Tag Archives: south Africa

South Africa, Wine

TWO GREAT WINEMAKERS, ONE LOVELY DINNER

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It’s one of those beautiful balmy spring evenings when London feels immortal.

Steve and I are making our way – via a couple of Neck Oils – to Notting Hill’s Mazi restaurant. We’re here to catch up with two of our South African winemakers who are over here working the market.

But these aren’t just any two winemakers.

They are two of the most effervescent, inspiring, ravishing and super-talented winemakers on our list. (And I don’t even care for the phrase “super-talented!”)

Lovely to see you again, Sam and Elizma!

Hugs and kisses as we settle into Mazi’s courtyard. Then the shots of Mastiha Negronis are poured – followed quickly by another – and then the Assyrtiko, and then the sharing plates arrive, oh, and the bread, and the conversation is breathless. They’re catching up with each other as they’ve been working different parts of the country – “Oh, and I went there and you should have seen the restaurant…. “Oh, but I was there and  what a night…”  – and it’s non-stop. Steve and I can barely get a word it. We just nod.

And we eat. Heavenly plates: smoked aubergine; sea bass tartare; langoustine. The food here is stunning.

Samantha O’Keefe has the higher profile. Of Californian origin and owner of Greyton’s Lismore Estate, she had come from nowhere in double-quick time to become one of South Africa’s most awarded winemakers, with multiple Wines of the Year awards, before suffering the heartbreak of seeing her winery and house burn down in a December 2019 fire which went viral and provoked worldwide sympathy. She has rebuilt and is slowly getting back at her peak – but the memory still brings tears to her eyes.

Elizma Visser is the younger, and has been winemaker at Olifantsberg in the Breede River area of Worcester for the last few years, gaining a reputation for stylish and polished wines; Tim Atkin gave her the Best Young Winemaker gong in his last South African Report.

Amidst the giggles, there is much talk about itineraries, on which customers were soooo nice, and wasn’t that tasting well, and, oh yes, what plane are you on tomorrow morning?…

And the food keeps coming: courgette cakes; calamari; feta tempura.

But everything revolves around the wines. Which of their wines they are happiest with; which new techniques they are working on; the difference in terroir and climate between their two areas. And here’s the thing, Elizma is beginning to work with Syrah, a varietal which has elevated Sam to world-class status. Better still, Elizma has two samples which we open and begin to taste. And it here that the relationship between teacher and pupil is most obvious, with Sam endlessly giving out tips and suggestions. Did you think about this? Have you considered that? Elizma nods. We drink. This is good. Very good. Black olives, anise, thyme and lashings of plummy fruit.

And unbelievably, after all the food has been cleared away, Elizma then orders a plate of lamb – and wolfs it down. What a gal!

I take a quick photo on the hand held, and – lo and behold – it’s quite decent.

Later, on the tube, I study it again. Take a look. What do you see? What I see is the absolute affection and respect these two winemakers have for each other. And the laughter.

A pleasure to share the evening with them.

Wine

The Alternatives to HEAT

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Knowledge is power… And knowing how disastrous the 2021 vintage was in many parts of the winemaking world, culminating in a shortage of some of the best-selling wines such as Marlborough Sauvignon Blanc, Sancerre and Pouilly Fumé, discerning customers are already seeking out exciting new alternatives.

Add into the equation the continued challenges across Burgundy. A region that has been continually impacted by consecutive cold/wet/frost/hail vintages, now really is the time to take advantage of those new and exciting wines from around the world, which are made by some of most exciting winemakers, breaking boundaries, experimenting with unusual varieties and much more. You don’t have to settle for second best when exploring these wines and your customers might just find their new favourite.

As global warming and unpredictable weather become an ever present issue, the extraordinary weather patterns that have caused the issues above are driving winemakers to explore more and more extreme wine growing regions to make their wines. Whether it is high altitude or vineyards close to the ocean, a cool climate is an essential requirement when making wines to catch the eye of the classical wine consumer. The winemakers featured here are all working in these extreme environments – and their wines are as good as anything from those from vintage-affected regions.

