Club Corner
Q3 2024 Red Rogues Club
SOUTH AFRICA The history of South African wine traces back to 1659 when Jan van Riebeeck, the founder and governor, produced the very first bottle in Cape Town. The 18th century marked a significant expansion for their wine industry, particularly with a focus on sweet and fortified wines. Brandy production thrived, driving the need for white grape cultivation and boosting exports. However, the British invasion in 1795 reshaped South Africa's history and its wine landscape, leading to rapid vineyard growth and a flourishing export market, especially to Britain. Yet, as British trade interests shifted toward France, South African wine exports began to decline. The situation worsened with the phylloxera epidemic, which devastated vineyards, and the onset of the Anglo-Boer War, further straining the industry. By the early 20th century, these challenges had left the wine sector struggling, marking a pivotal moment in its development. Apartheid in the country led to international sanctions in the 1960s, further hampering the growth of the wine industry. But it was during this time that some independent producers began improvements in viticulture and winemaking. And when apartheid ended in 1994, the momentum toward quality over quantity was building. The ability to access global markets spurred fresh investments in the country's wine industry. The Wine of Origin (WO) system, established in 1973, comprises approximately 60 appellations that categorize designated production areas into regions, districts, and wards. Wines labeled under WO are required to include grapes solely from their specific region of origin. Furthermore, "Single Vineyard" wines must originate from a defined plot of land no larger than 6 hectares. An "Estate Wine" can be produced from nearby farms if they are cultivated together and the wine is made on-site. A ward is characterized by unique soil types or climatic conditions, paralleling a European appellation in its designation. Wine production is primarily centered in and around Cape Town, largely confined to the Western Cape province, with significant vineyards and production hubs located in Constantia, Paarl, Stellenbosch, and Worcester. The Cape winelands span from the rugged mountains and varied slopes of the coastal region to the open and wild plains of the Klein Karoo, where viticulture primarily takes place in the riverine valleys. Each region has its own unique characteristics and microclimates, allowing winemakers to craft an array of styles, from elegant and cool-climate whites to bold and robust reds. In the Western Cape, which is near the coast, the icy Atlantic Ocean helps moderate temperatures. On the coastal side, where fynbos and renosterveld (‘rhinoceros field’, derived from the historical presence of rhinoceros in these grassy plains) thrive, the annual rainfall measures up to 39 inches. As one travels over the mountains into the wilderness, the rainfall dramatically decreases, and the vegetation is dominated by hardy succulents, cycads, and aloes. South African wine makes up less than half a percent of imported wine in the United States, which is significantly less than other major non-European wine-producing countries, so we thought we’d introduce you to some of the best South Africa has to offer. We have also hyperlinked several South African recipes to try with these delicious wines. Cheers, Carrie Upson- General Manager/Wine Buyer De Toren Z Red Blend 2016 Region / Country of Origin: Stellenbosch, South Africa About the vineyards: The vineyards are situated approximately six miles from False Bay, at altitudes of 655 feet above sea level. The “Z” block, set on a south-facing slope, is exposed to cooling ocean breezes. There are 10 different soil types found on the estate, but the Merlot based Z hails mainly from clay-rich soils of Sterkspruit, Estcourt and Vilafonte. De Toren is Dutch for “the tower.” The name refers to the winery structure which allows for gravity flow winemaking. Winemaking Notes: The grapes were handpicked in the cool, early morning hours and transported in small baskets to the winery, where they were hand sorted and de-stemmed. They were gently crushed and gravity fed into open-top fermentation tanks where regular manual punch downs were performed during fermentation. The wine was basket pressed and gravity fed into 225 liter oak barrels (25% new, 25% second fill, 25% third fill and 25% fourth fill), where it was aged for 12 months in a climatized barrel room (61°F at 80% humidity). Each varietal component was vinified and aged separately in French oak with the exception of Malbec, which was aged in American oak. 54% Merlot, 16% Cabernet Franc, 12% Malbec, 12% Cabernet Sauvignon, 6% Petit Verdot Tasting Notes: You’ll find it tantalizingly soft on the tongue, with a hint of aniseed, liquorice, raspberry and cranberries lending a