I recently met Cornelis Dumas of Jacobsdal for the first time and was fortunate enough to talk to him at length about how best to match his wines to food.
He is one of the most courteous, dignified country gentleman I have had the good fortune to meet.
A winemaker for over 40 years, he harvests his Pinotage and Cabernet Sauvignon grapes by hand from untrellised, low-yielding bush vines grown entirely under dryland conditions, producing outstanding quality fruit with deep concentration of flavour.
These popular and loved wines are made in a traditional way, as practiced by Cornelis for years. Open-tank fermentation with natural yeasts, hand-stirring the must and skins all make for classically styled wines of depth and complexity, that are matured in small French oak barrels for a period of 15 to 18 months before bottling.
Now Two vintage Jacobsdal wines, a 1999 Pinotage and a 2004 Cabernet Sauvignon, have been selected for Britain’s prestigious Octavian Vaults Library Collection. Featuring five- and ten-year old vintages chosen for their longevity, the wines in the collection were judged blind by a panel of wine experts.
I love both of these wines which feature in The People’s Guide to be launch in November.
Click here to see me tasting Jacobsdal Pinotage.