Sample tasting at work
Oinsocent
Tasted Wednesday, June 21, 2023 by kostaslonis with 34 views
Introduction
Tasting wines from Awe_somm portfolio (Lilly) during service
Oinsocent
Tasted Wednesday, June 21, 2023 by kostaslonis with 34 views
Tasting wines from Awe_somm portfolio (Lilly) during service
2019 Wessels Family Restless River Cabernet Sauvignon Main Road & Dignity
South Africa, Cape South Coast, Walker Bay, Hemel-en-Aarde Valley
Made from 23 year old vines, yielding 2 -2.5 tons per hectare. The 2019 Cabernet Sauvignon had a very long hang time, harvested from 10th March to 7th May, an almost unheard of length of picking spread for two small 1.59 hectare and 0.71 hectare vineyards, which are vinified separately by parcel within each vineyard, with each parcel matched to a different cooperage. Aged for 23 months in barrel and then almost another 24 months in bottle
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Big palate, ripe to overripe black fruit, dates, pluns, prunes, strong oak presence, peppery, cinnamon.
Palate showing nice tannins, alcohol burn (14%), planky, oak too upfront, sour cherry, red and black cherry, elevated acidity, med body and finish
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2020 Kanonkop Pinotage
South Africa, Coastal Region, Stellenbosch, Simonsberg-Stellenbosch
2020 Pinotage, 14.3% abv, fermented in open top concrete fermenters. Hand punch-downs every two hours during fermentation. Three days with the skins. MLF, and maturation for 18 months in 80% new and 20% second use 225 L French oak barrels.
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Bold in the nose, mostly red fruit, spicy, cherries, currants, some black fruit notes, palate better, there is fruit but also smoke/bacon, nice oak structure, juicy black fruit, nice acidity, long finish.
Probably the most balanced pinotage I've had
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2021 Lismore Syrah Estate Reserve
South Africa, Cape South Coast, Overberg, Greyton
The grapes were fermented 40% whole bunch in a 5000 lt wooden fermenter with gentle pigeage throughout. The wine was left for a 30 day extended maceration on the skins and then pressed in a traditional baskets press. Matured in 500 lt barrels for 10 months (35% new).
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Very fragrant, full on fresh fruit, floral notes, cinnamon, incense, sour cherry, fresh and juicy, impressive and extrovert
The palate is juicy, a touch gamey, iodine, a few sour cherries, medium body, elevated acidity, very youthful, smoky finish, needs time
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2020 Reyneke Syrah
South Africa, Coastal Region, Stellenbosch
Hand-harvested, the Syrah grapes are hand sorted before being processed into Nomblot concrete tanks for alcoholic fermentation. 30% of the grapes are left whole bunch, although the berries on the stalks get crushed to avoid carbonic fermentation at the bottom of the tank. The remaining 70% of grapes are destemmed before the single berries are pumped over the crushed whole clusters. Spontaneous, natural fermentation occurs with minimal and measured punch downs and pump overs. After the alcoholic fermentation is complete the wine gets pressed off the skins, before natural malolactic fermentation occurs in older French casks and larger 2500L Foudres. The wine ages for 14 months in oak and another 3 months in stainless steel to harmonise after final assemblage. Bottle aging of 8 months occurs, before the final product is released.
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Dense, gamey, spicy, tight frame, full on fruity, sour cherry, cinnamon candy, carnation floral notes.
The palate shows elevated acidity, cinnamon candy, some fresh cherry notes, youthful, med body, med finish
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mental notes: has some bottle variation issues since the previous bottle i had a taste was way funkier
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2020 Wessels Family Restless River Chardonnay Ava Marie
South Africa, Cape South Coast, Walker Bay, Hemel-en-Aarde Valley
Ava Marie is a single 2 ha vineyard planted in 1999. Within the vineyard there are pockets with different soil structure and slightly different micro climates. All these different pockets are harvested at different times within a 2-3 week period. Craig says the vineyard creates it’s own building blocks naturally, which they are embracing each vintage. Each parcel is vinified separately, with specific barrels or terracotta pots chosen for each picking.
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Bright, high intensity, fine oak frame, nutty, hazelnut, ripe fruit but a bit mixed up so i can't tell them apart.
Palate smooth with the oak being more upfront, nutty, almond, roasted notes, mineral, floral notes, grapefruit, citrus, medium body, medium acidity, med finish
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2022 Crystallum Chardonnay Clay Shales
South Africa, Cape South Coast, Walker Bay, Hemel-en-Aarde Valley
Soil: Bokkeveld shale and clay.