fresh acidity to its polished finish. This follows through perfectly on the palate, revealing pure juicy red fruit, berries and plum. Complex and vibrant, this expressive red showcases velvety, finely knit tannins…just as one would expect from a Merlot-led blend! Winemaker: Martin Fourie Cellar Master: Charles Williams Price per bottle / Price per case: $52.99 btl/ $572.29 Suggested Food Pairing: Duck pate or pork terrines, Beef carpaccio, Peri Peri Duck, Crispy New Potatoes & Kale, Beef Wellington Maanschijn Herbarium Cape Red 2022 Region / Country of Origin: Walker Bay, South Africa About the winery: Derived from the Dutch term for moonlight, Maanschijn is now an artisanal wine production situated inside a heritage building and below a tall mountain peak. A collaboration between two winemakers, Douglas Mylrea and Paul Hoogwerf, who attended both high school and university together. After studying winemaking in Stellenbosch, they went on their separate journeys, gaining experience in cellars and vineyards around the world. Many vintages passed before a series of fortunate events led their paths to cross, once again. It was at this meeting where they discovered, in each other, a shared passion and philosophy towards their craft, and together, co-founded their young wine company. About the winemaking: The Herbarium Cape Red is primarily Pinotage, with Syrah and Mourvèdre making up the rest. Pinotage is a cross between Pinot Noir and Cinsault and was created in the early 20th century in South Africa. For Herbarium Cape Red, each varietal was fermented with native yeast, and partially in whole bunches before being pressed to neutral French oak. After nine months of aging, the wine was blended and bottled without fining. 42% Pinotage, 38% Syrah, 20% Mourvèdre. Minimal Intervention. Tasting Notes: Each varietal shines so well in this wine. The Pinotage yields black cherry and rose petal notes; the Syrah gives a seductive inky purple color, along with violet and peppery tones; and then loads of dried herbs shine from the Mourvèdre. The calling card of Walker Bay shines too, as a beautiful stony and saline minerality comes through in the finish. Winemakers: Douglas Mylrea and Paul Hoogwerf Price per bottle / Price per case: $30.99 btl/ $334.69 cs Suggested Food Pairing: Heavy stews or red meat dishes, Smoked meats, Potjiekos, Peppercorn rubbed steak with sauteed mushrooms. Scions of Sinai Swanesang Syrah 2022 Region / Country of Origin: Stellenbosch, South Africa About the Winemaker: Bernhard Bredell, a seventh-generation vineyard farmer, is deeply rooted in South Africa’s winemaking heritage. Raised among Sinai Hill’s ancient vines, he carries the legacy of his ancestors who planted the first vines 160 years ago. Bernhard’s commitment to regenerative and dry farming methods, combined with his passion for nurturing the land, reflects in his exceptional wines. His efforts to preserve historic bush vines have earned him a vital role in the South African wine scene, offering a unique taste of Helderberg’s exceptional terroir. His dedication and the allure of this pristine land are truly captivating. About the Winemaking: As with all Scions of Sinai wines, the grapes are hand harvested and immediately brought into the tanks early in the morning. Swanesang undergoes a long natural fermentation in open-top fermenters where 90% of the grapes are left whole-cluster. Fermentation is approached as more of an infusion process than that of extracting, so occasional pump-overs and partial post-fermentation-maceration is carried out before pressing. It is then transferred to large format concrete and older 400L French oak barrels and aged on its fine lees for 11 months. Tasting Notes: Dark as night, explosively aromatic, full-bodied, and with perfectly integrated tannins. Notes of violets, cloves, and cracked peppercorns shine first; then emerges cassis, blueberries, black olives, licorice, and dried fynbos brush. Swanesang is full-bodied, concentrated, rich and velvety. It’s seamless and long—just the complete package in a wine that’s perfectly approachable yet capable of aging effortlessly for two decades or more. Winemaker: Bernhard Bredell Price per bottle / Price per case: $40.99/btl/$442.70 Suggested Food Pairing: Bobotie, Boerewors, Game meats like venison, ostrich, duck, & rabbit, Dark chocolate
Learn more
September 2024 Rosé Club