Richard Kershaw is one of the newest inductees into the Cape Winemakers Guild (in December 2021) and is also the only Master of Wine who is actively making wine in South Africa. Not bad for a man from Sheffield! He specialises in site and clone specific Chardonnay, Syrah, and Pinot Noir from Elgin (Clonal Selection) and other cool climate growing areas in the depths of the Cape (G.P.S. Series).  Despite the incredible detail to which he goes, his winemaking is non-interventionist and he is making some of the very best wines, especially Chardonnay, in South Africa today.

He is meticulous in his viticulture and winemaking, paying special attention to coopers and which barrels work best for specific wines and particularly around clonal selection. He has selected clones of Chardonnay and Syrah that are most suitable for the cool climatic conditions that Elgin offers. The Clonal Selection Syrah 2018 is “a thrilling and emotive Syrah” (97 Pts – Decanter) with Neil Martin (94 Pts – Vinous) labelling it “Absolutely top class” and we certainly don’t disagree. The G.P.S. Series Chardonnay comes from (rare in the area) limestone rich soils in the Lower Duivenhoks River. The resulting wine is vibrant and zingy and according to Neal Martin (93 Pts – Vinous) “This is almost disarmingly harmonious… Warning: You will definitely finish a bottle, even if you didn’t plan to”.

Fine wine doesn’t have to be expensive. Spain, with is a veritable smörgåsbord of wine regions, appellations and grape varieties certainly has some of the most exciting and pioneering winemakers of the northern hemisphere. One winemaker leading the way here is Xosé Lois (XL) Sebio who has been reinvigorating ancient and abandoned vineyards and producing a stunning collection of wines with a very marked identity. XL Sebio’s main aim is to make authentic wines which are far removed from conventions and modern fashions, but at the same time express the terroir from which his wines come with soul and personality. The ‘O’Con’ Albarino 2019 comes from old Albariño strains from the Aios area, in Sanxenxo. (Rias Baixas – Pontevedra – Galicia). The grapes come from an old hillside vineyard plot, with spruce soils, on top of an old tungsten mine. The freshness, depth and meatiness of the old vines help to produce a deep, elegant and sapid wine.

Finally, breaking from the cool climate theme we head to the beautiful island of Santorini. Unique places create unique wines, and Santorini provides this in spades. The soil is volcanic and mineral rich and the indigenous varietals have evolved alongside the island itself. The most famous of these is Assyrtiko, which thrives on an island which has long sunshine hours, a lack of rainfall, sea mists and strong cooling summer winds, all contributing to the unique microclimate. Gaia Estate is one of the pioneers of the Greek wine revolution. Established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. The Wild Ferment Assyrtiko is a gem of a wine and a fabulous alternative to White Burgundy. The wine is fermented naturally in a mix of stainless steel tanks, wooden casks (15% French oak, 15% American oak, 15% in acacia casks) and 10% ceramic vats. The resulting wine is truly unique, with layers of intriguing flavours, a mineral salty tang and beautiful acidity.

Ultimately, the challenges that we all face over the next twelve months can easily be overcome with creativity and helping consumers to get outside of their comfort zones to explore the myriad of stunning and extraordinary wines made by legendary winemakers of the future. And you never know, if they just give these wines a chance, they may not go back to what they wanted before.

Wine

South Africa and why everyone should be drinking their wines

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Many people still see South Africa as the new kid on the block in the New World. This in some ways is true, but the reality is that wine has been made in the Cape for centuries. The first wines were produced in the Cape in 1659 and the country has some of the oldest wine estates in the world. However there has been a qualitative revolution in the last 20 years, which seems to gather pace every year. The wines have been elevated from the old school and mundane to world-beating and cutting-edge. I have been lucky enough to have witnessed the transformation of the wine industry and country since my first trip, during South Africa’s winter of 1994.

