Old Pinotage in Cape Town

My chums at The Wine Cellar in Cape Town have just held a tasting of old wines sourced from a private collector. Among them were threee Pinotages:

- Zonnebloem Pinotage 1974
- Simonsig Pinotage 1974
- Lanzarac Pinotage 1966

I couldn't be there (coz, amongst other reasons, I was in Tampa, Florida) but fellow bloggers The Cru Master and Harry Reginald Haddon were. The Cru at thecru.co.za has an attractive sepia photo of the tasting cellar and says Special mention must be made of the aged Pinotage's - sensational stuff but Harry at wineandi.wordpress.com has detailed tasting notes.

Interesting reading.


While you are at Wine & I have a look at the menu tabs at the top. Harry is campaigning against the practise of restaurants charging fees to list wines and he's going further by naming (allegedly) guilty parties.

Video - Pieter Malan of Simonsig & Sparkling Pinotage

Pieter Malan is one of three brothers who own and run Simonsig winery and vineyards in Stellenbosch. Pieter's task is marketing and he constantly travels the world, having just returned from China where they wanted to buy his entire Pinotage production.

I caught him resting his feet at the rear of the stand after another busy day at the London International Wine Fair. An accident on his motor bike as he was about to depart for London had left Pieter in discomfort with a swollen lacerated leg on which he needed to stand for three long days to pour and talk about his wines.

Pieter gamely agreed to tell us about Kaapse Vonkel Brut Rose, Simonsig's very succesful pink Cap Classique (= methode champenoise) made from 90% Pinotage and 10% Pinot Noir.

5 Stars for Simonsig and Kaapzicht

5 Star winners in the 2009 Platter Guide to South African Wines have just been announced.

Simonsig 'Red Hill' Pinotage 2006 is the only 5 star varietal Pinotage

Kaapzicht Estate's Steytler Vision 2005, (a blend of 40% Pinotage with Cabernet Sauvignon and Merlot), is the only Cape Blend.

Congrats to the Malan & Steytler families and their teams.

Platter 2009 can be purchased online from CyberCellar

image taken from Cybercellar's site.

Spex Selex -- Simonsig

Simonsig Pinotage 2004 was chosen as Wine Spectator Online editors Daily Pick for 30 September 2008


James Molesworth says "This has a slightly jammy core of plum and blueberry fruit, with notes of briar, black licorice and coffee. The grape's rustic persona lurks in the background too, with a burly edge on the finish. Drink now through 2009. 5,000 cases made. (87 points, $14) "

Simonsig make two Pinotages. This one is unwooded whereas the 'Redhill' is aged 16 months in oak barrels. The Spex reviewed the Redhill 2004 vintage 18 months ago in March 2007.
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Simonsig's Brut Rosé renamed Kaapse Vonkel Rosé

Simonsig's popular Pinotage based Brut Rosé methode champenoise sparkler is changing its name.

In future it will be Kaapse Vonkel Rosé, bringing it into line with their famous white Kaapse Vonkel .

Kaapse Vonkel means Cape Sparkle and Kaapse Vonkel was the first methode champenoise wine to be made in South Africa.

2008 vintage is the 40th anniversary of Simonsig wines and it is looking good.

"Our Pinotage yields were higher, with all the different vineyards producing top-notch wines which already flaunt more elegance and finesse than their predecessors," says Cellarmaster Johan Malan .

A Historic Evening with Beyers Truter

Being invited to plunder Beyers Truter’s private cellar was dream come true. There is capacity for 30,000 bottles; many of the wines were made by Beyers and alongside Kanonkop and Beyerskloof are own label wines from UK supermarkets he’s made wine for. And there’s also an eclectic collection of many different South African wines and a good number of wines from other countries.

Beyers had invited me to his seaside house to join him and Francois Naude,(previously winemaker at L'Avenir Estate, now independent consultant) and Corius Visser (winemaker with Beyers at Croydon Vineyard Estate), for an evening tasting from his collection. It was a chance for the three winemakers to get a night away from the stress of vintage time. (pictured right from top: Corius, Beyers and Francois hunting elusive bottles)

Francois, Corius and I went hunting for interesting wines; Beyers had suggested we choose eight bottles but he soon joined in pulling out wines and we quickly had 11 wines. My picks were a 1982 Zonnebloem, 1996 CWG L’Avenir and a 1999 Kanonkop.

