THE SCOOP

THE

SCOOP

CAN DO, WILL DO

Convenience and ease of use is behind a host of great innovations. According to all appearances wine in cans – something which was unthinkable 10 or even five years ago – is more readily acceptable nowadays.

The latest producer to offer canned wine is Perdeberg Wines. It’s taken a leap of faith and released three wines in 250ml slimline cans, all three are from their popular Soft Smooth Range – or SSR – which are fruit driven and easy drinking.

The bold graphics of the SSR really stands out, especially since the letters are set against Perdeberg’s popular zebra print background. The wine is available in SSR red, white and rosé.

Ready to enjoy at any occasion, any time and by anyone of legal drinking age, SSR is a great crossover wine style, neither completely semi-sweet nor dry. The result is an accessible, fruity, refreshing and exceedingly drinkable wine – and it can be carted along on picnics, hikes, camping trips. Basically anywhere ... and no corkscrew or opener is required. But responsible drinking is recommended, as always.

“We want to offer wine drinkers the opportunity to enjoy their favourite wine blend any way they prefer – accommodating hassle-free wine enjoyment without the fuss surrounding glass bottles. It brings an exciting element and new era of wine enjoyment to consumers,” said Chantelle Boucher, Perdeberg marketing manager.

From a sustainability perspective, canned wine is a bonus. Aluminium cans have a smaller carbon footprint than glass bottles, with 68% recycled content and not needing paper or water for labelling. The serving size of 250ml also promotes reduced consumption and more responsible drinking. Additionally, the Perdeberg SSR Red contains no animal byproducts and is therefore suitable for vegans and vegetarians.

A SACRED OBJECT

Whisky lovers are used to seeing Scottish single malts – but Irish examples are rare. Which is one of the reasons that the introduction mid-year of the Sexton Irish Single Malt was greeted with enthusiasm ... even if consumers were unable to buy it initially!

The one point of difference and of interest in Sexton which is immediately obvious is the bottle: it comes packaged in a distinctive, dark hexagonal bottle.

Made with 100% Irish malted barley, distilled in copper pot stills and exclusively matured in handselected Oloroso sherry casks, the Sexton achieves superb balance between rich dried fruits and toasty oak notes to offer a smooth finish. Like most Irish whiskeys it’s also triple-distilled, further contributing to the liquid’s smooth approachability and memorable character.

“Single malts are notoriously inaccessible because of their heavily oaky notes,” said Truman & Orange owner Rowan Leibbrandt. “Sexton is a single malt that’s typically Irish in smoothness and approachability, while the sherry cask maturation balances the oak notes typical of a single malt. It’s infinitely drinkable without losing the complexity of a single malt.”

The Sexton is made with a respect for tradition and a passion for innovation. It was created by Alex Thomas (a woman) who founded the brand based on personal experience and 15 years of creating whiskey.

Whiskey is in her blood.

“Growing up my grandfather and my father always kept a bottle of single malt in the house. It was pulled out for special occasions like birthdays and weddings. But it was mostly brought out when people passed away,” she said. “Friends and family got together to celebrate that person’s life and tell stories. That’s what I wanted The Sexton to represent; living life well and having those memories you’ll share with your loved ones.” (NOTE: A Sexton is the person who prepares the grave – the last person to witness the body before it’s laid to rest. The word derives from “sacristanus”, meaning custodian of sacred objects.)

“South Africans love a good story,” Leibbrandt said, “and the interest in Irish whiskey shows no signs of slowing. For the connoisseurs, it’s an interesting, quality, Irish single malt made according to traditional methods. For the ‘just curious’ looking for a versatile drink to enjoy neat or in cutting edge cocktail serves, The Sexton speaks to bold personalities who do things differently and forge their own paths.”