It was a few months after the country emerged from the shackles of Apartheid, and the wine industry was stuck in a time warp – it was like revisiting the 1970s. There was a palpable feeling of uncertainty, and in some people, fear. No one quite knew what was going to happen.

The weather was dull, wet and windy, and the wines on the whole were way off the mark, especially compared to Australia, New Zealand and the then emerging Chile. However there were something going on and a few shining exceptions showed the promise of the country. There was also an acceptance of this, and a willingness to learn and to achieve. I was struck by the spirit and commitment of the people I met, and a bloody mindedness to make something happen. South Africans are entrepreneurs -they have to be.

Years have passed and with every year I have visited as a wine tourist I have seen improvements. Improvements in the wines, wineries, food and tourist infrastructure. I know there are still many injustices and inequalities in the society but I am not qualified to comment on them or to go into them here. I am talking purely about the wine industry and the industries that support it.

So, why everyone should be buying South African wine?

Well the first and foremost is the extraordinary value for money that the wines offer! South Africa is producing wines at every price level and all at a high quality. I am happy to go out on a limb and say that entry-level Chenin Blanc from South Africa is offering some of the best value for money on the planet, and every restaurant should consider it for its house wine or one level up.

Chenin is a real trump card. South Africa has lots of Chenin planted in almost all the growing regions, in amazingly varied terroir. They have some venerable old vines that should make the Loire jealous. Chenin loves South Africa, and the young and young-at-heart winemakers have embraced it and coaxed the grape into some of the most exciting wines on the planet. For me, top Chenin has layers of tropical fruit, can take or leave oak, really expresses the terroir and most importantly retains great acidity. In the right hands it can achieve greatness that can stand shoulder to shoulder with top white Burgundy.

Talking of white Burgundy, there are drastic shortages of the Burgundian classics this year. Very little Chablis, Puligny, Meursault and Mâcon and all at very high prices. South Africa makes great Chardonnay. From fresh unoaked Macon and Chablis lookalikes to full-on oaked Chardonnays which sit somewhere in style between classic Burgundy and California, and at amazing prices for the quality. This year we are going to see shortages of white wine in Europe and price increases across the board, and we also have a critical shortage of that restaurant must have New Zealand Sauvignon Blanc. South Africa can fill some of the gaps. I believe South African Sauvignon is more than a match for Marlborough or Sancerre. Stylistically it is cross between the two styles but leaning more to the minerality of Sancerre. It offers exceptional value in comparison to both. So be bold and offer your customers a better option!

Recently there has been great interest in Rhône varieties grown in South Africa led by the pioneering winemakers of the Swartland. Once again South Africa is able to take on France with some amazing wines made from Syrah, Grenache, Mourvèdre, Roussanne, Viognier, Grenache Blanc.

I have tasted amazing wines that take on classics such as Côte Rôtie, Cornas and Châteauneuf-du-Pape and at a fraction of the price. Even Pinot Noir, the most fussy of all grapes, is showing excellent results in the cool regions to the South. Some amazing examples are produced – and again at very attractive prices.

South Africa is really delivering on quality and value. If you need to look for other reasons to buy South Africa look to recent events in the country.

The country has had years of drought making vine growing very tricky indeed and some growers are on the point of giving up. The drought has also led to an increase in wild fires and a number of properties have had extensive damage. Our very dear friend, Sam O’Keefe, had her beloved Lismore Estate destroyed. Luckily she is up and running again, fighting to make world class wines.

We have all suffered from the pandemic, but South Africa has been hit very hard and the wine industry has been hit harder than most. In South Africa there has been shut downs and the banning of sales of alcohol (including wine) both domestically, and for export. This has meant no income at all for the wine farms for many months. The Cape before COVID was welcoming 10 million tourists and this income stream has also dried up. So the Cape is in the middle of a perfect storm.

