One of the highlights of our year is to be invited to
Blaauwklippen for their annual tasting of this lovely spicy wine, a grape too
rarely grown in South Africa. Blaauwklippen is one of the best producers and
wins awards with this difficult to grow and make, but really rewarding wine. Each
year there is a different theme. This year was the first ever vertical tasting
of the wines since production started 10 years ago in 2004. It was a
blockbuster tasting; we were astounded to see how well all of them have matured
and the earliest one is still so fresh and full that we predict another 10
years of life for it
We began with
their new rosé bubbly, carbonated before bottling, Ons Sprankel (Our Sparkle), made
from Zinfandel of course. Although off dry and tasting of strawberries peaches
and pears, this is not perceptibly sweet . The bottle has a very new cap which
is self sealing in case you should happen (?!?) not to want to finish a bottle
and keep some for another occasion. It is deliciously refreshing and only 9%
alcohol.
Talking on the terrace to MD Rolf Zeitvogel and the winemaker about Ons Sprankel and eating some canapés before the tasting
10 years of
Zinfandel for tasting. We take our seats
The line up from
left to right. Blaauwklippen made their first Zinfandel in 2004 (extreme right)
and the first wine on the left is the tank sample of the 2013, still to be
bottled.
Only one of
these wines needed to be decanted , their first Reserve in 2009. An incredibly
intense, well made wine which is much heavier and more serious than some of the
others which you can drink now but definitely keep it for luxury foods, which
it so deserves.
There was not
a bad wine in the whole flight, but we can rave about three of them. 2011, 2009
and the first, the 2004. This wine was still amazingly fresh and juicy, but
with serious hints that it probably can last another 10 years. Blaauwklippen’s
2011 is their Single Vineyard Reserve and is a classic example of what a good
Zinfandel should taste like. Wood smoke, forest floor, cassis beneath spicy
ginger and cinnamon and then a rich glycerol mouth, with soft tannins, good
fruit acids from red cherry maraschino flavours, with liquorice wood, dark warm
alcohol and lots of fruit layers with a toasty end. If you have some or can get
some, drink now for full enjoyment. And it will keep. Also much appreciated was
the 2010
Rolf Zeitvogel,
the Managing Director tells us about this very difficult to grow and under
appreciated grape. It is susceptible to uneven bunch ripening, gives very good
quantities and must never be irrigated as it is highly susceptible to bunch rot
if it comes into contact with water when ripe. You can make (and Blaauwklippen
do) white, rose and red wines and brandy and grappa from the same grapes.
Very large
fruitful vines produce a lot of grapes but their sizes can be very different.
These two bunches came from the same vine. And on each bunch you will find
raisins, ripe grapes and unripe grapes.
We watch a
technical slide show Zinfandel is also known as Primitivo and is also grown in
Italy and California
Rolf is
absolutely committed to Zinfandel and just wishes more people would try this
wonderful wine. We agree with him, it is a neglected treasure that South Africa
can grow well and turn into a huge asset. We don’t mistreat it at all like the Californians
have done in the past
The
beautifully sweet grapes and the wine
Why are you taking my photo John? Oh, it’s Samarie Smith, the photographer behind me, you want!
A pretty table
layout after the tasting just to prove we don’t drink ALL the wine, we just
taste and often spit.
The lunch menu
with choices
Two of
Blaauwklippen’s white Zinfandels to taste with lunch, the BVS 2011 and 2012
Not everyone
could stay for lunch
Blaauwklippen
has a historic connection with old wagons and carriages and many of the wines
have them as names i.e. Barouche and Cabriolet
The kudu
tenderloin with chocolate sauce
The nicely
moist Cape Salmon with fennel foam
Karen Glanfield Pawley with Natalie Campbell, PA to Rolf Zeitvogel
The sweet
Blaauwklippen Before and After Zinfandel Aperitif, a masterful blend of wood
matured red Noble Late Harvest and Blaauwklippen Potstill Brandy, went very
well with dessert
We were also served the Noble Late Harvest 2008 and 2011 and
the Zinfandel Husk Spirit. Truly a day of immersion in Zinfandel in all its many
guises
The triumphant
end to lunch was a dessert platter matched to the four dessert wines: Apple and
cinnamon chiffon cake, a great rich and intense chocolate brulée, a delicious
white chocolate and banana spring roll - which oozed so you had to be careful - and candied baby pear
© John & Lynne Ford, Adamastor & Bacchus 2014
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