IN DEFENCE OF DEPENDABILITY

In uncertain times there is something to be said for reliability – something that comes with the release of La Motte Wine Estate’s 2020 La Motte Sauvignon Blanc and 2018 La Motte Millennium. In the challenging year that 2020 has become, the introduction of these two stalwarts brings some muchneeded reassurance – both of quality and consistency. Although the wine cellar (and restaurant and art gallery and farm shop ...) are located in Franschhoek, cellarmaster Edmund Terblanche gets to vinify parcels of fruit from a variety of different areas, allowing him to play with a grape jigsaw puzzle. He’s excited about the complexity this adds to the wine: “Each different terroir makes a unique contribution to the ultimate flavour and structure of the wine.” For the latest release of the La Motte Sauvignon Blanc, grapes were harvested from Franschhoek (25%), Stellenbosch (50%) and the Cape South Coast (25%). While volumes in the Cape South Coast were lower, overall volumes were up from the 2019 vintage. The acidity levels on the harvested grapes showed the benefits of a moderate summer but Terblanche decided to blend in a small portion of Semillon to enhance complexity.

The 2018 vintage of the Bordeaux-inspired La Motte Millennium consists of Merlot (52%), Cabernet Franc (30%), Petit Verdot (10%) and Malbec (8%). Originating from the same three areas as the Sauvignon Blanc, but from a drier growing season, the 2018 harvest was 15% smaller and two weeks late. Healthy grapes with exceptional flavour resulted in a wine with very good concentration and balance. The various components were matured separately for 12 months and in old 300-litre French oak barrels.

Thanks to the Petit Verdot, the colour in the glass is intense and intriguing. Notes of raspberry and creamy toffee combine harmoniously and complement a slight herbaceous, earthiness and subtle spice. The palate follows through on the nose and adds concentrated blueberries and a fresh acidity.

TRADITION 2.0

No excuse is ever needed to braai. Regardless of the time of year, the state of the weather or the season, South Africans love to braai.

No bring-and-braai would be complete without a cold yet crisp golden brew – and South African Breweries took some enforced time out during lockdown to reimagine ways of enjoying the beer and braai combo.

Zoleka Lisa, VP of Corporate Affairs at South African Breweries (SAB) said, “We are all happy to get back enjoying our favourite beers, but we also all have a responsibility to act responsibly and we can do it together.”

The months of social distancing and physical separation from friends and family made everyone comfortable with Zoom or Skype calls and business meetings – and SAB said there’s no reason technology shouldn’t be compatible with friendly beer and braai pairings.

SAB’s first suggestion was to make the most of Hansa Pilsener’s earthy flavour with a cheeseboard – and making that the starter. Brewed with the imported Saaz hops from the Czech Republic, having a Hansa with a cheese platter or meal is one way of ensuring responsible drinking.

The ultimate in responsibility is non-alcoholic Castle Free which shares the ideal blend of hops, barley and maize with its fuller throated sibling, Castle Lager. “They’re dry, bitter and showcase malt undertones,” SAB states. “That’s why they are best enjoyed with sticky flame-grilled chicken wings or gourmet boerewors rolls with a side of braai-baked potatoes and chakalaka. While green salads and grilled seafood pair best with Castle Lite, a full-strength beer with a light, crisp taste.”

The spicy hoppiness, lightly kilned malted barley and subtle fruity notes of Carling Black Label, the refreshing dark larger, make it the ideal accompaniment for wholesome food and Champion Men who say that there is #NoExcuse for women abuse. Burgers! Big meaty sizzled burgers …

Castle Milk Stout is appreciated for its robust flavours of roasted coffee and decadent butterscotch that goes well with a fillet, T-bone steak and chops. In fact, any braaied meat and roasted foods will do. But it also perfectly complements your dessert – whether it be malva pudding, a braai pie or koeksisters.

Final advice from SAB is to give creamy Castle Milk Stout Chocolate a try too. Responsibly, of course.

ROSY FUTURE FOR WINEMAKER

Swiss-owned winery Eikendal has harnessed a new winemaker to take over the reins after previous winemaker Nico Grobler left after 11 years.

