5%). It’s an arresting, most refreshing drop. Approximate retail price: R255 a bottle.
Editor’s rating: 94/100.
Find our South African wine ratings database here.
In conjunction with multinational financial services company Prescient, winemag.co.za is pleased to announce the ninth annual Chardonnay Report.
Wines will be tasted blind by a three-person panel consisting of Christian Eedes as chairman as well as Roland Peens and James Pietersen, both of Wine Cellar, Cape Town merchants and cellarers of fine wine, scoring done according to the 100-point system.
Entries are now closed. Results will be made public on Tuesday 15 October.
Read last year’s report HERE.
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