Rosé from the South This month we’re taking a trip to the Southern Hemisphere. Numerous wine-producing areas exist south of the equator, with Argentina, Chile, Australia, New Zealand, and South Africa leading the way. In these regions, the grape harvest typically takes place from February to April, corresponding to late summer and early autumn. Grapes in the warmer parts ripen more quickly, allowing for an earlier gathering, while those in cooler regions are usually picked closer to April. As we (in the Northern Hemisphere) transition into fall, the Southern Hemisphere is emerging from winter, eagerly anticipating spring and the imminent bud break, expected to occur any moment now. Argentine rosé was once a choice solely for summer, but in recent years the category has quietly grown more sophisticated, earning plenty of acclaim in the process. For a long time rosé was only consumed by a small portion of the market that wasn’t too concerned with flavor, but now Argentine rosé has found its place on tables all year round, and the world is beginning to discover an exciting new facet of the Argentine wine scene. South Africa’s first rosé was made in 1949, and this country’s rosés are generally intended to be food wines, designed to balance with dishes, but still be fresh and light. The country’s deeper, juicier rosés pair well with the traditional braai (grill), which exclusively uses charcoal or wood to impart smoky flavors. Zorzal is a young, boutique winery that was founded in 2007 by the Michelini brothers, Gerardo, Matias, and Juan Pablo (“Juampi”). They completed their first vintage in 2008. The winery and vineyards are located in a section of the Uco Valley called Gualtallary (“Gualta”), outside the town of Tupungato, at approximately 4,500 feet above sea level. The Zorzal winery is the highest winery in Mendoza. The estate consists of 70 hectares on a unique blend of sand, stones, and limestone and is planted to multiple varieties including Malbec, Pinot Noir, Sauvignon Blanc, and a few others. The grapes are all hand harvested and Juampi’s vision is to have a light hand in the winemaking to let the fruit and terroir shine. The winery practices organic methods in the vineyards and uses only indigenous yeast in the winemaking process. Wolf & Woman is a small boutique winery in South Africa that focuses on discovering the magic of the old vines in Swartland that provide an exceptional expression of the schist, granite and iron soil in which they grow. As shared custodians of the lands that house the vineyards, they also ensure that they partner with growers who farm sustainably in order to produce top quality grapes without compromising the environment. Once the grapes are ready for harvest, winemaker Jolandie guides the grapes through the cellar with minimal intervention. To that end, they only use indigenous yeasts and no additives except a touch of sulfur. Think Pink, Carrie Upson Zorzal Terroir Unico Pinot Noir Rose 2022 Region/Country of Origin: Gualtallary, Uco Valley, Mendoza, Argentina About the Winery: Zorzal tends to pick its grapes a little earlier than most in Mendoza to retain freshness and acidity in their wines instead of the overblown ripeness that is too often seen. They are already considered to be a rising star in Argentina with their focused wines and enticing expression of multiple varieties above and beyond their stunning Malbecs. They also make a series of wines called EGGO, consisting of Malbec, Cabernet Franc, Sauvignon Blanc, and Pinot Noir completely fermented and aged in large concrete eggs. The EGGO wines are more limited in production. About the Winemaking: This 100% direct press pinot noir rosé comes from a limestone rich vineyard. The pinot is destemmed and the wine is macerated on skins for one day with no lees contact and native yeast, then it is aged in stainless steel tanks and is lightly filtered before bottling. Tasting Notes: The pale pink wine is crisp and vibrant with notes of strawberry, raspberry, and fresh cut watermelon that is held up by a mineral backbone. The finish is refreshing with hints of ripe fig, tangerine, and crushed wet rock. Winemaker: Juan Pablo Michelini Price per bottle / Price per case: $18.99 btl / $205.09 case Suggested Food Pairing: Ceviche, Guacamole and chips, spicy curry. Wolf & Woman Grenache Rosé 2023 Region/Country of Origin: Swartland, Western Cape, South Africa About the Winemaker: Born in Cape Town as part of a set of twins, Jolandie Fouche was raised in Swartland, where she spent the larger part of her childhood roaming the farm and falling in love with the vineyards. She studied agriculture in college and worked harvests in Australia and California. After more than a decade of earning her stripes in the South African industry, Jolandie decided to turn her attention to her passion project, Wolf & Woman Wines. About the Winemaking: All of the grapes were picked early in the morning, packed in crates and allowed to spend 24 hours in a cold room. The following day the grapes were pressed gently and as whole clusters to obtain the perfect color and to secure high-quality juice. The free run juice was drained into a stainless-steel tank to settle for 24 hours. No enzymes were used during the settling process. The juice was racked from the thick lees, first pick goes to a stainless-steel tank and the balance to 500 L old French oak barrels, after which the wine fermented naturally. After fermentation, the wine was given a low dose of sulfur and spent a total of 7 months on the lees before it was bottled. Tasting Notes: Color: Melon Nose: Aromas of cherry, pomegranate and watermelon Palate: Flavorful, crisp with a long, dry finish. Winemaker: Jolandie Fouche Price per bottle / Price per case: $20.99/$226.69 Suggested Food Pairing: Chicken street tacos, Salad of Spring Green, Beet, Goat Cheese, with Balsamic Vinegar, Beef and Pork sausage, Braaibroodjie
