Jan Harmsgat is a farm situated at the southernmost tip of the Robertson Wine Valley, in the Robertson Wine Appellation. Formerly well known for its oranges, vineyards have been planted again and the estate prides itself in a range of single vineyard wines. These are made with minimal interference and natural vineyard yeasts for the fermentation.
Two of the Estate’s wines which I recently tasted – and enjoyed, were the Chardonnay and Shiraz.
The Chardonnay which spent 10 months in French oak barrels I found a zippy entry which continued with an excellent mouthfeel, a broad mid-palate going in to a long and generous aftertaste. Windfall oranges, ripe white fleshed peaches and oak with its concomitant spices are all to be found in the aromas and the flavours. Packed in Burgundy shaped bottle under natural cork, the tip of the bottle is dipped in wax, making an elegant package with a simple label.
The Shiraz was matured for 14 months in French oak, bottled like the Chardonnay. I really loved this wine and was sad when the bottle came to an end. We had it with some braaied lamb chops from the western Limpopo province, so unlike Karoo lamb with its herbaceousness. Delicious cherry fruit, mixed with roadside brambles in the aromas and flavours, with a grind of pepper and a whiff of fine Italian leather. The wine has a generous mid palate, the tannins are cashmere clad. The fruit, acidity, soft tannins and oak spice are all interwoven in perfect harmony in the lasting and gently waning aftertaste. As I said, the bottle was a bit small and I would have loved another glass.
Apart from its wines, Jan Harmsgat offers a range of premium accommodation and a restaurant offering food to match the estate wines.
Well worth the detour as they say in the Michelin Guides – well worth the drive too.
Read more about Jan Harmsgat – CLICK HERE