Upstairs the wines were opened. Beyers explained the format of these evenings “We pour a glass of each in turn and drink and discuss them.” There was no spittoon, we would take time to relish the wines.

The wines were

1978 Groot Contantia Superior (Constantia)
1982 Zonnebloem (Coastal)
1985 Cederberg (Cederberg)
1987 Oude Necktar
1989 Clos Malverne
1989 Simonsig CWG Reserve
1996 Paradyskloof
1996 L’Avenir CWG
1999 Kanonkop
1999 Kumkani
2006 Binyamina Teva (Israel)
2006 Muddy Water (New Zealand)

Wine of Origin Stellenbosch except where indicated

1978 Groot Constantia Superior (Constantia)
“They were one of the first Estates to make Pinotage”, Beyers remarked.
PM – “The cork is crumbly and ullage was low. Deep red colour, brown on rim, beautiful colour for a 30 year old wine. Aged sweet bouquet but no oxidation, a sweet toffee light body with touch of acid on finish”
FN = “If I tasted this blind I’d think it was an old sweet white wine, not a red. Fairly high acid which helps it to keep.”
BT – “Very typical of the area, pine needle and honey with high acid.”

1982 Zonnebloem (Coastal)
BT - “The fruit for this came from Kanonkop and Bellevue”
PM – “Dark clear colour, nose of forest floor, lively bright exciting red berry flavours, sweet, lots of life. A beautiful elegant lady of a wine”
BT – “Like water running over a burnt forest floor.”


1985 Cederberg (Cederberg)
PM – “Deep red colour, smells sweet, old and oxidised with a hint of pine toilet cleaner. Sherry taste, sweet like a dessert wine, acids developing in glass.”
BT –“ Not completely gone, over extracted, like syrup.”
FN – “Heavy wine from a light vintage, quite black, too concentrated. I wouldn’t expect this wine from this vintage and area.”
There was some discussion about concentrating this wine to use as a marinade or for drizzling over Christmas cake.

1987 Oude Necktar
BT – “The fruit came from the same block used by Neil Ellis for ‘Swan Song’”
PM –“Sweet and short, light boded and short finish.”
CV –“Fynbos-like nose.”
FN: Blue gum, mint, herbaceousness. Spicy nose offers more than taste does.”
BT –“Acids are too high for the fruit”
FN – “ I think the grapes were picked unripe which explains the high acids.”

1989 Clos Malverne
PM –“Pale light red, luminous, not much nose. Ripe sweet fig flavours, light bodied”
FN – “Beautiful nose, just too acidic”
BT – “ Too high acid. All this wines plus points can’t overcome the acids”
CV – “Too high acid”


1989 Simonsig CWG Reserve
BT – “Very good colour. This is the first one showing more oak and blackberry. Very well balanced, classic blackberry and oak. Was made for CWG, had more oak and will
last 30-40 years.”
FN – “Excellent colour, herby herbaceous flavours, fruity acid, nice tannins makes it nice and firm.”
PM –“Delightful; sweet blackberry and spices.”

1996 Paradyskloof
PM – “Smells old, light bodied, thin red currant short finish”
BT – “ Bit of burnt coal and smoke”
FN – “Lesser vintage, little green. The wine is still too young and the tannins still green. Give it some age and let tannins soften. This is a 2nd label wine; not bad but too young.”

1996 L’Avenir CWG
BT – “Excellent colour, farmyard nose, wood and mushroom. Interesting: it tastes the same. Very complex”
PM – “Isn’t ‘farmyard’ an indication of brett?”
BT –“Lots of people say farmyard equals brett, but that is just Simonsberg. It’s a Simonsberg characteristic.”
FN – “Very forest floor nose. Always had a farm-yardy characteristic – which is what I like and often find in Bordeaux. Nice and full.”
PM – “Beautiful: complex and ripe. Lots going on.



1999 Kanonkop
PM – “Incredible rich black red colour – superb balance. Concentrated dense fruit, great complexity and it is just so drinkable.” I selected this wine because I’d been so impressed with it when I tasted it last year at a tasting at Kanonkop; I wanted to taste it again and I wasn’t disappointed.
FN – “Bit of farmyard, black cherry, tobacco, red cherry.”
BT – “Blackberry – cherry flavoured cigar.”

1999 Kumkani
FN – “Lacks complexity of previous; after nose it under delivers on the palate.”
BT – “Bit of farmyard but not enough depth to carry it.”
PM – “Light bright, not very interesting.

