This
is one of the most exciting events of the year for the media, and for those producers
who have entered wines. The judging had finished earlier that morning; the
judges usually still have very blue teeth! We won’t learn who the winners are
until after the awards lunch on May 27th. It is time to hear
the opinions of the local and international judges of the wines they have
tasted blind since Monday morning. They still do not know what they have tasted
or what has been entered. Has the Cabernet group improved, are Chardonnays
showing well, what about the Red blend class? The wines are tasted in grape
varietal or blend groups by judges who are experienced in their category. And,
each year, there are surprises: growth in quality, disappointments and
successes in the categories.
2015
is the 14th year of the competition and 224 wine producers took part and 1082
wines (42 more than in 2014) were submitted to the show's three-person judging
panels. Shiraz continued to be the single largest class with 120 submissions
(2014: 129), followed by Sauvignon Blanc with 108 wines (2014: 102) and
Chardonnay with 98 entries (2014: 95). Cabernet Sauvignon totals 91 (2014: 94),
just ahead of Bordeaux Blends with 89 entries (2014: 90). Both Pinotage and
Chenin Blanc entries increased this year to 65 and 74 respectively (2014: 58
and 57). Méthode Cap Classique entries at 48 are up on last year (2014 = 43). Museum
Class entries represented 5% of all submissions.
Show
Chairman Michael Fridjhon was delighted with the strength and spread of the entries.
“In the past we tended to receive the bulk of our submissions in a few high
profile classes.” he said. “This year, more than ever, we are seeing the
country's leading wine producers submitting varieties which, a decade ago, were
largely unknown to the local industry. This suggests that these new vineyards
are now well-established and that those who have taken the not inconsiderable
risk of planting cultivars which have done well internationally, are ready to
submit them to the scrutiny of our judges and to bring them to the attention of
South Africa's wine-savvy consumers. That said, the increased submissions from
Chenin Blanc and Pinotage producers also speak of a growing level of confidence
among producers of the two varieties most representative of the unique expression
of the Cape wine industry.”
Our
report back on the feedback of the judges will follow at the bottom of this
blog..
Arrival at the Grand Roche conference
venue
A warm welcome and a media information
pack from Janice Fridjhon and Alex Mason-Gordon
Coffee tea and some wicked pastries
for a mid morning snack
The Judges this year were: International: John Gilman (USA); Lisa Perrotti-Brown MW
(Singapore); Steven Spurrier (UK). South African: Trizanne Barnard; Gary Jordan; Nkulu
Mkhwanazi; James Pietersen; JD Pretorius; François Rautenbach. Steven Spurrier
had to fly back to the UK to judge another competition and so was not present
at the feedback session
Chairman Michael Fridjhon gets
proceedings underway with some statistics of what was entered this year. 1085
entries, 3 withdrawn, 361 wines tasted per day by 3 panels over 3 days; ±120 wines per panel. There are 24
trophies, 12 gold medals, 88 silver and 430 bronze. 32% of the wines were under screw cap, 67
corked and one other. 175 wines were
recalled, less and less cork taint as better corks are being used and more screw
caps
Nkulu Mkhwanazi, South African Judge
James Pietersen, South African Judge
SA Portfolio Manager for Wine Cellar. Previously Head Sommelier for the Slick Restaurant Group and a former wine buyer for the Vineyard Connection. Graduated with distinction at the Michael Fridjhon Wine Judging Academy in 2007 and attended the Advanced Wine Judging Academy in 2014. A taster for Classic Wine Magazine, Platter’s South African Wine Guide as well as the Christian Eedes Cabernet Sauvignon and Chardonnay Reports
Gary Jordan, South African Judge
Gary Jordan, South African Judge
John Gilman, International Judge - USA
Lisa Perrotti-Brown MW, International Judge - Singapore
Steven Spurrier, International Judge - United Kingdom
Spurrier joined the wine trade in 1964 as a trainee with Christopher and Co, London’s oldest wine merchant. In 1970 he moved to Paris where he opened Les Caves de la Madeleine, which rapidly achieved recognition as one of the most highly regarded specialist wine shops in Paris. In 1973 he opened L’Academie du Vin, France’s first private wine school, and went on to stage the famous Paris Tasting of 1976, when a Chardonnay and Cabernet Sauvignon from California scored more highly than some of the most prestigious wines of Burgundy and Bordeaux. Spurrier is the author of several books on wine and is consultant editor to Decanter magazine. Trophy Wine Show judge in 2007