Learn more
September '22 Wine of the Month: South Africa, Stellenbosch
The story of South African winemaking, like that of the nation itself is long, fraught, horrifying, and (hopefully) ultimately inspiring. The first bottle was produced in 1659, when Cape Town was a supply station for the Dutch East India Company, and viticulture was encouraged as a solution to scurvy. Following a brief period in the 1700s during which European royalty prized sweet wines made in the Constantia area, grape-eating birds, phylloxera, and overproduction conspired to render the quality dismal even before the international boycott during apartheid years isolated the local industry completely. The end of apartheid found South African winemaking in a parlous spot: vineyard viruses remained rampant and the decades of international pariahdom ensured the persistence of outmoded and ineffective viticultural methods. But while the industry, like the country, still has much work to do, significant progress has been made in the years since. A strong focus on research and experimentation with regard to plantings, techniques, and varietals has produced vastly improved wine that reflects the remarkable biodiversity of the land itself. In addition, attempts to redress the wrongs of the past via ethical viticulture have made South Africa the largest global producer of Fairtrade wine and a pioneer in sustainability. This month we want to show that the Cape’s vinous heritage is worth celebrating and protecting. We love old vineyards. We love dry farming. We love bush vines. We think that “ordinary grapes” are in fact wonderful. We believe that great things are possible in the Cape, and that we are now just scratching the surface of the potential that it possesses. Wines in South Africa are classified according to the Wines of Origin (WO) system, which divides growing regions into four classifications. They are, from large to small: geographical units, regions, districts, and wards. There are only 4 geographical units in the whole country, the largest of which, the Western Cape is the most important. It contains the oldest region, Constantia, once famous for the dessert wine Vin de Constanta, and Stellenbosch and Swartland. Our focus this month is Stellenbosch which is about 34 miles east of Cape Town. Over time, several wards have been established within the Stellenbosch district. These include: Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills, and Simonsberg-Stellenbosch. When in Stellenbosch, you will immediately notice that the area is almost completely surrounded by mountains and hills, but it does receive some of the climate-mitigating effects of the Atlantic and Indian Oceans. The region's climate is typically Mediterranean, with hot, dry summers and cool, somewhat rainy winters. Summer temperatures range from 74 to 97 degrees Fahrenheit during the day and 50 to 61 degrees Fahrenheit at night. During the winter months, daytime temperatures range from 59 to 68 degrees Fahrenheit and nighttime temperatures dip down into the high 30s to low 40s. Rainfall averages 26 to 29 inches per year, with most rain falling during the winter season. The white wines of Stellenbosch put the region on the map and 37% of the vineyard are white wine grapes. Sauvignon Blanc is regarded as the darling of the region but as you will soon notice, the Chardonnay produced there is also quite spectacular. For red wine, Cabernet Sauvignon is the most-planted varietal in Stellenbosch with Shiraz and Merlot tied for second place. But this month we are highlighting a more “ordinary grape”, Cinsault, one parent (the other is Pinot Noir) of Pinotage, South Africa’s signature contribution to global viticulture. The South African wine industry, which employs 290,000 people and is the 2nd largest (after citrus) agricultural exporter in the country, deserves to be in the spotlight, especially this time of year. September is the country’s official Heritage month, an annual celebration of all that makes South Africa so special. There is consequently no better time to discover South African wine. Cheers, The Plumpjack Team Craven Cinsault 2021 Region / Country of Origin: Stellenbosch - South Africa About the winery: Craven Wines is a winemaking collaboration between wife-and-husband team Jeanine and Mick Craven. Mick is an Aussie and Jeanine is South African; they met in