Tag Archives: Morne Vrey

Chenin Blanc Winter Showcase: Chenin ‘most dynamic wine category’ in SA!

April 17, 2014

Yesterday we attended the Chenin Blanc Winter Showcase, held at Delaire Graff, at which 22 Chenin Blanc wines were presented for tasting. The feedback was that Chenin Blanc is ‘flying‘, and the recent announcement that Standard Bank is sponsoring the Association has added a lot of confidence for both the producers and even drinkers of Chenin Blanc. It was commented that the Chenin Blanc Association is the leader relative to other varietal associations in our country. Chenin Blanc is not only the largest wine cultivar in South Africa, but also is the ‘most dynamic wine category’ in South Africa, said Ken Forrester, Chairman of the Chenin Blanc Association.

Standard Bank was visible through its branding on banners, pens, note pads, and tasting note sheets. CEO Ben Kruger, head of Business Banking in the Western Cape Willie du Plessis, and Western Cape marketing executive Ntombi Kulati attended too. The total value of the sponsorship is R1,2 million over a three year period, starting at R300000 this year, and growing by R100000 each year. The contract contains an option to renew the sponsorship. The marketing muscle of the bank was seen as the major benefit for the Association’s winemakers, whose brands are likely to receive far more visibility in future. The sponsorship also contains prize monies for an annual Chenin Blanc competition, the top ten Chenin Blanc winemakers being rewarded with a R20000 prize each, which is to go to the development of their staff. Continue reading →

Chenin Blanc Summer Showcase: celebrating fresh and fruity fun!

October 12, 2013

While the weather was not very co-operative in offering Cape Town a sunny summer’s day yesterday, it was a fun and friendly tasting of 21 wines for the Chenin Blanc Association Summer Showcase of fresh and fruity Chenin Blancs at the Cape Grace hotel.

Twice a year the roughly 50 Chenin Blanc producers meet to showcase their two styles of wine, rich and ripe in winter, and fresh and fruity in summer. The functions are kept small, with an almost equal number of winemakers and writers invited, allowing a quality interaction between the media and wine representatives. The producers have a passion for Chenin Blanc, which is the largest wine varietal produced in our country at about 18%, yet is not yet well known locally and even less so internationally. Through the work of the Association, the standing of Chenin Blanc is improving, and its benefits of offering value and being an excellent food wine are increasingly becoming known.

In the absence of Chenin Blanc Association Chairman Ken Forrester, described as ‘resident winemaker in the USA’, and Vice Chairman Jeff Grier, who had just arrived for his harvest in France, the most charming Bosman Family Vineyards winemaker Corlea Fourie led the tasting of the wines. She represented Chenin Blanc to me – blonde, soft, sweet, understated, and gentle, yet tough when she needs to be! She fed back that 30 Chenins had been made available for tasting at ‘The Beautiful South‘ wine tasting of South African, Chilean, and Argentinian wines in London last month. Each producer had submitted their Chenin Blanc(s) to be evaluated by Continue reading →

Chenin Blanc is unique in its drinkability and diversity, ideal for food and wine pairing!

March 21, 2013

On Tuesday I attended the Chenin Blanc Association Winter Showcase at Delaire Graff Estate, and was reminded by the association chairman Ken Forrester, a passionate champion for the varietal, that Chenin Blanc’s unique attributes are that it comes in a diversity of styles, and that it is the wine that can be paired with the largest range of foods.

