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cape of good wine

Sipping my way through the Cape Winelands

  • Kunye, The Wine Wise
    • Kunye, The Wine Wise: Part 1 – The Why.
    • Kunye, The Wine Wise: Part 2 – The What.
    • Kunye Syrah 2019
    • Kunye Chenin Blanc 2020
  • Wine Reviews
    • Red Wines
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    • Rosé Wines
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    • BIPOC Wine Brands
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    • What’s the Grape?
    • What’s the Region?
    • Wine Quiz
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  • Musings & Ramblings
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  • Sakkie Mouton Family Wines Vloedvlak Colombar 2022

    Blog, White Wines, Wine Reviews

  • Minimalist Wines Stars in the Dark 2021

    Blog, Red Wines, Wine Reviews

  • Domaine Jamet Côtes du Rhône 2019

    Blog, International Wines, Red Wines, Wine Reviews

  • Il Geco Vermentino Grenache Blanc 2021

    Blog, White Wines, Wine Reviews

  • Andre Perret Condrieu Coteau du Chery 2015

    Blog, International Wines, White Wines, Wine Reviews
Blog, Musings & Ramblings

Migliarina Harvest 2020 (Syrah: 12 462 steps)

Blog, Musings & Ramblings

Don’t drink and walk on the road?

Blog, Musings & Ramblings

BlankBottle – AKA My Favourite Day of 2019

Blog, Musings & Ramblings

But how long have you known about this?

Blog, Musings & Ramblings

My Little Grapevine

Blog, Musings & Ramblings

Migliarina Harvest 2020 (Bottling Day: 12 003 steps)

My current favourite wine quote

“I love everything that is old; old friends, old times, old manners, old books, old wines.”

Oliver Goldsmith, The Vicar of Wakefield

Latest from the Blog

Blog, Red Wines, Wine Reviews

Wildehurst Tempranillo 2017

When your favourite wine store, VinoPronto, sends you a DM on Instagram instructing you about your next purchase…what else can you do other than follow their commands. Wildehurst is owned… Read More

May 27, 2020
by capeofgoodwine
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Blog, Musings & Ramblings

Migliarina Harvest 2020 (Chardonnay: 14 987 steps)

I felt like a kid in a candy shop (or my grown up self with expendable income in the same candy shop) when we checked on the previous batch of… Read More

February 19, 2020
by capeofgoodwine
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Blog, Red Wines, Wine Reviews

The Drift Farm Moveable Feast 2015

I first tasted this wine at last year’s Constantia Fresh wine event. It was the middle of summer. The wine was unchilled and almost cloying in the heat…but I knew… Read More

February 17, 2020
by capeofgoodwine
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Blog, White Wines, Wine Reviews

Thorne & Daughters Tin Soldier 2018

I remember how excited I was when I picked up this wine. I could not wait to open it up and try it!

October 1, 2020
by capeofgoodwine
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BIPOC Wine Brands, Blog, White Wines, Wine Reviews

Mosi Tinashe Chenin Blanc 2018

Joseph Dhafana is someone whose story inspires me everyday. I’ve seen him a few times but have always been far too shy to approach and say hi. Instead, I grin… Read More

July 15, 2020
by capeofgoodwine
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Blog, Red Wines, Wine Reviews

Beau Constantia Stella Syrah 2017

Before we starting jumping up and down and all around about all the exciting wine deliveries, shall we take a moment to appreciate the fallen soldiers of lockdown.  This post… Read More

June 17, 2020
by capeofgoodwine
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Blog, White Wines, Wine Reviews

Ayama Vermentino 2019

As usual, I’m the last person in town to taste this wine. Thank goodness Vino Pronto was able to solve this problem!

July 30, 2022
by capeofgoodwine
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BIPOC Wine Brands, Blog, Red Wines, Wine Reviews

Kumusha Shiraz 2017

You know when you’re enjoying a wine with friends and can’t bring yourself to press pause on the conversation to write tasting notes. The notes below don’t really do this… Read More

June 11, 2020
by capeofgoodwine
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Musings & Ramblings

Failure…and getting over it.