Winemaking: Whole-bunch pressed with no enzymes, SO2 or commercial yeasts added at pressing. After an overnight rough-settling, the juice was sent to barrel, with fermentation and ageing taking place over 10 months in a 2600L Foudre.
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Stony, steely a bit reserved compared to Agnes, but the palate is again explosive, mineral, steely, high acidity, lime, tropical fruit, medium to full body, long finish.
Very fresh but also more balanced than Agnes
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2022 Crystallum Chardonnay The Agnes
South Africa, Cape South Coast, Walker Bay
12.88% abv Hemel-en-Aarde, Overberg.
Winemaking: Sourced from select vineyards in the regions. Produced using the traditional method of transferring the whole grape clusters straight from harvesting into the press and running the juice off into a settling tank. Fermented and aged in 228, 500-litre French oak barrels as well as in foudres. Naturally fermented in barrel, where it remains for 9 months before bottling. No SO2 or enzymes are added prior to fermentation.
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Elegant, mineral, feels linear, thin nutty frame, palate with far more density, high acidity, lemon, citrus, nutty, tart, med body and flong finish
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2021 Lismore Viognier The Age of Grace
South Africa, Cape South Coast
13.5% Elgin
Soil: Rose-Quartz
Winemaking: The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550 lt per ton. The juice was settled for 48 hours and was racked into older, neutral 225 lt Burgundian barrels, and a 1500 lt concrete egg for fermentation and maturation lasting 10 months The “egg” component is 20% of the production.
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Nice, ripe fruit, floral notes, a touch mineral, palate is juicy, nice nutty frame, almost lemony acidity, easy, med body and finish. Tasty
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2021 Lismore Viognier Reserve
South Africa, Western Cape
Winemaking: The grapes were picked and whole bunch pressed, slowly extracting the juice at a rate of 550ltrs per ton. The juice was settled for 48 hours and was racked into Burgundian barrels (225 and 500 litre, 25% new) for fermentation and 15 months maturation.
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Highly extrovert, very floral with tropical notes, huge in the nose, behemoth with nice oak frame.
Palate with the same style, loads of fruit, serious tensity/intensity, structure, full body, nice acidity, long finish. Interesting
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2022 Gabrielskloof Magdalena
South Africa, Cape South Coast, Walker Bay, Bot River
Semillon/Sauvignon Blanc, 13.5% abv The Landscape Series Walker Bay
Winemaking: Semillon – making up 85% of the blend with 15% Sauvignon blanc. The Semillon component is a split between old vine Franschhoek fruit (40-year-old vines) and a younger Swartland vineyard planted on decomposed Granite. The Sauvignon blanc is from Gabriëlskloof, where the vines are 15 years old, situated on south-facing slopes with a combination of Table Mountain Sandstone and Bokkeveld Shale soils. The cool maritime climate of the farm results in naturally lower yields – typically six tons per hectare.
Both the Semillon and the Sauvignon blanc were fermented and matured in 400- and 500-litre old French oak barrels and made oxidatively (whole bunch pressed) with minimal intervention (natural fermentation). Both wines spent about ten months on the lees before being blended and bottled. Some 20% of the wine was also matured in clay amphorae.
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Full on fruit, juicy, ripe to overripe stone fruit, tropical fruit, the palate shows bright acidity (for a Semillon), ripe fruit, stone fruit, lemon, melon, nectarine, medium body and finish
nice
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2022 Gabrielskloof Elodie
South Africa, Coastal Region, Swartland
Chenin Blanc, The Landscape Series,13.3% abv Swartland ( Langloof, Nuweland (granite), Rooidraai, Jakkalsfontein (iron))
Winemaking: All fruit was whole bunch pressed and 100% wild fermented in different-sized clay amphorae, as well as 400- and 500L older French barrels. The wine spent 9 months on its lees before blending and bottling.
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Tight, steely/granite feeling, rich fruit but also underripe, nice structure, not heavy but full, nice lime-y acidity, some underlying sweetness, med body and long finish
very nice
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2021 Reyneke Sauvignon Blanc
South Africa, Coastal Region, Stellenbosch
12.9% abv Stellenbosch
Winemaking: Hand-picked, cooled overnight, partly whole bunch pressed, partly destemmed. Overnight settlement, spontaneous fermentation in seasoned oak barrels. Aged on the lees for 8 months.
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Bright, tight, flinty, green fruit, palate is tight, Loire-like acidity, juicy fruit, lime, grapefruit, smoky long finish
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