Six months ago I had attended a first such Chenin Blanc Summer Showcase at the One&Only Cape Town, which focused on the full spectrum of Chenin Blanc styles, both light and fruity, and rich and fuller. The association has classified chenin blanc styles on the basis of residual sugar:

* fresh and fruity (less than 9g/litre)

* rich and ripe – unwooded (less than 9g/litre)

* rich and ripe – wooded (less than 9g/litre)

* rich and ripe – slightly sweet (9 – 30g/litre)

* sweet (30+g/litre)

* sparkling (tank fermented or Cap Classique)

Interesting consumer research was presented at the previous Showcase, highlighting that our country’s largest grape variety is not well known at all by local wine drinkers. The Chenin Blanc Association is focusing on changing the low level of awareness about the varietal, in hosting bi-annual showcases of Chenin Blancs which are more suitable to drink in summer (light, fresh and fruity), and those that are better suited to winter (rich and fuller). Another goal the association has is to see more restaurant wine lists feature a Chenin Blanc category with a number of different options, instead of this varietal being lumped into an ‘Other/Blend’ category. The association is ably managed by Ina Smith.

Ken explained the procedure for selecting the vast total of 26 Chenin Blancs we tasted, from the hundreds that are made in our country. The 96 association members were invited to submit their wines, meeting the criteria of them being made from 30 year old bush vines or older, and having an alcohol content of 13,5 – 14,5%, which led to 30 entries being received. Jeff Grier from Villiera and Association Vice-Chairman, and Carel van der Merwe from De Morgenzon whittled the Chenin Blanc portfolio for the Winter Showcase down to 26 wines. Grier led the tasting, which was held in the Delaire Graff restaurant, and he shared short notes about each of the wines, which were tasted in flights, it not being clear exactly what each of the seven flights had in common. I shared a tasting table with Delaire Graff GM Johann Laubser, Ken, and Orielle Berry from Bolander.

Our table particularly liked the De Morgenzon Reserve 2011, Tierhoek 2011 (grapes come from the Piekenierskloof area, also the area from which the Botanica chenin grapes are sourced), and Mullineux White Blend 2012 (with Viognier). Other Chenin Blancs we tasted included AA Badenhorst Secateurs 2012, Simonsig ‘Sur Lie’ 2012, Doran Vineyards Barrel Fermented 2012, Nederburg The Anchorman 2012, Spioenkop ‘1900’ 2011, Beaumont Hope Marguerite 2012, Graham Beck Bowed Head 2011, Sijjn 2011 (made by David Trafford), Joostenberg Fairhead 2010, Oldenburg 2012, Jordan 2012, Kleine Zalze Vineyard Selection Barrel Fermented 2012, Delaire Graff 2012, Diemersfontein Carpe Diem 2011, Bellingham The Bernhard Series Old Vine 2011, Spier 21 Gables 2011, Stellenrust ’46’ Barrel Fermented 2010, Cederberg Five Generations 2010, The FMC 2010, Kanu Kia-Ora Noble Late Harvest 2010, and Villiera Inspiration Noble Late Harvest 2010. What was impressive is that so many of the top winemakers attended the tasting too, including Andrea Mullineux, Razvan Macici of Nederburg, Erika Obermeyer from Graham Beck Wines, David Trafford, Bruwer Raats, and Kathy Jordan.

De Morgenzon uses cement eggs for its Chenin Blanc production, these fermentation and maturation vessels having been developed in France twelve years ago. Eben Sadie was the first South African wine maker to introduce cement eggs locally, and now they are also used by Boekenhoutskloof and Hamilton Russell. Ken explained that winemakers follow trends too, and cement eggs are one of them. Ken spoke about winemaking, and shared that one must make wine that the customer enjoys, even though it is not always the winemaker’s taste.

To get to Indochine, the Asian fusion restaurant at Delaire Graff, we took a short cut through winemaker Morné Vrey’s cellar, and passed Chef Christiaan Campbell’s vegetable garden. Indochine is in the Delaire Graff Lodge & Spa building, set back from the main restaurant. The entrance is ‘guarded’ by two Dylan Lewis cheetahs, and there are more on the lawn outside the restaurant. The Lodge interior is dominated by art of the same contemporary artists whose work is in the main restaurant building, including Lionel Smit, Anton Smit, and Deborah Bell. The restaurant seats about 40 patrons, and it has a view over Stellenbosch on a clear day. It has the most impressive work of art by Lionel Smit and Andre Stead on the ceiling, called ‘Flight of the Swallows’. The colour scheme is blue, reflected in the leather seating and the very classy looking menu and winelist folder. The chef is Virgil Kahn.

