I’ve been holding back on this post…you’ll see why…
Medium gold, medium+ nose of honey, hay, ripe yellow apples, quince, saltiness AND pepper. This is gonna sound weird…but smoky, day old braaied green beans at the beach…yeah, I also think this is an odd description…especially since it’s never been anywhere near wood. But I just can’t put my finger on what exactly I’m smelling.
Dry, medium bodied, high acidity, with a medium+ finish that’s herbal and bisto like…is there such a thing as a savoury baked apples? Because that savoury, almost chicken stock flavour is what’s really striking about this wine. Herby chicken stock made with apple cider? Roasted apples smothered in slightly smoky gravy? Do you see why I’ve struggled to post about this wine!
Vini + Viti:
100% Sauvignon Blanc grapes from the Polkadraai vineyards in Stellenbosch.
Grapes are destemmed, crushed and fermented in two plastic eggs. They’re then pressed and placed back in the eggs for a further 9 months.
Balance (½) + Length (1) + Intensity (1) + Complexity (½) = A good wine
Drink now, but potential for further ageing. Despite this only BLIC’ing at a good wine…it is undoubtedly one of my favourite wines in 2020.
For all the perplexing reasons listed in my tasting notes, this is one of the best wines I’ve tasted this year. It’s intriguing…slightly rough…but absolutely captivating for its rusticity.
Chris, who made the wine, is also a helluva nice guy. He took time out from new father duties to talk me through his Level 4 experience and tips. And he’s also started the hippest new wine bar in town – Culture Bar! Totes worth a visit if you’re in Cape Town.