04/03/2015: Solms Delta gets a new look.
The Solms Delta wine estate in the Franschhoek valley has established a unique personality, linking its brand firmly with the past – the history of slavery, country music and “lekker wyn,” which is unpretentious wine made for pure casual enjoyment.
Three of the farm’s wines have now been released under an eye-catching label design, complete with a drawing of a “blik khitaar” to denote the music of the farm, and a book and pen to represent education and hope.
The trio consists of a charming rosé made from Grenache and a splash of Cinsault, a Chenin Blanc and a Shiraz (packaged, rather surprisingly under a green label).
The 2014 Chenin Blanc (formerly known as Vastrap) greets you with fresh wafts of green apple and tropical fruit and is appealingly soft on the palate. There’s just enough acidity there to keep it fresh without being searing. The ripe fruit flavours linger on and on. A charming wine. At about R55 a bottle it’s the sort of wine to open and enjoy without pretension or fuss.
The pretty , salmon pink rosé from the 2014 vintage, is a far more serious wine than the label suggests. It was previously called “lekkerwyn,” and it is indeed just that. Lekker.
With an alcohol content of 12,5% it’s perfect for lunch-time drinking. The flavours are concentrated fruit – red plum, raspberry, a suggestion of strawberry, all with an underlying earthiness. I’d like to taste this with a roast duck or seared tuna. Maybe it would go well with sushi too. It’s worth a try.
On to the 2013 Shiraz, always a favourite of mine.
This one has some masculine aromas of licorice, oak vanilla, a hint of tobacco and some warming ripe plum layers. It slips down like velvet and would be an ideal accompaniment to an Italian meaty dish, or even a juicy barbecued boerewors.
I think it’s good value at around R60 a bottle.
Watch out for the new labels when you’re next in your wine store. They really are different –jolly and festive and somehow exactly right for the South African lifestyle.
Le Bonheur Chardonnay 2014
18/02/2015: There was a time, not so long ago when Chardonnay dipped in popularity, mostly due to the American habit of serious over-wooding. Our winemakers followed suit and lost a lot of customers. The “ABC” band (Anything but Chardonnay) had a large following.
That’s history now and Cape winemakers are producing some really excellent Chardonnays worthy of our attention.
Le Bonheur’s 2014 vintage is one of these.
The wine greets you with the clean aroma of lemon zest and white peaches, followed by a whole fruit salad of summer flavours – lime, peach, spices, subtle vanilla – all served up in a smooth, silky mouth-feel. It has been given a light touch of oak for added complexity, but that’s kept well in rein and firmly in the background.
It may seem light and frivolous at first sip, but there’s a charming depth here that’s worth exploring.
This is a wine to serve with a delicately flavoured seafood or poultry dish. I’d like to match it with a crispy roast duck.
Baleia Bay Sauvignon Blanc 2014
10/02/2015: This super Sauvignon Blanc comes from the Joubert family’s winery near Vermaaklikheid, close to the sea, and the marine influence is evident in it.
Maybe it was just auto-suggestion, but I was reminded of fresh salt –laden breezes and the smell of the ocean.
Then came the typical Sauvignon Blanc aromas of fresh cut grass, green apples, gooseberries and a lively lemon zest – a fruit salad of flavours, indeed.
The finish is dry and still a wee bit tannic and I believe it needs another two years to reach its peak.
If you can wait that long, serve it with turkey or duck (maybe at Christmas 2016) or a roast leg of pork.
Le Bonheur Sauvignon Blanc 2014.
05/02/2015: Le Bonheur means happiness and what a happy surprise it is to discover a Sauvignon Blanc that isn’t searingly acid! Obviously made from grapes picked at full ripeness, this delightful wine has some subtle tropical fruit flavours, a suggestion of lemon/lime piquancy and a long, juicy finish that invites a second sip. The acidity is there to hold it all together, but it is so understated you actually have to look for it.
Sauvignon Blanc is usually suggested as an accompaniment to sea food dishes and this one will do that with aplomb. I’d prefer to drink it on its own, relaxing on the patio on a warm summer evening. That would give me the opportunity of experiencing all the subtle layers of flavour without competition from elsewhere.
The Dry Land Collection 2012 St Joseph’s Legacy, from Perdeberg
02/02/2015: It seems grapes must struggle and suffer to produce the best wine.
Dry land vineyards have to survive on natural irrigation; ie rain, for their moisture. Irrigate the vines and you get fat, plump berries that contain a great deal of water and you’re likely to end up with a thinnish wine.
Unlike their irrigated neighbours, dry land grapes contain little water and all the flavour and colour is concentrated in, and just next to the skin.
The juice is usually packed with flavour and sugar and tannins.
All this can be tasted in this red blend from Perdeberg.
Made from Shiraz, Cabernet Sauvignon, Petit Verdot and Mourvedre it has a complex, rich character packed with dark chocolate, pepper, biltong and spices. There are suggestions of dark cherries and vanilla too.
The bright, but manageable tannins suggest to me that this is a wine to lay down for a couple more years before it reaches its full potential.
I’d serve it with a juicy rare steak or a meaty Italian pasta dish.
Definitely a special occasion drink.
Klaasenbosch Cabernet Sauvignon 2012
21/01/2015: Cabernet Sauvignon is reputed to the be King of the Reds, with Chardonnay as queen of the white wine kingdom.
Sometimes this is true. Not always.
Klaasenbosch’s 2012 Cab certainly has aspirations of royalty.
Actually, I’m rather sorry I opened my bottle when I did. I think it will grow in stature during the next three or four years.
Nonetheless, it’s a great wine even now. This is a Christmas pudding sort of wine, absolutely bulging with dark berry flavours – rich, ripe mulberries, black cherries and berry jam. There’s a pleasing hint of pecan nuts on the palate, too.
It has a lovely velvety texture, soft tannins and a slightly savoury aftertaste.
I’d recommend this as an accompaniment to a meaty Italian dish, or with a juicy rare fillet steak.
Of course, there’s no problem with drinking it on its own (as I did). As I sipped and savoured, the level of the bottle dropped quite dramatically. Sometimes a wine tastes even better the next day and I managed to leave half the bottle for the following lunch-time.
Great stuff! I think that little extra air made it even better.
Grand Provence Pinot Noir 2013
06/01/2015: Pinot Noir is an interesting grape variety and some winemakers claim it’s a “bugger to work with.” It may lack the gravitas of the Bordeaux varieties, but Pinot repays a little concentrated attention.
The 2013 Grande Provence Pinot Noir arrives quietly on the palate. At first it may seem a little thin and acidic, but after a few seconds other characteristics emerge shyly. There’s some delicate berry fruit there, a nice earthiness and some understated spice. You find yourself taking a another sip, and another, simply to make sure you really did taste that fleeting hint of cinnamon — are was it cloves? Let’s take another sip.
I think this is a wine that will compliment almost any subtly flavoured food, from poultry to seafood.
But more than that, it’s a wine to pour, sit back and savour while listening to some good music — Beethoven rather than Bach, I’d say.