A fascinating red wine made with 100% Mondeuse, a rustic version of Syrah that follows the natural winemaking principals of “nothing added, nothing taken away.” In other words, wild fermentation, no sulphur added, organically farmed vineyards. It shows a crazy-wild nose of fruitcake, spice, cinnamon, cloves, violets, sun-baked raspberry and blackcurrants. In the mouth it’s bone dry, tight and highly acidic with flavours of crushed flowers, loam, mineral, aggressive tannins, peppery spice, raspberry, cranberry and boysenberry. Not for everyone, but a thrill if you’re looking for something different.
Soft on the sides, sappy on the palate and snipped on the finish, this Merlot is sourced from vineyards 20-60 km from the coast in Swartland, Paarl, Overberg and Stellenbosch. Fruit from these 17- to 19-year-old-vines were cold soaked and fermented in stainless with ample pump overs. Post-ferment, 20% saw time in stainless, with the remainder in contact with wood staves. Plum and cherry jam dominate, with some wet wood, medicinal cherry on the back end, choked out with spice. Though blocky in form, the soft sides and jammy fruit will attract many cushy Merlot fans.
Multiblend of Merlot, Cabernet Sauvignon, Syrah, Cabernet Franc, Malbec and Pinot Noir yields up-front cherry and strawberry before a bright palate defined by red fruit and good acidity for a clean end.
A traditional method sparkler made from Chenin Blanc. Straw-coloured with a bouquet of apple and quince and a light floral note; medium-bodied, bright, crisply dry, apple and lemon flavours.
Vibrant gold/straw colour in the glass, with bright aromatic floral and citrus expression with a hint of tropical fruit. Opens on the palate with fresh lemon and lime citrus flavours braced by mineral grip and crisply fresh acidity. Works well with oysters on the half shell as well as other shellfish and simply prepared white fish dishes.
Nose reveals raisiny intensity with notes of fig, liquorice, cinnamon, clove, mineral and a pinch of herb. Powerfully concentrated dark fruit kicks in on the palate backed by focused acidity and solid tannic and mineral grip. Finishes long and spicy with an elusive smoky overtone.
Fermentation took 15 days on native and cultured yeasts, with oak aging in French hogsheads with two-thirds new for about 16 months. I love the explosive red fruits on the nose, more warm- than cool-climate, with raspberry, cherry and cranberry joined by a whiff of cassis and spice. The red fruits are caressing on the palate and propped up by County minerality, moderate acidity and spice. It’s a smooth wine through the mid-palate with ripe tannins and length on the finish.