California dragging hoses in Sonoma for harvest in 2007. After both had taken to the textbooks at their respective universities, they decided to hit the road, see lots of things, work in lots of places and try and learn as much as possible from this massive wine world. After traveling across the world together for four years and learning about wines in Australia, Europe, the States and South America, the couple returned to South Africa in late 2011. They feel Stellenbosch has such an amazing array of sites and terroir, and that it is perfect for what they want to do, which is making site-specific, honest wines. About the winemaking: Mick and Jeanine are thankful to continue with this vineyard which they have worked with since 2017 called ‘Rustenhof.’ This great farm in the Faure area has an abundance of lovely Cinsault, amongst many other varietals, and Pieter Bredell, with Jeanine’s assistance and direction, farms it with great care. The block the Cravens use is a dryland, bush-vine block, only three miles from the ocean and essentially planted on granitic sand with an average wine age of 34 years which suits their winemaking style nicely. Mick emphasizes the massive difference in the vineyard since the 2017 vintage when the Cravens along with Pieter’s son, Bernhard, began farming it organically and getting as much nutrient matter into the vineyard with use of winter cover crops and chicken manure as possible. Mick calls the 2021 a “bright, fresh, and vibrant red from a grape that truly belongs in Stellenbosch.” Keeping in line with previous releases and straying from the other reds the Cravens make, the Cinsault grapes are destemmed before fermentation due to the natural low acidity and higher pH compared to other red varietals. The fruit was hand-harvested and fully destemmed with 7 days of skin contact then placed into concrete tanks. Gentle pumpovers and light punch downs are performed 1- 2 times a day throughout fermentation, and the resulting wine is pressed after a week and put back into concrete tanks for maturation for 5 months. It is bottled slightly earlier than their other red wines – after five months the wine was bottled with a light fining and sheet filtration – in an effort to express the fresher, brighter characters of Cinsaut.. Tasting Notes: A delicate cranberry and pomegranate bouquet with a bit of a rhubarb and bay leaf emerging with air. The transparency and delineation of aromas and flavors is really special. It offers red berries, black currants, rooibos tea, and a touch of white pepper and a saline element. The finish is precise and yet welcoming with chalky-edged tannins that linger. Winemaker: Wife and Husband team Jeanine and Mick Craven $28 bottle/ $302.40 case Suggested Food Pairing: Moroccan lamb, grilled vegetables, Thai curry, samosas, fresh fruit, Gruyere cheese Glenelly Estate Reserve Chardonnay 2019 Region / Country of Origin: Stellenbosch - South Africa About the Winery: The Glenelly Estate vineyards are situated on the southern slopes of Simonsberg Mountain. Soils are predominantly oakleaf, a form of decomposed granite with a deep layer of clay, which lends itself to making fresh, elegant, and well-structured wines. Glenelly enjoys a high percentage of cooler, eastern facing slopes. This is unusual for Stellenbosch and allows for slower, more even ripening. The Chardonnay vineyards were planted in 2000. About the winemaking: The very dry and warm weather conditions throughout the 2019 harvest resulted in healthy grapes and small berries with good intensity. Despite drought conditions, yields were excellent in the general coastal area. The flavors developed beautifully in the warm, dry conditions, adding complexity to the wine. The vintage was free of disease and vine stress, and the vines were able to carry the crop to optimum ripeness. The grapes were handpicked and hand sorted. They were then whole bunch pressed, and the juice was transferred to new and second fill of 500L blond toasted French oak barrels after a brief settling. The wine was fermented naturally and aged on its lees for 11 months. Tasting Notes: The Estate Reserve Chardonnay displays a wonderful, bright color. The nose exhibits vibrant citrus, butterscotch, lime marmalade, and toasted nuts with hints of quince and pear. The lush, creamy texture is underpinned with intense minerality, fresh lemon and lime zest, and notes of toasted almond. Winemaker: Luke O'Cuinneagain $22 bottle / $237.60 Suggested Food Pairing: Anchovy Pizza, Bluefin Tuna Tartare, Caesar Salad, Caramelized Pork
Learn more
SOUTH AFRICA Red Rogues Q1 2021
