2008 05 22 - South African Wine Tasting @ Jazz Bar
Event : South Africa Wine Tasting
Date : 22 May 2008, Thursday
Time : 7:00pm
Place : Jazz Pub (Expo)
The name of the winemaker and presenter is Thys Loubser. Participant will get to taste 4 different wines including 3 Reserve ranges.
KWV RESERVE SAUVIGNON BLANC 2007
TASTING NOTES
This full bodied white wine has granadilla, fig and green pepper aromas and flavours. It has a lingering aftertaste.
IN THE VINEYARD
Exceptional quality wines were generally made from the 2006 harvest. It was warm to very warm with dry periods during ripening and harvest. The growing season was windy. The vigour of the vineyards was impaired and bunch and berry size was reduced. This favoured the production of top quality wines with concentrated flavours. ABOUT THE AREASouth Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.
THE HARVEST
Specially selected grapes were harvested at maximum flavour intensity from beginning to mid-February.
IN THE CELLAR
After 12 to 24 hours of skin contact the juice was fermented at 10º - 12 °C until dry. The wine was left on the lees for 3 months before being filtered and bottled.
BLEND INFORMATION
100% Sauvignon Blanc
FOOD SUGGESTIONS
Serve chilled. It can be enjoyed on its own, or as a partner to flavourful chicken and fish dishes and main meal salads. 
KWV RESERVE CABERNET SAUVIGNON 2005
TASTING NOTES
This full-bodied red wine has ripe and intense blackberry and plum flavours, with cedary spice, oak and tobacco notes. It is complex and concentrated.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 - 3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours.ABOUTH THE AREAThe beautiful historical town of Stellenbosch lies at the centre of South Africa's premier wine-producing district and boasts a grape growing and winemaking tradition that stretches back to the start of the 17th century. Conditions in this district are particularly well suited to many of the noble grape varieties. The Hutton and Clovelly soils of the valley floors give way to granite soils on the mountain slopes. The area has a Mediterranean type climate.
THE HARVEST
Specially chosen grapes were harvested at full ripeness. Harvest date: Beginning of March
AGEING POTENTIAL
This wine is ready for drinking now but also has good structure for aging. It will continue developing over the next 2-3 years.
BLEND INFORMATION
100% Cabernet Sauvignon
FOOD SUGGESTIONS
This wine can be enjoyed on its own or with grilled and roasted red meats, especially beef.
KWV RESERVE SHIRAZ 2005
TASTING NOTES
This full bodied red wine has a spicy, peppery nose, followed by ripe plum, smoky leather and intriguing oak enhanced flavours.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 -3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours. ABOUT THE AREAThe beautiful historical town of Stellenbosch lies at the centre of South Africa's premier wine-producing district and boasts a grape growing and winemaking tradition that stretches back to the start of the 17th century. Conditions in this district are particularly well suited to many of the noble grape varieties. The Hutton and Clovelly soils of the valley floors give way to granite soils on the mountain slopes. The area has a Mediterranean type climate.
THE HARVEST
Specially chosen Shiraz grapes were harvested at optimal ripeness. Harvest date: Beginning of March
IN THE CELLAR
Grapes were crushed and the juice fermented on the skins until dry. After malolactic fermentation the wine was matured in 300 litre American oak barrels for 16 months, before being blended and bottled.
AGEING POTENTIAL
This wine is ready to drink now, but will mature well over the next 3 - 5 years.
BLEND INFORMATION
100% Shiraz
FOOD SUGGESTIONS
This wine can be enjoyed on its own or with meat and game dishes with rich sauces.
Date : 22 May 2008, Thursday
Time : 7:00pm
Place : Jazz Pub (Expo)
The name of the winemaker and presenter is Thys Loubser. Participant will get to taste 4 different wines including 3 Reserve ranges.
KWV LIFESTYLE PINOTAGE 2006
TASTING NOTES
This wine is medium bodied and full of ripe plum and raspberry fruit aromas and flavours.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 - 3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours.ABOUT THE AREASouth Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.
THE HARVEST
Harvesting took place in February when the grapes were at optimal ripeness.
IN THE CELLAR
After harvesting the grapes were crushed and the juice was then fermented on the skins until dry. Malolactic fermentation took place, and the wine was then matured in 300 litre oak barrels for 12 months before being blended and bottled.
BLEND INFORMATION
100% Pinotage
FOOD SUGGESTIONS
Enjoy this wine on its own or with or with red meat, chicken, pasta and tomato based dishes.
