The wine has a pale lemon yellow colour and a bouquet reminiscent of green figs with hints of gooseberries and an intrusion of green peppers. The wine is dry, full bodied and has a long lingering finish.
This is a refreshing, mouth-watering wine. Its modern style will suit a number of people who enjoy Sauvignon Blanc.
An unwooded dry white, perfect with light fish or chicken dishes.Enjoy this wine with a honey-glazed chicken salad that combines crisp granny smith apples with pecan nuts. You cannot go wrong with Dusty Road Chardonnay as is a light style of wine that matches well to any chicken or indeed seafood dishes. Its also a rather good match for Smoked Salmon!
This crisp, dry white with tropical fruit flavours is best enjoyed as an aperitif or with light meals. It is best enjoyed as an aperitif or with light meals.
Bright light green colour in the glass with tropical aromas, green figs, nettle and guava. Fresh grapefruit flavours give way to lime undertones which contribute to the wine's generous mid-palate and lingering, crisp finish.
Dried apricot and peach aromas abound on the nose. A rich, well balanced palate with gentle integrated oak and ripe stone fruit flavours.
Juice from the first natural crushing of the grapes. Refreshingly herbaceous with zesty green pepper, passion fruit, fig and lime flavours.
Awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their December 2017 edition review of Old-vine South Africa
Gabriëlskloof is a beautiful wine estate located near Bot River in the Overberg region east of Cape Town. It was purchased in 2001 by Bernhard Heyns, who had been on the lookout for the ideal place to plant vines. After planting, his first vintage was in 2009. We felt compelled to add Gabriëlskloof to our list because Peter-Allan Finlayson, Bernhard’s son in law, took over as winemaker from the 2015 vintage. The farm has 300 hectares, with 68 hectares planted to vines. The climate is cool with maritime influences coming from Walker Bay. The vineyards are farmed sustainably with the aim to move to organic farming in the future.
The two vineyards used to make this wine are situated in the Paardeberg region of the Swartland. Both are estimated to be over 35 years old. They are dryland bush vine vineyards and have never been irrigated. These vineyards are very labour intensive to farm and, as a result of the arid conditions, yield little fruit (between one and three tonnes per hecatre). South Africa is the only New World country that has significant plantings of old-vine Chenin Blanc and Elodie is an expression of what can be made from this national treasure.
The grapes were whole bunch pressed with no additions. After an overnight rough settling in tank, the juice was transfered to 400 and 500 litre old French oak barrels, where it fermented wild and remained until blending before bottling.
This wine is light and pale in colour with a golden straw hue. On the nose, subtle aromas of citrus pith and white floral notes settle into layers of almond, dried pineapple and lanolin. The palate is restrained with a viscous, waxy mouthfeel and great natural acidity and freshness typical of old-vine Chenin.
A light, bright wine with floral notes of peach blossom. Light apricot with pear drops on the rich palate which is well-balanced with fruit driven freshness.
Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2017 edition review of Natural Wines (see blue link below).
We have been on a mission to find out about Harry and his washing line but it would seem he is a man of mystery and has eluded us for the moment! We can however tell you about the delicious wine named after him.
Intellego Wines focus on making terroir driven wines from the Swartland with a very hands on approach in the winery and vineyards. The wines of Intellego are made using organic methods but do not yet carry an official organic certification. Jurgen Gouws, the winemaker at Intellego, has worked in many countries including Spain, France, New Zealand, Russia and South Africa. Since January 2015 he has concentrated on producing and renting vineyards for his winemaking venture at Intellego in Swartland, South Africa.
The grapes for "The Story of Harry" Chenin Blanc are harvested manually and the grape must is then fermented by malolactic fermentation in French oak barrels using only indigenous yeasts. This gives the wine a soft, rounded and rich, almost buttery flavour. The wine is then matured in old French oak for seven months before being bottled with no filtration or fining.
The Forrester, mid-rank (which does it no justice), Reserve-level Chenin and amazing value from the King of Chenin.
Hand harvested, with careful selection from low trellis and old bush vines.
Barrel and tank fermented and left on the lees (9 months in French oak, 20% of which was new) and matured on secondary lees for a rounded complexity.
Golden hued and full bodied, with melon and spicy baked apple aromas. Layered, with mineral notes enhanced by honeycomb and caramel flavours from lees contact. This wine is a great example of the harmonious balance which can be achieved between fruit and delicate oak/vanilla flavours, as they combine to form complex, soft flavours with sufficient body to enhance even spicy and full flavoured meals.
Can be served with varied spicy dishes, full flavoured fish or chicken dishes. Ideal with crayfish, prawns.A true benchmark for relaxed enjoyment
** SEE AVAILABILITY NOTE BELOW **
Without the efforts of men like Ken Forrester, South African Chenin Blanc might be scarcely more than a footnote to the country’s recent winemaking history. This Zambia-born former restaurateur saw beyond the grape’s obvious quaffability, placing it firmly at the centre of his resurrection of the historic Scholtzenhof farm on the slopes of Stellenbosch’s Helderberg mountain in the early 1990s.