June 10, 2022
by capeofgoodwine
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My thoughts on how SA wines could be more diverse, equal and inclusive.

September 29, 2021
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It’s time to change my bio.

August 23, 2021
by capeofgoodwine
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If you build it, they will come.

July 25, 2021
by capeofgoodwine
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Kunye, The Wine Wise: Part 2 – The What.

December 14, 2020
by capeofgoodwine
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Kunye, The Wine Wise: Part 1 – The Why.

December 6, 2020
by capeofgoodwine
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BlankBottle Saint Rand 2020 I was vaguely amused BlankBottle Saint Rand 2020 I was vaguely amused to find a listing for Pinotage in Nick Jackson MW’s book Beyond Flavour. I’m not sure why. Acknowledgement of the grape? Curiosity about how it would be described? So page 77 got both a nod and a chuckle. Deeeep dark ruby that already suggests the weight and concentration that the wine offers. A medium (+) nose of mulberries, blackberries, dark plums, star anise, cloves, rich sticky plum sauce, oyster sauce, guava peels, and dark damp earth. Dry, medium (+) acidity, medium (+) velvety ripe tannins, medium alcohol, and full bodied. It’s ripe and thick and decadent and plush...just like running your hands along a cashmere scarf before wrapping the softness around your neck. There’s a grainy creaminess...that, yes, is banana-like...but it’s at the tail end of the long finish. This is a style of Pinotage that I don’t generally gravitate towards. Yet, I thoroughly enjoyed it...kinda because it was instantly recognisable as being Pinotage...something I don’t generally gravitate towards. 😂 How many of you love Pino...just kidding...you’re all smart enough to know that it depends on the wine. How many of you related to the structure shapes that the MW describes in his book?
Thistle & Weed Knapsekerel 2020 These labels stil Thistle & Weed Knapsekerel 2020 These labels still get me - they look stunning as a range. And the tongue twisting names are a brilliant reference to ‘weeds’ that South Africans desperately try to curb...often overlooking their medicinal and indigenous value. Medium ruby with a pronounced perfumed bouquet of fruity blackcurrants, dark cherries, dark plums, blueberries, Fortris juice, incense, oyster sauce, a touch of leather, and sweet vanilla bean paste. Dry, medium (+) acidity, medium powdery tannins, medium (+) bodied, medium alcohol, and a medium finish. It’s taken a few days for the palate to catch up to the nose. And even now, I wonder if it still feels a bit thin in comparison to the intoxicating nose. Which makes me think this wine would benefit from a chill to add boundaries - firming up the tannins so that the fruits and florals can frolic within that reinforced framework. Made from 7 rows of biodynamically farmed Cab Franc from the Polkadraai Hills (think cover crops and ducks!), half whole bunch, natural ferment in open top fermenters with regular punch downs. Then basket pressed into and aged in old French barrels for 11 months.
Château Thivin Côte de Brouilly Les Griottes d Château Thivin Côte de Brouilly Les Griottes de Brulhiè 2019 No notes - just happy berry and spice and all things nice Beaujolais vibes. This was one of the Gamays I’d line up against Pinot Noirs, Grenache Noirs, Sangioveses and Tempranillos...or as Tim Gaiser likes to call them, The Evil Dwarves! Happy weekend!
Sakkie Mouton Family Wines Vloedvlak Colombar 2022 Sakkie Mouton Family Wines Vloedvlak Colombar 2022 Very pale lemon with a surprisingly pronounced nose of honeysuckle, beeswax, ripe but subtle apricots and peaches, Granny Smith apples, mandarins, a hint of nutmeg, and...I know I have an active imagination but I’m going to add distant old smoke and sticky dark toffee. Dry, medium (+) acidity, medium (+) bodied with a weighty mouthfeel, medium alcohol, and a long finish. The palate is juicy and bright - naartjies!, tart nectarines, and greengage. And yes, there’s some ‘signature’ salinity in the background...but more salty ‘meebos’ (salted dried apricots) and a little seaside brine. It’s