Three wines from the unique and special Bruce Jack, from a degree in English Literature at St Andrew’s University comes his amazing use of the English language and form South Australia his passionate, and different winemaking style.
We are a country where our Chenin Blanc vineyards are six times larger than those in its home, the Loire Valley in France. We make good wines from good Chenin Blanc grapes. The is a wine typical of those produced in the Breedekloof. The grapes for the Bruce Jack Chenin Blanc 2018 are hand harvested early in the morning and taken cool to the cellar where they are destalked, crushed and gently pressed. Once settled the clear juice is taken to fermentation in stainless steel tanks. The component of older vineyards is fermented in French oak barrels, which add layers and breadth and depth to the wine. It was then prepared for bottling.
From a Burgundy shaped bottle, closed under screw cap. Fun fonty label. In the glass, a gem bright pale straw in colour. The aromas are ‘peaches & cream and a kiss of vanilla’, says Bruce. Ripe white fleshed peaches and a soft, yet persistent from entry to tail, fruit acidity. Summer fruits, guava, honey and honeysuckle swirl round the centre palate. This wine will last if cool cellared for a good couple of years and the reward to you will be the greater for it.
A ‘sip at sundown’ wine, perfect as an aperitif or part of a meal. Carey Boucher Erasmus’s Coconut Fish Curry is a good partner. Click here for her recipe.
South African Shiraz sits perfectly between the fruit fronted blockbusters of the Barossa and the refinement of the Rhone. Bruce Jack knows the Cape Vineyards like the back of his hand and vineyards are selected and cared for during the full process from pruning to harvest. The grapes for the Bruce Jack Shiraz 2018 are hand harvested early in the morning and arrive cool from the vineyards to the cellar. Here they were destalked, crushed and fermented gently on the skins in some closed top and some open top fermenters. Fermentation using the natural yeasts of the vineyards takes place with regular punch downs to extract colour, aroma, soft tannins to build a sappy soft mouth feel in the wine. The wine is then aged in both stainless-steel tanks and French oak barrels before being prepared for bottling.
From a Burgundy shaped bottle, closed with a screw cap. In the glass, a deep ruby at the heart which pales out to purple garnet at the edges. Aromas of plums, roadside brambles and mulberry lead into a full, rich and round palate with glimpses of dark chocolate, a grind of black pepper, blackberries and cashmere clad tannins. As with the other two, this wine will last if cool cellared for a good couple of years and the reward to you will be the greater for it.
Red meat fair begs for this wine. A good spicy sausage off the braai, or a fine piece of steak, with caramelly edges and a fine Madeira, Mushroom sauce. A magret of duck with a sauce of fresh cherries would love the wine. Carey Boucher Erasmus’s Spicy Lamb, Roasted Eggplant & Kale Salad in Garlic Yoghurt Dressing loves the Bruce Jack Shiraz 2008. Click here for her recipe.
As with the Chenin and Sauvignon Blancs, Bruce Jack knows where to find good vineyards. Early morning hand harvesting brings the grapes to the cellar still cool and in perfect condition. The grapes for the Bruce Jack Sauvignon Blanc 2018 are destalked, crushed and then pressed. The juice is drained off and clear settled. Perfect aromatic and fruit retention during fermentation and some special tanks are allowed longer lees contact to build the mouthfeel and mid palate flavours. The wine is then blended and prepared for bottling. Cellar at a cool temperature for 2 years for greater reward.
From a Burgundy shaped bottle under screw cap. In the glass, a glinting pale golden straw. Bruce says, ‘the point of difference results from carefully blending premium Sauvignon Blanc vineyards from different areas. The cool climate component from the Cape South Coast lends this wine intense crunchy green apple and lemon grass. The riper components provide juicy white peach and touch of citrus. Gooseberry & apple pie with a twist of lime.’
Brisk aperitif. Good with crisp summery salads with goat cheese or burrata, candied chillied walnuts, sliced fennel. Plump pink prawns with aioli. Tempura courgette flowers stuffed with mozzarella. Carey Boucher Erasmus’s Courgette, Herb & Feta Fritters & Salad will give the Bruce Jack Sauvignon Blanc a run for its money. Click here for her recipe.
Read more about Bruce Jack Wines – CLICK HERE