Stepping into the top job is Maryke Botha (pictured alongside), who served as Grobler’s assistant after getting her degree – Cum Laude – from the University of Stellenbosch. Vindicating her appointment was the recent announcement that Eikendal Rosé 2020, a wine she made, was awarded a gold medal at the Gilbert & Gaillard International Challenge.

“We appreciate Nico’s significant contribution to Eikendal and we wish him well on his next adventure,” said Chris Saager, whose Swiss family has owned Eikendal since 1981. As executive responsible for business control as well as sales and marketing overseas, he added that the team was excited to see Botha take on her new role. “We have been impressed by her personality and skills in the vineyards and cellar – a testimony to Nico’s excellent mentorship.”

The talented winemaker, who initially wanted to be an optometrist, said she was extremely excited by the Rosé. “It has the most beautiful suggestion of colour, with an amazing flavour profile – a combination of red berries, candyfloss and rosewater, with a gentle yet lively, crisp and refreshing acidity.”

“Employing an approach synonymous with Swiss quality, Eikendal prides itself on being detail-orientated,” Botha said. “Focus begins in the vineyard and is applied through precision viticulture. Every block of vineyard is cultivated in its own unique way to ensure the highest quality grapes are produced. Different trellising and training systems are sometimes implemented on a single variety to ensure the style of wine we want to produce can be obtained with minimum intervention in the cellar.

“We want to be able to taste the wine in the grape bunches and carry that so the terroir shines through in the glass.”

IN THE PINK

Dictionary definitions of being “in the pink” mean being in good health or in good spirits. Many people will look back on the days of prohibition, enforced during the nearly 5 month long Covid-19 lockdown and be cheerful that those dark days are behind them.

Stellenbosch wine farm Tokara is adding new meaning to being “in the pink” by offering its 2020 Tokara Rosé exclusively online or at the cellar door. It will NOT be coming to a retail shelf nearby ...

The crisp, youthful wine will appeal instantly because of its bursts of juicy berries. Fans can expect fresh raspberry and strawberry to rise from the glass supported by whiffs of green melon. There is a hint of creaminess on the palate ending with a clean and refreshing finish after the last sip. It is most enjoyable on its own or paired with a light lunch of salmon trout and a fresh green salad.

SPARKLING SUCCESS

Corks flew in Durbanville at the announcement in August that Durbanville Hills Blanc de Blancs 2015 was the world’s best bottle fermented sparkling wine at the 2020 Sparkling Wine Awards in London! Cellar master Martin Moore, said it was “an unbelievable honour” to be awarded as the World’s Best. Beating fierce competition from eight countries around the globe, including France, New Zealand and Italy, the Durbanvillle Hills Blanc de Blancs triumphed over the 45 entries received.

The international panel of judges praised the locally produced Méthode Cap Classique (MCC) as “Pleasantly aromatic, with a good balance of fruit. The bubbles are fine here, which results in a more refined mouthfeel; the body is excellent, and there are complex hazelnut and toasted brioche notes with smooth soily elements.

“If one considers the vast number of sparkling wines made across the globe, this award is incredible recognition for the quality that South African wines bring to the world stage. Our Blanc de Blancs is made from 100% Chardonnay grapes and made in the traditional Champagne method of secondary fermentation in the bottle. As a variety, Chardonnay thrives under the cool climate conditions of the Durbanville area and the assortment of slopes and altitudes allows us to craft wines that are firmly rooted in the unique terroir found here.”

Moore said the sparkling wine was added to the already impressive line-up of wines essentially because of consumer demand.

“The interest sparked the creation of the Blanc de Blancs a few years ago and since then we have added two more for their enjoyment. Consumers are now more than ever aware of the exceptional quality that South African sparkling wines can offer them, and this award is simply the cherry on top!”

Shiraz SA chairman Edmund Terblanche shared a virtual awards podium with MC Marciel Hopkins and event sponsor, Johan Conradie, MD of Vinventions SA.

ADAPT ... AND JUDGE

In spite of lockdown, the judging of the 2020 Shiraz Challenge went ahead. In a break with tradition, the awards announcement took place digitally.