the tongue coating long hug texture, along with a little naartjie peel zing that’s so addictive. Coravined coz this is legit the most expensive Colombard I’ve ever bought (can a girl get a payment plan?). Over 2 days (waste of Coravin gas) the aromas have morphed...no mean feat for these 100% Colombard grapes planted for distillation just outside Vredendal along the Olifantsrivier in 1978. Vloedvlak means flood level - the way these vines were irrigated. Also...thinn high diurnal range. Overnight chilling, destemmed and crushed into an old basket press with no enzymes, overnight settling in a tank then racked into a different s/steel tank for natural fermentation that lasted for 1 month. Thereafter, the wine was aged on its gross lees in 500L barrels for 4 months with regular lees stirring. All together now...say it with me: unfined and unfiltered 😂. Love ❤️! Biased...but steeped in truth.
Minimalist Wines Stars in the Dark 2021 Whilst we Minimalist Wines Stars in the Dark 2021 Whilst we’re talking about wines that are too easy to drink...herewith Example B. For a brief moment I wondered if it truly contained 750ml because I was surprised and dismayed to find myself midway through the bottle shortly after opening it. Medium ruby with a decent nose of violets and lavender, coffee grounds, red and black cherries, wild berries, candied red berries, plenty of olive leaf, a hint of pepper, cardamom and distant mace. Dry, medium (+) acidity, medium bodied, pomegranate seed slightly powdery medium tannins, medium alcohol, and a generous finish. A touch of menthol, candied red fruits, coffee, and spice on the palate...as well as briny olives, sweet soy, guava peel, pomegranate pulp and a fine grating or orange zest given some time. 100% Syrah from cool climate Elim, whole bunch, spontaneous ferment, good ole hand/foot punch downs, 10 months in 300L and 400L old French oak, racked and bottles unfined. As always...I’s the last person to try this wine. Worth the hype but should only come in a magnum bottle. Ps - this label is perfection and I can l vouch for the designer being a sweetheart!
Domaine Jamet Côtes du Rhône 2019 I don’t t Domaine Jamet Côtes du Rhône 2019 I don’t think there’s much more to say about this wine...everything’s already been said. If I were to add my two cents to this well documented treat: it’s far too easy to drink! Deep ruby, with a medium (+) nose of violets, lavender, blackberries, blueberries, red and black cherries, dark plums, cloves, tobacco, black pepper, leather, earth, guava peel, some orange peel, and a little bitter garrigue. Dry, medium (+) acidity, medium (+) bodied, smooth ripe medium tannins, high alcohol, and a long finish. Far too easy to drink! Sourced from the lovelies at Radford Dale Imports. Dankie julle!
Il Geco Vermentino Grenache Blanc 2021 ‘A Dry W Il Geco Vermentino Grenache Blanc 2021 ‘A Dry White Season’ was the first ‘prop’ book that I pulled off the shelf...and it couldn’t be more apt as far as my wine plans for the summer season are concerned. The Il Geco Cap Classique knocked my socks off...so I begged Clarise (the winemaker) for her still wines. We left it at ‘bill me’, laugh and shake of head, ‘no really, send me a bill’. I’d planned on not posting these until I received a bill...but I couldn’t resist this beautiful beautiful label...so: Pale lemon, with a gorgeous nose of green apples, lemon peel and grapefruit, salinity, oyster shell, burnt sugar, elderflower cordial, and chamomile flowers. Dry with high acidity...but it’s gentle soft acidity that isn’t trying to rip your face off, medium bodied, medium alcohol, and a loooong finish. Juicy nectarines, subtle pineapples, and burnt sugar join the salty lemons on the juicy bright palate. It gets you salivating immediately. My official verdict: super duper yum! If you’re in SA, only 550 bottles were made so fastest fingers. Also @ilgecovino - bill me! 😂
BlankBottle TBC The only note I have about this w BlankBottle TBC The only note I have about this wine is ‘Viognier’. And considering it’s a BlankBottle where the variety isn’t noted on the label, I’d call that a win (IYKYK!). I won’t bore you with the usual ‘fan girl’, ‘loved’, ‘heavily biased’ love story. Ps. I was looking for a different quote but spotted the top left Hector Hugh Munro quote about good cooks and it tickled me. Also...Happy Merlot Day! Yup...she’s definitely back 😂.
