My friends in the fine wine business tell me that a white blend like this is a hard sell. People need to wake up. The finest white wines of Bordeaux are made with Sauvignon Blanc and Semillon. One of my favourites wines over the years I consulted in Western Australia was what the local call SBS, a totally [in their words] ‘smashable’ wine.
The Quoin Rock Estate is in the Stellenbosch Wine Appellation. The Estate’s recently released Quoin Rock White Blend 2018 is South African’s answer to this special blend and also to finding a perfect food friendly wine. A blend of Sauvignon Blanc (92%) and Semillon (8%) also delivers on excellent ageing potential of up to 10 years. The Sauvignon Blanc is sprightly and fresh, and the serious Semillon adds a certain gravitas to the wine. The grapes were harvested on the Estate and also from its vineyards in the Elim Wine Appellation. Fermentation took place in both stainless steel tanks and oak barrels, where regular batonnage took place. The components were kept separate until 6 months when the blend was made up by Winemaker, Schalk Opperman. The final blend spent a further 6 months maturation in 225 litre, second fill, French Oak Barrels.
From a brown glass Bordeaux shaped bottle closed with natural cork which is covered with grey foil.. The label is minimalist and very elegant. In the glass, the wine is a brightshining lemon gold. The aromas are reminiscent of the smell you get when you knock two quartzlike stones together. There is a lovely wash of ripe white fleshed peaches and figs. The palate has a lovely line of lemony lime acidity running through from entry to the aftertaste. It is rich and generous, round and creamy with good palate weight melon and Clementine citrus. An impressive glass, ready for now drinking.
As I said, the Quoin Rock White Blend 2018 is a perfect food wine. I have eaten the food of Jack Coetzee, the head chef at the Gåte [say gar tay], when he cheffed in Johannesburg a couple of years ago. Jack has a locavore and a sustainable approach to food and takes carbon miles into consideration. His food when he was in Johannesburg was quirky fine Bistro food. Here at Quoin Rock, he has moved up into fine dining, in a serious way.
His dishes continue to have great visual appeal and as to flavour, I will have to wait until my next visit to the Cape.
For more information about Quoin Rock Estate and its wine and hospitality offerings, visit www.quoinrock.co.za
Information and product from On the Marque Communications