The one thing that has struck me is that not one of our Cape producers has complained or moaned about this. They just get on with it and try to make the most of the situation. They don’t want our charity, but what I would say is buy their wines, give them a helping hand in the process help yourselves to some amazing wines, from amazing people in a beautiful country.

And when this COVID nightmare is over, get over there and see for yourselves one of the most exciting wine growing regions of the world!

South Africa, Wine

A story about more than just a dog…

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We spoke to our dear friends, Mulderbosch, in South Africa and they sent us this heart-warming tale about the new vintage of their flagship wine, Faithful Hound – a blend of five different grape varieties, made in Stellenbosch. Have a read and tell us what you think! 

“This is a story about more than just a dog…

In 1993 we launched our maiden Bordeaux-style red blend, calling it Faithful Hound. As it was inspired by an unswervingly loyal and devoted dog, our intention was to make a wine that would stay true to its style, never wavering or caving in to passing trends.

From the get-go Mulderbosch Faithful Hound has been a winner. We’re happy and proud to say it’s been that way for close on 30 years now. And while its popularity grows, so does its international and local critical acclaim.

But back, for a moment, to the faithful hound that lived out his days on the farm. Many years passed and beloved as he’d been, after 21 years we felt in need of a label update. We wanted a strong, visually compelling look, with good shelf standout, that would focus primarily on the contents of the bottle. And so, we took the dog out of the picture.

But over the years, people would continue to ask: “What happened to the dog on the label?”

Faithful Hound wasn’t just a representation of a once-loved dog. He’d become a symbol of constancy and fidelity. So, to show our appreciation for the constancy and fidelity wine lovers have extended to us, he’s back on the label. This time with a lifted tail, signalling a joyful, upbeat outlook and Mulderbosch’s belief in the future. His optimistic tail also reminds us to make the most of life.

And now, to what’s inside the bottle: our special corner of Stellenbosch has and always will be our guiding star. We still harvest the same fine vineyards here, but as we’ve learned more about the myriad intricacies of our precious eco-systems, we’ve made important farming improvements.  We’ve invested in low-impact weed control and that means NO pesticides. We use only organic fertiliser to nourish the soil. We’ve cut down on water consumption in the vineyards and the cellar. And we’ve installed solar power in our cellar and our production line to further enhance energy saving.

We also conserve more indigenous habitat (have a look at our flora and fauna and our marshlands, on the farm or on our website, when you get a chance). We’ve also stepped up our integrated pest management (have a look at our owl family, for instance). We’ve made it our mission to farm better, wiser, and more regeneratively with the health of the soil as our starting point.

The 2019 vintage of Faithful Hound features all five Bordeaux varieties, with Cabernet Franc in the lead (29%), followed by Cabernet Sauvignon (25%), Merlot (22%), Malbec (12%) and Petit Verdot (12%). It’s a rich but refined blend of complexity and depth. It unfurls layer by layer to reveal a bounty of beautifully integrated berry and savoury notes, supported by fine-grained tannins.

It will give you great pleasure now, but it has the staying power to last another 10 years at least. The composition will change slightly from year to year to accommodate vintage expression, but the style will remain constant. As will our appreciation for your loyalty.

The Mulderbosch Team“

 

 

You can check out their amazing vistas and unique pest-controlling owl family here: https://mulderbosch.co.za/

And here’s their range on our own website: https://www.hnwines.co.uk/wines-producers/producers/1680 

Annual Tasting, Emerging Regions, South Africa, Wine, Wine of the Month

WOTM: Lomond Wines, ‘Phantom’ Pinot Noir 2018

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February’s Wine of the Month is a new addition to our portfolio; Lomond Wines. Situated as far south in South Africa as vineyards can get, the vines themselves are in view of the sea – only a hop, skip and a boat ride away from Antarctica on the Agulhas Plain.

Please welcome, the ‘Phantom’ Pinot Noir. 

In a nutshell

Medium-bodied, fragrant, with lingering notes of spices, red berry fruits and a grounded earthiness that brings it all together. A charmingly balanced red wine with nuanced oak and bright acidity.