The story of South African winemaking, like that of the nation itself is long, fraught, horrifying and (hopefully) ultimately inspiring. The first bottle was produced in 1659, when Cape Town was a supply station for the Dutch East India Company, and viticulture was encouraged as a solution to scurvy. Following a brief period in the 1700s during which European royalty prized sweet wines made in the Constantia area, grape-eating birds, phylloxera and overproduction conspired to render the quality dismal even before the international boycott during apartheid years isolated the local industry completely. The end of apartheid found South African winemaking in a parlous spot: vineyard viruses remained rampant and the decades of international pariahdom ensured the persistence of outmoded and ineffective viticultural methods. But while the industry, like the country, still has much work to do, significant progress has been made in the years since. A strong focus on research and experimentation with regard to plantings, techniques and varietals has produced vastly improved wine that reflects the remarkable biodiversity of the land itself. In addition, attempts to redress the wrongs of the past via ethical viticulture have made South Africa the largest global producer of Fairtrade wine and a pioneer in sustainability. Wines in South Africa are classified according to the Wines of Origin (WO) system, which divides growing regions into four classifications. They are, from large to small: geographical units, regions, districts, and wards. There are only 4 geographical units in the whole country, the largest of which, the Western Cape, is by far the most important. It contains the oldest region, Constantia, once famous for the dessert wine Vin de Constanta, and Stellenbosch and Swartland, responsible for some of the country’s most prestigious reds, mostly made from Cabernet Sauvignon and Shiraz (Syrah) -- as well as South Africa’s signature grape, Pinotage, which is homegrown hybrid of Pinot Noir and Cinsault. Although the most planted grape in the country continues to be Chenin Blanc (called Steen locally), South Africa’s red wines have really come into their own in the past twenty years. They are a natural fit for Red Rogues, but it seems especially appropriate to showcase them right now because, even by the standards of 2020, the South African wine industry had an extremely difficult year. In an attempt to reduce alcohol related hospitalizations and preserve much needed bedspace for COVID patients, the government suspended all sale and transport of alcohol (initially including exports) throughout the country in March 2020. As cases declined and rose again throughout the year, two more periods of suspension followed, the most recent ending on February 2nd of this year. The effect on the industry, which employs 290,000 people and is the 2nd largest (after citrus) agricultural exporter in the country, has been cataclysmic but it will survive, and with international support, we are confident it will continue to flourish and evolve. There is consequently no better time to discover South African wine, and we are very excited to spotlight three of its best producers for Q1 of this new (and better already!) year. Cheers, The Plumpjack Team 2019 Southern Right Pinotage From: Hemel-En Aarde Valley, South Africa Winemaker: Emul Ross Price: $29 bottle / $313.20 case About the Winemaker: Founded by Anthony Hamilton Russell in 1994, Southern Right’s aim is to produce a serious, age-worthy Pinotage (South Africa’s unique red grape variety) combining a distinct South African fruit and flavor expression with classic styling and refinement. In 2005, a stunningly beautiful 1,125 acre property on the western border of Hamilton Russell Vineyards was purchased as a long-term home for Southern Right, and in 2009, a 350 ton “Overberg”-style cellar was completed on the property just in time for the 2009 harvest. Today the winery produces a Pinotage and a Sauvignon Blanc. The wines are named after the rare Southern Right whales, which frequent the cool South Atlantic Walker Bay, two miles from the vineyards. With each bottle sold, Southern Right makes a contribution to their conservation. Anthony and his wife Olive, winemaker Emul Ross, and viticulturist Johan Montgomery are dedicated to expressing the personality of terroir in their wines. About the Winemaking: Grapes come from 3 different sites in Hemel-en-Aarde Valley, Upper Hemel-en-Aarde Valley, and Walker Bay. Exceptional quality and record low yields characterized the 2019 growing season. Pinotage yields were down 65% but well consecrated without being too dense or heavy. Harvest finished right before the rains arrived. The wine was aged for 9 months before bottling in 28% 228 liter & 72% 400 liter French Oak Barrels. Tasting Notes: The 2019 Southern Right Pinotage shows lots of personality with concentrated red ripe berry fruit flavors and subtle spice notes on its medium body frame. Sleek in texture, it becomes more supple with aeration. The fruit has good vibrancy and lift while the tannins are powdery, making this a wine that will really develop nicely with a few years of extra bottle