Cape of Good Wine

cape of good wine | Sipping my way through the Cape Winelands | A South African Wine Blog

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Cape of Good Wine

cape of good wine | Sipping my way through the Cape Winelands | A South African Wine Blog

About
- Contact Me
- Sample Policy
Musings & Ramblings
Learn with me
Interviews
Musings & Ramblings
Wine Reviews
Learn with me
- What's the Grape?
- Wine Regions
  - Constantia Wine Route
Wine Wise

white wine blend

Caravel Wines Golden Phoenix vs the White Lotus NV

Khayelitsha’s Finest Wines 2021 White Blend

Elemental Bob My Cosmic Hands 2015

Il Geco Vermentino Grenache Blanc 2021 [sample]

Durbanville Hills’ Tangram White Blend 2018

BlankBottle Manon de Sources 2016

Groot Constantia Gouverneurs Reserve 2018

Migliarina Equilibrium 2019

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capeofgoodwine

🇿🇦 Cape Town based winelover
🍷 Always looking to try something new
📸 Obsessed with the old dinner table
👇🏾 Sometimes I have wine thoughts

DeMorgenzon Reserve Chenin Blanc 2022 One of my f

Alternative April. Not gonna lie: my initial thoug

Intellego Hey Mila Méthode Ancestrale 2024 This

Klein Amoskuil The Amos Block Perpetual Reserve Un $Klein Amoskuil The Amos Block Perpetual Reserve Under Flor Happy Malbec Day! In the spirit of Malbec...okay fine, it’s not Malbec 🤪. This week’s #AlternativeApril is Sauvignon Blanc from dryland farmed bush vines planted in 1965 - the Klein Amoskuil farm’s Amos Block are the oldest Sauvignon Blanc vineyards in South Africa. Old vine SB not alternative enough for you? Okay...it’s been barrel fermented in old French barrels. No? How about we fortify this. Still not convinced this is unusual? It’s then doused with a flor yeast culture! And yup, there’s a solera started in 2014 so we get to use our favourite phrase ‘fractional blending’...in the Swartland. A deeper golden ochre with orange luminosity blooms audacious notes of citrusy lemon zest and orange peel, bruised green apples, savoury kelp funk and seafog salinity, nutty almond skin and walnuts, bitter herbal chamomile and fennel, salty toffee, honey, and bread dough that reminds me of dried florals. Dry, almost temerarious/brazen acidity that feels unbalanced at first but resolves itself over the next few hours into uber fresh, lip smacking goodness. Medium-ish bodied and textured, with a long finish that warrants a paragraph all of its own. Copy/paste the nose and add salted preserved lemons, bitter radicchio, earthy raw white mushrooms and dried onions, quince...I could keep going aka it’s got everything. If you love Sherry and love Madeira’s acid, then this is a rustic charmer (particularly from day 2 onwards). Alternative? I thiiiink I nailed it? So weird but handy that I’ve never posted about this before coz I drink it all the time. What do you think...do you know of another flor-aged, fortified wine made from only SB?$

Stellenbosch Vineyards Therona 2022 Friends, fami

Rebel Rebel Old Vine Colombar 2023 I’m so late

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