2006 Binyamina Teva (Israel)
I was surprised to see this in Beyer’s cellar but I’d introduced him to the MD of winery last year at the London trade fair and Beyers is keen to visit them in Israel.
BT – “Yes – raspberry and tea. There’s not enough oak in this. Medicinal flavour will be removed with oak. With a bit of oak it would make a fantastic wine.
FN – Dense raspberry. There’s a bit of oak on this; it tastes like crushed raspberries. Ideal to do malo in barrel (or use staves) to tone it down. Very nice acidity.

2006 Muddy Water (New Zealand)
This was the twelfth wine which I had brought from New Zealand. It was winner of our blind tasting of NZ Pinotages and I was keen to hear what the South Africans thought of it.
FN: - Quite a light colour, good nose, good varietal character. Nice fruit; I like this
BT: - Very Pinot Noir, I’d love to taste this older.
FN: I’d never have guessed the alcohol level was 15%, colour is very light, concentration of wine should be more to handle wood, but it matches. If I was consulting there I’d work the wine harder in fermentation to get more extraction. It’s a bit light; needs more density in flavour profile and more colour. Very nice fruit, I’d just like more intensity”

By now it was quite late; Beyers got braai going and cooked meats which we ate with more glasses of the opened wines, and so to bed. The amount left in the bottles next morning indicated our favourite three were Kanonkop, Simonsig and L'Avenir.

That morning was magical. Sitting on the balcony with a coffee in the sun we watched two groups of whales to our left while a huge rainbow over the ocean on our right indicated a storm on the other side of the Hottentot Holland Mountains. Then the car was packed, the winemakers switched on their mobile phones and we headed back to Stellenbosch.

Many thanks to Beyers Truter

Visiting Simonsig

Peter May pours 1995 Simonsig Pinotage

You can find Simonsig wines in more than forty countries, including Russia and even France, as well as many US states. It takes more than just consistently making good wines for a family owned winery to get their products in world markets. Simonsig’s secret weapon is Pieter Malan, one of three brothers ,along with winemaker Johan and Managing Director and viticulturist Francois, who own and operate Simonsig Estate. Pieter is a gregarious man who is never short of an amusing tale or sample of wine to pour at the endless wine shows he travels the world to attend.

I met Pieter at Simonsig’s re-modelled tasting room. There are major works going on for a new deli-restaurant to be opened soon and I was pleased to see the new building was sympathetic to and fitted well with the existing architecture.

We started with a glass of Brut Rosé. Simonsig were the first in South Africa to make a methode champenoise sparkling wine which they called Kaapse Vonkel, meaning Cape Sparkle. “We didn’t trademark the name,” Pieter told me, “We thought it would become the generic name for a South African sparkling wine; after all, we couldn’t use the word Champagne since the crayfish agreement of 1935.” And he then tells me how South Africa signed a treaty where France would import Cape crayfish in return for South Africa agreeing not to use Champagne and other French terms and geographical names on Cape wines. “So that is why you’ll never hear us referring to it as Champagne,” Pieter exclaimed.

“But Pieter,” I replied, “When I arrived here and asked for you in your tasting room, the young woman behind the counter asked me if I’d like a glass of Champagne while I was waiting.” Pieter paused a moment, then, roaring with laugher exclaimed “then I’ll have to smack her bottom!” But no other wineries adopted the Kaapse Vonkel name, eventually Simonsig trademarked it, and Methode Cap Classique (MCC) was chosen as the legal definition.

Pieter Malan

Brut Rosé 2006
This is a vintage Methode Cap Classique made from 95% Pinotage and 5% Pinot Noir. It is very pale, the colour coming from skin contact,it’s is a really good looking enjoyable sparkler with the flavour of a bowl of wild strawberries, its pleasantly dry but not sharp. 12%abv

“For the 2007 vintage we’re changing the blend to the Three Pins,” said Pieter. “We’ll have 18% Pinot Meunier, 5% Pinot Noir and 77% Pinotage.”

