WINE LIST - World Of Fine Wine

Transcription

Wine List
INDEX
How Our Wines Are Chosen
South African Wine History
Champagne
Sparkling Wine
White Wines
Sauvignon Blanc
Chenin Blanc
Chardonnay
White Blends
Off-dry / Semi-Sweet
Rosé
Red Wines
Cabernet Sauvignon
Pinotage
Merlot
Shiraz
Pinot Noir
Cabernet Franc
Red Blends
Red Blends Continued 1
Red Blends Continued 2
Dessert Wines
Sabi Sabi Exclusive Collection
South African Vintage Report
Map of the South African Wine Regions
Wine Varieties Grown in South Africa
Wine Tasting Flavour Wheel
Wine Terms and Descriptions
Basic Wine Guide
Guide To Pairing Food and Wine
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All wines are subject to availability and price change.
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How Our Wines Are Chosen
Well known for the exceptional wine collection in each of its four lodges, Sabi Sabi is proud to be
the only such establishment recognized by the The World of Fine Wine Magazine as having one of
the best wine lists in the world. This is a highly acclaimed publication targeting an international
following of discerning individuals who each share a passion for wine.
The well-known judges are some of the world’s most renowned wine experts, writers and
sommeliers, whose directive it is to acknowledge and make annual awards celebrating innovation
and creativity in wine lists from far and wide. Kudos to Sabi Sabi for being the only lodge deemed
worthy of being on the winner’s list, earning one prestigious star for the depth, interest, and quality
of its wine selection. All the other winners are top restaurants around the world.
Great thought, care and expertise came into play when designing the Lodges’ wine lists which
feature local and international wines, as well as wines from boutique estates and little-known
vineyards. The selection, which varies from lodge to lodge, takes into account the bushveld setting,
menu and climate and has some input from the lodge managers.
In 2010, Sabi Sabi appointed the Stellenrust winery as the estate of choice for its house wine.
Situated in the well-known Stellenbosch area of South Africa, an area from which many award
wines originate, Stellenrust produces magnificent wines. During 2012, 300 litres of Stellenrust
wines in huge oak wine barrels were housed in Earth Lodge’s 6000-bottle cellar, waiting for the
perfect time to be enjoyed. The estate vintner has already pronounced the wines – a Cabernet
Sauvignon and Shiraz – as exceptional.
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South African Wine History
The seeds of the wine industry were planted shortly after 1652 when Jan van Riebeeck arrived
in the Cape to set up a refreshment station for the Dutch East India Company. He imported
the first vines from France and Spain in 1655 and planted them in Cape Town’s Company
Gardens. Van Riebeeck then set about planting grapes on Green Point Common, and when
this venture was not successful, he was granted a farm where he planted thousands of vines,
near the upper reaches of the Liesbeeck River. The area surrounding this farm was called de
Wynberg, the “Wine Mountain”.
On Sunday 2nd February 1659, van Riebeeck, then 40 years of age, wrote in his diary: “Fine
warm weather …Today, praise be to God, wine was made for the first time from Cape grapes, namely
from the new must, fresh from the vat. The grapes were mostly muscadel, and other white round grapes,
very fragrant and tasty.”
At this time, in the middle of the 17th century, Constantia lay outside the Cape Colony, and
was known only as “woeste veld”, or wild bush – a place devoid of farms or homesteads. By
the time he left the Cape for Batavia in 1662, one of van Riebeeck’s significant contribut ions
to the future of the colony was the introduction of vines, and the modest beginnings of a
winemaking tradition.
To reward his efforts, Governor Simon van der Stel was granted land in what is now the
Constantia Valley. On the farm he named ‘Constantia’, he planted a few thousand vines. After
his death in 1712 Constantia was divided into various farms, two of which continued to
produce wine, Groot Constantia and De Hoop. The Colyns, owners of De Hoop, made
Constantia wines world famous, followed closely by Hendrik Cloete of Groot Constantia.
Their wines were sought after and enjoyed by kings, emperors, statesmen and princes.
The 1880s saw huge financial loss for wine farmers when Phylloxera root louse reached the
Cape from Europe and destroyed the industry. After discovering that American ro otstocks
were resistant to the Phylloxera louse, the vineyards were replanted by grafting the all vines
onto these.
Thus, 350 years after those first vine cuttings arrived on our shores, South Africa is now
proving itself by producing wines worthy of celebration. Wines which capture the character
of the Cape - a distinctive personality, longevity, versatility, style and culture.
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Champagne
”I drink Champagne when I am happy and when I am sad. Sometimes I drink it when I am alone. When I have company,
I consider it obligatory. I trifle with it when I am not hungry and drink it when I am. Otherwise I never touch it, unless
I am thirsty” Madame Bollinger
R2,400
Approx $200
Aromas of white flowers mixed with subtle notes of brioche. The perfect blend of grand cru from which it is made
gives it a lovely freshness with an array of different flavours.
Billecart-Salmon Niçholas- François 1998
Region : Mareuil-sur-ay, France
R1,400
Approx $117
Straw coloured with a nose of ripe pear with slight undertones of cut hay. Fresh full fruit on the palate, with a
lingering aftertaste.
Billecart-Salmon NV Brut Reserve
Region : Mareuil-sur-ay, France
R4,250
Approx $355
Moët et Chandon first produced super cuvée Dom Pérignon in 1936, and it is still consistently one of the finest
Champagnes produced. In a constant quest for the ultimate balance between pinot noir and chardonnay, a complex
structure made up of aromas and sensations, silky smooth, light as air and full of sensuality.
Dom Pérignon
Region : Éperney, France
R1,055
Approx $87
Clicquot’s signature non-vintage Brut is loved all over the world for its crisp, full flavours, consistent quality and
celebratory yellow label. This classical dry Champagne is a blend of two-thirds black grapes (Pinot Noir and Pinot
Meunier) for body, balanced with one-third chardonnay for elegance. It has a fine persistent sparkle and golden
Champagne colour.
Veuve Clicquot Yellow Label NV Brut
Region : Reims, France
R775
Approx $77
Fruity and floral notes on the nose. Very fresh and lively. Fine and delicate on the palate, with hints of dried fruit
and apricot flavours. A very “clean” Champagne with a nice balance and long finish.
Tribaut Origine
Region : Schloesser, France
R850
Approx $85
A fruity Champagne, dominated with red fruit flavours such as blackcurrant and raspberry. Nice complexity and
balance and a superb light salmon colour.
Tribaut Rosé
Region : Schloesser, France
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Sparkling Wines and Méthode Cap Classique
After an agreement between South Africa and France, sparkling wines made by the Méthode Champenoise were no
longer able to be called Champagne, giving rise to a new differentiation for bottle fermented wines: Méthode Cap
Classique (MCC). Thus in South Africa, the MCC moniker offers excellent quality sparkling wine.
R400
Approx $33
The faintest tinge of salmon pink, a lively presentation of pinot noir flavours and a pleasing fine mousse, which
reveals an elegant dry finish.
Pierre Jourdan Cuvee Belle Rosé
Region : Franschoek
Colmant Brut Reserve NV
(91 Points International Wine Review)
R410
Approx $34
Region : Franschoek
A subtle pale gold colour with a very clean and elegant nose. The aroma has a gentle spicy toastiness with a lemon /
yeasty perfume followed by more mature fruit. Plenty of freshness on the palate, with a good acidity which perfectly
balances the yeasty depth, bready flavours and ample structure. Long smooth finish that will develop nicely over the
years.
R460
Approx $38
Lovely salmon pink colour. A very delicate nose with strawberry and redcurrant fruit presence and a floral undertone.
There is a silky richness on the palate, full of red berries and balanced with a subtle bready texture. Very accessible
and will develop nicely for a few years.
Colmant Brut Rosé NV
Region : Franschoek
Stellenrust Clement de Lure MCC NV
(Winner Little Bedwyn World Sparkling Wine Challenge)
R320
Approx $26
Region : Stellenbosch
A unique addition to the South African wine scene in that this sparkling wine is made in the traditional method
champenoise way, but not with the traditional varieties. Does not have an excess of green and leafy notes as the
Cabernet Franc is picked when a bit riper. This also contributes to riper red cherry and berry flavours. A wine for
any occasion!
Graham Beck Blanc De Blanc Brut
(Crowned World’s Best Sparkling CSWWC UK)(IWSC UK Top Trophy Winner)
R570
Approx $47
Region : Robertson
Rich creamy aromas with hits of fresh lime fruit on the nose. An exciting fine mousse with an explosion of tangerines
on the palate. Great brioche and yeast complexity broaden the palate leading to a longer elegant finish.
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White Wines
Sauvignon Blanc
Racy acidity and refreshing aromatic nettle, fig and gooseberry aromas are the trademarks of this popular grape. Once
known only in the upper Loire Valley in France, it has spread all over the world. Sauvignon Blanc excels in cooler
climates where it reaches its full potential. Occasionally it is given gentle oak maturation and labelled Blanc Fumé.
R250
Approx $20
This popular sauvignon is made from vines grown on Springfield’s limestone-rich soils, in a piercing, steely style.
Minimal intervention in the cellar has resulted in a full expression of these soils, with passion fruit flavours and
flintiness showing in stylish finish.
Springfield Life from Stone
Region : Robertson
R250
Approx $20
Strandveld
(Top 10 Sauvignon Blanc)
Region : Elim
Wine maker Conrad Vlok reports a smaller crop in 2009, “made up for by great quality”, sea-breeze minerality,
poised fruit and pinpoint acidity.
R390
Approx $32
Intense, with concentrated aromas on the nose that follow through on the palate. The wine shows a strong core
minerality with a flinty elegance on the nose with a rounded mouth-feel and a balanced acidity on the finish.
Diemersdal 8 Rows
Region : Durbanville
R305
Approx $25
A crisp wine with notes of green figs, white asparagus and hints of gooseberry on the nose. These vines grow above
the snowline and show true Cederberg colours with a trademark flinty finish. Expect the flintiness and minerality to
intensify with age.
Cederberg
Region : Cederberg
R355
Approx $29
Packed with brilliance and stature, it shows a multifarious compilation of fruit and earth. Powerful layers of green
figs and gooseberries, with a touch of grapefruit, fynbos and a steely minerality. Lees contact during the winemaking
process creates length and richness on the aftertaste, which will progress even more over the next 2 or 3 years. This
wine can stand its own against any great seafood or poultry dishes.
David Nieuwoudt Ghost Corner
Region : Elim
R310
Approx $25
Spier 21 Gables
(Veritas Double Gold)
Region : Tygerberg (Durbanville)
The wine is bold and aromatic with intense flavours of gooseberries, green fig leaves and a hint of fresh grassiness.
It is concentrated and richly textured, and offers a palate with fresh green finish.
Fryer‘s Cove Bamboes Bay
(John Platter 5 Star)
R250
Approx $20
Region : Tygerberg (Durbanville)
Vibrant light straw with green tinge. Complex nose with flavours of tinned green peas, slight greenpeppers, passion
fruit, with elegant and all round flavour of green peas, litchi, green figs, kelp and minerality. This wine has perfect
balance between fruit and acidity, has good volume in the mouth and a long after taste and good minerality.
Buitenverwachting Hussey Vlei
(Gold Old Mutual Trophy)
R260
Approx $21
Region : Elgin
The wine has a pale lemon yellow colour and a bouquet reminiscent of green peppers combined with herbaceous
aromas. Dry, full bodied and has a long lingering finish.
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White Wines
Chenin Blanc
South Africa’s most planted and versatile grape used for everything from sparkling, dry, off-dry, semi-sweet to fortified
wines and brandy. Some very notable table-wines produced in South Africa, including these selected wines.
Ken Forrester The FMC
(Top 100 SA Wines) (Tim Atkin UK 93 Points)
R830
Approx $69
The pinnacle of what is considered to be the finest expression of the grape of this varietal. An iconic chenin, a
challenge to the world. Complex, full palate showing vanilla and honey flavours and a forever finish. Will age
beautifully for many years.
R530
Approx $44
Delicate floral and honeyed whispers. Lime with some biscuit aromas. A fat juicy palate, fragrant rich in ripe
oaky/lees character. Full length with a good acid backbone. Concentrated, structured for longevity. An elegant wellcrafted wine.
Cederberg Five Generations
Region : Cederberg
R390
Approx $32
The wine is a light fresh straw colour. Tropical aromas of pineapple are well supported by fresh citrus notes. There
is a subtle butterscotch aroma that adds to the complexity of the nose. The fresh citrus and lush tropical fruit flavours
follow through beautifully onto the palate. There is a rich, round mouthfeel with a fine minerality that leads up to a
full, balanced finish.
Donkiesbaai Steen
Region : West Coast
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White Wines
Chardonnay
With its great affinity for oak, chardonnay has spread from its home in Burgundy’s classic appellations to far-flung
new-world wine regions. Bold citrus, lime and mineral aromas characterize this grape, it is commonly enhanced by
barrel-fermentation and maturation giving the wine extra dimension and depth.
R485
Approx $40
Citrus fruit, green apple and cream flavours, nutty aromas with a delicate bouquet of marzipan, halva and oatmeal.
Ripe tropical fruit and creaminess balanced by a pure minerality, typical of the variety.
Meerlust
R550
Approx $45
It’s difficult to get hold of the tiny volumes of this expressive, award-winning wine from ex-Hamilton Russel
winemaker, Kevin Grant’s, boutique cellar. A soil-derived, gravelly minerality and racy acidity adds to the classic
length and complexity of this stylish, world class chardonnay.
Ataraxia
Region : Hemel-en-Aarde
R355
Approx $29
De Morgenzon Reserve
(5 StarJohn Platter)
The wine shows sweet vanilla and hints of almond on the nose with a clean tropical fruit finish. Delicate oak flavour
support a rich and full fruit flavour in the mouth with layers of white peach, apricot, grapefruit and vanilla.
Groot Constantia
(Best in the World 2015 Monde Selection International)
R425
Approx $35
This full bodied wine shows a mineral, chalky character with some mandarin orange and butterscotch on the nose.
The rich butterscotch follows on the palate with layers of citrus and toasted almonds, all beautifully held together by
crisp, fresh acidity.
Jordan 9 Yards
(Best in Show at Decanter Wine Awards)
R535
Approx $44
Butterscotch, spicy cloves, lemon/lime and orange peel with complex mineral citrus flavours. A rich mouth feel and
subtly balanced toasty French oak integrate with the long, tropical peach and melon finish.
R320
Approx $26
The wine displays a wonderful bright crisp colour. The nose displays vibrant lemon and lime zest, with a hint of
apple – pear drop, lychee and rose which overlays the minerality. The palate is lush, the creamy texture is
underpinned with beautiful mineral notes and hints of toasted almond vanilla. The finish is fresh with great minerality
and has a nervous energy about it.
Glenelly Grand Vin
Creation
(92 points Tim Atkin UK and 91 points Robert Parker US)
R320
Approx $26
Region : Hemel-en-Aarde Ridge (Hermanus)
Translucent gold, glistening like dewdrops in the glass. A magnificent composition of warm butterscotch and almond
intertwines with fresh lime and delicate quince on the nose. Complex yet elegant on the exquisitely balanced palate
where rich vanilla pod and peach kernel are contrasted by vivacious pear and bracing minerality.
Iona
(5 star John Platter) (Scored 94 by Robert Parker US)
R420
Approx $35
Region : Robertson Valley
Stylish and Burgundian with lime and lemon undertones. Bright citrus, oyster shell minerality, and a hint of almonds
and biscuit brioche on the finish. Beautiful floral notes and bright fresh acidity persist.
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White Wines
White Blends
R300
Approx $25
Healthy fruit is depicted in its vitality and intensity with a slightly leading acidity. Chardonnay pinot noir performs
on the palate with a long lasting finish.
Haute Cabrière Chardonnay-Pinot Noir
Region : Franschoek
Off-dry / Semi-sweet
R230
Approx $20
Generally regarded as restrained, it displays typical Riesling ‘nervousness’. The mineral core, which is linked to the
shale rich soils in which the vines grow, astounds. It is the reason for the wine structure and the lingering after taste.
Paul Cluver Riesling
Region : Elgin
Rosé
The red skins are kept in contact with the grape juice for a short period of time to allow for small extract of colour
pigmentation to give the blush colour. The making of the wine is then done as if one were making white.
R175
Approx $14
De Grendel Rosé
(Vitis Vinifera Awards Gold)
On the nose there is an unexpected abundance of tropical fruit flavours, floral notes of violet and vibrant sweet red
berries. Soft entry, succulent, velvety strawberry and raspberry flavours. Lingering, crisp after taste with a clean and
