Momento Grenache Gris 2017
By Christian Eedes, 19 July 2018
4
Marelise Niemann of Momento Wines recently became a mother but this doesn’t seem to be cramping her style in the slightest when it comes to winemaking. Tasting notes and ratings for the upcoming new releases as follows (prices to be confirmed):
Momento Chenin Blanc Verdlho 2017
81% Chenin Blanc (from the Swartland and Bot River) and 19% Verdelho (from Voor Paardeberg). Matured for 10 months in old oak. Citrus, apple, peach and pineapple on the nose while the palate shows concentrated fruit and particularly snappy acidity before some tannic grip on the finish – funky in the sense of being slightly strange but oh, so cool. Alcohol: 13%.
Editor’s rating: 92/100.
Momento Grenache Gris 2017
New. From a Voor Paardeberg vineyard. Seven-day skin contact before fermentation. An alluring nose with top notes of flowers and herbs before citrus, peach and green apple. The palate is all of a piece with lovely fruit expression, a great line of acidity and long, dry finish. A really super effort from this alternative variety and definitely one for the early adopters to seek out. Alcohol: 12.7%.
Editor’s rating: 95/100.
Momento Grenache 2017
90% of grapes from Swartland and 10% from Voor Paardeberg (Bot River no longer in the mix). The nose has a floral top note before black cherry plus a hint of reduction in the background while the palate displays plenty of sweet fruit offset by bright acidity, the tannins quite soft. A cheerful drop but doesn’t seem to have quite the same structure as previous vintages. Alcohol: 14%.
Editor’s rating: 89/100.
Momento Tinta Barocca 2017
Grapes from Bot River, Stellenbosch and Voor Paardeberg. A complex nose of red and black berries, fresh herbs, earth and spice. The palate has good fruit concentration, fresh acidity and nicely grippy tannins – lovely shape and structure, lots going on.
Editor’s rating: 92/100.
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AB | 19 July 2018
Seven weeks or seven days skin contact pre ferment on the Gren. Gris?
Christian Eedes | 19 July 2018
Seven weeks, if I understood correctly!
AB | 19 July 2018
Surely they can’t keep the wine from beginning fermentation for that long?
Christian Eedes | 20 July 2018
My mistake: seven days.