François Rautenbach, South African Judge
Trizanne Barnard, South African Judge
JD Pretorius, South African Judge
Graduated from Stellenbosch University in 2007 with a BSc. Viticulture and Oenology degree. Worked at Beyerskloof and Graham Beck Wines as well as at Stonestreet Winery in Sonoma County, California. Appointed winemaker at Steenberg Vineyards in Tokai on the Constantia Wine Route in 2009 and promoted to cellarmaster in 2012. Obtained a distinction at the Michael Fridjhon Wine Judging Academy in 2010 and attended the Advanced Wine Judging Academy in 2014. Vice-chairman of the Sauvignon Blanc interest group from December 2013. Trophy Wine Show associate judge from 2011 to 2013 and judge in 2014. Diners Club Young Winemaker of the Year 2014
Graduated from Stellenbosch University in 2007 with a BSc. Viticulture and Oenology degree. Worked at Beyerskloof and Graham Beck Wines as well as at Stonestreet Winery in Sonoma County, California. Appointed winemaker at Steenberg Vineyards in Tokai on the Constantia Wine Route in 2009 and promoted to cellarmaster in 2012. Obtained a distinction at the Michael Fridjhon Wine Judging Academy in 2010 and attended the Advanced Wine Judging Academy in 2014. Vice-chairman of the Sauvignon Blanc interest group from December 2013. Trophy Wine Show associate judge from 2011 to 2013 and judge in 2014. Diners Club Young Winemaker of the Year 2014
The audience of media and wine trade
The workers who make the tasting
physically possible
aka The Grande Crew
On a really beautiful day,
lunch with the judges after the feedback was on the terrace in front of the manor house
lunch with the judges after the feedback was on the terrace in front of the manor house
The menu. The food has so improved
from previous years. It was modern,
fresh and delicious. And a bit sinful
Meaty and succulent sea bass with a crisp skin, a just cooked crayfish tail, a mussel broth with large mussels and some saffron puffed rice on the swipe of squid ink, purely for decoration. Lynne also found a scallop but missed the spring vegetables. They must have been the micro greens. A lovely dish redolent of the sea
Meaty and succulent sea bass with a crisp skin, a just cooked crayfish tail, a mussel broth with large mussels and some saffron puffed rice on the swipe of squid ink, purely for decoration. Lynne also found a scallop but missed the spring vegetables. They must have been the micro greens. A lovely dish redolent of the sea
Beautiful slices of rare butter
poached duck breast, with ravioli containing decadently rich duck confit. This
was on a rich cream, sprinkled with truffle and
assorted mushrooms and dotted with cranberry. Oh, and a lovely crisp
piece of duck skin. Lynne didn't get any
sautéed Brussels sprouts mentioned on the menu, thankfully
John’s version of the main course was
without the mushrooms and came on pea puree with crisp fresh sprouting broccoli
and a good duck jus
Some of the wines we were able to
drink with lunch
Dessert was just enough decadence for
a very good meal. A soft caramelised
chocolate mousse with port wine braised apple, crunchy star anise cake soil and yoghurt crème sorbet. The small jellies
tasted porty; we were not sure what the other dotted accompaniments were, but
all were demolished. We were also served
friandise and coffee
An MCC wine we have not seen before
and which everyone wanted to try
The 2015 Show
results
will be announced at the awards function to be held at the Mount Nelson Hotel
on 27th May. A countrywide roadshow will follow immediately after the results are
announced. Public tastings take place on
Friday 12th June at the Cape Town International Convention Centre (18h00 – 21h00)
and on Thursday 18th June at the Sandton Convention Centre (18h00 – 21h00).
Tickets are available via Computicket at www.computicket.com and cost R175. The
Early Bird Price of R160 is valid for tickets bought by 25th May.
Some brief
feedback notes.
Lisa
Perrotti-Brown MW found some bright sparks throughout
the judging. She judged Pinotage, Shiraz and Cabernets. Pinotage is not a wine to be dismissed, some
are very exciting, but not many. Greenness and tannins must be held back. Does SA Pinotage need
wood? Shiraz – she had a higher expectation
than she came away with. It has potential; it's a forgiving grape. With lots of
variety, but we must not be complacent. Lots of hard and lean examples.