Andre Perret Condrieu Coteau du Chery 2015 I once Andre Perret Condrieu Coteau du Chery 2015 I once confessed to sipping on Condrieu on a weekday morning. Herewith the culprit. Medium lemon with the mandated pronounced nose that Viognier insists upon. Orange blossoms...maybe even acacia, musk, lemon oil, ripe peaches, very ripe nutty apricots, pineapple, a dash of vanilla, a generous pinch of nutmeg, thick crystalline honey, and cream cheesy buttery oakedness. Dryish, medium acidity, noticeably high alcohol, full bodied and typically waxy feel, with a long finish. I’m a sucker for Viognier and it’s spiced pear vibes. So I’m sad to see this bottle, that served me so darned well with the help of the Coravin, come to an end (see holes in foils as evidence). Ps. I just found out that that ‘coteau chéri’ means ‘darling hillside’. Can I hear a collective ‘awww’. Thanks to the ever awesome and helpful peeps @radforddaleimports for making these textbook classics available to us in SA!
Blaauwklippen Rosé 2022 + Blaauwklippen MCC Brut Blaauwklippen Rosé 2022 + Blaauwklippen MCC Brut Zinfandel is remarkably unusual in SA. I had quite the adventure breaking down the grape for my father, who helped polish off these wines - and the more I spoke to/overwhelmed him, the more I realised just how unique these wines are down here. Blaauwklippen were the first to plant these Zinfandel vines in SA in 1977 and is one of only 3 producers. Blaauwklippen Rosé 2022: a Zin Malbec blend with an inviting pretty pale copper and fairly pronounced nose of orange blossoms, confected macerated cherries, strawberries and cream, raspberry, lime cordial, grapefruit, tart nectarines and a hint of nutmeggy cinnamony spice. Brace yourself for the acidity and enjoy the very decent length of the finish. Blaauwklippen MCC Brut: could we take a moment to admire the stark black contrasted with the copper foiling! A more subtle more savoury nose, but the palate delivers with toast, popcorn, bread dough, ripe orange sherbet, red berries, red plums, a breath of nutmeg, a touch of bitter radicchio on the tail end of the lengthy finish and soft a mousse. Both wines are just begging for a fatty salmon sashimi or a crunchy summery salad drizzled in vinaigrette. Many thanks to @blaauwklippen for erasing all memories of White Zin from my palate 😂. You have no idea how much-needed that was!
Capensis Silene 2019 Horror of horrors...another Capensis Silene 2019 Horror of horrors...another Chardonnay that I thoroughly enjoyed! Pale lemon, pronounced nose of citrus blossoms, ripe lemons, peaches, tart apricots, pineapple, salted caramel, nutmeg, vanilla bean, creme brûlée, and steel like minerality. Dry, high acidity, medium (+) bodied, high alcohol that’s definitely apparent and has quite a kick once you’ve swallowed, and a looooong finish. Touches of oak join the bright fruit: vanilla, caramel, nutmeg. But most distinctive is a herbal undertone from the very first sip...together with the (sleepy?) hollowness of the burnt sugar, it’s a deliciously spooky counterpoint to the creamy finish. The nose seems to die fairly shortly after pouring into the glass...but the intensity of the flavours persists with each sip. My only criticism is that you really feel the heat of the alcohol...but that’s not really a criticism for someone like me who’s favorite wine is vodka?!? Happy Halloween everyone!
Perdeberg Cellar Natuurlik Chenin Blanc 2022 I’ Perdeberg Cellar Natuurlik Chenin Blanc 2022 I’ve had SO many conversations about Perdeberg over the past few months. I’ve visited the farm and been to their festivals...and it never once dawned on my that they’re a co-op. I was, at first, shooketh to learn this. But then it made sense...because Perdeberg have taken the best of the co-operative strengths and rolled with it. In SA, it’s easy to raise your eye at co-ops because of the past. But, fundamentally, and increasingly, I believe in the model. The benefits of working together, the security in working together, and the possibilities of making positive changes at scale has captured my attention. Like this organic Chenin that’s