The producer

Lomond Wines, aptly named after the Ben Lomond Mountain where the vineyards are planted, was established in 1999 overlooking the sea where the Indian and Atlantic Oceans greet each other. The cool air that washes over the vineyards from the sea and the 18 different soil types found around the vineyards – along with great drainage – makes for late ripening and intense and complex wines of world-class calibre. Scattered and surrounding the vines are the endangered Elim Fynbos, flora that is indigenous to the region, making the vineyards ever more picturesque. Since 2005, Lomond are proudly part of the Walker Bay Fynbos Conservancy that strives to protect these beautiful, diverse plants. Not only do Lomond use sustainable practices, but they are pioneers in winemaking.

The wine

The 2018 was heralded by a cool, dry summer that slowed ripening down to concentrate the flavours. Hand-picked and hand-sorted grapes were fermented in open top barrels that underwent manual punch-downs. After this, the wine was transferred to a combination of 2nd, 3rd and 4th fill French oak, which it then spent 12 months in to mature.

South Africa, Wine, Wine of the Month

WOTM: Kershaw Wines, ‘Clonal Selection’, Elgin, Chardonnay 2018

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A new addition to our portfolio, made by one of the few MWs making his own wine in the world – Kershaw Wines, ‘Clonal Selection’, Elgin, Chardonnay 2018. Awarded 92 points by Tim Atkin, the grapes for this wine come from eight to 10 small parcels of vineyards in several locations in the Elgin Valley. Elgin is the coolest wine region in South Africa and is situated on an inland, hexagonal-shaped plateau, at an altitude of 300 metres.

In a nutshell

A restrained, mineral style focussed on elegance with a white fruit character, a touch of oatmeal and delicate oak spice notes.

The producer

Made in tiny quantities, Richard Kershaw MW’s wines are always in high demand. Born in Sheffield, Richard trained and worked as a chef before discovering wine. After extensive travelling he settled in South Africa in 1999, and by 2009 he was Group Winemaker at Mulderbosch and Kanu. He established Richard Kershaw Wines in 2012, specialising in the cool-climate wines of Elgin. Being one of the few MW’s to make his own wine, he uses his vast knowledge to craft stunning wines that are easily a match for some of the world’s very best wines.

The wine

The grapes were hand-picked in the early autumnal mornings and were gently whole bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 615 litres per tonne was obtained. The juice was transferred via gravity directly to barrel, without the use of pumps. The unclarified juice underwent spontaneous fermentation with wild yeasts. Malolactic conversion was discouraged, retaining a crisp style. The wine matured in Burgundian French oak for 11 months in total, of which 39.4% was new oak; and of that 82.2% was aged in 228 litre barriques and 17.8% in 500 litre casks, before racking, blending and bottling.

 

South Africa, View From The Vineyard, Wine, Winemaker Profiles

Winemaker profile: Elizma Visser, Olifantsberg

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Elizma joined the Olifantsberg team in 2015 following extensive winemaking experience; studying Oenology and Viticulture in Stellenbosch and working in France and Italy, before returning home to South Africa.

Her time making wine in Europe proved to be an excellent springboard to go on and start creating elegant Rhône style wines of her own.

Elizma certainly has her work cut out, looking after all areas of the management of the vineyards and winery at Olifantsberg. In the vineyards, Elizma’s focus is on taking care of the soils and maintaining the quality and sustainability of the vines. Whereas her focus in the winery, is to get the best expression of the fruit using a variety of techniques.