Simonsig make two still red Pinotages, one completely unwooded, and the Redhill which is a wooded wine made from grapes grown on a hill of red soil behind the winery. “It is a greater challenge to make good red wine without using a barrel, than with,”says Pieter

2004 Pinotage
Very soft red berries on the front palate, stewed plums and some firm grape tannins, I think it’s a little unbalanced. “It is tuned to drink with food,” says Pieter, “the ’04 needs a little more bottle maturation to come to the fore.” 14%abv

2006 Redhill Pinotage
Purple rim, really soft and smooth, lots of fruit underpinned by gentle tannins and there is a really attractive spiciness to it. Malolactic fermentation was in barrel, and it spent 16 months maturation in new French and American oak barrels. 14.5% abv. Pieter told me that he’d completely sold out of the ’05 Redhill and when he needed some he’d had to buy them back from a customer.

2007 Redhill Pinotage (barrel sample)
This was a sample from a barrel but was drinking very well and showing great promise, being soft with ripe rich black berry fruits.

“Pinotage was the first red wine made by my father Frans at Simonsig in 1970,” Pieter told me. “Pinotage is an excellent wine for matching with grilled food, but we mustn’t assume the rest of the world braais as much as we do.”

The founder of Simonsig Estate is honoured with the Frans Malan Reserve, a Cape Blend of Pinotage and Cabernet Sauvignon. “Cape Blends are the rocket that fires South African red wine,” stated Pieter firmly.

Frans Malan 2004
A Cape Blend consisting of Pinotage (65%), Cabernet Sauvignon (31%) and Merlot (4%). A claret nose leading into more sweet fruits on the front palate than you’d get from Bordeaux. A rich experience in a wine that manages to seem restrained as the same time as offering grainy wood tannins and, blackberry fruits with an intriguing linearity and balance.

We then went for lunch at the nearby Olivello Restaurant with Pieter bringing two aged wines from Simonsig’s cellar.

Simonsig Pinotage 1992
This is a 16 year old unwooded Pinotage; it looks pale orange in the glass with a clear rim. It has a very delicate flavour, there is some fruit but it is fading; it reminds me of an old Burgundy. A wine to sip and appreciate.

Simonsig Pinotage 1995
Much deeper red colour and a matching more intense fruit, there’s lots of life left init, and it matches will with Olivellos Moroccan lamb tagine. It is pretty amazing for a 13 year old inexpensive unoaked wine.

Pieter checks the wines


As we drive back up Simonsig’s drive I notice a Union Flag flying outside the winery. “That is in your honour,” says Pieter with a smile. Pieter takes up the hill to see the Redhill vineyard, and with Johan we also admire Simonsig’s vine labyrinth and small exhibition vineyard showing many different grape varieties.

As usual there are a number of tour groups in the tasting room. Simonsig attracts overlanders who, after travelling across Africa in expedition lorries, celebrate the completion of their journey at Simonsig, watching in awe as their leader brings a sabre out from the tasting room and slices off the tops of bottles of Kaapse Vonkel to fill their glasses with foaming wine.



Johan Malan & Peter May at the labryrinth


Simonsig's Redhill Pinotage Vineyard

Thanks to Pieter and Johan and the Simonsig team. No bottoms were harmed during the makingof this article, or afterwards

Simonsig Keeps Fizzing

Just look at the fizz in that glass!

That bottle was was one of a case opened two days previously, on Wednesday, for a tasting I was giving. About two thirds was left so we stuck a cork in the neck, brought it home and stuck it in the fridge. Friday we opened it to pour a pre-dinner glass glass and recorked it. I expected it would have gone flat by Saturday, but no -- and there's the proof.

Simonsig were the first South Africa winery to make a methode champenoise sparkler, thirty five years ago, and their expertise shows.

This is a super summer fizz; beautiful bright pale salmon pink colour containing billions of tiny bubbles. It is a vintage Brut but has a sweet mouthfeel from the Pinotage - yup it is 95% Pinotage with 5% Pinot Noir. Indeed, as a regular Brut Champagne quaffer, I found it a tad too sweet when not chilled right down, but this proved to be a real crowd pleaser. The only reason there was any left after the tasting was because some people asked for small measure since they were driving.


Details:
Name: Simonsig Brut Rosé
Price: UK £11.95
Alc: 12.5%
WO: WO Stellenbosch
Vintage: 2005

Pinotage Impresses Press

Neil Pendock reports on a press trip to Pinotage Country organised last week by Pinotage Association sponsors ABSA bank.

Last week’s press tour ended at Meerendal, home to one of the oldest Pinotage vineyards in the Cape, the aptly named Heritage Block, with its tiny berry grapes, tiny yields and a uniquely perfumed flavour profile. Wines made from this block confirm the point made by Meerendal GM Guy Kedian that "there are as many styles of Pinotage as there are producers".

