One of the places you can’t miss when you drive through the Klein Karroo town of Robertson is the Robertson Winery. Many excellent wines are produced here, excellent wines at even handed prices, wines to enjoy with the traditional Sunday Roast Lunch, or from a bag in box around the Saturday night braai.
Two of the Flagship wines of Robertson Winery are bottled under the name of Constitution Hill, a 2016 Chardonnay and a 2015 Shiraz. Both made in the midst of the worst drought in living memory and the Shiraz in what is currently regarded as the best vintage of the century
The grapes for this classic Chardonnay come from a grape grower for Robertson Wandsbeck Farm. The vineyards bear low yields with light bunches and small berries which means a greater ration of skin to juice. Jacques Roux, Winemaker at Robertson Winery says, “It’s an amazing vineyard. I have worked with many different vineyards in the Robertson Wine Valley over the past five years and this is the best for Chardonnay.” Once in the cellar, destemmed and crushed, the juice is settled for 12 hours and then the free run juice racked off clear into new and second fill French oak barrels. The fermentation took place naturally with vineyards yeasts doing the work. Malolactic fermentation took place in new and 2nd fill French oak barrels where the wine lay for 18 months. The wine was then prepared for bottling
From Burgundy shaped bottle, closed under natural cork. Elegant label showing elements of constitutional make up. In the glass, a rich butter colour, gem bright. The aromas, strangely are all about breakfast. Windfall oranges, buttered toasted brioche and a rich marmalade. The palate from entry has a thin golden line of acidity which carries with it a creamy granadilla curd, full in the mid-palate with per drops, lemony limey orange citrus with an undertow of the oak with its concomitant spices and vanilla. Long lingering aftertaste.
This is a food wine and will match anything from a butter roasted organic chicken, pork belly with crunchy crackling and roasted apples, gentle Kerala Vegetable curries or for Vegans, a beer battered Tofu.
The grapes for this wine come from two premium vineyard blocks on Wolfkloof Farm, one of Robertson Winery’s premium vineyard blocks. Made in a year which winemakers refer to as the best of the century. Once in the cellar, destalked and crushed, a 10% saignée took place. This is the ‘bleeding off’ of juice which can later be used for Rosé. Effectively this creates a great ski to juice ration which means greater flavour and colour in the final wine. During fermentation, regular punch downs or pump overs took place every 6 hours to extract all the flavours, soft tannins and colour. At the end of the fermentation, the wine and skins were left to cold macerate for about a week. Malolactic fermentation took place in 100% new 225- and 300-litre French oak barrels. The wine was aged for 36 months in barrel, such is the seriousness with which the winery treats their flagships. The wine is then prepared for bottling.
From a Burgundy shaped bottle, closed with natural cork. The labelling is as for the Chardonnay, elegant and serious. In the glass, the wine is a deep bloodplum at the heart which pales out to ruby at the edges. Aromas are classical Shiraz, red and black cherries and berries, spicy ripe dark sappy plums. The palate is full and generous. The fruit in the aromas fulsomely repeated on the palate wrapped in cashmere clad tannins. Elegant layered wine, rich round and a truly great glass.
Like the Chardonnay, a fine food wine. Plums are just going out of season now, but you may get lucky. Use them in a sauce for duck, roast pork. A traditional bredie, using quinces now in season, and lamb knuckles would be perfect. Carey Boucher Erasmus’s Tomato Bredie is almost made for this wine.
Read more about Robertson Winery – CLICK HERE
Information and wines from Hazell PR