Here are a few facts you may not have known about Elizma:

 

  • Wine is a family affair! Elizma is married to a fellow winemaker and they have two young sons
  • A music fan, she likes; Indie Rock, Alternative and Acoustic and would love to pick up learning the guitar again
  • It’s not just rock music that’s a hit with Elizma, she also enjoys collecting rocks
  • Before embarking on her current career Elizma had ambitions to learn Greek and study Philosophy but now it is her winemaking philosophy that is centre stage
  • Favourite quote: “Most people are about as happy as they make up their mind to be”
  • Elizma could have ended up on a very different road, if she hadn’t pursued wine, she would have liked to have become a professional rally driver and knows quite a bit about cars
  • Floristry is a big passion for Elizma. She hopes to own a flower shop one day… with a small wine bar inside of course. The Olifantsberg Blanc, with its floral notes, would surely make a great flower shop wine!

 

For more information on Elizma’s wines at Olifantsberg, contact your account manager.

South Africa, Wine, Winemaker Profiles

Winemaker profile: Samantha O’Keefe

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Samantha O’Keefe has found the diamond in the rough with Lismore Estate. Samantha’s story starts with her moving away from California, to Greyton in Western Cape, in hopes of having a different way of life for her and her family.

The site she fell in love with, Riviersonderend ranch, is 300 meters in altitude at the foothills of a mountain so the vines are chilled by the winter snow and then nourished by the African summer sun, producing fantastic small production, hand crafted cool climate wines.

She bought a dairy farm which she then transformed into a vineyard with the goal of producing superb Burgundian style wines. Samantha then built her own house, constructed the winery and planted the vines on the 25 hectare of the farm suitable for grape growing.

With no background or education in winemaking, and having previously worked in television in LA, winemaking to Samantha was more than just producing wines – it was a method to build something for the family.

After the tough journey of planting vines and making wine, Samantha was very close to giving up the dream of becoming a winemaker and planned to return to California with her sons. But then, Robert Parker galvanized her dreams, writing amazing reviews of her wines in Wine Advocate, and Tim Atkin followed close behind praising Samantha’s Viogniers. Her wines took off internationally, making Lismore Estate Vineyards a huge success story!

The wines Samantha produces are terroir driven and inspired by Rhône producers in Côte Rôtie and Condrieu.

We are extremely proud to be the UK supplier of these hugely impressive, critically-acclaimed wines with six in our portfolio.

For more details, speak to your account manager.

Events, Food, France, Italy, New Zealand, South Africa, USA, Wine

Royal Ascot 2018: What to expect

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Hallgarten recently became Official Wine Supplier to Ascot Racecourse, exclusively supplying all still wines to the world’s most famous racecourse.

The partnership will see Hallgarten supply wine across the site, including at Royal Ascot. Michelin-Starred chefs Simon Rogan, Philip Howard and Raymond Blanc OBE will all showcase a specially selected range of wines in their respective restaurants during the Royal Meeting.

Royal Ascot is one of the most iconic race meetings across the world – there’s nothing quite like it. From the Royal procession, to the style and fashion, to the strawberries and cream (and the racing of course), over 300,000 people are expected to attend.

There’s a lot to consider across the five day spectacle, we’ve taken a closer look at what you can expect.

At Royal Ascot’s award-winning, fifth-floor restaurant, On 5, with its extraordinary garden terrace offering panoramic views of the racecourse. What will Michelin starred Philip Howard be pouring with his signature menus…

White:

Tenuta Ammiraglia, Massovivo, Toscana, Vermentino 
A lovely, intense straw colour, which leads to an impressive bouquet of fragrant blossom and exotic fruits, along with a fascinating vein of earthy minerality which is classic of this area. Fresh, crisp and sapid, but well sustained by its structure, it has an intriguing hint of almond on the finish.

Swartland Winery, ‘Founders’, Swartland, Chenin Blanc
An expressive Chenin Blanc, showing vibrant aromas of ripe passion fruit, guava and pineapple, underpinned by refreshing citrus notes. Well balanced with a full, fruity palate and a refreshing minerality on the finish.

Rosé:

Gérard Bertrand ‘Gris Blanc’, Pays d’Oc
The palest of salmon pinks, this is a wonderfully pure, fresh flavoured wine, with vibrant fruit aromatics. The fruity characters are echoed on the palate, which has a lovely minerality and a zesty finish.