ridiculously affordable! Pale lemon with a pronounced aromatic nose of citrus blossoms, pear, ripe nectarines, pineapple, fennel fronds, and chamomile (something I don’t often notice in SA Chenin). Dry, medium (+) acidity, medium bodied, medium alcohol, and a medium (+) finish. There’s some subtle grapefruit texture without a trace of bitterness. You’ll definitely be questioning whether this has RS...why does Chenin always seem to play tricks with either masking its sugar or acidity or texture! Albeit simple, it’s memorable in its prettiness - both the wine’s purity of fruit and the darling label. Give that designer a raise - they captured the natural (natuurlik) elements in the beautiful soft pencil drawings, the tasteful foiling, the crest that sits perfectly as the centre of what the illustration communicates. And I actually think it IS remarkable, not necessarily for the wine, but for the concept of co-ops making organic wine. I’m curious about how the name will do on the export market. ‘Natuurlik’ means ‘natural’. Having said that, at this price point...it’s going to be a sustainable summer staple for me...so the exports can wait! Many thanks to @perdebergwinery for sharing this with me...and making me wonder how on earth one styles veldskoene (field shoes)...they’re definitely cooler than I could ever be! But mostly, thanks for producing a wine committed to conservation and sustainability that everyone can enjoy.
Pio Cesare Langhe Nebbiolo 2018 Confession: I don Pio Cesare Langhe Nebbiolo 2018 Confession: I don’t read back labels. And this bottle is a prime example of why I opt to hunt down the tech sheet instead. If you’ve ever rolled your eyes at the inconsistency of back labels and have a few minutes, there’s a full (funny?) rant in the profile link to an article on Wine.Co.Za. France: my apologies in advance...but you know it’d be a gajillion times easier if you’d name the grapes! 😂 Pale garnet, with a medium (+) nose of stewed strawberries, cranberries, pomegranate, tomato skin, rose petals and potpourri, leather and earth, dried cherries, liquorice, fennel, tobacco and maybe some smoke. Dry, high acid, medium (+) body, medium (+) powdery tannins, high alcohol but it’s integrated, and a medium-ish finish. Bright and red fruity on the palate. Good value! Yup...that’s all you get...because I’m still triggered by the paper and printing and glue and labour and electricity that went into that 65x65mm square. Metric FTW! 😂 I’d be very interested to know whether YOU read back labels...and whether it plays any role in your purchasing decision?
Clemens Busch Marienburg Falkenlay GG 2018 I don’t generally post our study group’s wines...but this deserves to be the exception. Thanks @barrelbrut for choosing so well! Pale lemon with a pronounced nose of dried flowers, ripe peaches, apricots, baked apples, slatey stone, honey, orange peel, dried pineapples, ginger, smoky, light petrol...or better yet candle wax, traces of caramel and butterscotch. Dry, high acidity, a rich dense medium(+) body, medium alcohol, and a long finish. The pears and burnt sugar/caramel is quite prominent on the back palate. Organic since 1986, biodynamic since 2005, a 5th gen winemaker (all named Clemens?!?), adorable looking couple, insane views of the Mosel, vines planted on the grey slate part of the Marienburg vineyard, spontaneous ferment, and aged in traditional oak casks. Fun fact: this wine was a dud the first time we tried it in a massive flight of German wines. But, after being Coravined for a few months...it was singing! My theory is that it got lost in and amongst the auslese and beerenauslese wines...possibly even TBA! I’ve had the pleasure of trying the full range of Clemens Busch wines available in SA multiple times this year. Each one has been lovely...but this bottle stands heads and shoulders above the rest. I’m stoked that I got to take home the last half glass...that half a glass that didn’t make it into the photo was so worth it!
