South Africa has no right to make wine! Vines need 5 things to grow....heat, sunlight, water, carbon dioxide and nutrients. All but the carbon dioxide are constantly changing across vineyards. Heat is pretty important....too little and the vine doesn't grow, too much and you run in to problems. Typically, most wine regions are at 30-50o of lattitude in the world, but in South Africa they're at 27-34o south of the equator, which should make a hot climate. Not the end of the world, but prone to producing flabby wines.
But South Africa is different.....helped by the Oceans that surround it and its mountains. The key elements are the 'cold' Benguela Current that flows up from the Antarctic, up the west coast of Africa which cools the coastal areas PLUS the prevailaing summer winds known as the Cape Doctor. These bring air cooled by the Ocean further inland. It has a mountain range running through the wine region that provides altitude to cool and in certain areas, grape growers plant vines on the 'southern' slopes like growers do in the northern hemisphere.
All that said, this produces a great climate that is conducive to growing a whole raft of grapes from Chenin Blanc, Sauvignon and Chardonnay, Cabernet Sauvignon, Merlot, Syrah and Pinotage.
Pinotage has a reputation in South Africa, as it was developed here by crossing (mating) Pinot Noir and Cinsault. It's made in a range of styles, it can be blended with others to create a 'Cape Blend' or as a single varietal. It can be young, light and fruity, but where you find old bush vines then it can create some fabulous wines 2ndry (toasty/spicy) and tertiary flavours (coffee/chocolate).
This selection of wines are all red and try to reflect the styles within the region. At the tasting, I have some Chenin Blanc and Sauvigon Blanc options to tease you with.
I hope you enjoy the wines. I've placed them in order of body, to help guide you through the options.
Journeymaker Shiraz Cinsault, 2017
Tasting Note: These grapes come from 3 different sites in the Riebeek Valley planted on mountain slopes where the climate is very similar to that of the Mediterranean. The 15-18 year old vines are planted on granite and shale soils with canopy management and drip feed irrigation. Lower yields through growing techniques result in better quality grapes. The grapes are harvested by hand the first week of March. The varietals were fermented separately. The grapes were destemmed and went through pre-fermentation maceration which lasted 48 hours. Fermentation commenced in stainless steel tanks using cultured yeast for 7-8 days at 24-26°C. The wine was matured in tank for 12 to 18 months with 3 of these months on its lees and it underwent 100% malolactic fermentation. The varietals were blended and after fining and filtration the wine was bottled and released straight away. Producing a juicy, well-structured red blend from South Africa with the signature Shiraz black plum and spice, plus raspberries and other red fruit from the Cinsault (plus a splash of Mourvèdre).
Food Match: Un-wooded and easy-drinking this wine is great with meat dishes, pasta or for everyday enjoyment.
Ken Forrester Petit Pinotage, 2021
Tasting Note: Cool fermented after a cold maceration on the skins and pressed off early, before the development of hard tannins. This unoaked Petit Pinotage reflects the modern fruit driven wine style that is in huge demand today. A spicy and accessible example of the South African red grape, with spice and mulberry, plum pudding and cherry, offset by a hint of smoky bacon.
Food Match: Can be served with a generous slice of pizza or a barbeque or a 'braai' as our South African friends would call it.
2018 Printer's Ink Pinotage, Meinert Wines
Tasting Note: Old, unirrigated bushvines planted on deep, rich Hutton soils at 280m above sea level on south-facing slopes yield smaller volumes (5 – 6 tons/ha) of intensely concentrated fruit. The vineyard canopy is managed to ensure minimal direct sunlight exposure of the bunches and as such enhance the finer, elegant nuances of the Printer’s Ink Pinotage. The unobstructed proximity to False Bay allows for cooling afternoon sea breezes which enable a slower ripening period and improved evolution of flavour in the bunches. Regenerative agriculture will see these vineyards thrive for the next 50 years. Cold maceration of 10 days at under 10ºC followed by a short hot fermentation (3 days) before pressing. About a third of the wine underwent carbonic maceration so as to enhance the finer nuances of the Pinotage. Bottled after 24 months in 225L, 2nd, 3rd and 4th fill French oak barrels. Vibrant Pinotage, the South African grape variety, here packed with black fruit - blackberry, black plum, blueberry - overlaid with a scattering of spice.
Food Match: Pairs well with marinated lamb or cajun-spiced fish. For a vegetarian option, try with aubergine dishes, grilled mushrooms and dark leafy greens.
Stormy Cape Shiraz, 2021
Tasting Note: The grapes are gently pressed before fermentation in stainless steel tanks at controlled temperatures, this helps to preserve the natural fruit and keep the wine tasting as fresh as possible. Ripe, enticing South African Shiraz, packed with blackcurrants and blackberries and enveloped in fragrant spice.
Food Match: Grilled rib-eye steaks with roasted peppers, beer-marinated lamb with peppercorn sauce or grilled lemon and garlic leg of lamb with coriander chutney.
Skaapveld Syrah, MAN Family Wines, 2020
Tasting Note: Grapes from several premium, un-irrigated vineyards in the Agter- Paarl area. Our Malmesbury Shale soils have excellent water retention ability and produce small, flavourful grapes and distinctive wines with concentrated fruit flavours and a minerality characteristic of the region. The grapes were hand-harvested at optimum ripeness and given a two day cold maceration. Fermentation took place over 5 days in stainless steel tanks with regular pump-overs. The Shiraz grapes were co-fermented with a small portion of Viognier grapes to lift the aromatics of the wine and soften the tannins. Just before dryness, the wine was pressed and put back into tank for malo-lactic fermentation. 36% of the wine was matured in 225 litre American oak barrels (8% new) for 12 months. Fined and filtered before bottling. Wonderfully aromatic South African Syrah: masses of red berries and plums floating on a cloud of pepper, vanilla and spice.
Food Match: Serve at a cool room temperature, with a nice piece of red meat.
Fram Shiraz, 2020
Tasting Note: These grapes come from 5 different vineyards in the Swartland area, from three different soil types 1) White sandy soils from granite 2) Coffee-stone 3) Schale. Each soil type delivering a different flavour profile. Primary fermentation on the skins, two weeks. Malolactic in tank, older barrels for 10 months. No fining, one filtration pre bottling. Produces a South African Shiraz which is spicy yet fresh and firm, brimming with redcurrants and raspberries.
Food Match: Killing it with delicious roasts and home made burgers.
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