Red:

Saint Clair, ‘Origin’, Marlborough, Pinot Noir 
Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of sumptuous dark berries, layered with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.

 

Raymond Blanc OBE returns as chef-in-residence to the sixth-floor Panoramic Restaurant, which offers one of the finest views across the track and down the straight mile. What will Raymond be pouring this year with his gastronomic menu…

 

White:

Domaine Tabordet ‘Laurier’, Pouilly-Fumé
A classic Pouilly Fumé showing minerality complemented by notes of exotic fruits, tangerine, pink grapefruit and spicy undertones. The palate is powerful and refreshing and delivers a long, flinty finish.

Rosé:

Château de l’Aumérade ‘Cuvée Marie Christine’ Rosé, Cru Classé Côtes de Provence
A lovely pale powder pink hue, with refreshing aromas of grapefruit leading to succulent peach and apricot on the palate. Fruit forward and full, with a hint of spice, this elegant rosé has a refreshing acidity and a long finish.

Red:

Domaine de la Ville Rouge ‘Inspiration’, Crozes-Hermitage 
Deep red, intense aromas of red fruits and black olives. Spicy and peppery notes with silky tannins. An elegant and silky textured wine.

 Sweet:

Château Suduiraut, Castelnau de Suduiraut, Sauternes
This elegantly rich wine shows orange peel and mineral notes on the nose. The palate is full bodied with almonds, spice, honey and candied fruits through to a lovely, lingering finish.

 

Chef Adam Handling, of The Frog E1 and Frog by Adam Handling in Covent Garden, makes his Royal Ascot debut in 2018 as he takes his role as ‘Chef in Residence’ of The Balmoral – a brand new Fine Dining restaurant within the Royal Enclosure.

White:

Gérard Bertrand ‘Terroir’ Picpoul de Pinet
A complex nose, full of citrus and floral notes combined with white peach, exotic fruit and a hint of pineapple. The palate is rich with zesty fruit and a livewire acidity which keeps your taste buds tingling. The finish is long and well rounded.

Rosé:

Saint Clair,’Origin’, Marlborough, Pinot Gris Rosé
Pale salmon in colour, a refreshing rosé with lifted aromas of sun-ripened strawberry, whipped cream and spiced pear. Beautifully balanced and finely structured on the palate with creamy fruit flavours of raspberries and strawberries leading to a hint of spice on the finish.

Red:

Gérard Bertrand ‘Naturalys’, Pays d’Oc, Syrah
A deep colour, with shimmering hints of violet. Generous nose, packed with red fruit and spice. Supple, aromatic and impeccably elegant on the palate, with refined tannins and lively fruit flavours offset by subtle herbaceous aromas.

Sweet:

Quady Winery, ‘Essensia’, California, Orange Muscat
Vibrant orange in colour, this wine delivers luscious sweet oranges and apricots on the palate. The bittersweet orange marmalade notes balance well with the zesty citric acidity.

 

What else to expect by numbers…

56,000
bottles of Champagne

 80,000
cups of tea

21,000
jugs of Pimm’s

7,000
rumps of English lamb

 3,000
kilos of beef sirloin

3,500
fresh lobsters

 

South Africa, Tasting, View From The Vineyard, Wine

Steve Daniel: The Cape Crusader

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Hallgarten Head Buyer, Steve Daniel, is somewhat of an expert when it comes to tasting and blending wines. Below is a snapshot from his recent trip to the Swartland region of South Africa.

I will not lie visiting South Africa is not a chore. It is one of the most beautiful wine producing countries.

April has now become the month for my annual visit to the Cape. The primary reason is to blend the wines we and several large wine merchants and retailers take from the Swartland Winery. I also use the five days to visit our other South African producers.

