Mount Abora Koggelbos Chenin Blanc 2013
By Christian Eedes, 7 August 2015
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New releases from too-cool-for-school Mount Abora, tasting notes and scores as follows:
Ascetic.
Mount Abora Koggelbos Chenin Blanc 2013
Wine Cellar price: R105
From vineyards approximately 40 years in age. Spontaneous fermentation and matured for 15 months in older 300-lite barrels. Shy on the nose – this is not a wine that’s about primary fruit. Good concentration, bright acidity, pithy finish. Perhaps some lime but difficult to attach flavour dessriptors – elegant and restrained.
Score: 92/100.
Saffraan Cinsaut 2014
Wine Cellar price: R98
Fermented in tank, matured for six months in old oak. Appealing note of scrub plus red berries and spice. Pure fruit, acidity which is fresh to the point of tart and fine tannins – the finish nicely dry. Total production: 6 000 bottles. No mess, no fuss.
Score: 89/100.
Mount Abora The Abyssinian 2013
Price: R150
57% Shiraz, 29% Mourvèdre, 14% Cinsaut. Whole bunch fermented, individual components matured for 12 months before blending. Purple flowers, black fruit and black pepper, olives plus some Swartland earthiness. Good concentration, fresh acidity and crunchy tannins. Layers of flavour, dense, long. Pulls in different directions but to good effect.
Score: 92/100.
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Krige Visser | 14 August 2015
Lloyd, yes all the follow up vintages of Koggelbos are in the same ilk: made oxidatively and thus screaming to be decanted after we have pulled the cork. This is the way to discover the texture and depth of these wines.
Lloyd | 15 August 2015
Thanks for the reply Krige. These wines deserve more attention for the great sensory experiences they offer.
Lloyd | 11 August 2015
Hi Christian. I found the 2012 Koggelbos, initially quite shy on the nose, with an elegant yet subtle, complex flavor profile, close to how you experienced the 2013 here. However, after letting the wine breathe for an hour or two, I found it to sporadically evolve – becoming increasingly rich in both flavor and nose. It may have also been a case of bottle age, but I wonder if the 2013 will also exhibit similar traits when allowed to breathe for longer? I almost wished it would stop evolving though, as the initial subtle freshness was sublime.