Partida Creus CX (not sure of the vintage on the b Partida Creus CX (not sure of the vintage on the bottle...maybe L-CX020 means 2020?) Cloudy AF medium pink-orange-goldish? Uhm, wset doesn’t even know what to do with this! Pronounced stank that had me worried for a minute! Marmite, rotting seaweed, flint, beef stock...and once all of that settles down: lavender, tangerine peel, apple cider, kombucha, pears, apricots, mango, cheesy yeasty, and briny. Dry, high acidity, low alcohol, medium bodied, low flavour intensity, a short finish, and I suppose we should mention a gentle lemon peel tannin tug that adds weight to the body. I could get verbose and try for bruised apples, unripe peaches & oranges & tart plums, mushrooms, lemon preserves, pickled gherkin juice, salinity, flavourless apricots (if I was looking for bonus points)...but it’s essentially watered down fancy lemonade that’s also interesting. You’re probably thinking urgh...but you’d be wrong...it’s very drinkable and very enjoyable...just not very wine-like. I intentionally/accidentally poured a few sips before heading out for 3 hours and came home to a room enveloped in gingery cider notes. It is, as suspected, a very food friendly wine...no euphemisms intended. This was one of my most coveted smuggled wines because it’s 100% Xarel-lo Vermell aka Cartoixà Vermell, a red Xarel-lo + 90 days on skins + cultish. I’m in two minds. I enjoyed it, especially the texture...and rebelling against what a textbook tells me to learn...but...this wine is cooler than I’ll ever be.
Wolf & Woman Chenin Blanc 2021 I’m a nana for t Wolf & Woman Chenin Blanc 2021 I’m a nana for taking so long to pick up these wines. Also, these labels were mentioned sooo many times during the research about labels...how could I not jump at the chance to share them. Mediumish lemon, with a pronounced nose of honeysuckle, ripe yellow apples, apricots, quince jam, honey, nutmeg, cinnamon, toffee, buttered toast, vanilla bean, fennel fronds, and herbaceous fynbos. Dry, medium (+) acidity, medium (+) bodied, medium alcohol, and an unsurprisingly longish finish that the nose promised from the start. All dem apricots and apples on the palate, and fennel and spices trailing in the background...so so good! Grapes from 3 dry farmed parcels of old bushvines - 2 in the granite soils of the Paardeberg and 1 from the iron rich soils in Malmesbury. 24 hours in a cold room, whole bunch pressed, juices settled overnight, then transferred into a combo of 300L and 500L old oak barrels for natural fermentation. Matured for 10 months on its lees. Friday laziness means I still haven’t learned much about the winemaker. But woman winemakers FTW! Also, I’ll be jumping on some of her other wines soon enough so we’ll have time to find out more about the story. Happy weekend y’all!!!
Il Geco Cap Classique 2014 A belated Cap Classiqu Il Geco Cap Classique 2014 A belated Cap Classique post...coz I’m rubbish at timing! But this wine has been hanging out for 7 years on its lees...so it could wait a few more days. TLDR: outstanding...and I don’t often hand those out. Medium gold...reminiscent of gilded frames. With a pronounced nose of sweet hay, evening honeysuckle, fresh fennel fronds, crushed sage, bruised apples, red apple skin, fresh yeast, toasted brioche with just the right amount of light char to deliver a satisfying crunch before you sink into the buttered layers, oyster shell, lightly toasted hazelnuts, almond skin, lemon rind and lemon oil, ripe oranges, dried apricots and peaches, a suggestion of caramalised pineapples, and a growing realisation that bruised ripe raspberries might also be at play. Dry, high acidity, medium bodied, medium alcohol and a finish that’s long enough to satisfy you for a few minutes before you head back for another mouthful of soft, welcoming mousse...and appreciate how burnt sugar joins the range of flavours bursting gently on your tongue. Full disclaimer...I’ve shared belly laughs (she has THE best laugh) and horrified silences with this winemaker twice a month for the entire year. But by now we all know how I feel about traditional method sparklings. There’s also a degree of nerves because, at this stage, her notes should be identical to my notes...and she’s the winemaker! 😂 If I didn’t like it, I’d make up any excuse to not post it. Hence, hear me when I whisper ‘wow’! One thing that struck me, more so than the complexity, is the texture of the wine...like a warm, gentle, comforting embrace...kinda like the winemakers laugh. This maiden release celebrates the resilience of a group of Italian silk farmers who ventured to SA, only to find themselves stranded in Knysna, deep in a wild forest...unable to speak the language or return home. Clarise, the winemaker, is a 5th generation descendants of these adventurers. If you’re in SA...only 400 bottles were made so snap them up before Cape Wine rolls into town next month and wipes out the very limited supply.