refreshing finish.
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Red Wines
Cabernet Sauvignon
Cabernet sauvignon is a deep coloured wine from thick-skinned berries, it produces wines that have cassis, cedar, cigar
box, and dark chocolate flavours. Some of the finest wines in the world contain cabernet; the grape has firm tannins and
is prized not only for its bold flavours, but also for its longevity. Partners well with most red meat cuts, grills and other
rich dishes.
Rustenberg Peter Barlow
(International Judges Trophy) (5 Star Christian Eedes)
R590
Approx $49
Concentrated cassis, black cherries and some herbaceousness on the nose and palate.
R1,250
Approx $104
Grapes are picked by hand, placed into small lug boxes and transported to the cellar in a cool truck. In the cellar,
the whole berries are manually double sorted and then gravity fed into fermenters. Each batch is cold soaked for a
few days and then slowly brought up in temperature; fermentation takes place naturally. The wines were aged for
18 to 24 months in 100% new French oak, bottled unfiltered and bottle aged for a year. The cabernet sauvignon is
a dense and intense, yet elegant wine with dark berried fruit, cassis, cigar box and cedar wood.
Anthonij Rupert
Region : Franschoek
R630
Approx $52
Rich ripe tannins come to the fore, backed up by a powerful middle palate. This wine shows great structure
complemented by a long, lengthy finish.
Guardian Peak Lapa
R530
Approx $43
Complex and stylish, with bags of ripe black fruit and coffee flavours. This wine is bone dry, yet exhibits a lovely
sweet character on the palate, with some eucalyptus notes. The finish is long and firm.
Thelema
R640
Approx $52
Cherry and chocolate aromas backed up by hints of spice from French oak. A very elegant wine with huge tannin
structure, lovely fruit and a great mid-palate weight. This spice-orientated cabernet is supported by chocolate,
tobacco and aniseed flavours.
Rust en Vrede
Le Riche Reserve
(John Platter 5 Stars) (Top 100 Wines)
R800
Approx $66
Aromas of sweet cherries are balanced by a touch of mint and cedar. The palate shows classy Cabernet flavours and
soft, supple tannins with a firm structure. The rich, juicy entry is followed by an elegant mid palate and long, lingering
finish. This wine is drinking well already, but will benefit from a further 5 – 10 years of ageing.
Flagstone Music Room
(2014 Cabernet Sauvignon Trophy Winner) (Double Gold Veritas)
R420
Approx $35
Region : Somerset West
Deep, dense purple colour. On the nose summer fruits, cassis, fennel, mint, dark, bitter chocolate and the faintest
hint of basil – all wrapped up in serious, warm toasty oak. The palate is all about chunky, chewy, magically integrated
tannin. This rewarding mouth-feel is complemented by concentrated flavours of youngberry, cassis, blueberry, wild
mint and chocolate. A block-buster Cabernet that will live easily for 20 years from bottling if stored correctly.
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Red Wines
Pinotage
South Africa’s own home grown grape developed in the mid-1920s as a cross of pinot noir and hermitage (today called
Cinsaut) Pinotage is climbing the quality ladder very rapidly and there are many fine examples today. Blackberry,
plum and spice are typically found in this wine. Pinotage is an ideal partner for exotic meat dishes such as venison.
R310
Approx $25
A medium-bodied wine with a dark plum colour and a nose of fresh, red fruit. The nose follows through onto the
palate with exotic spices, hints of coffee, vanilla, chocolate and roasted bananas complemented by the well-integrated
oak. The elegant tannin structure of the wine gives denseness to the texture, balanced with good acidity and finishing
with a soft full finish.
Diemersdal
R980
Approx $80
Old-favourite Kanonkop consistenly manages to produce concentrated wines from their old Pinotage bushvines.
This full-bodied wine was matured in French oak and is best enjoyed with meat and game dishes.
Kanonkop
Spier 21 Gables
(Double Gold Veritas)(Best New World Wine Japan Challenge)
R420
Approx $35
Dark red wine with vibrant hue. Flavours of caramelized black cherries, hints of dark spice and dark chocolate. The
palate follows with a smooth entry rewarding with fruit and velvety tannins that balance the wine for a full palate
experience.
R350
Approx $29
A full bodied Pinotage with a deep purple colour. The perfumed berry and plum flavours are well balanced with
complex aromas from new French Oak with hints of fynbos. A wine with powerful yet elegant tannins and a very
subtle yet well-structured acidity. A long, lingering finish, a wine that could last in the bottle for at least another 8
– 10 years. A must with venison and game and especially red meats.
Beyerskloof Reserve
R1,450
Approx $120
Beyerskloof Diesel
From the classy, take-me-seriously bottle with its elegant label, featuring a delicate drawing of a remarkable canine,
to the multiple stickers proclaiming its status, it is obvious that this is an important wine. It has been named one of
the best, as one of ABSA Top Ten Pinotage. It also clinched the ultimate South African wine acclamation: a full
five stars in the Platter SA Wine Guide 2012.Show typical freshness, notes of French oak spice, cherries, dark berries
and plum s, held together in a restrained, classic manner.
R600
Approx $50
This dark red coloured wine has an intense nose of black fruits and mulberry, with underlying cherry aromas and
vanilla spice. These fruity aromas carry through onto a lively, medium bodied and complex palate supported by
layers of smooth tannins. Gentle presence of oak on nose and palate supports this delicious wine.
Rijks Reserve
Region : Tulbagh
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Red Wines
Merlot
Once only used as a blending partner to temper the flavours of the bold cabernet sauvignon, merlot has been given its
place as a well-structured wine with plenty of red berry fruit and hints of chocolate. Soft tannins make this a very
drinkable wine which suits lighter and white meat dishes such as veal and chicken.
R650
Approx $54
Deep, youthful purple colour with a ruby rim. A typical Merlot nose with juicy plum and mulberry fruit, lifted
spiciness and a hint of dark chocolate and inkiness. The palate offers generous, ripe, pure merlot fruit with refreshing
acidity and structure, yet silky tannins and pronounced length and minerality.
Meerlust
R500
Approx $41
Considerable emphasis is placed on maximizing the different clone expressions and therefore each parcel is vinified
and matured separately before final blending. The wine has a fragrance of ripe red fruits such as plums and dark
cherries, with earthy complexity and yet still expressing minerality. Maintaining a good acidity lends to outstanding
freshness with a well-integrated ripe and seductive tannin structure. Incorporating a minimal winemaking
intervention approach, such as natural ferment and only two “punch downs” daily, retains silkiness and elegance.
Shannon Mount Bullet
Region : Elgin
R450
Approx $37
Red garnet colour. Attractive nose with an abundance of red berry fruit. Delicious fruit flavours with hints of spice,
coffee and chocolate. Good integration between wood and fruit. Elegant and balanced. Mile long finish.
Hillcrest Quarry
Rainbow’s End
R310
Approx $25
(South Africa Top 100 Wines)
Deep red colour with a bright purple rim. Exotic mulberries and ripe plum on nose. Serious structure and elegant
fruit with hints of mint crisp chocolate and prune. Ripe juice smooth tannins.
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Red Wines
Shiraz
Known as Syrah in France and the USA, this grape has ancient origins, having traveled from the Middle East to France.
Shiraz has established itself as an outstanding quality producing grape. In South Africa this grape produces fruit
driven wines with raspberry, cassis, mixed spice and pepper flavours. Very suitable partnered with pot stews and
venison.
Saronsberg
(South Africa’s Top Shiraz Award) (John Platter 5 Star)(Veritas Double Gold)
R485
Approx $40
Region : Tulbagh
Balancing full body, concentrated fruit and elegantly integrated oak, Saronsberg’s Shiraz has excelled at the
Winemakers’ Choice (Diamond Award) and Michelangelo International Wine Awards (Gold) and is one of the most
decorated wines in the country.
R500
Approx $41
Rijks Reserve
Region : Tulbach
The wine shows a lively deep red colour with aromas of cinnamon sticks, black fruits and liquorice. There is vibrant
acidity with a mature and soft tannin structure, which gives this wine a well-rounded and complex palate. The fruit
and character of this variety has integrated well with the oak that has been used for ageing.
R1,300
Approx $108
Deep garnet, floral aromas of jasmine and violets meld with Turkish delight and subtle hints of oak. Smooth and
well balanced, offering ripe red fruit flavours and silky tannins.
Rust en Vrede Single Vineyard
R350
Approx $29
Intense red fruit, mulberry and cherries on the nose. Well-balanced with elegant oaking expressing hints of sweet
spice and vanilla. Red berries follow through on the palate, finishes off with a smooth lingering sensation. Pairs
brilliantly with South African game meats and powerful cheeses such as young cheddar or gruyère.
Cederberg Shiraz
Region : Cederberg
R350
Approx $29
This dark opaque wine with its toffee and caramel aromas are supported by subtle floral aromas emerging from the
small amount of Viognier added to the wine. Red fruit flavours are dominant with a hint of dried peach. The wine
shows a well-structured middle palate with a grainy finish.
Cirrus Syrah
Boekenhoutskloof Syrah
(John Platter 5 Star) (Stephen Tanzer 91 Points USA)
R580
Approx $48
Dried cranberry, blackcurrant, white pepper and the typical intensity of violets on the nose. Cured meat backed with
loads of dark fruit dominates a palate lined with strikingly fine tannins and a graphite edge.
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Red Wines
Pinot Noir
Notoriously difficult grape to succeed with outside native Burgundy but South Africa, along with the rest of the New
World, is now producing excellent examples. Usually matured in wood. Still less than 1% of South Africa's vineyards
are planted to Pinot Noir.
Bouchard Finlayson “Galpin Peak”
R720
Approx $60
Grapes are from ‘Galpin Peak’, the highest lying area on the farm. Profound, rich and multi-dimensional. Fruity
cherry and truffle aromas and impressive colour, showing true Burgundian character.
Region : Walker Bay
R350
Approx $29
Gleaming garnet with an inviting bouquet of spice – peppercorn and clove – supplemented by a delicate whiff of
dried apricot. Smooth yet complex on the palate: layers of dried fruit mingle with hints of raspberry and piquant
spice. A lingering wine with supple tannins to ensure excellent maturation potential.
Creation
Region : Walker Bay
Cabernet Franc
The Cabernet Franc is a distinctive black grape, which is mainly used for mixing with Cabernet Sauvignon to create a
Bordeaux blend. It can also be used by itself to create a very pale, reddish wine which has an interesting peppery
aftertaste.
R1,000
Approx $83
Classically-styled after the wines of St-Emilion, but with modern accessibility. Captivating, complex aromas of
damson and cinnamon precede the enticingly rich flavours supported by silky tannins and fresh acidity. Savour this
wine with any duck, or game dishes.
Raats
Region : Walker Bay
Rainbow’s End
R415
Approx $34
Intense deep red colour. Damp earth and mint chocolate on the nose. Lovely earthy and tea leaf flavours with black
forest cake and black cherry. Typical vegetative and herbaceous aromas with mineralic and slight floral aftertone
(violets and fynbos). Intense rich fruit and juicy palate, with layers of dark chocolate and a hint of coffee.
R490
Approx $40
Warwick
The wine displays an intense ruby red colour in the glass. The bouquet is reminiscence of cherries, blackcurrants and
has tones of dark chocolate. The palate is full bodied with firm but silky tannins. Decanting is recommended to
express the true essence of the Bordeaux blend.
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Red Wines
Red Blends
R610
Approx $50
An expressive nose with intense dark cherry spiced raspberry, black fruit and violet-infused perfume. With time
another dimension of rusticity and fleshiness is revealed with underlying earthy notes. The palate is firmly structured,
yet elegant, with supple tannins and spicy oak aromas covering a rounded mid-palate that reveals purity of fruit and
a lifted freshness.
The Chocolate Block
Region : Franschoek
Saronsberg Full Circle
(Veritas Double Gold, Michelangelo Gold) (Taj Classic Wine Trophy)
R570
Approx $47
Region : Tulbagh
The wine has a deep, dark colour and ripe berry flavours with delicate herbal, fynbos and spice undertones. Its firm
tannin structure is balanced by a full body and prominent oak flavours.
R1020
Approx $85
Beyerskloof Faith
(Veritas Double Gold Winner)
A full bodied Cape Blend with intense dark claret colour. A wine with loads of sweet berry and dark fruit flavours
in balance with fresh oak. This wine is big in structure yet has supple, strong tannins for middle as well as long after
taste.
Vilafonté Series C
(John Platter 5 Star) (James Molesworth Recommended SA Wine)
R1100
Approx $91
Very balanced and has beautiful tannin integration with great depth. Obvious dark berry flavours are infused with a
chocolate cake feel and a hint of mocha from the oak. The finish is long and fruity.
Rainbow’s End Family Reserve
R670
Approx $56
Aromas of mint, tobacco and earthy, forest characteristics. Flavours of licorice, chocolate, black cherry and vanilla
with an incredible floral touch. Plush, decadent mouth feel. Soft silky finish. Well balanced seductive tannins.
R590
Approx $49
Glenelly Lady May
(Tim Atkin 95 Points UK)
Tea leaf, roast beef and thyme notes contrast the intense raspberries mélange. The palate offers no less character,
with powerful chewy tannins and a silky savoury finish. Seamless oak gives a hint of spice, and support for the
medium to full-body.
R820
Approx $67
This classically styled Bordeaux blend was made up through a careful selection process to find those barrels that
would complement one another best and give the utmost expression of the Diemersdal vineyards and winery. The
nose shows lead-pencil shavings, fresh red berries and blackcurrants.
Diemersdal MM Louw
Ken Forrester The Gypsy
(Tim Atkin MV UK scored 92) (Top 100 Wines)
R680
Approx $56
The character is somewhat “wild”, a little brambly with hints of nutmeg, cinnamon, dark spices, with vanilla scents
and a distinct, concentrated red-fruit focus.
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Red Wines
Red Blends (continued)
R1,200
Approx $100
Teano is a blend of classic Bordeaux varieties and the elegant Tuscan Sangiovese grape. A ripe, succulent mouthfeel
of dark berries and smoky spice with hints of tobacco and warm earth. Melting-velvet tannins and a complex finish
make this an exclusive wine worthy of cellaring for a decade or more.
Dalla Cia Teano
R1,900
Approx $158
Rust en Vrede 1694
(Wine Spectator 94 Points)
Deep, intense opaque colour. Coffee and dark chocolate aromas are dominant with hints of sweet vanilla. Well
integrated tannins give a full mouth feel with a lingering finish. A powerful wine offering a great intensity and length.
R1,240
Approx $103
The fruit from the aroma follows through onto a seductive mid-palate, supported by a silky mineral feel with hints
of oak and backed by a sweet tannin finish.
Ernie Els Signature
Jordan Cobblers Hill
(Gold at International Wine and Spirits)
R585
Approx $48
Complex dark chocolate, black cherry and cassis intertwine with opulent blackberry fruit, and hints of mint and
toasty vanilla. This is a big mouth filling wine, with densely layered ripe tannins, beautifully balanced and refined
– the ultimate expression of the Jordan terroir.
R930
Approx $77
Complex, with rich cassis and plum pronounced muskiness with hints of creamy oak and lifted graphite aromas. The
palate is rich and well-structured with dense black fruit, fresh acidity and satin tannins. There is a delicious textural
quality from the mid palate while being very elegant and concentrated.
Meerlust Rubicon
R810
Approx $67
A full-bodied wine with a deep ruby colour and aromas of plum, cherries and blackcurrant. Smooth and seductive
with dark chocolate, roasted coffee bean and mocha flavours, which linger into a pleasing, soft finish.
Rupert and Rothschild Baron Edmond
Region : Simonsberg
R620
Approx $51
A great wine is conspicuous by its perfect balance which is aromatically harmonious, pure, powerful and above all,
complex. For six vintages, the four owners have aimed to meet the challenge of creating such a wine, planning to
convert “sophisticated consumers who might otherwise have ordered a Jack Daniels”.
Epicurean
Region : Western Cape
R380
Approx $31
Velvety spice, cocoa blue and black berry aromas. Sweet and appealing berry compote. Rich fruited plum and berry
spice. Bold entry with a chocolate richness. Delicious! Restrained and elegant. Finesse…great blend, a tribute to
its maker/grower. Well-constructed. Lithe and elegant. Yummy and delicious. Good structure.
Anthonij Rupert Optima
Region : Franschoek
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Red Wines
Red Blends (continued)
R670
Approx $55
Vibrant blueberry and deep plum aromas are backed up by subtle hints of sweet vanilla. A full, well-structured wine
that has a full, velvet entry with elegant tannins. It shows exceptional follow-through, with a focused, yet balanced
finish.
Stellenbosch Ridge
R640
Approx $52
Intense ruby red colour in the glass. The bouquet is reminiscent of cherries, blackcurrants and has tones of dark
