Two wines we have tasted over this weekend are well worth a mention.
Current White Wine in the Fridge
Eikendal Chardonnay 2015
Complex and elegant, this wine is pronounced by Eikendal’s winemaker Nico Grobler as “This is the best I’ve made.” Made from four different clones planted on different sites and different planting densities. Each block was separately vinified for later blending using natural vineyard yeasts. Mostly untoasted 5500 litre Burgundian oak barrels were used. 20% of the wine going into new barrels and the balance into previous fill barrels.
Packed under cork closure in a Burgundy shaped bottle, the wine is gem bright in the glass and pale golden straw in colour. Major Chardonnay aromas, excellent fruit with the support of well applied oak. It is fresh and crisp with ripe pears, candied citrus peel and fynbos honey – lovely wet river stones in the long aftertaste.
Perfect food wine, will take on game fish like yellowtail, game birds like guinea fowl and a gentle creamy vegetarian curry from south western India.
Current red wine on the rack
Wildehurst The Wilde 2015
Wildehurst Winery is a small winery in the town of Koringberg in the Swartland. We recently tasted this wine, packed in a truly heavy Burgundy shaped bottle with red and gold wax covering the cork closure. The Wildehurst label is an elegant crested one. This small vineyard is owned by Chris and Joanne Hurst. The Shiraz [90%] and Viognier [10%] grapes used for this wine were picked from Joanne Hurst’s garden vineyard in Koringberg. Whole bunch grapes (not destemmed or crushed) were put into a 500-litre barrel. The grapes were covered with carbon dioxide gas daily and the fermentation started within the berries, a process known as carbonic maceration. Fermentation took place in barrel after which a two-week maceration took place. After pressing the wine was stored in amphorae for two months and then a further two months in tank before being prepared for bottling. Only 390 bottles available.
Deep opaque purple plum at the core paling to garnet at the edges. Fruit fruit fruit on the nose. On entry, there is a flavour of candied violets and country berries like mulberries, brambles and Shiraz’s classical spice. Nice mouthful with a long aftertaste. I feel that this wine needs some time to reach its peak.
This is a big wine which needs to be honoured by good food. And good food does not necessarily mean the traditional Sunday Roast lunch with all the attachments, it can also mean a well-cooked midweek supper when you are in the mood to drink a bottle of excellent wine.