Epicurean Chardonnay 2020 Epicurean: a person dev Epicurean Chardonnay 2020 Epicurean: a person devoted to sensual enjoyment, especially derived from fine food and drink. I don’t know about you, but I can identity with this. Medium lemon with a heavenly pronounced nose of lemon curd, buttered toast, caramalised peaches dusted in cinnamon and nutmeg, tangy dried apricots, tinned pineapples, some light cream cheese, toasted hazelnuts, mouthwatering salinity, and a breath of campfire smoke. Dry, medium (+) acidity, medium (+) bodied, medium alcohol, and a medium (+) finish. The palate is vibrant with ripe juicy lemons...and a steady baseline of bitter fennel, almond skin and fynbos lends structure. There’s also a grip and grapefruit peel zing that I associate with skin contact - this plays an exciting push-pull counterpoint to the slinky mouthfeel. At a premium price point, and with the slightly overwhelmingly luxurious packaging I was nervous to open this at first. But then realised that the box is an added extra...perfect for gifting! It’s a well made wine from my new favourite Chardonnay region, Elgin. It shows restrained opulence...ripe but fresh and with oak charm that supports the fruit with subtle complexity rather than distracting from the wine. Founded by four friends, this wine certainly aligns with their philosophy that ‘wine is grown in the vineyard, not made in the cellar’. Theirs is also a story that I admire. From UCT wine society members, 20+ year friendships, success in their respective fields, and their pursuit of excellence. Black excellence! They’re another of the handful of stories that I tell to inspire the next generation...build success in your chosen field, because it will open doors to further (rather delicious) success. Many thanks to @epicureanwines for sharing this wonderful wine with me.
The Blacksmith Helix 2020 Pale lemon (with a gene The Blacksmith Helix 2020 Pale lemon (with a generous dash of ‘ish), with a shy nose that’s mostly citrus fruits lemon, lime, unripe nectarines, a bit of herbaceousness and a hint of faint mace. Dry, medium acidity that’s quite deceiving and I’m still questioning, medium bodied, lower alcohol, and a medium finish. There’s more intensity on the palate but it’s still simpler with the citrus, stone fruits, some honey, a touch of baking spices and a waxiness that rounds out the palate. Turns out this is 50% Semillon and 50% Semillon Gris! from the Swartland. Awesome label that represents the mutation of Semillon to Semillon Gris that could one year be red and the next year be white again...the helix, thats strands are made up of bones shaded differently!
The Blacksmith Helix 2020 In light of the scandal The Blacksmith Helix 2020 In light of the scandalous lack of Aussie Semillon in this country and my mildly amusing shrug of the shoulders when I finally tasted a sound example, I thought I’d try filling in the gaps with some locals. Pale lemon (with a generous dash of ‘ish), with a shy nose that’s mostly citrus fruits lemon, lime, unripe nectarines, a bit of herbaceousness and a hint of faint mace. Dry, medium acidity that’s quite deceiving and I’m still questioning, medium bodied, lower alcohol, and a medium finish. There’s more intensity on the palate but it’s still simpler with the citrus, stone fruits, some honey, a touch of baking spices and a waxiness that rounds out the palate. Turns out this is 50% Semillon and 50% Semillon Gris! from the Swartland. Terrible attempt at matching a Hunter Valley Sem. Delicious, albeit simpler, attempt at passing the time over the weekend. Awesome label that represents the mutation of Semillon to Semillon Gris that could one year be red and the next year be white again...the helix, thats strands are made up of bones shaded differently!
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