“Sadly we could not go ahead with the traditional tasting of finalists, luncheon and announcement of the winners,” said Edmund Terblanche, the chairman of producer organisation Shiraz SA. “The announcement of the winners and the online affair was the best second best arrangement we could come up with.”

The 12 top performing Shiraz for 2020 are Koelfontein 2017, Kunjani 2015, Benguela Cove Estate 2018, Saronsberg 2018, Trizanne Reserve 2018, Flagstone Dark Horse 2016, Babylonstoren 2018, Lomond 2018, De Grendel Elim 2018, Wildeberg Red, Old Road Wine Co. Pepper Wind 2017 and Leeuwenkuil Heritage 2017. “The overall quality in the Shiraz category was extremely high,” Terblanche said, “and accommodated all the different styles such as pepper-dominated, fruit-driven or spicy. Here the younger vintages of 2017 to 2019 actually outclassed the much talked-about vintage of 2015.”

Panel convenor and Cape Wine Master Andy Roediger said the 2020 judging “was by far the best that I have had in judging Shiraz over the past few years”. In his opinion, It showed that South African Shiraz is on par with those of other countries in the world.

“In order to adhere to the guidelines for Covid-19, the judging panel as well as the number of working personnel had to be reduced and a number of hygiene measures put in place,” explained Terblanche. “We were fortunate in that everything went smoothly and we managed to conclude the four-day judging without any hitches.”

WINE FOR GOOD #SACALLING

Perdeberg Winery announced in August that R5 of its proceeds from the sale of every bottle sold online during the lockdown prohibition – and until September 30 – would be donated to buying food parcels for needy families.

With each bottle sold from inception (4 August), Perdeberg will move toward its goal of refocusing its efforts in supporting the communities in need by the funds raised to two food supplying Non-Profit Organisations (NPO): the TLC Love Foundation in the Western Cape and Plesion in Gauteng.

“Whilst local wine sales have been restricted under the ban of alcohol for the duration of lockdown level 3, our online shop remains open for wine order placements only to be actioned once the ban is lifted,” said CEO Gerhard van der Watt. “We remain very thankful that we can continue our export business and save jobs. We want to give back by donating to institutions that are currently supporting those whose lives are disrupted.

“Food insecurity affects hundreds, if not millions, of people. Now our sustainable products and business practices are extended to our customers so that together we can support our fellow South Africans in need. Our customers can feel good about purchasing their wines through our website because they know they will support efforts to help those affected by this pandemic. We call on more companies to make a real difference by joining this movement and help donate a portion of their proceeds in a similar manner.”

Perdeberg, known for its award-winning, sustainable dry land influenced wines, has always made ethical and social responsibility its mission. A supporter of its local community primary school, the Goedgedacht Trust and following international Fairtrade standards within its value chain, Perdeberg believes in ethical farming and uplifting of its local communities to build a flourishing and sustainable future for its agricultural business and future generations.

“#SACalling aims to provide as many families in South Africa as possible with a warm meal and a full heart, and to make sure that they receive the necessary nutrition they need to survive this crisis our nation is facing,” concludes Project Manager, Heinrich Venter.

A BONNIE WIN

Stellenbosch, Paarl, Elgin, Elim and the Swartland are all areas which garner the lion’s share of the wine news headlines. It’s where the rock star wines and winemakers are believed to hold sway.

But further afield, just beyond Robertson lies Bonnievale, a beautiful and somewhat under appreciated part of the Breede River valley that is calmly, quietly and confidently gaining in stature and critical acclaim for its wines. For decades, this is the area where large volumes of grapes have been cultivated and where many international buyers visit annually to seek out tanks of good quality wine for their own label brands. Bonnievale Wines has begun to stake a marker – and one of the first successes for this winery to trumpet is in the international Gilbert & Gaillard awards in which its Bonnievale Limited Release Chardonnay 2019 received a Gold medal; and the Bonnievale Limited Release Cabernet Sauvignon 2017 scored an impressive 91/100 points. The judging panel which assessed the wines blind described the Cabernet Sauvignon as having bright red fruits on the nose, with cassis, blackberry and slight spicy notes. “A medium-to-full wine with a grippy palate and a lingering acidity,” said the tasting report. “Long on the finish. Grainy tannins and lots of fruits. Drink now or cellar for a few years.” As for the Chardonnay, the tasters identified aromas of ripe pear and citrus. “A creamy and rich wine with lots of secondary notes of marmalade, dried fruit and a crisp and fruit-forward finish. Acidity vibrant. A great example. Drink now but will age very well.”