The very efficient waiters brought fritters made from cabbage, fennel and spinach as well as bread crisps to the table, with a black bean and sweet soy sauce, spicy tomato relish, and cucumber and mint sauce. Johann Laubser and Delaire Graff winemaker Morné Vrey were also at the table, and I asked Morne how the Showcase would influence his Chenin Blanc wine making. He said that he had learnt a few things he may try for the next vintage, and it had set a benchmark, but it had also helped him to define what he would not do in his Chenin Blanc making. Johann shared that Africa’s first Graff diamond store will open in the main Delaire Graff restaurant building in September, and it is being designed by the international interior designer of all Graff stores.

The amuse bouche was an unusually presented kingklip su mai (dim sum) with a gengati gel, and a citrus and fennel emulsion, a simple fresh start to the meal. The wine stewards and waiters offered the guests a continuous choice of the Chenin Blanc wines we had tasted. The Thai Duck starter, with pickled radish, bamboo, the most delicious cashew nut brittle, and orange, was the favourite course of many guests. The main course is one of the signature dishes of the restaurant, being the 7 Thai spice pork belly served with edamame beans, pickled garlic, and red pepper. An interesting looking and very tasty black rice was served with the pork. The dessert was a colourful mango parfait served with passion fruit, rose water ginger crumble, and raspberry.

Most of the wine writers and wine makers had not been to Indochine before, and expressed how impressed they were with the restaurant and its good service. Both the Chenin Blanc Association and Delaire Graff were gracious and generous hosts, and Ken thanked all involved for a fabulous event.

Disclosure: We received a bottle of Tierhoek Chenin Blanc 2011 with our media pack. My son is the Manager of Indochine.

Chenin Blanc Association www.chenin.co.za Twitter: @CheninBlancAsso

Indochine, Delaire Graff Lodge & Spa, Tel (021) 885-8160. www.delaire.co.za Twitter: @DelaireGraff

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage

$200 Laurence Graff Reserve 2009 launched at star lunch at Delaire Graff!

November 10, 2012

On Thursday wine and food writers were spoilt with a tasting of Delaire Graff wines followed by an excellent lunch, to celebrate the launch of its outstanding new Laurence Graff Reserve 2009, which was revealed at CapeWine 2012 for the first time, and which achieved a 5-star rating from Platter 2013, the only Cabernet Sauvignon to receive this top rating this year, judged by esteemed Michael Fridjhon.

Delaire Graff Estate CEO Johann Laubser spoke about the great vision which owner Laurence Graff, Chairman of Graff Diamonds International, had in developing the estate into what it has become now, having opened four years ago, immediately visible to visitors through the beautiful plants along the drive to the restaurant, the gardens having been developed by renowned landscaper Keith Kirsten. Laurence Graff has a fine eye for detail, and invests in the finer things in life, which is evident through the outstanding artwork by South Africa’s leading artists throughout the building, including the painting of Mr Graff by Lionel Smit in the entrance hall. He shared that Mr Graff had left school at 14, had become an apprentice jeweller, and owned his first jewellery store at the age of 23. He is now listed on the Fortune 500 list, having grown his wealth on his own, without any family money. He likened Mr Graff’s marketing insight to that of Dr Anton Rupert. A number of interior decorators were invited to pitch for the contract, but Mr Graff wanted the best, choosing David Collins from London. Mr Graff is passionate about his property, we were told.