chocolate. The palate is full bodied with firm but silky tannins. Decanting is recommended to express the true essence
of the Bordeaux blend.
Warwick Trilogy
R583
Approx $48
Deep red colour with a bright purple rim. Exotic mulberries and ripe plum on the nose. Serious structure and elegant
fruit with hints of mint crisp chocolate and prune. Ripe juicy smooth tannins.
AA Badenhorst Family Red
Region : Simonsberg
R380
Approx $31
It was our yearning to create a Bordeaux Blend, and so we planted the classic ingredients - Cabernet Franc, Merlot
and Petit Verdot (Cabernet Sauvignon we already had). Slowly these vineyards matured into steady reliable vines
with concentrated fruit. Twenty four months of barrel maturation ticked by - a further 24 months bottle maturation
before release - our 11 year old dream finally came true. Our patience rewarded in this "Work of Time". This
traditional wine is unfiltered and unfined, which may deposit sediment and might require decanting.
Springfield The Work of Time
Region : Robertson
R960
Approx $80
The nose reveals vibrant, tightly knit aromas of creamy black and red berries, with supporting nuances of dark, bitter
chocolate, leather, cedar as well as hints of black pepper. The palate is very elegantly packaged, a true left bank
Bordeaux styled blend, showing amazing concentration, complexity as well as restraint. The wine entices with
flavours of clean black and red fruit, perfectly balanced acidity, finished off with fine, integrated tannins.
De Toren Fusion V
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Dessert Wines
Dessert Wines
The term ‘Noble Late Harvest’ indicates a sweet dessert wine exhibiting a noble rot (botrytis) character, from grapes
infected by this fungus. Mostly made from Sauvignon Blanc and Semillon (as in Sauternes), Riesling (Rhine Valley)
and Chenin Blanc (Loire Valley). Also made from grapes dried either on the vine or on straw mats. Mostly wood
matured and complex and are not fortified
R410
Approx $38
Versatile with food (have as an aperitif or with dessert) because of its light freshness. Delicate, orange blossom
aromas and ripe peach and apricot flavours are balanced by a thread of acidity, adding elegance to the rich, citrus
twist finish.
Jordan Mellifera Noble Late Harvest
R200
Approx $16
Ratafia is a fun drink, packed with rich honey flavours. The taste is delicate and enticing. The nose a mélange of
tropical flavours.
Pierre Jourdan Ratafia
Region : Franschoek
R390
Approx $32
Deep straw with a pale green hue. Beautiful aromas of honey bush and fresh pineapple notes are supported by a
fynbos line which helps in creating a rich, complex nose. This wine shows exceptional follow through of the honey
and fynbos from the nose. A rich, velvet entry, with a lovely balance between the creamy texture and acid, with a
focused, elegant finish.
Donkiesbaai Hooiwijn (Straw Wine)
Region : West Coast
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Sabi Sabi Exclusive Selection
R660
Approx $55
Deep dark chocolate enticing cedar aromas appear first on the nose followed by wafting notes of blackberry jam,
cherry and cassis. The firm and well-structured palate features robust yet sweet tannins and a broad range of flavours
ranging from black cherry and red fruits carried along by the richness of its oak and vanilla notes. It is long and
smooth, with an integrating character that will continue to develop with years to come.
Diemersdal Private Collection
R650
Approx $54
Deep crimson. Plush and sweet, not yet raisiny, ripe and quite big, come almost greasy vinosity, finishes quite fresh.
Bosman Adama
Region : Robertson
R520
Approx $44
Deep, densely coloured, brick red purple tints. Classical wild berry, cedar and cigar aromas are well supported by
sweeter, plum mulberry whiffs. A big rich wine that already has a silky, velvet mouth feel and despite its power
retains a fine elegant core.
Meinert Synchronicity
R1,050
Approx $88
Bold spice vying with a plum vibrance. On the nose - beautiful integration of fruit and oak. Structure of fynbos and
liquorice. On the palate - plum and black cherry, spice and smoke with some herbal notes, deep cocoa and a dark
chocolate element.
Anthonij Rupert Syrah
Region : Franschoek
R660
Approx $55
Planted in 1979, these old cabernet vies consistently produce fine wine. Established on a rock-infested outcrop, they
bear 17-20 barrels of luscious premium cabernet, aged for two years in new French Baroques and a further 3 years
in bottles in the cellar prior to release. It is the best Springfield can produce to warrant the Méthod Ancienne label.
This wine is unfiltered and unrefined and may deposit a sediment, possibly requiring decanting.
Springfield Méthode Ancienne
Region : Robertson
R590
Approx $49
Intense yet translucent magenta-purple colour. The nose has lifted scents of autumn fruit, wild strawberry, musky
perfume and a distinct minerality. The palate is medium bodied with pure pinot noir fruit flavours of plum and red
cherry supported by an ultra-fine, densely textured tannin structure which adds to the volume and vivacity of the
wine.
Meerlust Pinot Noir
R865
Approx $72
Shows layers of integrated fruit aromas on the nose. The wine has a velvety mouth feel with richness and depth. Ripe
red plums and dark berries on the palate enhance the delicate perfume of this wine.
Anthonij Rupert Merlot
Region : Franschoek
19
RETURN TO INDEX
South African Vintage Report
Reprinted with kind permission of the Platter SA Wine Guide
South African wines do not exhibit the major vintage variations seen in cooler northern regions such as
Burgundy or Bordeaux. There are, nevertheless, significant variations from year to year, albeit within South
African context. These, in terms of red, relate more to relative ageing potential than the declaration of
generally poor vintages; whites if anything are more prone to vintage variation, summer heat waves leaching
them of freshness and flavour. Dry, hot summers are the normal but a variety of factors (including widelyscattered growing areas; a harvest spread over the best part of three months; benefits of modern practices
and techniques; the virus status of vines) make generalision difficult.
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
Yet more variable than last vintage, impossible to generalize. As in 2010, producer’s track record
should guide the buying decision.
A real test of the winegrower’s savvy, and one of the toughest recent harvests to call. As in 2002,
track record should guide the buying / cellaring decision.
Perhaps one of the greatest Cape vintages. Late and grueling, but whites and reds both look stellar.
Stand out cultivars are sauvignon blanc, chardonnay, Riesling, shiraz, cabernet sauvignon and
merlot.
Long, wet, late and challenging, but also unusually cool season, favouring elegance in bot reds and
whites, with ripeness generally achieved at low alcohols.
Set to be one of the coolest in a decade, when an uncharacteristically early heatwave in January set
the grapes on the path of quick ripening. Whites were hurriedly picked, with some fine results, and
reds left on the vine in the subsequent cool weather ripened well and most were harvested before
the early winter rains.
Excellent and largely problem free (though complicated by Western Cape power cuts). Perhaps the
best white wine vintage in a decade. Particularly expressive sauvignons and chenins. Fleshy, mild
tannined reds, with lower than average alcohol contents all round.
Short early and particularly challenging. Bone dry winter followed by early season rains, sparking
disease and excessive plant vigour; then prolonged heat waves. Concentrated if alcoholic reds;
whites mostly average, some stellar exceptions.
Long and late, yet cooler dry conditions yielded healthy, elegant wines with lower alcohols and
yielding tannins. Chardonnay, merlot and shiraz especially promising.
Hailed as an outstanding year, with concentrated, structured and generous reds as well as whites.
The general euphoria tempered by some difficulties with late-ripening varieties in certain areas.
Challenging and patchy year marred by disease and high harvest temperatures. Generally,
individual producers’ track record rather than variety of terroir should guide the purchasing
decision.
Hot, dry largely disease-free vintage, yielding some excellent reds – fruity and concentrated,
possibly long-lived. White-wine producers who picked between heat-waves delivered flavourful if
alcoholic wines.
Another hot year with predictably powerful, concentrated reds, sometimes with big tannins. The
best should keep very well. Whites, by contrast, generally less stellar and for long ageing.
Near perfect ripening conditions meant fat, alcoholic reds with ripe fruit for earlier drinking. Some
attractive, fruity whites from chardonnay, semillon and chenin, but generally not too much
excitement.
Continued on next page:
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South African Vintage Report continued.
1998
1997
1996
1995
1994
1993
1992
1991
1990
1980s
1970s
1960s
21
Excellent vintage. Deep, lusty (sometimes tannic) reds with enough fruit for extended cellaring.
Whites somewhat less sexy; some good fuller-bodied versions but even these are not for keeping.
One of the coolest and latest on record. Slender, supple (rather than light) reds, the best showing
pristine fruit, smooth tannins and elegance. Some excellent, stylish whites with beautiful aromas
and balance.
Generally awkward reds, not for keeping (but some notable exceptions). Best drunk now.
For many, vintage of the 90s. Very dry, long and warm; ripe, fruity, concentrated reds, maturing
spectacularly.
Hottest, driest vintage in decades; variable quality; early ripening, reds fared well.
Year without serious mishaps; some excellent sauvignon blancs; above average reds
Coolish vintage favouring whites, especially sauvignon blanc; red (especially pinotage) very good
to outstanding.
Dry, warm to hot year, favouring early to mid-season ripeners; some concentrated, long lasting reds.
Uneven year, alternatively cool, warm; average whites; middling reds with some very characterful
examples.
Even years (82, 84, 86) usually more favourable for reds; uneven years, marginally cooler, favoured
whites, but “white” years 87 and especially 79 produced remarkable reds.
Again even years generally favoured reds. The best of the 70s was undoubtedly 74 but top wines
from other vintages are still delicious.
And earlier yielded some astonishingly long-lived wines, prompting a new generation to look at
the traditional “dikvoet” winemaking style with fresh eyes.
RETURN TO INDEX
South African Wine Region Map
Image sourced from Google Images.com
22
RETURN TO SA WINE HISTORY
Jan van Riebeeck
Biography
V
an Riebeeck was born in Culemborg, in the Netherlands as the
son of a surgeon. He grew up in Schiedam, where he married 19year old Maria de la Quellerie on 28 March 1649. She died
in Malacca, now part of Malaysia, on 2 November 1664, at the age of 35.
The couple had eight or nine children, most of whom did not survive
infancy. Their son Abraham van Riebeeck, born at the Cape, later became
Governor-General of the Dutch East Indies.
Joining the Vereenigde Oost-Indische Compagnie (VOC) (Dutch East India
Company) in 1639, he served in a number of posts, including that of an
assistant surgeon in the Batavia in the East Indies.
He was head of the VOC trading post in Tonkin, Indochina.
In 1643, Riebeeck travelled with Jan van Elseracq to the VOC outpost at Dejima in Japan. Seven years later
in 1650, he proposed selling hides of South African wild animals to Japan.
In 1651 he volunteered to undertake the command of the initial Dutch settlement in the future South Africa.
He landed three ships (Dromedaris; Reijger and Goede Hoop) at the future Cape Town on 6 April 1652 and
fortified the site as a way-station for the VOC trade route between the Netherlands and the East Indies. The
primary purpose of this way-station was to provide fresh provisions for the VOC fleets sailing between the
Dutch Republic and Batavia, as deaths en route were very high. The Walvisch and the Oliphant arrived later
in 1652, having had 130 burials at sea.
Van Riebeeck was Commander of the Cape from 1652 to 1662; he was charged with building a fort, with
improving the natural anchorage at Table Bay, planting cereals, fruit and vegetables and obtaining livestock
from the indigenous Khoi people. In the Kirstenbosch National Botanical Garden in Cape Town there are a
few Wild Almond trees still surviving. The initial fort, named Fort de Goede Hoop ('Fort of Good Hope')
was made of mud, clay and timber, and had four corners or bastions. This fort was replaced by the Castle of
Good Hope, built between 1666 and 1679 after van Riebeeck had left the Cape.
Van Riebeeck was joined at the Cape by a fellow Culemborger Roelof de Man (1634-1663) who arrived in
January 1654 on board the ship Naerden. Roelof came as the colony bookkeeper and was later promoted to
second-in-charge.
Van Riebeeck reported the first comet discovered from South Africa, C/1652 Y1, which was spotted on 17
December 1652.
Continued on next page:
23
Jan van Riebeeck continued.
In his time at the Cape, Van Riebeeck oversaw a sustained, systematic effort to establish an impressive range
of useful plants in the novel conditions on the Cape Peninsula – in the process changing the natural
environment forever. Some of these, including grapes, cereals, ground nuts, potatoes, apples and citrus, had
an important and lasting influence on the societies and economies of the region. The daily diary entries kept
throughout his time at the Cape (VOC policy) provided the basis for future exploration of the natural
environment and its natural resources. Careful reading of his diaries indicate that some of his knowledge
was learned from the indigenous peoples inhabiting the region.
He died in Batavia (now renamed Jakarta) in 1677.
Legacy in South Africa
Jan van Riebeeck is of cultural and historical significance to South Africa. Many of the Afrikaner population
view him as the founding father of their nation. This regard was also prevalent in that his image appeared
ubiquitously on stamps and the South African currency from the 1940s up until 1993 when the South African
Reserve Bank changed the currency to an apolitical design of the fauna and flora of the region. The image
used on the currency notes was not that of Van Riebeeck, but of Bartholomeus Vermuyden.
6 April used to be known as Van Riebeeck's Day, and later as Founders' Day but the holiday was abolished
by the democratically elected ANC government after the elections of 1994. His image no longer features on
any official currency or stamps, but statues of him and his wife remain in Adderley Street, Cape Town. The
coat of arms of the city of Cape Town is based on the Van Riebeeck family coat of arms.
Many South African towns and villages have streets named after him. Riebeek-Kasteel is one of the oldest
towns in South Africa, situated 75 km from Cape Town in the Riebeek Valley together with its sister
town Riebeek West.
Hoërskool Jan van Riebeeck is an Afrikaans high school in Cape Town.
24
Dutch East India Company
T
he Dutch East India Company (Dutch: Vereenigde Oostindische Compagnie, VOC,
"United East India Company") was a chartered company established in 1602, when
the States General of the Netherlands granted it a 21-year monopoly to carry out trade
activities in Asia.
It is often considered to have been the first multinational corporation in the world and it was the first
company to issue stock. It was a powerful company, possessing quasi-governmental powers, including the
ability to wage war, imprison and execute convicts, negotiate treaties, strike its own coins, and establish
colonies.
Statistically, the VOC eclipsed all of its rivals in the Asia trade. Between 1602 and 1796 the VOC sent almost
a million Europeans to work in the Asia trade on 4,785 ships, and netted for their efforts more than 2.5 million
tons of Asian trade goods. By contrast, the rest of Europe combined sent only 882,412 people from 1500 to
1795, and the fleet of the English (later British) East India Company, the VOC's nearest competitor, was a
distant second to its total traffic with 2,690 ships and a mere one-fifth the tonnage of goods carried by the
VOC. The VOC enjoyed huge profits from its spice monopoly through most of the 17th century.
Having been set up in 1602, to profit from the Malukan spice trade, in 1619 the VOC established a capital in
the port city of Jayakartaand changed the city name into Batavia (now Jakarta). Over the next two centuries
the Company acquired additional ports as trading bases and safeguarded their interests by taking over
surrounding territory. It remained an important trading concern and paid an 18% annual dividend for
almost 200 years.
Weighed down by corruption in the late 18th century, the Company went bankrupt and was formally
dissolved in 1800, its possessions and the debt being taken over by the government of the Dutch Batavian
Republic. The VOC's territories became the Dutch East Indies and were expanded over the course of the 19th
century to include the whole of the Indonesian archipelago, and in the 20th century would form the Republic
of Indonesia.
Dutch East India Logo
25
Cape Town Company’s Gardens
T
he Company's Garden is a park and heritage site located in central Cape Town. The garden was originally
created in the 1650s by the region's first European settlers and provided fertile ground to grow fresh produce
to replenish ships rounding the Cape. It is watered from the Molteno Dam, which uses water from the springs
on the lower slopes of Table Mountain.
Features in the Park
26

