March 2021 is an organic month at the Wine Village. We will be exploring some of the most fascinating organic wines that South Africa has to offer. So keep your eye on our newsletters and social media if you want to explore one of the fastest-growing markets in the wine industry with us. When we think about organic wine, most of us, including myself, usually think about this as a consumer trend (the benefits we as consumers can get from consuming a “cleaner” product). Although the health benefits are aplenty. The picture is much bigger and entails becoming more responsible for our planet and future generations because many current farming practices are under serious question. But a growing number of innovative farmers and scientists are taking a different path, moving toward a farming system that is more sustainable—environmentally, economically, and socially. Some proponents of industrial agriculture claim that its impacts are the price we must pay to “feed the world.” In fact, a growing body of scientific evidence has debunked this claim, showing that more sustainable models can be as profitable—and can meet our long term needs. Environmental sustainability in agriculture means good stewardship of the natural systems and resources that farms rely on. Among other things, this involves: Building and maintaining healthy soil, Managing water wisely, Minimizing all forms of pollution & Promoting biodiversity The journey for the organic wine farmer and winemaker is challenging. To say the least, delivering a great product to consumers and being kind and responsible to the earth is a tough ask. But many organic wines and producers have risen to the challenge, and today there are organic wines available to suit every pocket and palate. Browse our online shop to select some great organic wines for your cellar. Alternatively, if you are ready to experience some of the cream of organic wines, Paul’s selection is for you.
Paul’s Selection for March 2021. I have gone the second mile in sourcing some of the most beautiful wines in Wine Village to showcase the dedication winemakers have in ‘creating’ extraordinary wines. Join me on a journey of truly South African splendour. From time to time, some extraordinary wines are released by winemakers with the passion and conviction to go as natural as possible.
Longridge Ou Steen 2016 From 38yr old Chenin blanc vines, Jasper Raats ‘created’ this exceptional collage of flavours. Wild yeast fermented and aged for 12 months sur lie in French barrels. Toasty marmalade, orange blossom, lime honey nougat. Fresh acidity, long lingering with roasted orange peel and vanilla. Enjoy it now with spicy food, light curries or sushi with a good dollop of wasabi. Or cellar it comfortably for 10 yrs.
Elgin Ridge 282 Pinot noir 2016. From 282m above the cool Benguela sea current, Brian and Marion Smith extract Pinot noir juice in the most natural way to produce one of South Africa’s most gorgeous Pinot noir wines. Subtle floral whiffs escape the glass with fresh cherry and lingering raspberry flavours on the palate—a smooth mouthfeel with well-balanced tannins. Enjoy with your favourite roast beef and Yorkshire Pudding or goats milk cheese and savoury crackers. Made to be enjoyed now or revisit it in 5 years.
Driefontein Blanc 2018 Another one of Jasper Raats’ little miracles. Cool ripening Sauvignon fruit was allowed to ferment naturally in French barrels and developed on the lees for 10 months. Ripe tropical flavours of Cape gooseberry, persimmon and melon complimented by a subtle minerality gives a refreshingly long finish. A master’s choice with French salad and richly buttered potbrood.
Reyneke Reserve Red 2016. Johan Reyneke told no lie when he said these famous words. ‘We believe there’s a lot to be said for the way winemaking used to be. There were no chemicals, no “technological advancements” that made the process a process, and natural balance was more important than balance sheets. What an ultimate achievement. 100% Syrah crushed by foot in concrete fermenters, allowed to ferment spontaneously with minimal pump-overs. Second fermentation took place in 2nd fill French barrels and left to mature for 20 months. Flavours of black current and cherries mingle with white pepper and thyme. Followed by loads of herbaceous fynbos and black cherries on the palate. The Reynecke Reserve Red speaks of finesse, complexity and long-lasting lingering flavours. Decant, aerate and serve with your beef cut of choice or cellar for up to 10 years.
JAN Special Cuvée White 2017. A wine designed around food. Jan Hendrik van der Westhuizen [from the award-winning restaurant in Nice, JAN], in partnership with Org de Rac Estate Winery, joined forces to create a wine to complement the richness of the fine dining experience at JAN. Verdelho, Chenin blanc and Roussanne grapes were naturally fermented in new and old barrels with the balance of the juice fermented with selected oak staves. Complexed flavours of poached quince, pear and apple mingle with baked peach and roasted almonds: velvety creaminess to complement and rich traditional South African Cape Malay food. JAN Special Cuvée White will take you on a truly magnificent South African journey.
BosmanTwyfeling Cinsaut 2018. If ever there was a genuinely South African Cinsaut, this is it. The Bovlei Valley produces some of the best Cinsaut fruit from Wellington, and Corlea Fourie from Bosman Vineyards took the long road to harvest only the best fruit for Twyfeling. Matured in 225lt 2nd and 3rd fill French barrels leave a luscious berry melange on the palate. This is a food partner par excellence. It releases a breeze of berry flavours intermingled with a touch of cedarwood. The body is a love match of sweet spices and crisp, savoury note—Umami at its best. Twyfeling Cinsaut lends itself to be enjoyed with sumptuous Mediterranean dishes, cured meat served with a crispy salad or traditionally with a couple of lamb cutlets on the fire. Serve it now and enjoy life to the fullest!