EDITOR'S CHOICE - SA FINE WINES
Kaapzicht Kliprug Chenin Blanc 2020 A dry white wine which has a rich, deep, complex nose of bruised yellow fruits, white peach, creamy and plush, showing honeyed pineapples and yellow fruits. Plenty of gravitas, fruit weight, focus and textural complexity.
Florence by Aaldering 2020 white blend Colour: Pale golden straw. Nose: The Sauvignon Blanc adds green guava notes as well as floral petals, whilst the Chardonnay supports this marriage with lemon curd and toasted butter aromas. Toasted hazelnuts and a delightful warm spicy profile add extra depth and complexity.
Food pairing: Best enjoyed with boerewors straight from the barbeque.
Pallet: A rounded crème brulee body is underpinned by a fresh acidity that adds length to the rich finish of this opulent synergy between Sauvignon Blanc and Chardonnay. Food pairing: Green vegetables (asparagus, zucchini, fresh peas, artichokes), cheese, especially goat cheese or delicate fish like sole.
Waverley Hills Shiraz/Mourvedre/Viognier 2015
Neethlingshof the Caracal A deep ruby colour with pronounced aromas of blueberries, blackcurrent, toffee apple and a hint of cedar. An elegant, yet full-bodied dry red wine which exhibits flavours of black plum, balckcurrent, sour cherry and liquorish. Well-structured with a long finish and firm tannins. Food pairing: Excellent enjoyed with meat dishes such as beef brisket or kudu carpaccio. Great match with cheese, such as swiss cheese or white cheddar, or vegetable dishes like green bean casserole or ratatouille tart.
The deep ruby centre is complimented with concentrated plum, oak and red spice tones. A bouquet of violets and fresh fruits leaps out of the glass. This wine has a very soft and velvety front palate and fruity, but firm, mid palate with a fresh and long aftertaste. The Shiraz provides this blend with typical red fruit and spicy flavours, with Mourvedre providing berry and fresh herbal aromas. The Viognier compliments the overall aromatic sensation and softness to accompany the wood. Food pairing: Goes well with well marinated meat dishes like duck and fillet steak. Saucy pasta dishes or pork belly will also work well with this blend.
Constantia Glen Three 2017 Colour: Youthful in colour with a dark, deep red core unwinding into a bright and lively garnet rim. Nose: Forthcoming nose with expressive red and black fruit flavours. Beyond these initial ripe fruit flavours, there is complex collection of savoury dried-herb flavours intermingled with lingering notes of white pepper, blackcurrant and cedar.
Viljoensdrift Pinot Noir Rosé The beautiful ruby red, salmon colour and abundant tiny bubbles are the results of nearly four years bottle fermentation on its lees. Fragrances of ripe strawberries and cherries dominate the palate. Food pairing: Best served with seared salmon salad.
Palate: The dark fruit and distinct savoury notes on the nose follow effortlessly onto that first sip where elegant, velvety tannins grip the palate in a vibrant intensity of flavour. This incredible richness and concentration of fine-grain tannins is further echoed by an earthy minerality and the wine’s inherent freshness brings about a long, well-defined finish. This opulent, full-bodied wine possesses old world authenticity with its delicate herbal fynbos notes that reign in the powerful fruit flavours. Food pairing: Seared Springbok medallions with a smoked parsnip puree and blackberry infused jus. Slow roasted shoulder of lamb with roasted vegetables and tomato jam, on a bed of buttered polenta. Salted lamb chops or duck-breast grilled to crispy perfection over vine coals.
Delaire Graff Botmaskop 2018 Rich aromas of crisp and spice with intense liquorice and blackberry flavours on the palate and fine, lingering tannins. Food pairing: Think meat. Of course, you can pair this Bordeaux style wine with an array of other spectacular foods, but the ideology behind this pairing is that the high bitterness and tannin structure of the wine will be balanced out by the salt and fat in red meats. Complimented by spice and cassis, the Botmaskop pairs exceptionally well with savoury flavours of black pepper and umami-rich brown spices such as cumin.
70 | June 2021
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