The oldest cultivated pear tree in South Africa (circa 1652)

A rose garden designed and built in 1929

A well-stocked fish pond

Dellville Wood Memorial Garden, which commemorates the World War I Battle of Delville Wood in
France, in which a predominantly South African force of more than 3,000 soldiers was reduced to 755
survivors by German forces

An aviary

Botanically and historically valuable trees

Local arts and crafts along the avenue

Lawns and benches

A herb and succulent garden

Historic statues
Simon van der Stel
S
imon van der Stel (14 October 1639 – 24 June 1712) was the last
Commander and first Governor of the Cape Colony, the Dutch
settlement at the Cape of Good Hope in South Africa.
Simon was the son of Adriaan van der Stel, an official of the Dutch East
India Company (VOC, Verenigde Oos-Indiese Kompanjie). Adriaan was
appointed the first Dutch governor of Mauritius in 1639. Simon was born
at sea while his father was en route to Mauritius to take up his new
posting. Adriaan had a long tenure in Mauritius, and Simon spent seven
years there.
His mother was Maria Lievens, daughter of a freed Indian slave woman
known as Monica of the Coast of Goa, or Monica da Costa. Adriaan's governorship ended after five years,
and after a few more years, Adriaan left Mauritius for Dutch Ceylon. Adriaan was murdered in Ceylon and
Maria also died. Simon went on to Batavia, Dutch East Indies. Simon remained in Batavia until he was 20
years of age.
He then went to the Netherlands, where he associated with the most important members of the VOC, such
as Willem Six. In 1663 he married Willem's daughter, Johanna Jacoba Six (1645–1700). They had six
children. Simon seems to have been involved in making wine in Muiderberg. In 1679, he was appointed
"Commander" of the VOC's colony at the Cape of Good Hope, through the growing influence of his
relative, Joan Huydecoper van Maarsseveen.
Van der Stel and his wife, Johanna Jacoba Six, did not enjoy a very good relationship and her sister Cornelia
accompanied her husband to the Cape. Van der Stel never saw his wife again, though he remained devoted
to her and frequently sent her money. Johanna Jacoba remained in Holland, and sent the furnishings and
works of art required to fit out the governor's Residence at Groot Constantia. These included several art
works including The Fisherman, an unfinished painting by Simon de Vlieger, which was one of 13 of his
works purchased by Jan Cappelle upon his death. The painting came up for sale at the auction of van der
Stel's estate in 1716, where it was purchased by the Simon de Vlieger.
In 1685 he was visited by Hendrik van Rheede with whom he shared in great interest in tropical botany. To
prevent competition anywhere else in the world, young cinnamon-, cloves and camphor trees were
destroyed by the ambitious son of Rijckloff van Goens.
In 1691, the VOC replaced the office of "Commander" with "Governor", and van der Stel was promoted to
the new position. His house Groot Constantia was well furnished with fine paintings including the
unfinished painting by Simon de Vlieger "The Fisherman".
Continued on Next Page
27
Simon van der Stel continued.
Every one of his four sons was at one time or another with him in South Africa. Willem Adriaan, after being
magistrate of Amsterdam, succeeded his father as Governor of the Cape; Frans "de jonker" became a farmer
at the Cape; Adrian became governor of Amboina (1706–1720); Cornelis was one of the 352 shipwrecked in
the Ridderschap in 1694. An expedition under Willem de Vlamingh was sent out to look for survivors on
islands in the Indian Ocean or on the coast of Western Australia.
Simon van der Stel retired in 1699 and was succeeded by his son Willem Adriaan van der Stel. In retirement,
Simon devoted himself to his estate at Constantia, where he died in 1712. François Valentijn visited Frans at
Constantia in March 1714. The estate was split up and sold 1716; the auction took four days and was very
well attended.
Legacy in South Africa
The town of Stellenbosch (founded in 1679) was named after him and Simon's Town is also named after him.
An early ship of the South African Navy, SAS Simon van der Stel was also named for him, in 1952.
Frontispiece and title page of an edition of Rousseau's Discourse on Inequality (1754), published in 1755 in
Holland.
Jean-Jacques Rousseau, in his Discourse on Inequality, refers to Governor van der Stel by name in a story about
a "Hottentot"raised by the Dutch who chooses to "return to his equals" rather than remain in civilized society.
According to Rousseau, van der Stel himself raised the "Hottentot" from birth "in the principles of the
Christian religion and in the practices of European customs." The frontispiece of the Discourse features van
der Stel and the "Hottentot" above the phrase, Il retourne chez fes Egaux.
Widely known for his development of the South African wine industry, van der Stel was also the first Cape
Governor to be of mixed race-origin, a fact that was largely unacknowledged by the Apartheid government.
28
Phylloxera Root Louse
I
n 1864 - 1865 a then unknown insect started attacking
French vineyards. The cause of the destruction of the
vineyards was shrouded in mystery, due to the fact that
the leaves developed strange galls, where after they
perished. The losses, as a result of phylloxera, were so severe
that a commission to combat the new disease of the
grapevine (La Commission pour Combattre la Nouvelle
Maladie de la Vigne) was founded by the Herault
Agricultural Society in the spring of 1868. On 3 August 1868
Jules-Emile Planchon declared it to be an insect. He
christened the insect Rhizaphis vastatrix (louse that lives in
the environment of the grapevine’s roots and causes
destruction). Professor Victor Signoret (a Parisian
entomologist) recommended that the insect be rechristened
Phylloxera vastatrix (which means dry leaf destroyer).
On 1 January 1886 an outbreak of phylloxera occurred in South Africa after having been identified by Louis
Peringuey. The infected grapevine came from a certain Mr Kotze from the Mowbray area of Cape Town. As
to how this happened, one can only speculate, but in view of the fact that quarantine was not of a very high
standard at the time, one may presume that the grapevines which caused the infestation could also have
been brought into South Africa illegally. In 1886 American grapevines, as well as seeds of various American
cultivars, were imported to South Africa and planted on a quarantine station situated between Newlands
and Rondebosch.
The state iticulturist/inspector of grapevines at the time was Baron Carl von Babo. Prof Albrecht Fischer
was the secretary of agriculture and Mr Peringuey, who had identified phylloxera, was also an inspector of
grapevines. Von Babo is presumed to be the son of Baron August Wilhelm von Babo, who was the founder
of the Viticulture and Oenology School and Research Station at Klosterneuburg, Germany. Fortunately for
the South African wine industry, the French had already conducted trials on the grafting of American
cultivars and Baron Carl von Babo presented a grafting course in Stellenbosch on 17 July 1891. The
grapevines came from government experiment farms, such as Groot Constantia and Rondebosch. The
contemporary farmers of the time grafted their own grapevines with varying degrees of success. All
premises first had to be visited by an inspector of vineyards and declared free of phylloxera before any
grapevine, graft shoot or any parts of a plant could be removed from such premises. Everything resorted
under the Amended Vineyard Protection Act of 1886, with regular reporting by the Phylloxera Commission.
29
RETURN TO PINOTAGE
Pinotage – A Brief History
P
inotage is a grape variety that was created in South Africa in 1925 by Abraham Izak Perold, the first
Professor of Viticulture at Stellenbosch University. Perold was attempting to combine the best
qualities of the robust Hermitage with Pinot noir, a grape that makes great wine but can be difficult
to grow. Perold planted the four seeds from his cross in the garden of his official residence at Welgevallen
Experimental Farm and then seems to have forgotten about them.
In 1927 he left the University for a job with KWV co-operative and the garden became overgrown. The
university sent in a team to tidy it up, just as Charlie Niehaus happened to pass by. He was a young
lecturer who knew about the seedlings, and rescued them from the clean-up team. The young plants were
moved to Elsenburg Agricultural College under Perold's successor, CJ Theron. In 1935 Theron grafted
them onto newly established Richter 99 and Richter 57 rootstock at Welgevallen. Meanwhile Perold
continued to visit his former colleagues. Theron showed him the newly grafted vines, and the one that was
doing best was selected for propagation and was christened Pinotage. The first wine was made in 1941 at
Elsenburg, with the first commercial plantings at Myrtle Grove near Sir Lowry's Pass. Also in 1941
Pinotage vines were planted at the Kanonkop Estate, the wines of which have later risen to great fame and
can mature up to 25 years, so that this estate has even been called "a formidable leader of Cape’s red wine
pack."
The first recognition came when a Bellevue wine made from Pinotage became the champion wine at the
Cape Wine Show of 1959. This wine would become the first wine to mention Pinotage on its label in 1961,
when Stellenbosch Farmer's Winery (SFW) marketed it under their Lanzerac brand. This early success,
and its easy viticulture, prompted a wave of planting during the 1960s
30
RETURN TO CHAMPAGNE
Billecart-Salmon Nicholas-François
Tasting Notes
Named in honor of founding father Nicolas
Francois, this fabulous wine is the finest expression
of the House Style. A pale golden colour with a
lively, fine bead. The nose shows very ripe fruit,
floral notes and hints of warm brioche. The palate
is fine, elegant and rich with wonderful balance and
length. Cuvee Nicolas-Francois Billecart 1959 won
first place in the Champagne of the Millennium
1999, out of 150 of the finest 20th century
champagnes.
Food Pairing (Generic)
Many believe that you can drink champagne with
all kinds of food, and it does not fit any better with
a particular dish. It is true that champagne fits with
most types of food, but the wine can also be
elevated to heavenly heights in combination with
the right dishes. The bubbles and the acidity cut like
a knife through cream or butter sauces, purées,
eggs, and other greasy, mild dishes. Vegetable
dishes, fish, and shellfish are lifted by the elegant
champagne, and the beverage in other cases can
refresh the mouth after stronger flavors.
*Vintage displayed on image may differ to that of wine in stock.
31
RETURN TO CHAMPAGNE
Billecart-Salmon NV Brut Reserve
Tasting Notes
Fine bubbles which rise slowly, persistent mousse.
Straw-coloured. A nose of ripe pear with some
touches of cut hay. Full fruit, but clean in the
mouth. This cuvée contains 40% Pinot Meunier,
30% Pinot Noir,30% Chardonnay.
All wines from the best sites in the department of
the Marne, from more than twenty top vineyards in
Champagne. The overall composition of this cuvée
has not changed much for almost fifty years.
Fresh and long tasting, the Brut Réserve may be
drunk on all occasions.
32
RETURN TO CHAMPAGNE
Dom Pérignon
Tasting Notes
On the nose, aromas of almond and powdered cocoa
develop gradually into white fruit with hints of dried
flowers. Classic toasted notes give a rounded finish and
denote a fully realized maturity.
On the palate, the wine instantly traces an astoundingly
fine line between density and weightlessness. Its
precision is extreme, tactile, dark and chiselled. The full
taste lingers with the utmost elegance on a sappy, spicy
note.
33
RETURN TO CHAMPAGNE
Veuve Clicquot Yellow Label NV Brut
Tasting Notes
A Champagne House is eventually judged on the
quality of its Brut Non-Vintage. It is in the making
of such a wine that the true Art of Champagne
blending reveals itself.
This is an art in which the House of Veuve Clicquot
excels. Our Brut Yellow Label reflects the superb
vineyards we own and the consistent nature of our
House style.
The predominance of Pinot Noir provides the
structure that is so typically Clicquot, while a touch
of Pinot Meunier rounds out the blend.
Chardonnay adds the elegance and finesse essential
in a perfectly balanced wine.
34
RETURN TO CHAMPAGNE
Tribaut Origine
Tasting Notes
Fruity and floral notes on the nose. Very fresh and
lively. Fine and delicate on the palate, with hints of
dried fruit and apricot flavours and tangerines. A
very clean Champagne with a nice balance and a
long finish.
Food Pairing (Winemaker)
The ideal Champagne for a breakfast or an aperitif
with good friends. It also a great match for soft and
hard cheeses, crab cakes and oysters. Very
accessible, will be unanimously appreciated!
35
RETURN TO CHAMPAGNE
Tribaut Rosé
Tasting Notes
A fruity Champagne, dominated with red fruits
flavours such as blackcurrant and raspberry. Nice
complexity and balance and a superb light salmon
colour.
From accompanying your pre-dinner toasts, it will
go on to offer a sublime complement to your
seafood, salmon and white meat dishes before
adding zest to your red fruit desserts.
36
RETURN TO SPARKLING WINE
Pierre Jourdan Cuvee Belle Rose
Tasting Notes
Our Belle Rose derives its name “beautiful rose”
from the elegant blush colour, achieved by carbonic
maceration of the base wine. This extracts the
elegant colour and the flavours of the Pinot Noir,
but not the harsh tannins. The base wine then
undergoes the traditional second fermentation
inside the bottle which yields the beautiful lively
bubbles in the glass.
The palate reveals a lively presentation of rich
strawberry and cherry flavours derived from Pinot
Noir - with an elegant dry finish.
Mussels, crayfish, prawns, as well as duck. The
richness of the Pinot Noir grape lends itself ideally
to complement these dishes. Belle Rose also adds
romance to an intimate tête à tête.
37
Colmant Brut Reserve NV