TASTING NOTES
This wine is medium bodied and full of ripe plum and raspberry fruit aromas and flavours.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 - 3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours.ABOUT THE AREASouth Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.
THE HARVEST
Harvesting took place in February when the grapes were at optimal ripeness.
IN THE CELLAR
After harvesting the grapes were crushed and the juice was then fermented on the skins until dry. Malolactic fermentation took place, and the wine was then matured in 300 litre oak barrels for 12 months before being blended and bottled.
BLEND INFORMATION
100% Pinotage
FOOD SUGGESTIONS
Enjoy this wine on its own or with or with red meat, chicken, pasta and tomato based dishes.
KWV RESERVE SAUVIGNON BLANC 2007
TASTING NOTES
This full bodied white wine has granadilla, fig and green pepper aromas and flavours. It has a lingering aftertaste.
IN THE VINEYARD
Exceptional quality wines were generally made from the 2006 harvest. It was warm to very warm with dry periods during ripening and harvest. The growing season was windy. The vigour of the vineyards was impaired and bunch and berry size was reduced. This favoured the production of top quality wines with concentrated flavours. ABOUT THE AREASouth Africa's vineyards are mostly situated in the Western Cape near the coast. This is the southernmost region of the African continent, and has a Mediterranean type climate and diverse soils perfectly suited to quality grape production.
THE HARVEST
Specially selected grapes were harvested at maximum flavour intensity from beginning to mid-February.
IN THE CELLAR
After 12 to 24 hours of skin contact the juice was fermented at 10º - 12 °C until dry. The wine was left on the lees for 3 months before being filtered and bottled.
BLEND INFORMATION
100% Sauvignon Blanc
FOOD SUGGESTIONS
Serve chilled. It can be enjoyed on its own, or as a partner to flavourful chicken and fish dishes and main meal salads.
KWV RESERVE CABERNET SAUVIGNON 2005TASTING NOTES
This full-bodied red wine has ripe and intense blackberry and plum flavours, with cedary spice, oak and tobacco notes. It is complex and concentrated.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 - 3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours.ABOUTH THE AREAThe beautiful historical town of Stellenbosch lies at the centre of South Africa's premier wine-producing district and boasts a grape growing and winemaking tradition that stretches back to the start of the 17th century. Conditions in this district are particularly well suited to many of the noble grape varieties. The Hutton and Clovelly soils of the valley floors give way to granite soils on the mountain slopes. The area has a Mediterranean type climate.
THE HARVEST
Specially chosen grapes were harvested at full ripeness. Harvest date: Beginning of March
AGEING POTENTIAL
This wine is ready for drinking now but also has good structure for aging. It will continue developing over the next 2-3 years.
BLEND INFORMATION
100% Cabernet Sauvignon
FOOD SUGGESTIONS
This wine can be enjoyed on its own or with grilled and roasted red meats, especially beef.
KWV RESERVE SHIRAZ 2005
TASTING NOTES
This full bodied red wine has a spicy, peppery nose, followed by ripe plum, smoky leather and intriguing oak enhanced flavours.
IN THE VINEYARD
This was among the trickiest of Cape vintages. It was hot and exceptionally dry. Grape ripening generally was early by 2 -3 weeks and often uneven, compounding uneven spring budburst. Exceptionally small berries resulted in concentrated flavours and promising colours. ABOUT THE AREAThe beautiful historical town of Stellenbosch lies at the centre of South Africa's premier wine-producing district and boasts a grape growing and winemaking tradition that stretches back to the start of the 17th century. Conditions in this district are particularly well suited to many of the noble grape varieties. The Hutton and Clovelly soils of the valley floors give way to granite soils on the mountain slopes. The area has a Mediterranean type climate.
THE HARVEST
Specially chosen Shiraz grapes were harvested at optimal ripeness. Harvest date: Beginning of March
IN THE CELLAR
Grapes were crushed and the juice fermented on the skins until dry. After malolactic fermentation the wine was matured in 300 litre American oak barrels for 16 months, before being blended and bottled.
AGEING POTENTIAL
This wine is ready to drink now, but will mature well over the next 3 - 5 years.
BLEND INFORMATION
100% Shiraz
FOOD SUGGESTIONS
This wine can be enjoyed on its own or with meat and game dishes with rich sauces.
posted by Benny at
7:36 AM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home