Quoin Rock Wine Estate is in the Stellenbosch Wine Appellation, situated on the sides of the iconic Simonsberg Mountains. It has a beautiful Manor House with a superbly manicured garden. There are four suites in the Manor House for guests. The Gåte Restaurant on the Estate opened recently and from what I read on Twitter and Facebook, it is going to be a gem. Chef Rikku Ò’Donnchü has worked with decorated chefs, including Marco Pierre White, Thomas Keller and Heston Blumenthal. Can’t wait for my next visit to the Winelands.
The grapes for the Quoin Rock White Blend 2017 come from the Stellenbosch and Elim Wine Appellations. The blend is made up by winemaker Jacques Maree and consists of 85% Sauvignon Blanc and the balance Semillon. This is a style of wine I fell in love with consulting in Australia. Wine Merchant friends here tell me that it is not an easy wine to sell. I am surprised, the Semillon adds a measure of gravitas to the sprightliness of the Sauvignon Blanc. The wine is made in a reductive [oxygen free] atmosphere to preserve the brilliant aromas and flavours of both wines which were separately vinified. After 6 months fermentation in a combination of stainless-steel tanks and oak barrels where bâtonnage took place regularly, the wines were blended, and the final product spent 6 months in second fill 225 litre French oak barrels. The final wine was then prepared for bottling.
The Quoin Rock White Blend 2017 from a Bordeaux shaped bottle under natural cork. Very elegant understated label, a real case of good wine needs no bush. In the glass it is a pale golden straw, bright as a gem. The aromas are of ripe white fleshed peaches, soft skinned citrus. Ripe winter melon and a grapefruit acidity add to the palate which is generous and creamy in the middle. Also some flinty river stones – c’mon, of course you sucked small round river stones as a kid? Great mouthfeel which runs through to the long and lingering aftertaste in which all the components are beautifully and harmoniously interwoven. There are enough pointers here for this wine to age up to 6 years from harvest.
Not a quaffer, a serious sipper at sundown or as an aperitif to a meal. One of my current favourites is Roberta Muir’s Duck and Peach Salad, and a perfect dish for the Quoin Rock White Blend 2017. Click HERE for her recipe. Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel in search of all three. Roberta is married to Franz Scheurer, the most eclectic of men, one of whose many talents is photography – he took the photograph of the dish.
Read more about Quoin Rock Wines – CLICK HERE