Tasting Notes
A subtle pale gold colour in line with a very delicate
and elegant nose. The aroma has a gentle spicy
toastiness with a lemony and yeasty perfume,
followed by more mature fruit. There is plenty of
freshness and crispness on the palate with good
acidity which perfectly balances the yeasty depth,
bready flavours and ample structure. The finish is
long and smooth. Will develop nicely over time.
Divine as an aperitif, it also goes perfectly with
oysters, sushi or any delicate seafood.
Awards
91 Points International Wine Review
38
Colmant Brut Rosé NV
Tasting Notes
Lovely salmon pink colour. A very delicate nose of
strawberry and redcurrant fruit with floral
undertones. There is a silky richness on the palate
full of red berries balanced with a subtle bready
texture. Very accessible. Will also develop nicely
over time.
Perfect as a summer sundowner. A delicious
complement to white meat, strawberry dessert and
decadent dark chocolate.
39
Stellenrust Clément de Lure MCC NV
Tasting Notes
Methode Cap Classique, from Chardonnay with a
hint of Pinotage and aged for 24 months prior to
degorgement. Slow-baked Granny Smith apples
with hints of spice, lemon rind, peach and leesy;
aromas are backed up with a persistent mousse and
vibrant acidity.
Brie, prosciutto, smoked salmon,
raspberries, chocolate covered berries
chocolate,
Awards
Winner Little Bedwyn Sparkling Wine Challenge
40
Graham Beck Blanc De Blanc Brut
Tasting Notes
Produced from 100% Chardonnay this delicious
and versatile bubbly combines rich creamy aromas
with hints of fresh lime fruit on the nose. On
the palate you can expect an exciting fine mousse
with an explosion of tangerines. Great brioche and
yeast complexity broadens the palate leading to a
long elegant finish.
Fresh oysters or pâté and is ideal with desserts such
as fruit tarts or delicate creamy or almond cakes.
41
RETURN TO SAUVIGNON BLANC
Springfield Estate Life From Stone Sauvignon Blanc
Tasting Notes
This single vineyard originates from the rockiest
soil on the estate, with resultant struggling vines
and huge concentration. Brilliant greenish in
appearance, this is a dramatic wine full of ripe red
peppers and passion fruit. It will mature to
perfection within one year, into flavours of mineral
and flint (gun smoke).
Sauvignon Blanc teams well with light fish,
shellfish, salads and green vegetables, as well as
being a perfect aperitif.
42
Strandveld Sauvignon Blanc
Tasting Notes
Strandveld Sauvignon Blanc is made from vines
grown on a cool south-easterly facing slope of the
Elim wine ward. Surrounded by local Elim fynbos
this vineyard is known for its frequent encounters
with Puffadder snakes, hence the name
Pofadderbos. The unique terroir is beautifully
expressed in this vineyard, grown in almost 100%
yellow ferricrete rocky soils. The modest crop
ripens slowly in our cool climate. A total of 8331
vines were planted on 3 ha of land in 2003.
Big tropical fruit flavours on the nose, creamy and
full on the palate with an oyster shell minerality on
the aftertaste and complemented by a lovely
natural acidity
Awards
Top 10 Sauvignon Blanc
43
Diemersdal 8 Rows Sauvignon Blanc
Tasting Notes
An intense with concentrated aromas on the nose
that follows through on the palate. The wine shows
a strong core of minerality with a flinty elegance on
the nose with a rounded mouth-feel and balanced
acidity on the finish. A seamless wine where all the
components are in perfect balance
Enjoy with summer foods and salads or serve
chilled on its own.
44
Cederberg Sauvignon Blanc
Tasting Notes
An elegant wine that is full of life. On the nose you
will find capsicum, gooseberries, white asparagus
and a hint of lime zest. A crisp flinty finish with a
lingering aftertaste, leaving your palate refreshed.
The ideal companion to traditional chicken pie, but
also try it with shellfish or pork.
45
David Nieuwoudt Ghost Corner Sauvignon Blanc
Tasting Notes
A unique Sauvignon blanc that cannot be compared
to any other. Powerful concentrated layers of green
figs and gooseberries, with a touch of grapefruit,
fynbos and a steely minerality on the palate. A
reflection of the cool climate terroir of Elim where
the grapes are sourced. Lees contact during the
winemaking process creates length and richness on
the aftertaste, which will progress even more over
the next 2 or 3 years.
This wine can stand its own against any great
seafood or poultry dishes such as pheasant.
46
Spier 21 Gables Sauvignon Blanc
Tasting Notes
The wine is bold and aromatic with intense flavours
of gooseberries, green fig leaves and hints of fresh
grassiness. It is concentrated and richly textured,
and offers a palate with a fresh green finish.
Grilled salmon with roasted beets and Arugula or
poached shrimp with creamy Dijon sauce.
Awards
Veritas Double Gold Winner
47
Fryer’s Cove Bamboes Bay Sauvignon Blanc
Tasting Notes
Elegant and round with flavours of tinned green
peas, litchi, green figs, kelp and minerality. This
wine has a perfect balance between fruit and
acidity, has good volume in mouth and a long aftertaste and good minerality.
Enjoy with white meat, green salads, asparagus,
crayfish, fish and creamy pasta or on its own.
Awards
John Platter 5 Stars
48
Buitenverwachting Hussey Vlei Sauvignon Blanc
Tasting Notes
The grape for this wine is grown in a very special
vineyard situated high on The Constantiaberg in a
portion of the farm known as Hussey’s Vlei.
Sauvignon Blanc from this vineyard is always
special.
3 Months on the lees offers more depth and
complexity. Lovely grassy, green pepper notes
which carries through to the pallet with a crisp
acidity and lingering finish.
Awards
Gold Old Mutual Trophy
49
RETURN TO CHENIN BLANC
Ken Forrester The FMC Chenin Blanc
Tasting Notes
The pinnacle of what we consider to be the finest
expression of the grapes of this varietal – an icon
chenin, a challenge to the world! Rich, layered with
dried
apricot,
vanilla
and
honey.
Will gain additional complexity with cellaring
Enjoy with special friends as an exciting aperitif or
with spiced dishes, even mild seafood/shellfish or
curries. Great with exotic Eastern spiced foods.
Awards
Top 100 SA Wines
Tim Atkin UK 93 Points
50
Cederberg 5 Generations Chenin Blanc
Tasting Notes
Delicate aromas of honey, lime zest, roasted nuts
and peaches laced with sweet vanilla undertones.
Well integrated wood and ageing on the lees
developed a full, rich palate with a smooth
lingering finish. The Chenin blanc is concentrated
and structured for longevity. An elegant wellcrafted wine.
Think Sweet and Sour. Because of Chenin Blanc's
awesome acidity and inherently sweet flavor,
you'll find it pairs well with foods that have
a sweet and sour element. Southeast Asian cuisine
or pork chop with apples with a richer and sweeter
style Chenin Blanc will pair perfectly.
51
Donkiesbaai Steen
Tasting Notes
Tropical aromas of pineapple are well supported by
fresh citrus notes. There is a subtle butterscotch
aroma that adds to the complexity of the nose. The
fresh citrus and lush tropical fruit flavours follow
through beautifully onto the palate. There is a rich,
round mouthfeel with a fine minerality that leads
up to a full, balanced finish.
Think Sweet and Sour. Because of Chenin Blanc's
awesome acidity and inherently sweet flavor,
you'll find it pairs well with foods that have
a sweet and sour element. Southeast Asian cuisine
or pork chop with apples with a richer and sweeter
style Chenin Blanc will pair perfectly.
52
RETURN TO CHARDONNAY
Meerlust Chardonnay
Tasting Notes
Very bright, polished platinum with green,
vivacious hue. Complex, appealing nose with
quince, citrus and floral notes developing into
lemon cream, oatmeal and marzipan richness. On
the palate the wine is full bodied and generous, but
still balanced by crisp acidity. There is ripe tropical
fruit and creaminess balanced by a pure minerality
typical of the variety. The wine has a long, very
pleasant lingering finish indicating the richness and
persistence of the vintage
Grilled fish, white and red meat. Ideally served at
12°-14°C.
53
Ataraxia Chardonnay
Tasting Notes
A chiselled, focussed wine that effortlessly
manages to be both subtle and intense. The palate
is penetrating and profound yet graceful and
poised. A forceful mineral acidity is beautifully
balanced by a subtle yet compelling intensity of
fruit. A classic length, creaminess and intriguing
complexity defines this stylish, world class
Chardonnay.
Getting the best out of Chardonnay depends on
appreciating that it’s not just one wine - it depends
where it’s made, whether or not it’s oaked and how
mature it is when you drink it. Young, unoaked
“cool climate” chardonnay pairs perfectly well with
light and delicate food such as lightly cooked
shellfish and other steamed fish and poultry dishes.
Fruiter young unoaked chardonnay pairs similarly
to that of a young unoaked chardonnay. Mature
barrel fermented chardonnays acquires a creamy,
sometimes nutty taste and creamy texture that calls
for a return to finer, more delicate dishes such as
umami-rich (savoury) dishes such as grilled, seared
or roast shellfish like lobster and scallop.
54
De Morgenzon Reserve Chardonnay
Tasting Notes
Golden with green hues. Hot toasted brioche with
zesty marmalade. Backbone of lime and lemongrass
with floral notes of honeysuckle and frangipani on
the palate. Warm, rich vanilla and a creamy almond
finish.
Awards
5 Star John Platter
55
Groot Constantia Chardonnay
Tasting Notes
The chardonnay has a pale straw colour with a
green tinge. On the nose the wine shows classic
chardonnay aromas: Chalk and lime, hints of ripe
summer fruit and butter with subtle use of oak. The
wine is generous on the palate. It has rich flavours
showing more creaminess and oak on the palate,
while the lively acidity keeps the palate fresh and
clean.
Cape Salmon with lemon and caper butter or Veal
Cordon Bleu.
Awards
Best in the
International.
World
2015
Monde
Selection
56
Jordan 9 Yards Chardonnay
Tasting Notes
Butterscotch, spicy cloves, lemon/lime and orange
peel with complex mineral citrus flavours. A rich
mouthfeel and subtly balanced toasty French oak
integrate with the long, tropical peach and melon
finish. After a light filtration, the wine was bottled.
Poached veal with béarnaise sauce or butternut
ravioli with mushroom sauce and truffle oil.
Awards
Best in Show at Decanter Wine Awards
57
Glenelly Grand Vin Chardonnay
Tasting Notes
The Grand Vin Chardonnay displays a wonderful
bright crisp colour. The nose displays vibrant
citrus, lime zest and flint with hints of apple with
underlying minerality and vanilla butterscotch. The
palate is lush, the creamy texture is underpinned
with beautiful mineral notes and hints of toasted
almond and vanilla. The finish is fresh with great
minerality.
58
Creation Chardonnay
Tasting Notes
Straw yellow with attractive glints of green. On the
nose glorious layers of sun-kissed pear and peach
are enhanced by fresh minerality and a hint of
piquant vanilla. The full-bodied palate is in perfect
harmony: generously fruity and subtly spicy, with
well-judged acidity contributing excellent balance
and a lively, lingering aftertaste.
Almond and Saffron butter poached crayfish.
Caramalised Pear & Cheese fondue. Chardonnay
Cake. Orange & Almond Cake. Mini Mango
Galletes
Awards
92 Points Tim Atkin UK and 91 points Robert
Parker US.
59
Iona Chardonnay
Tasting Notes
Stylish and Burgundian with lime and lemon
undertones. Bright citrus, oyster shell minerality,
and a hint of almonds and biscuit brioche on the
finish. Beautiful floral notes and bright fresh acidity
persist.
Awards
5 Star John Platter
Scored 94 by Robert Parker US
60
RETURN TO WHITE BLENDS
Haute Cabriere Chardonnay Pinot Noir
Tasting Notes
This enticing blend of Chardonnay and Pinot Noir
shows elegant fruit underlined by firm acidity. You
will find an abundance of zesty fruit - most notably
white peach, lychee and red fruit - with a delectable
full mouth feel and balance
Recommended pairings are: fish, chicken and
Mediterranean cuisine or just on its own.
61
RETURN TO OFF DRY/SEMI SWEET
Paul Cluver Riesling
Tasting Notes
A very expressive nose, with apricot and pineapple
aromas dominating. Soft cardamom pod fragrances
and orange blossom are noticeable too. All these
characteristics follow through onto the luscious,
creamy palate which finishes clean.
The perfect way to end a meal, or enjoy with
flavourful cheeses.
62
RETURN TO ROSÉ
De Grendel Rosé
Tasting Notes
The wine has an attractive strawberry pink colour.
Ample fruit reminds of red berries, strawberries
and watermelon. The wine has a crisp, dry finish
with a very well-structured natural acidity.
A great summer cooler! So pretty in the glass, you
would want to pair it with most summery salad,
salmon and seafood.
Awards
Vitis Vinifera Awards Gold
63
RETURN TO CABERNET SAUVIGNON
Rustenberg Peter Barlow Cabernet Sauvignon
Tasting Notes
This wine is made from 100% Cabernet Sauvignon
from our very finest vineyard. It is characterized by
an
upfront
perfume,
intermingled
with
concentrated cassis, black cherries and some
herbaceousness.
Often called the king of red grapes, Cabernet
Sauvignon has traveled far beyond its origins in
France’s Bordeaux—it’s now widely planted in
almost every wine-producing country. The classic
pairing with Cabernet is lamb, but it goes well with
almost any meat—beef, pork, venison, even rabbit.
Awards
International Judges Trophy
5 Star Christian Eedes
64
Anthonij Rupert Cabernet Sauvignon
Tasting Notes
Rich spicy fruitcake, cedar and tobacco leaf
abundance on the nose. Complex and generous.
There’s more of the same in the mouth with a
generous abundance of black cherry, nutmeg, clove
and cedar spice. Svelte and poised, the wine is
superbly elegant with the oak and fruit beautifully
integrated. Powerful and big yet leashed with
ample depth, breadth and length. It is effortlessly
sophisticated and offers heaps of enjoyment. A
thoroughbred!
65
Guardian Peak Lapa Cabernet Sauvignon
Tasting Notes
Eucalyptus aromas are prominent with a hint of
pencil
lead,
characteristic