The Laurence Graff Reserve 2009 came about, with winemaker Morné Vrey bringing Mr Laubser a sample of wine from remarkable barrels of Cabernet Sauvignon, the grapes coming from a 12 year old vineyard on the estate, which were hand picked and sorted, with whole berry fermentation, and basket pressing to create a gentle extraction of the fruit. The wine was matured for 15 months in new French oak barrels, and then the best five barrels out of 60 were selected, matured for another five months, and then blended with 8% of Bordeaux varietals. They felt it was good enough to become their flagship brand, and wanted to name it after the owner. Only 1370 bottles have been produced, and the wine will only be produced in exceptional years. The new wine is being sold at $200 per bottle, one of the most expensive bottles of wine in South Africa, and the first to be marketed locally in a dollar price. Platter gave it the 5-star crown immediately. The wine was described as being complex, multi-layered, having structure and balance, being immediately drinkable yet would age if put down, or even once the bottle is opened. Delaire Graff only has 20 ha to plant its vines, and uses its own land to grow Merlot, Cabernet Sauvignon, and Shiraz. Grapes are bought in for the white wines.

Chef Christiaan Campbell, who has been at Delaire Graff since it opened, is excited about the Eat Out 2012 Top 10 Restaurant Awards, his restaurant being on the Top 19 shortlist. He shared that he has never won an award, and has never been on the Eat Out shortlist before. We were extremely spoilt, the restaurant having been closed for our function, with a large complement of waitrons looking after our every need. On a perfect wind-free day we sat outside on the terrace, with the magnificent view onto the Simonsberg. I was lucky to share the table with Marketing & PR Manager Tanja Mackay-Davidson, gregarious Greg Landman who had us giggling throughout the lunch, award-winning wine writer Joanne Gibson, winemaker and writer Jonathan Snashall, Batonage Blog writers Maggie Mostert and Hennie Coetzee, and Delaire Graff winemaker Morné Vrey’s assistant Jacqueline van Wyk.

Chef Christiaan is dedicated to the ethics of food sourcing in his restaurant, and obtains his meat and eggs from Farmer Angus McKintosh at Spier, and vegetables from his own garden at Delaire Graff as well as from Daniel Kruger’s vegetable and herb garden at La Motte. The bread basket offered four different bread varieties, served with olive oil and balsamic vinegar. The starter reflected his dedication to freshness, being spring vegetables, lemon confit, set goat’s milk, goat’s cheese ice, and almond cream, which was paired with Delaire Sauvignon Blanc 2012 (grapes come from Olifantsrivier, Walker Bay and Durbanville, costing R70 at the cellar door) and Delaire Coastal Cuvee Sauvignon Blanc 2012 (grapes coming from Stellenbosch, Darling, and Durbanville, with some Franschhoek Sémillon added, costing R90 at the cellar door).

The Intermediate dish was a lovely medley of octopus, lobster, pickled radish, broad beans, crackers, drizzled with a lobster vinaigrette, paired with the Delaire Graff Sémillon/Sauvignon Blanc Reserve 2010, the Sémillon coming from Franschhoek, and the Sauvignon Blanc from Olifantsrivier, Durbanville, and a 45 year old Franschhoek vineyard, and costing R180 at the cellar door.

Our main course was served on beautiful black plates imported from France, Tanja shared, and was a slow-cooked lamb shoulder, served with potato pavé, broad beans, and velouté, paired with the new Laurence Graff Reserve 2009. Tanja had a special Vegetarian dish prepared, and it looked so delicious that she ordered another plateful of it, and shared it at our table.

The dessert was a delicious study in chocolate, consisting of a chocolate tart, banana crumble, peanut butter ice cream, and a most delicious home-made ‘Del-air’ chocolate that looked brittle, but was as soft as Aero, which was paired with Delaire Graff Cape Vintage 2010, a port-style wine, and coffee and tea.

Disclosure: We received a special gift pack of the precious Laurence Graff Reserve 2009 with our media pack.

Delaire Graff Estate, Helshoogte Pass, Stellenbosch. Tel (021) 885-8160. www.delaire.co.za Twitter: @DelaireGraff Wine Lounge Monday – Sunday 10h00 – 17h00. Lunch Monday – Sunday, Dinner Monday – Saturday.