I arrived in Cape Town early on Sunday morning, tired and a little stiff after a 12 hour overnight journey in Economy Class. I picked up my car and drove the 90 minutes to Riebeek Kasteel in the heart of the Swartland. Riebeek was established in 1661 and is full of old world charm.

It is also home to many artists and the epicentre for the super trendy Swartland revolution winemakers.

I caught up on my sleep and was rested the following morning after my 90 second shower – there are very strict water restrictions in the region as it has been experiencing drought conditions for 3 years.  I then drove 30 minutes to Swartland Winery for an extensive tasting.

The Winery was set up as a co-op in 1948 and has been through many transformations to the present day. Today it is no longer a co-op but a winery, production unit and bottling plant . They make their own wines and bottle many of the entry level wines from the trendy small boutique Swartland producers. Swartland has access to over 3,600 hectares of vineyards so I was not surprised that my day’s wines consisted of 87 different samples of Chenin, Sauvignon Blanc, Syrah, Pinotage, as well as the rest of the great and the good of the region’s wine grapes.

When confronted with so many samples you need to be ruthless and quickly taste them all and reject any that do not hit the required standard. You then taste through and pick out the superstar samples.

The superstar samples represent around 40 wines. This is an incredibly high number as I usually only select around 10% – it is a good year in the region. Minuscule yields due to the drought. I make our selections and blends for our wines and retire to Riebeek for a well earned dinner.

That night the heavens opened and it rained for the whole week. People in the Cape were very happy and I set off to Stellenbosch and my remaining visits.

South Africa, Tasting, Wine, Wine of the Month

WOTM: Olifantsberg, Grenache Blanc, Breedekloof 2016

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Recently awarded 91 points by South Africa’s leading wine magazine, Winemag, the Olifantsberg, Grenache Blanc, Breedekloof 2016 is a rich 100% Grenache made by Elizma Visser in the Breedekloof wine district is our Wine of the Month in March.

In a nutshell:

Richly textured and beautifully balanced, with delicious notes of stone fruits, lime blossom and green herbal notes with a hint of salinity on the finish.

The producer:

Olifantsberg is passionate about producing authentic wines with a true sense of place, which reflect the unique location of  their vineyard. The focus is on sustainable farming and winemaking practices, resulting in limited intervention in the both the vineyard and cellar.

The team are fully committed to understanding their terroir and managing their natural resources through conservation, which adds to the singularity of their wines. The unique terroir with its  combination of schist soils, constant winds and elevation, produce concentrated fruit that results in elegant, fresh and age-worthy wines.

The wine:

The grapes were whole bunch pressed to ensure an elegant extraction of colour, aromas and flavours. Natural fermentation took place in seasoned French oak barrels and large oak foudres which added layers of complexity. The wine was aged for 10 months on its fine lees, adding texture and richness.

Serving suggestion:

Accompanies fresh seafood, rich fish dishes or cuisine with a subtle hint of spice.

South Africa, Wine, Wine of the Month

WOTM: Olifantsberg, Chenin Blanc 2014

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In a nutshell:

The Olifantsberg, Chenin Blanc 2014 is full of ripe tropical fruits combined with honey and spicy apple notes, beautifully textured.

The producer

Olifantsberg is passionate about producing authentic wines with a true sense of place, which reflect the unique location of their vineyard. The focus is on sustainable farming and winemaking practices, resulting in limited intervention in the both the vineyard and cellar. The team are fully committed to understanding their terroir and managing their natural resources through conservation, which adds to the singularity of their wines. The unique terroir with its combination of schist soils, constant winds and elevation, produce concentrated fruit that results in elegant, fresh and age-worthy wines.

The wine

The wine was wild yeast fermented in one third 2000L foudres, one third seasoned barrels and one third stainless steel tanks. The wine was kept on the lees for 10 months before stabilization and bottling.

The tasting note:

The color a very light yellow. The nose is complex with ripe pineapple, passion fruit and mango. The palate is very elegant and fresh but complex with a lovely texture. This wine already drinks well but definitely has ageing capacity.