to
Cabernet
Sauvignon. Rich, ripe tannins come to the fore
backed up by a powerful middle palate. This wine
shows great structure complimented by a long,
lengthy finish. Jean Engelbrecht''s appreciation for
Napa Styled Cabernet Sauvignons is the inspiration
behind this wine. It will develop and mature
beautifully over the next few years
almost any meat—beef, pork, venison, even rabbit
66
Thelema Cabernet Sauvignon
Tasting Notes
Complex and stylish, with bags of ripe blackcurrant
and coffee flavours. This wine is bone dry, yet
exhibits a lovely sweet fruit character on the palate.
The finish is long and firm
A perfect accompaniment to grilled beef, especially
with a Béarnaise sauce and rocket salad.
67
Rust en Vrede Cabernet Sauvignon
Tasting Notes
Intense Ruby. Powerful and rich, aromas of ripe
cassis prevail with underlying notes of oak and
dark chocolate. This wine offers a big body with
firm structure and an intense palate of black currant
and chocolate with hints of peach pip. Powerful
finish.
68
Le Riche Cabernet Sauvignon
Tasting Notes
A classic vintage, the aroma has hints of mint,
cherries and black fruits which are mirrored on the
flavour. The palate’s structure is firm and linear, yet
smooth. A long lingering finish. This wine is
drinking well already, but will benefit from a
further 8-10 years of ageing.
Awards
Top 100 Wines
69
Flagstone Music Room Cabernet Sauvignon
Tasting Notes
Deep, dense purple colour. On the nose summer
fruits, cassis, fennel, mint, dark, bitter chocolate and
the faintest hint of basil - all wrapped up in serious,
warm toasty oak. The palate is all about chunky,
chewy, magically integrated tannin. This
rewarding mouth-feel is complemented by
concentrated flavours of youngberry, cassis,
blueberry, wild mint and chocolate. A block-buster
Cabernet that will live easily for 20 years from
bottling if stored correctly.
Awards
2014 Cabernet Sauvignon Trophy Winner
Double Gold Veritas
70
RETURN TO PINOTAGE
Diemersdal Pinotage
Tasting Notes
Full bodied with dark berry and plum flavours and
well balanced with complex aromas from French
Oak barrels. A wine with a long lingering finish
Lamb-knuckle or oxtail stew with sun-dried
tomatoes.
71
RETURN TO PINOTAGE
Kanonkop Pinotage
Tasting Notes
A complex wine with hints of red fruit and mocha
flavours. Elegant tannin structures with a good
length and dry finish.
Red meat or spicy Asian style dishes when young.
Better with lamb or mutton when matured.
72
RETURN TO PINOTAGE
Spier 21 Gables Pinotage
Tasting Notes
Opulent ruby colour with a vibrant red rim.
The wine presents aromas of dark cherries and
hints of caramelized orange. The palate surprises
with rich layers of ripe cherries and liquorice. The
wine's intense colour and tannin structure shows
remarkable resistance to aging.
Serve with mature beef, rich venison dishes or
strong cheese.
Awards
Double Gold Veritas
Best New World Wine Japan Challenge
73
RETURN TO PINOTAGE
Beyerskloof Reserve Pinotage
Tasting Notes
Deep purple core with an vibrant ruby red taint.
Enticing upfront presence of blackcurrants, cassis
and prunes accompanied by subtle aromas of cedar,
spice and charred mocha on the nose. On the palate
this wine has a juicy and voluptuous fruit entry
which gives way to a delicate balance between
acidity and tannin. A long, lingering finish with a
sweet berry and well integrated oak aftertaste.
This wine will pair lovely with lamb cutlets, sweet
and sour pork or a spicy Indian curry.
74
RETURN TO PINOTAGE
Beyerskloof Diesel Pinotage
Tasting Notes
Deep ruby red. Rich blackcurrant, dark cherries,
prunes and cedar oak aromas. A big structured
Pinotage with intense dark fruit flavours. A
complex middle leads to a smooth finish with
pleasant cedar flavours from the oak.
The ideal match to spicy Indian dishes or a well
matured rump/sirloin steak.
Awards
John Platter 5 Star
75
RETURN TO PINOTAGE
Rijks Reserve Pinotage
Tasting Notes
This opaque black coloured wine has a complex
nose of liquorice and blackcurrant, supported by
some fynbos aromas. These exquisite aromas carry
through onto a rich, creamy palate. Silky, wellintegrated and elegant tannins keep this wine in
perfect harmony and balance.
Pinotage never has the elegance of a fine burgundy
of course but it will go with the same sort of dishes
as a more robust, rustic Pinot Noir: dishes like
smoked duck and pulled pork for example. The
Cinsault heritage gives it a compatibility with
Mediterranean ingredients like peppers and
aubergines, rustic French bistro dishes and baked
pasta dishes like lasagna. It’s also not a bad wine to
serve with a pizza, particularly one with a meaty
topping.
76
RETURN TO MERLOT
Meerlust Merlot
Tasting Notes
Deep, youthful purple colour with a ruby rim.
Intense dark brambly fruit on the nose, mulberry,
liquorice and damson plum with hints of dark
chocolate and spice, tempered by a stony
minerality. The full bodied palate offers generous,
ripe, pure Merlot fruit with refreshing acidity,
structured yet silky tannins and pronounced length
and minerality. There is a core of juiciness,
opulence and richness typical of the variety, while
the Cabernet Franc and Petit Verdot lend greater
complexity to the wine
Red meats, game and strong cheeses. Ideally served
at 18°C – 19°C
77
RETURN TO MERLOT
Shannon Mount Bullet Merlot
Tasting Notes
It’s an archetypal Merlot – plush and smooth
textured with ripe plums and cherries, gorgeous
oak in the form of vanilla and spice plus a hint of
oyster shell.
Merlot wine matches with a wide variety of foods
because of its position in the middle of the red wine
spectrum. In general Merlot pairs well with chicken
and other light meats as well as lightly-spiced dark
meats. With medium tannin and not too much
acidity you’ll find Merlot pairs well with many
foods.
78
RETURN TO MERLOT
Hillcrest Quarry Merlot
Tasting Notes
Rich dark red colour. Abundant red berry fruit on
the nose with hints of mulberry aroma. Elegant,
well balanced 100% Merlot with an elegant body
and structure. Abundant fruit, velvety soft tannins
and memorable persistence
foods.
79
RETURN TO MERLOT
Rainbow’s End Merlot
Tasting Notes
Deep red colour with a bright purple rim. Exotic
mulberries and ripe plum on nose. Serious
structure and elegant fruit with hints of mint crisp
chocolate and prune. Ripe juicy smooth tannins.
foods.
80
RETURN TO SHIRAZ
Saronsberg Shiraz
Tasting Notes
The wine has a deep, dark purple colour with
succulent ripe fruit flavours, both dark and red are
supported with scents of violets and delicate spice.
The mouth-feel has depth and clarity of fruit with
integrated oak flavours. Finely crafted tannins and
a beautiful layered fruit infused finish
With its massive full-bodied taste, Syrah pairs great
with bold foods. You can pair Syrah with anything
from a blue cheese burger to barbecue, the trick is
to bring out the subtle nuances in the wine.
Awards
South Africa’s Top Shiraz Award
John Platter 5 Star
Veritas Double Gold
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Rijks Reserve Shiraz
Tasting Notes
This crimson coloured wine has a complex nose of
spices and black fruit aromas. It all carries through
onto a multi-layered, rich palate that is rounded off
by smooth silky tannins. There is a presence of
subtle oak flavours in harmony with the wine's
fruitiness.
Awards
John Platter 5 Star
82
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Rust en Vrede Single Vineyard Shiraz
Tasting Notes
Deep Garnet Aroma – Dark chocolate and floral
aromas of jasmine meld with notes of white pepper.
Palate – Smooth integration of fruit and tannins
with a full, juicy mid-palate that shows handsome
structure. The wine has a lingering, savoury finish.
83
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Cederberg Shiraz
Tasting Notes
A multi-dimensional wine filled with intense red
fruit, mulberry and cherries on the nose. Well
balanced wine with elegant oaking expressing hints
of sweet vanilla and mocha in the background. On
the palate intense fruit flavours follows through
leaving a silky smooth sensation on the palate
84
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Cirrus Syrah
Tasting Notes
Dark rich plum notes with a beautiful bouquet of
floral jasmine, aided by an underlying mocha that
creates a fantastic complex nose. The rich plum
fruit and mocha from the nose are prominent on the
palate. There are subtle floral notes that are wellintegrated with the dark fruit flavours and subtle
oak spice. This wine shows fantastic palate length
ends with an elegant, well-structured and full
finish.
85
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Boekenhoutskloof Syrah
Tasting Notes
On the nose, a hint of reduction before red and
black fruit, fynbos and vanilla. It’s extremely
polished on the palate – rich and full (14.81% abv)
with very fine tannins, the finish long and gently
spicy.
Food Pairing (Generic
Awards
Stephen Tanzer 91 Points USA
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Bouchard Finlayson “Galpin Peak” Pinot Noir
Tasting Notes
A bold wine with rich fruity expression, packed
with a medley of dark berry and plum flavours .
Open textured, velvety and appealing for covert
enjoyment from a lingering and expressive finish.
Will mature for many years to come.
Pinot Noir pairs well with a wide range of foods—
fruitier versions make a great match with salmon or
other fatty fish, roasted chicken or pasta dishes;
bigger, more tannic Pinots are ideal with duck and
other game birds, casseroles or, of course, stews like
beef bourguignon.
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Creation Pinot Noir
Tasting Notes
Deep ruby in colour, gleaming and inviting in the
glass. The intensely fragrant bouquet shows a
mélange of red berry aromas, elegant vanilla and a
whiff of wood spice. These follow through on the
full-bodied palate where soft, supple tannins
contribute to the dense structure. A superbly
balanced wine with a lingering, memorable
aftertaste.
Food Pairings (Winemaker)
Pinot Noir pairs well with a wide range of foods—
fruitier versions make a great match with salmon or
other fatty fish, roasted chicken or pasta dishes;
bigger, more tannic Pinots are ideal with duck and
other game birds, casseroles or, of course, stews like
beef bourguignon.
88
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Raats Cabernet Franc
Tasting Notes
This sexy, über elegant Cabernet Franc shows the
stunning heights this grape can attain! It combines
a core of luscious blackberry, black cherry, and
plum with expressive notes of cinnamon, tobacco,
coffee, and spice. Silky tannins caress the palate,
and hints of dark chocolate and a great minerality.
This wine has a long and supple finish.
Enjoy with Kudu or Springbok loin, beef carpaccio,
rosemary rack of lamb or even with tuna sashimi.
89
Rainbow’s End Cabernet Franc
Tasting Notes
Intense deep red, colour. Typical vegetative and
herbaceous aromas with hints of vanilla, French
oak and cedar. Tones of ripe blackberry/cassis on
the palate. Very ripe seductive tannins, rich chewy
chocolate mouth feel.
The medium to full body pairs well with full, fattier,
bolder bodied meats. The charcoal flavours pairs
with oak aging spices.
90
Warwick Cabernet Franc
Tasting Notes
A single vineyard wine from a 17 year old block on
Warwick. The wine displays a intense ruby red
colour. The bouquet is reminiscent of blackcurrant,
liquorice and pencil shavings and has pleasant
herbal undertones. The palate is full-bodied with
firm but silky tannins. Decanting is recommended
to express the true essence of this wine.
Serve with mustard and herb crusted rack of lamb.
Awards
91
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The Chocolate Block
Tasting Notes
This vintage shows massive floral perfume with
underlying
redcurrant,
cedar,
black
pepper, coriander spice and hints of Turkish
Delight. The macerated red fruit carries through
onto a palate layered with marzipan, minerals and
a
superb
velvety
structure.
Textured,
composed and seamless in style
An ideal match with game dishes, red meat, pork
and spicy foods.
92
Saronsberg Full Circle
Tasting Notes
The wine has a deep, dark purple colour with
prominent dark fruit, red berry and ripe cherry
flavours, followed by seductive spice and violet
nuances. The palate is textured and full-bodied
with plush fruit and wild scrub notes, capsuled in
silky tannins ending in a long finish.
and spicy foods.
Awards
Veritas Double Gold
Michelangelo Gold
Taj Classic Wine Trophy
93
Beyerskloof Faith
Tasting Notes
Dark Ruby red colour with bright edges. Upfront
dark fruit and plum aromas with subtle cedar and
mocha oak on the nose. Intense blackberry, cassis
and plum flavours upon entry with delicate spice
and cedar aromas from the new French oak. A big
structured, well rounded and elegantly balanced
Cape blend. Hints of mocha and dark chocolate
compliment a great finish. This wine will age well
for 10 - 15 years. An ideal match for lamb shank,
oxtail or a South African game potjie.
and spicy foods.
Awards
Veritas Double Gold Winner
94
Vilafonté Series C
Tasting Notes
Series C takes its name from the Cabernet
Sauvignon
and
Cabernet
Franc
which
predominantly defines the style of this wine. The
Series C style is that of a firm, powerful and
concentrated wine, rich in fruit at release and
blended for long aging. The Cabernet comes from
our most potent blocks of Cabernet Sauvignon, the
Cabernet Franc displays hints of violet flowers and
elegance while the Merlot component gives it a
velvety texture.
and spicy foods.
Awards
James Molesworth Recommended SA Wine
95
Rainbow’s End Family Reserve
Tasting Notes
Aromas of mint, tobacco and earthy, forest
characteristics. Flavours of liquorice, chocolate,
black cherry and vanilla with an incredible floral
touch. Plush, decadent mouth feel. Soft silky finish.
Well balanced seductive tannins.
and spicy foods.
96
Glenelly Lady May
Tasting Notes
The palate offers character, with powerful chewy
tannins and a silky savoury finish. Seamless oak
gives a hint of spice, and support for the medium to
full-body.
and spicy foods.
