Wednesday, April 25, 2012

Howard Booysen wines at Van Hunks

We received an invitation to attend this tasting, held at Van Hunks Restaurant in upper Kloof Street. Howard is the sommelier at Aubergine restaurant, but has made his own range of wines from bought in grapes for the last couple of years. On Tuesday, we were able to taste his lower priced range called Pegasus. His 2011 Riesling has lots of charm and is easy drinking with residual sugar of 5gm and 6% acidity with 13% alcohol, with the grapes sourced from Stellenbosch. There is a juicy and soft Cinsault, the rarely used southern Rhône grape, most often used here in blends. These grapes also come from Stellenbosch.
We then tasted his excellent 2010 Kabinette style Riesling with residual sugar at 21gm and good clean acids at 7% and only 12.5% alcohol, quite a feat in this country. This wine which is very Rhine in style was awarded 4.5 stars in Platter and it is well deserved. Howard has just released the 2011 which has an even better sugar to acid balance and is completely delicious. There are turpene hints on these wines but they are only hints; they are refreshing and deep with honey notes under great fruit and crisp acidity and they drink perfectly with food. Howard had laid on some snacks and these wines all highlighted the best in them. He is definitely someone to watch as we expect even more great things from this young man.

Howard with Marile Van Niekerk, who organised the tasting
Howard with his wines

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