We
returned to work this week in time to take up our invitation to Perdeberg for the launch of
their new Barrel cellar, with lunch. We have always loved their wines,
especially their Chenin Blancs and we sold cases of them when we had our shop,
Main Ingredient, so we knew we were in for a good day. They had organised a bus
to take us out to the farm from town, for which we are always grateful, as
tasting wine all day and then driving home means John cannot enjoy the day as
much as he would like
The new Barrel cellar
Filled with lots of barrels of wine
maturing and a table set for the lunch
We assembled in the tasting room
waiting for others to arrive, enjoying some coffee and, for some of us, a glass
of the Dry Land Chenin Blanc
Then we climbed back into the bus and drove
to Eenzaamheid farm (it means solitude) which is one of the oldest farms in
South Africa. Founded in 1692 and given by Adam Tas to his sister Sarah. It is
currently owned by Christo Briers-Louw, whose family has owned the land
since 1775. This is where the Dry Land Bush vine Chenin is grown
Happy travellers and lots of
interesting discussions on the bus
It is a classic Cape Dutch farmhouse
We were welcomed by Gerhard van der
Watt CEO of Perdeberg and PRO Karey Evett
and with a good glass of Perdeberg's 2009
Brut Reserve MCC, made from Chenin Blanc
Served with some large fresh oysters
and some smoked salmon canapés
Christo Briers-Louw and his wife
Marietjie with Gerhard van der Watt. He told us some of the history of the farm. Their Chenin vines were planted in 1977 and are the oldest in the Dry Land
and the MCC they have 150 hectares of vines, 60 of which are Chenin Blanc.
They also have a 15 hectare nature reserve for the Geometric tortoise
Viticulturist Heinie Nel told us about
the growing conditions in the area. The old vines grow on deep soils with good
stored moisture. It is a hot area getting up into the high 40s during the
growing season but every afternoon they have cooling constant South Westerly
winds which bring the temperature down to 30 degrees allowing slower ripening,
more concentration and higher quality., the vine are not stressed and the
grapes can be left for later harvesting. the quality of the grapes is the
pruning of the bush vines t give a lower crop is also very important, as a cover crop which reduces the need for unnecessary chemicals
On the terrace listening to Heinie. Perdeberg
converted from a Co-op in 2012 to a Company, marketing lead rather than just a
production outlet. They have 3,000 hectares and are aiming for premium brands
internationally. They are obsessed with quality. They have quite a wide supply
base in the Paarl area and 38% from the Swartland. There is a gap in the
overseas market and there is also a growing excitement overseas about our
Chenins. Perdeberg is beginning to win prestigious local and overseas awards
including a Decanter Gold and the International Trophy for Chenin
Then it was time for a tasting of some
of the wines: The Waka Waka white blend; SAAM 2014 blend of Chenin and Muscat de
Alexandrie; Perdeberg Chenin 2015; SAAM 2014 Chenin and the Perdeberg Vineyards
2014 Chenin. Lynne has written on her notes for this last wine BUY! and we did
and took a case home
It was pleasant enough weather for the tasting to be held outdoors
We were joined by celebrity chef Jenny
Morris, who has become an ambassador for Perdeberg
Cellarmaster Albertus Louw talked us through the tasting
Afterwards, we had some canapés."
Smoked oysters on cream cheese mousse, and mushroom paté on small polenta cakes
Smoked salmon and smoked chicken with cucumber
Some of their past awards and trophies
A collection of writers, all taking notes
Two of the wines we tasted. Pairs of bottles were positioned along the table
Jenny Morris and her husband David examining the bottles
We then returned to Perdeberg for
lunch and a glass of bubbly was waiting our return
It's Perdeberg's Pinot Noir Rosé, which
won them a double gold at Michelangelo and an Old Mutual Trophy Silver
The welcoming committee, Brand manager Fergill Fortuin and CEO Gerhard van der Watt
who told us about the new cellar
Michael Fridjhon does sabrage on the
MCC Pinot Noir Rosé
We went into the cellar for lunch
Chef James Shipton of Salt and Pepper
Catering telling us what is on the menu and how he made the food and wine
pairings
The Menu, which lists the wines paired
with each course. The most popular wines of the day were the Dry Land
Collection Barrel Fermented Chenin. This is winning award after award. People
also really like the SAAM Middelberg 2013 Single Vineyard Chenin. SAAM is a joint
venture with Charles Back
The Trio of Fish
Karoo Rack of Lamb with very sickly candied sweet potatoes and
fine green beans.
CEO Gerhard van der Watt tells about
the wines we are to taste
Dessert was Crème Brulée, a mini lemon
tart and Budino di Cioccolato - a deep dark chocolate ganache
Fergill Fortuin reminds us that Perdeberg also produced good red wines, especially their
Shiraz. We hope to taste some of these soon
