Crush – 100 South African Wines to drink now, #9, Mont Blois Pomphuis White Muscadel 2016…

Mont Blois Pomphuis White Muscadel 2016

I have always thought that our sweet wines are both underrated and under-priced. The offer so much in terms of colour, aroma, flavour and many food choices, from a creamy Chicken Liver Parfait, through a gently curried Butternut Soup and to the end of the meal, a full flavoured dessert. And an excuse to have a glass mid-afternoon with a cup of tea.

The Bruwers of Mont Blois

At the recent Muskadel SA awards, the Mont Blois Pomphuis White Muscadel 2016, took a Platinum Award.  The wine is made from grapes harvested from 26-year-old vineyards. Only 330 cases were produced.  We were fortunate a while back to taste wines on the family farm with Nina Marie Bruwer, a Cape Wine Master, who makes the wines.

Nina Marie Bruwer, Cape Wine Master, Winemaker at Mont Blois

The Mont Blois Pomphuis White Muscadel 2016 is a single vineyard wine, grown on rocky gravel in a north facing slope. The climate in Robertson is warm, though the heat is ameliorated by breezes off the south Atlantic. Once the grapes are in the cellar, they are allowed a few hours skin contact to extract the wonderful aromas and flavours from the skin. Anyone who has eaten a Muscat grape with a touch of sunburn will know that flavour too too well. The juice is allowed no fermentation as it is immediately fortified with grape spirit. The wine is then taken to previous fill 225 litre French oak barrels for a one year maturation period before being prepared for bottling. Only 5 barrels of this wine were produced.

White Muscadel Grapes, ripening on the vine

From a 500ml specially made bottle and closed with a T shaped natural cork. The label is simple elegant and descriptive. In the glass, it is citrine in colour and when swirled, it is oleaginous and shows good ‘legs’. The aromas are of sundried yellow clingstone peaches, desiccated pineapple, sappy ripe apricots. These whiffs are repeated on the full and generous wine from entry, through the broad mid palate and into a long and gently waning aftertaste. The golden thread of acidity makes it so appealing.

Diane Bibby’s Spicy Hot Cross Bun Soda Bread

Serve the wine chilled. It is excellent with a rich and creamy chicken of duck liver parfait or paté de foie gras spread on a sliced of toasted sourdough bread. It is perfect with dessert, or indeed with a baked something in the late afternoon. Surprisingly it works well with Diane Bibby’s Spicy Hot Cross Bun Soda Bread, some farm butter and a really good marmalade. Click HERE for her recipe.

Dianne Bibby, Johannesburg Food Stylist, Recipe Developer & Food Blogger



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