From the surprisingly Bordeaux-style Simonsig Frans Malan ’97 Cape blend to the surprisingly juvenile unwooded Simonsig ’95 to the 1.12 million bottles of Truter’s fruit driven Beyerskloof Pinotage ‘06, great value at R33.50 a bottle. From the seamlessly elegant Allée Bleue ’95 made from tiny high altitude bush vine grapes from the Piekenierskloof to the Devon Valley fruit bombs Zaine Pritchard sells to Russia and the exciting Simonsig MCC ’06 made from Pinotage and Pinot Meunier – a step up from two previous vintages snapped up by the UK Waitrose supermarket chain.

From Truter’s violet-infused Cape/Portugal blend of Touriga Naçional and Pinotage to Kaapzicht’s effortlessly elegant Steytler Vision Cape Blend presented by the effortlessly elegant Yngvild Steytler and the Pinotages De Wet Viljoen makes at Neethlingshof which confirm just how seriously Cape Legends takes sometimes pilloried Pinotage.

My standout wine of the pilgrimage was a 1991 Kanonkop Pinotage, remarkably fresh and free of blemishes for a 16 year old teenager. Primary fruit flavours were still evident and had been complimented by the evolution of mushroom and forest floor flavours from the Pinot Noir parent of the grape. Along with the still vibrant 1982 Meerendal, it confirms the remarkable longevity of Perold’s grape.

A vertical tasting of Kanonkop vintages from the early ‘90s side-by-side those of a decade later was revealing: the ‘90s wines all had 10% less alcohol for wines made from grapes harvested from the same vineyard at approximately the same harvest date. Kanonkop winemaker Abrie Beeslaar offered several explanations – from Global Warming to cleaning-up the vineyard for leaf-roll virus. As he commented "the worse a vineyard looks, the better the wine you can make from the grapes – totally contrary to what we were taught at University". Leaf-roll virus inhibits sugar accumulation and increases hang-time – leading Beeslaar to comment, "I don’t believe leaf-roll virus is 100% negative" – a point often made by Chardonnay champion Mike Dobrovic with his Mulderbosh barrel fermented wines made from grapes grown on virus-infected vines.

On the subject of alcohol levels, Beeslaar notes that Pinotage fermented in traditional open cement tanks (like those from Jacobsdal, Kanonkop and Allée Bleue) also can expect up to 1% lower alcohols as compared to those fermented in stainless steel tanks.

Meerendal's Guy Kedian summed up "to those who say that Pinotage is not the varietal we should pin our flag to, I totally disagree. We should ignore the pretentious folk trying to turn it into something it isn’t, for their own benefit. At the end of the day, it’s only wine – not some mystical thing".

Source -- www.wine.co.za. Reposted with thanks.

Pinotage's Mystery and Adventure

Swati Mylavarapu, travelling after finishing following a masters at Oxford last month, discovered Pinotage on her recent visit to South Africa. She writes in her Global Glutton blog:

“I found Pinotage to be an intriguing wine. Its taste varies considerably even between neighboring Stellenbosch estates. What I found to stay constant between vintages and estates, though, was a deep red wine with smoky and earthy flavors, mineral undertones, and sometimes notes of tropical fruits. Sound unusal? It was. Not quite as full bodied as a Shiraz, but not as heavy as a Cab Sauv.

I tried a Simonsig RedHill Pinotage (2004) there which definitely satisfied (although if I had a bottle I’d age it a bit longer).

But what I was really pleased with was a Pinotage (2005) I tried at Middlevlei estate. I didn’t find it as “big” as the Simonsig, but it was a nice, medium-bodied wine, not overpowering with its black berry flavors, with a nice hint of oak and smoke. Something to be had with a nice, spiced red meat dish (from the braai, perhaps?). And a few sips into the glass, there was something about the wine’s flavor that still played with my taste buds – exactly what I like in a glass of wine, a bit of mystery and adventure with an unfamiliar varietal!"



Read more about Sati's travels at http://globalgluttononline.blogspot.com/


Extracts quoted with permission

Simonsig’s Boldest Harvest

I always enjoy opening Simonsig’s colourful newsletter when it pops through my letterbox, and in the latest issue Cellar Master Johan Malan writes of the 2007 vintage:

The 2007 harvest dawned on Simonsig with no forewarning. The early summer prelude to the 2007 vintage was perfectly cool up to mid January when temperatures rose dramatically and Mother nature prematurely gave birth to the fruit of yet another years’ labour – heralding the earliest start in the history of the estate.