age. This plays on the Pinot side of the varietal with cooler climate suggestions to the fruit. Suggested Food Pairing: Duck, Chicken Vindaloo, Pan-fried tuna with romesco sauce, Baba Ganoush 2017 Mullineux Syrah From: Swartland, South Africa Winemaker: Andrea Mullineux Price: $38 bottle/$410.40 case About the Winemaker: Chris and Andrea Mullineux established Mullineux Family Wines in 2007. Within a very short time period the winery established itself as one of South Africa’s most celebrated wine brands, both locally and on the international front. Growing up in Northern California, winemaker Andrea Mullineux studied Viticulture and Oenology at UC-Davis before working in Stellenbosch and meeting Chris at a wine festival in Champagne. Chris is the Viticulturist, in charge of the vineyards on their farm on Kasteelberg Mountain as well as fruit sourcing for their value Kloof Street wines. Andrea Mullineux was named Wine Enthusiast’s Winemaker of the Year in 2016. About the Winemaking: Grapes for the Syrah come from seven sustainably farmed vineyard parcels in different parts of the Swartland: four parcels planted in the stony Shale and Schist based soils of the Kasteelberg; two parcels of dry-land, bush vines grown in the decomposed Granite of the Paardeberg; and one on the rolling, iron-rich soils west of Malmesbury. Vines are aged between 22 and 30 years. Each parcel of grapes is chilled, then 90% added as whole bunches to the tank and the remainder is added destemmed. Minimal SO2 is added but no further additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts and the wine is pigeaged once or twice a day, depending on extract and tannin development. Fermentation lasts 7 to 10 days after which 3 to 7 weeks (also depending on tannin development) skin contact is given. The wine is then pressed to barrel for malolactic fermentation and maturation. Each parcel is racked in Spring to blend the wine, which is then returned to barrel and later bottled unfiltered and unfined. Aged 14 months in French oak 225L and 500L barrels and 2000L Foudre, 15% new. Tasting Notes: This aromatic Syrah has notes of spicy citrus rind, black fruit, and violets, which follow through on the palate. The wine is elegant and restrained, yet has good body and a silky texture balanced by a fresh, natural acidity. The finish is long with supple, dusty, tannins. Best served at 16 to 18 °C, this wine will greatly benefit from decanting if drunk within the first 3 to 5 years after bottling. Suggested Food Pairing: Charcuterie lamb loin confit belly, served with harissa, chick peas, baby marrow, pistachio and lamb jus. 2017 Tokara Winery Director’s Reserve Red From: Stellanbosch, South Africa Winemaker: Stuart Botha Price: $41 bottle/ $442.80 About the Winemaker: Stuart Botha studied winemaking and viticulture at Elsenburg Agricultural College, qualifying with a B.Agric Viticulture and Oenology in 2006. He joined the team at Tokara in 2017 after having made award-winning wines in Constantia since 2007. About the Winemaking: The grapes were hand-picked at optimal ripeness between the 11th of Feb and the 16th of March. The grapes were de-stemmed, before first passing across a mechanical sorting table and then a further hand sorting table before being crushed directly into tanks for fermentation using gravity feed and no pumps. There is a period of cold maceration for up to 5 days before the fermentation starts spontaneously (without the use of selected yeast strains). The grapes were fermented in stainless steel and wooden upright (foudre) fermenters. Pump-overs, délestage and punching down of the cap were implemented twice a day for extraction until fermentation was complete. The tanks were given maceration post fermentation if the quality and tannin profile of the wine warranted it. The wine was put to barrel for malolactic fermentation after which it was racked, sulphured and put back to barrel for further maturation. The wine spent a total of twenty-two months in 54% new French oak - the rest being older French oak barriques. During maturation the wines received four racking’s, all done barrel to barrel. The wine was bottled in January 2019 without fining or filtration. 27,300 bottles were produced. 73% Cabernet Sauvignon, 15% Merlot, 9% Petit Verdot, 3% Cabernet Franc. Tasting Notes: The wine has stunning depth of colour. Displaying intense garnet centre and a ruby rim. The nose is shy at first then opens up to a melange of red and black fruits with hints of dried herbs, Eucalyptus, cedar wood and graphite. The wine enters the palate with amazing clarity. The flavours are those of dark cherries, raspberries and black currant. There is a hint of herbal spice on the mid-palate which leads to fine, firm tannins on the finish. Suggested Food Pairing: Grilled ribeye steak served with Béarnaise sauce, potato Dauphinoise, Veal Osso Buc, roasted squash
Learn more