The comments were welcomed by Bonnievale Wines Head of Winemaking and Production, Marthinus Rademeyer. From conception, the winemaking focus was on Bonnievale’s top-performing vineyard sites. “The wines had to speak of the care taken in nurturing the vines and preserving aromas, flavour and texture of the fruit from vine to bottle,” he said.

HOSPITALITY ADAPTS TO SURVIVE

That the liquor industry was hard hit by the Covid-19 lockdown and alcohol ban was indisputable – but so was the greater hospitality industry. Hotels, guest houses, B&Bs, restaurants, cafés and bars ... had no customers either checking into their rooms or sitting down at their tables to enjoy a meal, a beer or a glass of wine.

And particularly hard hit were the folks who would have been the conduit for patrons: the bar staff, waitrons, chefs and front of house.

For a number of years, Distell, one of South Africa’s largest liquor corporates has been involved in the Distell Inter Hotel Challenge, promoting training of hospitality staff with an eye to the future and skills improvement.

Like many other businesses and organisations, the Challenge turned to technology to keep going.

“Yes, of course the hospitality industry has taken a massive knock from Covid-19 but using the tools available to us and going online, we can transfer important information and continue to introduce candidates to some of South Africa’s leading winemakers and distillers,” said Chania Morritt-Smith of Showcook. com, which has run the Distell Inter Hotel Challenge since 2013. “And the beauty of the new approach is that candidates can return repeatedly to the learning content that was previously delivered in a once-off live lecture format.

“We’re thrilled to be able to upskill our 2020 wine steward candidates, each of them representing a top South African hotel matched with a premium Distell wine and spirit brand.

“Tourism has a huge role to play in our economy and an important part is the Cape Winelands, often the first port of call for visitors to South Africa. Our aspiring wine stewards – sommeliers to be – are determined and dedicated to their studies

of the wines and spirits of the Cape to be able, when the call is made, to present them with flair and professionalism.”

In total, there are 20 competing teams, with most including a wine steward, chef and assistant, pastry chef, baker, concierge and barista, as well as their mentors (where applicable).

In previous years, the selected wine steward candidates travelled to the Cape Winelands to meet distillers and winemakers of the various brands for talks, tastings and examinations.

Distell has really got behind the Inter Hotel Challenge, with winemakers and distillers all involved. They include Allesverloren winemaker Wilhelm de Vries, Pongrácz winemaker Andiswa Mapheleba, Durbanville Hills cellarmaster Martin Moore, Nederburg managing director Niël Groenewald, Bain’s and Three Ships master distiller Andy Watts, Plaisir de Merle winemaker Niel Bester, Van Ryn’s master distiller Marlene Bester, Fleur du Cap winemaker Pieter Badenhorst and Zonnebloem red winemaker Bonny van Niekerk.

Distell chief executive Richard Rushton said it was an honour for Distell to be the headline sponsor for the eighth year running. “Our long-standing involvement is a clear demonstration of our commitment to South Africa’s hospitality and to skills development and transfer. We’re enormously excited by the potential of our country’s young chefs, sommeliers and wine stewards and look forward to their contribution to this vitally important sector.

“What makes the Distell Inter Hotel Challenge such an important and progressive platform is the way it actively encourages the pooling of talent, skill and resources for greater impact, something that’s needed now more than ever before.”

The next phase in the digital learning process will be the “Skills Exchange Development Programme” also delivered on Zoom, later this year.