It was the boldest harvest for Pinotage yet with all the different vineyards producing top-notch concentrated red wines with velvety smooth rip tannins. The berry intensity of this variety holds good promise for another sell out vintage of the Simonsig Brut Rose, out alluring Cap Classique blend of Pinotage, Pinot Noir and Pinot Meunier launched in 2006.”

And heartiest congratulations to Simonsig winemakers Van Zyl du Toit and Debbie Burden (pictured right) whose engagement the newsletter announces.

2007 Pinotage Vintage - One of the Best

The annual new Pinotage Vintage Tasting was held on Thursday 14 June at Allée Bleue outside Franschhoek. Wines from different areas were selected from these wineries: Perdeberg, Wellington, Rooiberg, Neethlingshof Estate, Stanford Hill, Simonsig, L'Avenir, Riebeeck Kelder, Klawer, Brandvlei, Stellenbosch Hills, Fairview and Du Toitskloof.

The wines were all a work in progress, being either tank or barrel samples, but the event gives the first opportunity to judge the overall quality of the new vintage. Charles Hopkins, vice-chairman of the Pinotage Association, presented the tasting. He said “The wines that were tasted came from various wine-producing areas, with diverse climates and soils, and are aimed at assorted local and international markets, from the lighter style for high-quality drinking wines to the more complex wines."

"My overall conclusion," said Charles, " based on the 2007 Pinotage vintage we tasted, is that the characteristic Pinotage fruitiness was in general strongly present, in addition to a better balance between wood-maturation and fruit-driven properties. This year’s wines also show younger than last year’s and need to develop considerably before they can be bottled and released. It’s something to look forward to!”

Francois Naudé, award-winning winemaker who is famous for his Pinotage made when at L'Avenir Estate, rates 2007 as one of the best four vintages ofthe past decade.

Pinotage is South Africa’s second-largest volume of bulk export wine, after Chenin Blanc, (7 .1M litres from May 2006 to April 2007).

Co-owner, and cellarmaster of Simonsig, Johan Malan said that their 2005 Pinotage sold out some time ago and that there was already huge demand for the 2006 vintage. “Pinotage is a top-seller, so it must be in fashion. That’s the reality of the market,” says Johan.

Since I couldn't attend the tasting I am grateful to Minette (WineFly) Willard for letting me post her impressions. Her favourite wines were:-

Fairview Pinotage 2007 - Again the alcohol is quite high in this wine and you can also taste the alcohol but it is not too overwhelming. There is fruits and coffee on the nose and this wine is more a classical pinotage and will make a good wine in the longterm. Also one of my favourites

Klawer Co-op Birdfield Pinotage 2007 - It is a big and complex wine, with flavours of prunes and bananas coming forward. Farmyard was also detected on the nose. This wine will do well once matured and will do good in the UK and Europe market as a commercial wine.

L'Avenir Pinotage 2007 - This wine also really stood out for me. It is a complex and well-balanced wine with a low yield of 5 ton/ha. They only used French Oak and 85% was bushvines. It has been in the barrels for 4.5 months at the time of the tasting. They keep the wine on the wood for 12 months in total.

Perdeberg SAAM Pinotage 2007 - Mocca Cappichino flavours stood out on this medium-bodied wine. Fruitiness is also detected with a silky finish and tannins on the palate.

Rooiberg Reserve Pinotage 2007 - First Fill 100% French Oak was used. There is smokeyness and a hint of perfume on the nose, with earthy mineral-ness that lingers. It has a straight finish. This wine is a good pinotage to me, the wood compliments the grapes/flavours. One of the better ones.

Stanford Hills Jackson's Pinotage 2007 - This wine has ripe plums, camembert cheese flavours and is fruit driven. Wood that was used is Hungarian & French Oak and it pushes the tannins to the front of your tongue. Good balanced wine and opens up when left for a while.

Read Minettes full report of the tasting at http://wineflyselection.blogspot.com/2007/06/pinotage-tasting-of-2007-vintage.html

Pictured above at the tasting are Charles Hopkins, vice-chairman of the Pinotage Association, and Debbie Burden of Simonsig with Pieter Carstens of Perdeberg (rear left) and Eduard Malherbe of Rooiberg (rear right) . Picture courtesy ML Communications

Pink Pinotage sweeps all before it

The Pink Pinotage bandwagon sweeps all before it.

