Epicurean Chardonnay 2018, grapes from cool climate Elgin Valley, served with Carey Boucher Erasmus’s Pumpkin Mac and Cheese…

Epicurean Chardonnay 2018

Epicurean Wine came on to the Market some time ago and immediately wine lovers were enchanted by not only the packaging, simple and elegant, but also the wine. Fine quality grapes from carefully tended vineyards, from excellent climatic conditions, professionally handled in the cellar.

Chardonnay Grapes in the hands of the Harvester

The grapes for the Epicurean Chardonnay 2018, are sourced from Elgin, a known cool climate Wine Appellation. The vineyards grow on the Bokkeveld Shale soils with a large percentage of gravel.

Nomblot Concrete Wine Eggs

During elevation in the cellar, the wine did not go through malolactic fermentation, shown in its crisp freshness. After fermentation the wine underwent regular stirring of the lees, known as batonnage, using a wooden baton.  Though there are more sophisticated methods in modern cellars today. Batonnage builds the mid palate. Maturation took place in 25% new French Oak Barrels 52% second fill barrels and the remaining components were matured in the Nomblot Eggs and Foudres [large oak barrels.] The wine was then prepared for bottling.

From an elegant Burgundy shaped bottle, closed with natural cork. The label is in black with the name in the most elegant calligraphy. The wines come in packs of 6 in a flat white box. Lovely feeing to open this box. The aromas are of brisk lemon and a delicate undertow of the oak and its concomitant spice and vanilla. The major appeal for me was the lemon, more lemon curd than lemon juice. And in the long aftertaste, the minerally flavour of small river stones which we used to suck as children. A soft and exciting wine to drink.

The Epicurean Chardonnay 2018 is a perfect wine with food. Simple, delicious well-cooked food, like a butter roasted organic chicken with potatoes, accompanying vegetables, perhaps a bread stuffing and a jug of utterly sublime real gravy. A tranche of Baked Gammon with a fine puree of Granny Smith apples. A slice of Sassi friendly Hake, simply pan fried in butter with lemon and parsley. With pumpkin very much in season, Carey Boucher Erasmus offers her Pumpkin Mac and Cheese. Click HERE for her recipe.

Carey Boucher Erasmus and me

You can buy this wine for R500.00 a bottle on the Epicurean Wines Website – CLICK HERE


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