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Strandveld Adamastor 2007

Green but not too much so.

How much pyrazine character is legit on a wine? There was a good deal of it on last night’s Sauvignon Blanc-Semillon Strandveld Adamastor 2007 (gravel road dustiness and herbaceousness rather than outright green pepper) but somehow it was appropriate. Lots of other aromas and flavours such as peach and honey and the wine showed good palate weight (thanks in part to clever use of oak) balanced by bright acidity before a long, peppery finish. Score: 17/20.


  1. I can deal with any amount of pyrazines, as long as the wine doesn’t have an unripe character or the kind of acid used to mine diamonds. Pyrazines can be dodgy coming from warm areas, but I see nothing wrong with good pyrazine character from Elim wines – in fact, I expect it. Just checked my last treasured bottle of 2007: 13.5% ABV, which generally points to pretty ripe fruit down there.

    It’s obviously ready by now, but I don’t see you mention anything about secondary/mature character (unless “honey” is a nod in that direction) – how much longer would you keep it for if you only have one bottle, assuming you’re the kind of person that enjoys mature wine?

  2. Hi Kwispedoor, The wine is no longer entirely primary, the honey character I refer to indeed an indication of this. When to drink your last bottle? Rather a year too early, than a day too late but I think the Adamastor won’t go into decline for at least another 24 months.


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