Awards
Tim Atkin 95 Points UK
97
Diemersdal MM Louw
Tasting Notes
This classically styled Bordeaux blend was made up
through a careful selection process to find those
barrels that would complement one another best
and give the utmost expression of the Diemersdal
vineyards and winery. The nose shows lead-pencil
shavings, fresh red berries and blackcurrants. On
the palate all components are in balance with a
lengthy elegant finish.
Classic “old-world” dishes such as roast lamb with
fresh garden vegetables.
98
Ken Forrester The Gypsy
Tasting Notes
The character is somewhat 'wild' a little brambly
with hints of nutmeg, cinnamon, dark spices, with
vanilla scents and a distinct, concentrated red-fruit
focus. Great for laying down and keeping for at
least ten years but already rewarding if allowed to
breathe in a decanter.
Deliciously matched with risotto, sensuously
truffle pasta. Ideal for flavoursome grills, lamb and
beef.
Awards
Tim Atkin MV UK scored 92
Top 100 Wines
99
Dalla Cia Teano
Tasting Notes
Teano is a blend of classic Bordeaux varieties and
the elegant Tuscan Sangiovese grape. A ripe,
succulent mouthful of dark berries and smokey
spice with hints of tobacco and warm earth. Melting
– velvet tannins and a complex finish make this an
exclusive wine worthy of cellaring for a decade or
more.
Slow cooked red meats and game.
100
Rust En Vrede 1694 Classification
Tasting Notes
Deep intense opaque. Coffee and mocha aromas are
prevalent with liquorice and honeycomb
undertones. Black cherry and oak spice flavours are
backed up with hints of cedar and cassis. This wine
has a very focused approach resulting in good
structure and weight on the palate.
and spicy foods.
Awards
Wine Spectator 94 Points
101
Ernie Els Signature
Tasting Notes
Cabernet Sauvignon based, all five Bordeaux
varieties contribute to its superior complexity, class
and character. The black core with purple rim
shows its huge concentration, with time needed in
the glass to coerce its depth of flavours. Ripe
mulberry, strawberries laced with balsamic,
graphite and a hint of chocolate all follow through
to the luxuriously textured palate.
The rich fruit is balanced by a refined acidity and
savoury, roasted-coriander-scented, meaty-edge.
102
Jordan Cobblers Hill
Tasting Notes
Complex dark chocolate, black cherry and cassis
intertwine with opulent blackberry fruit, and hints
of mint and toasty vanilla. This is a big mouthfilling
wine, with densely layered ripe tannins, beautifully
balanced and refined – the ultimate expression of
the Jordan terroir.
Perfect with beef fillet, sirloin steak or veal cutlets.
Awards
Gold at International Wine and Spirits
103
Meerlust Rubicon
Tasting Notes
Very deep, youthful colour, and intense almost
purple hue. Very classic Rubicon nose with violets,
ripe plum, cedar wood and intense spiciness. Still
young and still intense, promising further
maturation potential. The palate is full bodied,
structured but packed with fresh dark fruit and
rounded, linear tannins.
Complements: Venison, game, pot roast and noble
cheese. Ideally served at 18°C - 20°C.
104
Rupert and Rothschild Baron Edmond
Tasting Notes
An exceptional wine with vibrant red cherry notes,
balanced cedar wood and rich dark chocolate
flavours.
The rich fruit is balanced by a refined acidity and
savoury, roasted-coriander-scented, meaty-edge.
105
Epicurean
Tasting Notes
The wine is showing dense flavours of currant,
mineral, cedar, cigar box and with a core of dark
berry. Well integrated tannins and full bodied
without being weighty; leading to a very long well
rounded finish. It is uncompromising, elegant,
focused and tight with silky soft tannins
and spicy foods.
106
Anthonij Rupert Optima
Tasting Notes
The nose abounds with blackcurrant, cassis, ripe
plum and rich fruitcake with a hint of tobacco leaf
too. It's soft-textured and invitingly seductive. The
same beautiful black and red fruit make the
transition from nose to palate. They can be found in
abundance with liquorice and cocoa adding a dark,
inviting depth and contrast to the ripe sweetness of
the fruit. Velvety and soft textured but with
backbone and structure.
and spicy foods.
107
Stellenbosch Ridge
Tasting Notes
Vibrant purple colour. Classic varietal aromas of
cassis and violet tones. Whispers of tobacco and
cedar spice. Elegant structure and seamless tannin
integration with a long complex finish.
and spicy foods.
108
Warwick Trilogy
Tasting Notes
The wine displays an intense brick red dark colour
in the glass. The bouquet is reminiscent of cherries,
blackcurrants and has tones of dark chocolate. The
palate is full bodied with firm but silky tannins.
Decanting is recommended to express the true
essence of this Bordeaux blend.
Veal, game, and intensely flavoured stews or serve
with a bitter chocolate desert.
109
AA Badenhorst Family Red
Tasting Notes
Natural beautifully defined bouquet of dark
berries, a dash of white pepper and garrigue that
you would swear comes from some rocky outcrop
in the Rhone. The palate has fine tannins,
wonderful balance and freshness with great
tension. There are dark berries, tertiary notes, white
pepper, fennel and a slight salty tang on the midpalate that leads to a very focused finish. It will age
over 8-10 years with ease.
and spicy foods.
110
Springfield The Work of Time
Tasting Notes
It was our yearning to create a Bordeaux Blend, and
so we planted the classic ingredients - Cabernet
Franc, Merlot and Petit Verdot (Cabernet
Sauvignon we already had) . Slowly these
vineyards matured into steady reliable vines with
concentrated fruit. Nine long years later they have
reached such an age that the quality warranted new
barrels for maturation. Twenty four months of
barrel maturation ticked by - a further 24 months
bottle maturation before release - our 11 year old
dream finally came true. Our patience rewarded in
this "Work of Time". This traditional wine is
unfiltered and unfined, which may deposit a
sediment and might require decanting.
and spicy foods.
111
De Toren Fusion V
Tasting Notes
The nose boasts bold aromas of blackberries and
blueberries with an underlying darker side of
leather, mocha, and a hint of cedar. The pallet
exudes opulence, sophistication, and power with
strong, but finely knit tannins that follow into
flavours of liquorice, black cherry, cedar and
berries. Soft, sultry and sexy on the palate.
Extremely concentrated with great purity, intensity
and balance. The long finish ends with a blast of
sweet black fruit.
and spicy foods.
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Jordan Mellifera Noble Late Harvest
Tasting Notes
Delicate, floral and fresh ripe apricot bouquet with
a limey citrus twist. Sun-dried peach and apricot
flavours with a well-balanced acidity add elegance
to the long rich finish.
Served as an appetizer, in place of dessert or as a
meal in itself, cheese is a trusty dinner-party
standby – and there’s nothing more delicious than
cheeses paired with the noblest of harvests.
113
Pierre Jourdan Ratafia
Tasting Notes
Ratafia is a fun drink packed with flavour, yet it has
a sophisticated history. Traditionally Ratafia was
served to celebrate the ratification of European
treaties. The taste is delicate yet enticing, while the
nose is a mélange of tropical fruit with vanilla
overtones.
As an aperitif or with starters. Liver paté and
scallops, escargots. With decadent desserts it is a
delicious digestif. Enjoy chilled in a small elegant
glass.
114
Donkiesbaai Hooiwijn (Straw Wine)
Tasting Notes
A straw wine of distinction made using Chenin
Blanc grapes. Fresh pineapple and honey bush
notes create a wine with an incredible balance
between sugary sweetness and subtle acidity.
Served as an appetizer, in place of dessert or as a
meal in itself, cheese is a trusty dinner-party
standby – and there’s nothing more delicious than
cheeses paired with the noblest of harvests.
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Diemersdal Private Collection
Tasting Notes
Deep dark chocolate enticing cedar aromas appear
first on the nose followed by wafting notes of
blackberry jam, cherry and cassis. The firm, wellstructured palate features robust yet sweet tannins
and a broad range of flavours ranging from black
cherry and red fruits carried along by the richness
of its oak and vanilla notes.
Hearty beef dishes such as goulash and stroganoff.
116
Bosman Adama
Tasting Notes
Exotic, juicy flavors of black plums and red berries.
Notes of vanilla and spice carrying through to an
exciting palate with elegant/subtle tannins.
and spicy foods.
117
Meinert Synchronicity
Tasting Notes
Ripe black cherry, plum and mulberry whiffs with
hints of cigar and cedar. A big, rich wine that
despite its power retains a fine elegant core.
Complete and balanced by its elements.
Prime rib steak with a balsamic reduction, roasted
springbok loin marinated in spices and red wine,
oven
roasted
guinea
fowl
with
a Synchronicity reduction sauce.
118
Anthonij Rupert Syrah
Tasting Notes
Delicate violet bouquet which mingles with ripe
plum, black cherry and spice. Complex and
inviting. A pliable, textured wine packed with silky
rich, ripe black fruit. The gentle floral violet note
and spice add dimension and interest. Smooth and
velvety, it’s layered with depth and concentration
yet remains fresh and succulent. Balanced,
structured and polished.
119
Springfield Méthode Ancienne Cabernet Sauvignon
Tasting Notes
The miracle is in the fruit. Tiny berries - intense in
colour and flavour, this meagre crop was vinified in
the traditional way.
120
Meerlust Pinot Noir
Tasting Notes
Intense, vivid translucent youthful purple-ruby
appearance.
Lifted perfume on the nose with red berry fruit,
musk, wild and hints of savoury richness and spice
and a pronounced minerality. Very pure Pinot fruit
flavours on entry with red cherry and musk
flavours coupled with fresh acidity. The wine has
layered complexity with great elegance and finesse.
Very fine lacy tannin on the finish.
Food Pairings (Winemaker)
Ideally served at 16° - 18°C.White and red meats,
Parma ham, grilled line fish, Tuna, wild
mushrooms and traditional cheeses.
121
Anthonij Rupert Merlot
Tasting Notes
Mulberry and blackberry aromas with a fynbos
overlay. Richly fruited mouthful of plum pudding,
Christmas cake with spicy cinnamon and clove
highlights. A cocoa element adds depth,
concentration and interest but it remains posed and
fresh. Long rewarding aftertaste.
foods.
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Wine Tasting Flavour Wheel
Image sourced from Google Images.com
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Wine Terms and Lingo
Learning some wine terminology is often the first step to increasing wine knowledge. The list below will
help you along the way as you encounter new wine terminology used in describing our listed wines.
Acids
Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward. Acids often
make a wine seem “crisp” or “refreshing.”
Aftertaste
A tasting term for the taste left on the palate after wine has been swallowed. "Finish" is a synonym.
Aging barrel
A barrel, often made of oak, used to age wine or distilled spirits.
Alcohol
Generally refers to ethanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to
alcoholic beverages in general.
Aroma
The smell of a wine. The term is generally applied to younger wines, while the term Bouquet is reserved for more aged
wines.
Balance
A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against
sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavour.
Blending
The mixing of two or more different parcels of wine together by winemakers to produce a consistent finished wine that
is ready for bottling. Laws generally dictate what wines can be blended together, and what is subsequently printed on
the wine label.
Body
It’s all about how thin or thick the wine feels in your mouth. “Light body” connotes a thin feeling in your mouth.
“Medium body” means that a wine is full-flavored, without being too heavy. “Heavy body” means the wine has a
robust, round, and very rich feel.
Bouquet
Smells that result from a wine’s aging process. Bouquet can also describe a wine’s overall smell.
Corked
A tasting term for a wine that has cork taint.
Decanting
The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
Extract
Everything in a wine except for water, sugar, alcohol, and acidity, the term refers to the solid compounds such as
tannins. High levels of extract results in more colour and body, which may be increased by prolonging the wine's
contact with the skins during Cuvaison.
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Wine Terms and Lingo continued.
Fermentation
This is the way in which grape sugar is converted to ethyl alcohol and carbon dioxide, thereby converting grape juice
into wine.
Finish
The finish is the overall taste that remains in your mouth after you’ve swallowed the wine; it’s the length and
pleasantness of the aftertaste. A well-balanced, full-bodied wine usually has a long finish, while a well-balanced, lightbodied wine has a shorter finish.
Lees
Wine sediment that occurs during and after fermentation, and consists of dead yeast, grape seeds, and other solids.
Wine is separated from the lees by racking.
Mouthfeel
The various sensations – thick or thin, round or lean – a wine can create while in the mouth.
Nose
Many wine lovers prefer to say nose, but what they actually mean is the smell or aroma of the wine. The nose of a wine
is best sensed by smell just after you swirl the wine in your glass. Check out How to Taste Wine to learn more about
the classical process of wine tasting.
Palate
A tasting term for the feel and taste of a wine in the mouth.
Tannins
Naturally occurring substances found mostly in grape skins, seeds and stems. They can give young wines a mouthpuckering bitterness and astringency, but some tannins are desirable in red wines to give them structure.
Vintage
The year in which the grapes used to make the wine were harvested.
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RED
Red-wine varieties grown in South Africa include:

Cabernet Franc - Related to Cabernet Sauvignon, this variety is usually softer, has a lower sugar content
and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietal wines.
Small but increasing vineyard area. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc
variety.

Cabernet Sauvignon - An increasingly significant variety at the Cape, it's the foremost variety of the
Bordeaux region of France. Cabernet Sauvignon produces top-class wines that develop well with age into
spicy, full, complex wines. As in Bordeaux, it may be blended with Merlot or its relative, Cabernet Franc.

Carignan - Flourishes well in warm, dry areas. Originated in Spain, also widely planted in the south of
France and grown in North Africa. Insignificant plantings in South Africa. Produces a light dry wine or is
used as a blending component, particularly in Cabernet Sauvignon or Shiraz.

Cinsaut - Previously known as Hermitage. A strong bearer and very versatile variety - it can be used to
blend with Cabernet, to produce reasonably priced early drinking wines, or as quality wine for brandy
distilling. It is also often used for rosé, port-style and jerepigo wines. Once South Africa's most widely
planted red variety, vineyard area has decreased as it has been replaced by more noble varieties.

Gamay (Noir) - Mainly light red wines in the nouveau style are made of this grape in France's Beaujolais
region. Several reds are made locally in a similar early drinking style.

Grenache (Noir) - One of Spain's most important varieties where it’s known as Garnacha, this hardy grape
is resistant to drought, wind and sun. Typically used for blending with Shiraz, Merlot and Cabernet
Sauvignon.

Malbec - Once a significant component of Bordeaux’s blend but no longer found in the region’s best
vineyards, this spicy variety is now mainly grown in Cahors in western France where it’s known as 'Cot’.
Argentina’s signature variety, it’s also grown in Chile. Very small plantings in SA, varietal and blended
bottlings.

Merlot - An early ripening variety, traditionally used as a blending partner to add softness and breadth to
Cabernet Sauvignon but now increasingly being bottled as a varietal wine, with some superb results locally.
Planted in increasing quantities, particularly in the Stellenbosch and Paarl regions.

Mourvèdre - Originated from Spain, where it's known as Monastrell (in California and Australia it's known
as Mataro). The spicy notes make it a good blending partner with cultivars like Shiraz. Small vineyard area
locally.

Muscadel - This variety produces a very popular sweet red wine, particularly in the Little Karoo. Miniscule
plantings in South Africa.

Nebbiolo - Big, tannic wines with lengthy ageing potential are made from this grape in its home terroir of
Piedmont in Italy. Tiny plantings here.
Information sourced from www.wosa.co.za
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RED Continued.

Petit Verdot - This superb variety is used in small percentages in Bordeaux-style blends and can also be
made into cultivar wines. Limited plantings locally.

Pinot Noir - The king of Burgundy but notoriously difficult to grow elsewhere. Although not yet widely
planted, this variety is now producing excellent wines in the cooler viticultural areas of South Africa. Wines
tend to be lighter in colour with distinct vegetal flavours and aromas. A large proportion is used in Cap
Classique sparkling wines.

Pinotage - A local cross between Pinot Noir and Cinsaut (Hermitage), created by Professor Abraham Perold
in 1925, this variety combines the noble characteristics of the former with the reliability of the latter. Unique
to South Africa, it can produce complex and fruity wines with age but is also often very drinkable when
young. With great strides made in the making of Pinotage, South Africa’s own variety is rapidly gaining
increasing acceptance and finding favour worldwide both as a varietal bottling and in blends. The ‘Cape
blend’ is an evolving term which generally denotes a red blend with Pinotage as a component making up 30
to 70 percent of the wine.

Roobernet - A 1960s local cross between Cabernet Sauvignon and Alicante Bouschet, it has an unusual (for
reds) grassy character. Withstands diseases particularly well. Can be made into a cultivar wine, also a good
blending partner, particularly in combination with Pinotage for a uniquely South African blend.

Ruby Cabernet - A Californian cross between Carignan and Cabernet Sauvignon, this prolific producer is
suited to warmer areas.

Shiraz - A noble variety of French origin. Better known as Syrah elsewhere, the largest production of Shiraz
is now found in Australia but local plantings have increased strongly. Made in several different styles here, it
yields deep purple smoky and spicy wines which develop a complex character with age.

Souzào - Originally from Portugal, this is one of the traditional port varieties. Its high fruit sugar content and
strongly pigmented skin give taste and colour.

Tinta Barocca - Considered one of the best varieties for the production of port-style wines in South Africa.
It produces earthy, organic red wines and is excellent for blending.

Touriga Nacional - Regarded as the best variety for port, it's one of the oldest cultivars in the Douro area of
Portugal. Produces varietal wines with a very dark colour and a strong ripe berry character with around 13%
alcohol.

Zinfandel - This leading Californian grape variety (the same as Italy’s Primitivo) is planted on a limited
scale in South Africa.
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WHITE
White-wine varieties grown in South Africa include:

Bukettraube - Developed in Germany, produces quality wines with a distinctive Muscat bouquet. South
Africa is one of the few wine-producing countries worldwide to bottle Bukettraube as a single varietal wine.

Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling
(Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce
quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening
conditions are ideal.

Chardonnay - A native of Burgundy, this variety is widely planted throughout the New World. Locally,
much experimentation has been taking place with barrel fermentation and oak ageing of Chardonnay, and
excellent wines in a number of styles are being produced. It is also used in some of the base wines from
which Cap Classique sparkling wines are made as well as in white blends, an increasingly successful
category.

Chenel - A local cross between Chenin Blanc and Ugni Blanc which produces a white wine of reasonable
quality.

Chenin Blanc (Steen) - The most widely cultivated variety in the Cape, growers are raising the standard to
new levels. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole
spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favour with a wide
range of palates. It is also used for distilling brandy and spirits.

Clairette Blanche - Although it is seldom used as a single variety, its presence is an essential in many of our
light, fruity wines - unusually low in alcohol and acid content.

Colombar(d) - Planted especially in the Breede River region, this variety produces a quality wine in the
warmer areas. Good acid content ensures fresh, interesting wines with a pleasant fruity flavour.

Emerald Riesling - A relatively new variety from California which made its commercial debut in 1981. The
wines are flavourful and fruity.

Gewürztraminer - A delicate aromatic flavour profile with an easily identifiable rose-petal fragrance;
usually produces a light, off-dry wine.

Grenache (Blanc) – Related to the more widely known Grenache Noir, Grenache Blanc originated in Spain
where it still plays a role in the wines of Rioja and Navarre. It spread to France, where it is the fourth most
widely planted white grape variety and thrives in the Rhône valley and Châteauneuf-du-Pape. It has a crisp
acidity and produces rich, full wines with clean green apple fruit aromas and flavours. It has a long, lingering
finish and can stand on its own or as a blending component. Plantings in the Cape are miniscule.
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WHITE Continued.

Muscat d'Alexandrie (Hanepoot) - One of the world's most widely planted and versatile varieties, locally it
was probably developed from 'Spaanse Dryven' (Spanish Grape) cuttings introduced to South Africa by Jan
van Riebeeck in the 1650s. Nowhere else does it form such a high percentage of a country's total grape
harvest as in South Africa, where it is used especially for dessert wine, as well as natural wine and raisins.
Hanepoot delivers a strong, flowery bouquet and intense honey flavour.

Muscadel - Used chiefly in dessert wines, it gives an intense, raisin-like bouquet and was historically
associated with the famous Constantia dessert wines. Red and white grapes grow mainly in the Breede River
region. It belongs to the Muscat family.

Nouvelle - This grape, a crossing of Crouchen Blanc and Ugni Blanc (Trebbiano), was developed in South
Africa by Professor CJ Orffer of Stellenbosch University. While plantings remain tiny they are increasing,
mainly for inclusion in blends. It produces wines with a strong grassy, green peppery character.

Palomino (White French Grape) - A heavy bearer, low in sugar and acid. Used mainly for making sherry
and brandy. It produces a neutral wine, best enjoyed young.

Pinot Gris - Planted on a very small scale in South Africa. Produces wines which are full and well balanced.

Sauvignon Blanc - Sauvignon is most readily associated with the eastern Loire region, which is known for
its classic crisp, dry Sancerre and smoky Pouilly-Fumé. In combination with Sémillon, Sauvignon grapes
also produce some of the most exceptional white wines of Bordeaux, including the sweetest Sauternes
(sometimes with Muscadelle too) and the driest Graves, which are often aged in wood (sometimes labelled
Blanc Fumé). Extensively planted in the 18th century, Sauvignon Blanc has now regained popularity and
considerably increased its share of plantings. There are some leading local examples which have garnered
international attention.

Semillon (Green Grape) - Produces a full yet subtle wine with little acid; often used in blends. Locally,
some outstanding wooded varietal wines have been produced from this grape variety which once represented
93% of all Cape vines and now accounts for only about 1%.

Ugni Blanc (Trebbiano) - Slightly neutral, thin wines which are used almost exclusively in brandy
production.

Viognier - Becoming increasingly fashionable internationally, this variety has been grown for centuries in
the northern half of the Rhône valley in France. An early ripener, it produces delicate complex wines with
peach, apricot, honey and spice aromas under the right conditions. It is also sometimes blended with Shiraz
(to a maximum of 20%).

Weisser Riesling (Rhine Riesling) - Has adapted well to South Africa's soil and climate. Produces very full,
flavourful wines with excellent fruit acids that develop well with bottle ageing. Wines have a honeyed spicy
nose and a flowery sweetness.
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Basic Wine Guide
Image sourced from www.winefolly.com
130
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Food and Wine Pairing Chart
Image Sourced from www.winefolly.com

WINE LIST - World Of Fine Wine

Transcription

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