Landskroon’s Paul Hugo White 2017 & Paul Hugo Red 2016, two modern wines from the De Villiers Family

The Landskroon Homestead

The Landskroon Wine Estate was granted in 1692 to Jan Holsmit, a Swedish immigrant from the town of Landskrona. It is situated on the slopes of the iconic Paarl Mountain with its three massive granite rocks on top which glisten like pearls after a bout of rain – not much of that lately in the drought-stricken Cape. Ever since the de Villiers family arrived on the Estate, the wine maker has been named Paul.  Paul 5 is the current Cellarmaster. His father Paul, and Uncle Hugo were custodians of Landskroon until they both passed on. The Estate is now run by their successors.  The Landskroon’s Paul Hugo White 2017 and the  Paul Hugo Red 2016 are named for the Pauls and Hugos in the family.

Landskroon’s Paul Hugo White 2017

The Landskroon Paul Hugo White 2017 is a blend of 80% Chenin Blanc and 20% Sauvignon. The grapes are harvested early in the morning, destalked and then lightly pressed. The free run and press juice are then allowed to cold settle for 48 hours before being taken to cold and slow fermentation. The wine is not exposed to oak, it’s young, crisp and fresh and ready for drinking now and within the next year few years.

It looks like
Bottled in a Bordeaux shaped bottle with the elegant Anthony Lane designed label. In the glass, a gem bright pale golden straw with youthful lime green flashes.

It smells like
Fresh tropical fruits, guava, melon and the fynbos herbaceousness of the Sauvignon Blanc.

It tastes like
Bit like the snow in the Christmas Carol ‘Good King Wenceslas”. Deep and Crisp and Even. From entry, sparky, nice medium to full midpalate and then a pleasant satisfying ending.

Dianne Bibby’s Ricotta & Tomato Flatbread with Sumac and Herb Oil

It’s good with
This is your mid-morning sipper. Your perfect lunch time wine. Just right at sunset wine and great with food wine.  Oriental dishes, gentle Kerala vegetable curries, a delicious Peruvian Ceviche made from the freshest fish, or indeed Sushi and Sashimi. It’s also great with the perfect midweek supper of a Perfect Roast Chicken. Dianne Bibby’s Ricotta and tomato flatbread with sumac and herb oil, is a perfect lunch time partner. Click here for her recipe.

Landskroon Paul Hugo Red 2016

The Landskroon Paul Hugo Red 2016 is an interesting blend of 50% Cabernet Franc, 30% Shiraz, 20% Merlot. The grapes were harvested, brought into the cellar and then destalked. The skins and juice were taken to closed fermenters. A portion of the juice was taken off to achieve a higher concentration of flavour.  This is a classic French winemaking technique called ‘saignée’ or bleeding.  Fermentation took place at controlled temperatures. The wine was then matured on French and America oak staves with a small portion going to previously filled French oak barrels. Blending and preparation for bottling completed, the wine was bottled in October 2017.

It looks like
A twin of the white in terms of packaging and labeling. In the glass, it is a bloodplum colour at the core which pales out to garnet at the edges.

It smells like
Red and blackberries and plums and cherries, with an undertow of oak and its concomitant spices.

It tastes like
From entry, an easy drinker with a mouth full of berry and cherry fruit. The ending is refreshing, particularly if you serve the wine chilled, which I advise you to do.

Dalewood Huguenot. a hard cheese, perfect for this wine

It’s good with
Any number of gently spicy meats and dishes. Perfect at a braai. I love it with a cheese made across the valley on the eastern slopes of the Simonsberg, Dalewood Fromage’s Huguenot, made from the milk of pasture fed Jersey cows. A thin slice or two on a plate, it is a perfect accompaniment to this wine during after dinner quiet and philosophical conversation.

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