Twenty years on, Ken is affectionately known as ‘Mr Chenin’.
When not revolutionising the South African wine industry, Ken remains a staunch family man, also surrounded by a veritable menagerie of several dogs, horses, stable cats, geese, owls and guineafowl. And he hasn’t entirely left his restaurant days behind – Ken part-owns renowned nearby restaurant 96 Winery Road with his brother Allan (also restaurant manager), winemaker Martin Meinert and chef Natasha Wray.
This wine is made by soaking the grape juice on the skins and stalks before pressing takes place in wooden vats. The fermentation is done using wild or natural yeasts after which malolactic fermentation is allowed to occur before the wine is moved into French oak barrels for a 5-month "rest" before being bottled with no filtration.
The result is a tight, bright, minerally wine with good texture and mouthfeel and an interesting hint of phenolic structure - like soft acidity and pear drop intensity. It has been built to age and gain complexity in bottle.
The Ken Forrester Winery have taken a trip backwards in time to make a thoroughly modern wine. A wine that will age beautifully for at least the next ten years, a tribute to the age and concentration of the vines, as well as to low, very low interruptive winemaking, a natural wine in every sense and finally bottled totally naturally with no cold stabilization or fining and it is crystal clear, slightly golden in a good way, with a still lime green rim and how did they do that? Well it's unfiltered, unfined ... and just a Dirty Little Secret - naturally!
Very vibrant in the glass - a bright gold with green glint to the rim. Nose is intense but restrained, with lots of character: set honey, baked apple strudel, warm spice and a touch of grapefruit. The palate is concentrated and tight but will open out. What you find on the nose transfers to the pallet, but with a fresh acidity holding it together. A beautiful texture. This should hold together over the next 10-20 yrs. (Exel's thanks to importer John for this tasting note).
** CURRENTLY NOT IN STOCK WITH US OR AT THE UK IMPORTER, BUT EXPECTED BY LATE DECEMBER. WE NEED FIRM ORDERS BY THE END OF NOVEMBER IF YOU WOULD LIKE TO TAKE SOME. SUPPLY IS VERY TIGHT **
Without the efforts of men like Ken Forrester, South African Chenin Blanc might be scarcely more than a footnote to the country’s recent winemaking history – a workhorse grape responsible for vast amounts of forgettably bland white wine. But this Zambia-born former restaurateur saw beyond the grape’s obvious quaffability, placing it firmly at the centre of his resurrection of the historic Scholtzenhof farm on the slopes of Stellenbosch’s Helderberg mountain in the early 1990s. Twenty years on, Ken is known as ‘Mr Chenin’. When not revolutionising the South African wine industry, Ken remains a staunch family man, also surrounded by a veritable menagerie of several dogs, horses, stable cats, geese, owls and guineafowl.
This is a youthful fresh wine with quince and pear drop flavours. There is real freshness showing on the palate with crunchy green apple and grapefruit flavours. Good mouthfeel and appetisingly tangy finish.
Goes well with lighter foods such as salads or chicken and fish.
The previous 2014 vintage was awarded 95 points and rare Outstanding status by Decanter (www.decanter.com) in their November 2016 edition review of South African Chenin Blanc (see blue link below). The 2015 vintage has simply not been reviewed yet!
The pinnacle of what we consider to be the finest expression of the grapes of this varietal, an icon Chenin and a challenge to the world! Rich, layered with dried apricot, vanilla and honey. Will gain additional complexity with cellaring.
The 2014 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2017 edition review of South African Chardonnay (see blue link below).
Samantha O'Keefe left California with dreams of starting a family and finding paradise. Tucked into the foothills of a dramatic mountain range at the bottom of Africa, Lismore Estate Vineyards was born alongside her nascent family. A passionate vision, combined with vines planted at 300 metres, which are chilled by winter snow and nourished by the African summer sun, produces classic, cool climate wines which are rich, complex and lovingly hand crafted.
A very wet spring was followed by a generally cool, wet growing season that resulted in a late-running harvest. The whites were harvested under good conditions.
The Overberg region is rapidly earning a reputation for premium, cool climate grapes. Lismore is the only registered wine estate in the Greyton ward. Greyton is a designated ward, in recognition of the unique expression of terroir in the wines that are produced there. The Lismore Estate has a total of 12.5 hectares of vineyard, planted on slopes at the base of the Riviersonderend Mountain Range. The combination of elevation and climate make for an extended ripening period, which is approximately three to four weeks later than the more traditional wine growing areas in the Western Cape.
The grapes were whole-bunched-pressed, barrel fermented and aged for 11 months in older French barrels of 225 to 300 litres. The wine went through regular "bâtonnage" (or stirring of the lees), which imparted texture and weight. Winemaker Samantha O'Keefe did not allow malolactic fermentation to take place and as a result the wine has a fresh acidity.
A complex, expressive bouquet with touches of smoke and walnut infusing the citrus fruit and a hint of toffee just underneath. The palate is lively and ripe on the entry with apricot, mandarin, orange zest and white peach. It is long in the mouth with a fine, walnut inspired finish.