In today's Daily Telegraph (UK) there's a page of wines selected for what their wine writer Jonathan Ray calls "the capricious season that we call an English summer."

He lists four pink wines, "two still and two sparkling - that deserve a special mention with summer in mind." And half of them are Pinotages -- Flagstone's 2006 Semaphore Rosé and Simonsig's Brut Rosé NV fizz. (The Telegraoh says NV, but in fact the wine is vintage 2005, tho' the year is not very clear)

Who'd have thunk it?

Frozen Wine

I very rarely have the problem of left-over-wine. But I am frequently asked by others what to do with wine left in the bottle. My usual answer is to stick the cork back in the bottle and keep the bottle upright in the fridge door. It’ll be OK for a day or so, and for some red wines maybe longer.

However I took the opportunity this trip to the Cape to experiment with freezing wine. I was ordering a bottle of wine at lunch, consuming a glass or so, and taking the bottle with me. But by dinner time I frequently had another ‘must open’ bottle.

So into the freezer compartment of the fridge went some lunchtime bottles. A couple of weeks later I moved them to the fridge door in the morning to thaw during the day, and I opened them in the evening to taste. (photo left - the bottle is upright, the wine is frozen)

First was a white wine, Simonsig 2006 Verdelho*. When I opened its spiffy screwcap the wine went cloudy. I left it for a while to clear. The photo (below right) clearly shows the white powdery deposits of tartaric crystals, brought out of solution by the cold.


Many mass market wineries practise ‘cold stabilisation’ where they chill wines to precipitate these crystals so that they will not appear after sale as many casual wine drinkers mistake them for glass fragments and return the wine to the shop. However this chilling also removes something of the flavour, and is frequently not done on better wines.

And so it proved here. The wine was quite acceptable and drinkable, but it wasn’t quite as crisp, racy and exciting as I remembered from when I first opened it.

The Beyerskloof Pinotage 2006 was also most drinkable, and showed little change, maybe just slightly dulled.

But freezing hadn’t destroyed the wines. Now you might argue that these were quite gutsy wines, especially the Pinotage with lots of upfront flavours. Would a delicate wine, such as a mature Mouton-Rothschild survive such treatment? All I can say is that I am willing to do the experiment if someone will supply the wine.

So if you have opened wines you want to keep – try freezing them.


*Simonsig Verdelho 2006 is an Estate wine especially produced for the SA Pick'n'Pay supermarket chain. Verdelho is a Portuguese variety used to make Madeira and Vinho Verde, and has been recently been achieving success in Australia. Simonsig's Verdelho vines were planted by the late Frans Malan and I guess the juice from these grapes usually go into Simonsig's blends, and well done to the Pick'n'Pay winebuyer for winkling it out. I'd dearly love to know what other rare varieties are planted in Simonsig's vineyards ....

Spex Selex Simonsig

Simonsig Redhill Pinotage 2004 was chosen as Wine Spectator Online editors Daily Pick for today, 5 March.

James Molesworth says "Dark, ripe and fleshy, showing lots of plum, currant and blackberry fruit, layered with cocoa powder and tar flavors. The finish is long and muscular, but this also has a sense of polish. Drink now through 2008. 1,000 cases made. (89 points, $30)"

Simonsig Redhill 2002

The first red wine made by Simonsig was a 1970 Pinotage. They now craft two styes, unwooded and a oak aged Pinotage called Redhill; they're particularly proud of the just released 2002 Redhill Pinotage.

The name Redhill comes from a vineyard block named ‘Rooibult’. Simonsig viticulturist Francois Malan says “the terroir of this specific vineyard block with its deep red soil composition of decomposed shale and granite definitely improved our odds to reap the full potential of this wine”

The 2002 vintage endured an exceptionally wet winter followed by excessive rainfall during spring leading to 25% of the crop lost to downy mildew. However cool temperatures helped develop optimum flavour and acidity in the grapes.

“Fortunately February and March were warm and dry, which accelerated the ripening period, resulting in a beautifully, albeit small, balanced Pinotage crop with remarkable colour and concentration,” said Johan Malan, Simonsig’s winemaker, who describes the 2002 Redhill Pinotage as “an intense style wine with awesome depth and length of concentrated Pinotage sweetness, lusciously melded with toasty new oak and grained tannins that satisfies with a long ripe fruit finish.”