Australia makes more elegant shiraz. Fully
developed flavour profiles on either style need complexity and softness, no
harsh tannins and judicious use of oak; it swamps the wine, especially US
oak. She had a most exciting day tasting
Cabernets. There are classics and bright sparks. We need to get if fully ripe and develop it, so
that expresses a South African character. Possible with ripeness and right
terroir. The older wine tasting showed
stunning examples of how our wines can and have aged for 20 to 30 years. She viewed the cabernets entered as
collectors' wines in the future.
Gary Jordan.
The highlight was the old wine tasting. Three wines from 1965 were in immaculate
condition, a snapshot in time of the development of SA wine. Good to see older
examples where they were doing things so differently from today. What did they understand about chemistry and
oaking, less irrigation, drier conditions and lower yields. Cinsault with Cabernet is a lost tradition.
What is happening now? Shiraz has changed from Brettanomyces, leather and dried out
fruit to wines with far fewer faults. The use of stalks in Shiraz is having a
negative influence if not used judiciously. Some use it well, others way
overdone.
Nkulu
Mkhwanazi
found the Chardonnay a highlight of his tasting with good oak and purity of
flavours. Pinot noir was hard work. He
had great expectations but few were smartly made, there is too much oak being
used for this delicate wine. With Sauvignon
blanc there was division on the variety of styles: floral and fragrant and a few older
examples. Only 5 to 7 that showed well. On MCC, Viognier and Pinotage, there were
some smart, pure and fresh examples.
JD Pretorius. A
fun week, challenging and rewarding. On the Other White varieties there were
some older whites, wooded Sauvignon blancs, where Steven Spurrier was so excited that he couldn’t contain himself, especially a Roussanne. Wooded Sauvignon blanc/Semillon blends, there
were really nice, some well done, wines.
Shiraz was more challenging, stalks and whole bunch pressing doesn’t
always work. Adds character but not always. Red blends
and Cape Blends need to change the use of whatever else is
available. Some Shiraz blends were
brilliant, Some Cape Blends were very nice and elegant and not viciously oaked.
Trizanne
Barnard.
Chenins showed beautiful diversity in a strong category, with purity of fruit.
There is an overuse of unnecessary oak, needs care. Some reduction should not be there, also closures. Merlots were a tricky category and still
need work. We are coming along, we have
to be very site specific and not overoak. The greenness comes out. Bordeaux and Cabernets were two strong categories
with so much potential, if site and picking and what is done in the cellar are
right. You cannot just throw things together and greenness cannot be masked
with oak. But we are moving in the right
direction.
John Gilman
(The first US judge, is from New York and he’s spent a lot of time in Europe). He
is excited with the quality and wide variety of styles, old vines and mid
palate concentration. It is effortless in style and has great potential. We
must be judicious with oak. He really
enjoyed Chardonnay, it was the highest category overall for him, some safe,
some with lots of personality and he thinks terroir might be very important.
Have a look at the Trophy wines locations. Pinot Noir is a work in progress.
They have great aromatic noses but, on the palate, they are dried out from over
use of oak; go gently or use none – Burgundy is reigning back on wood. Red blends - use of bin ends, and corner tank used in blends obvious, and not good. The
older wines on Sunday were great. But blends were illogical mixes producing
some very middle of the road wines.
James
Pietersen.
Over the last two years, he has seen a refinement of palate definition in the
wines. Cabernets and Chardonnays were
fantastic. Cabernet was particularly
exciting, with personality and less greenness. Pinot Noir was tough. White
blends showed some really interesting wines with Rhône varietals like Roussane,
Cinsaut, Malbec etc. Here we are doing a better job. 70% of the old red wines came blended with Cinsaut.
There were only three Cinsauts entered this year, it has pretty much vanished as a wine.
The evidence is strikingly clear, we should be paying it attention.
The evidence is strikingly clear, we should be paying it attention.
François
Rautenbach.
Pinotage: some with wonderful fruit but virus and ripening a challenge. Over-oaking was substantial. Bordeaux the next day had even more oak. Steven
Spurrier said that it was an idea that wasn’t working; a lot of the blends were not working,
especially when Merlot is used. Other red blends are way ahead, well crafted
grapes with nuances added, just add a
few percent - not great chunks, use good merlot judiciously. There were many 2011 Bordeaux blends. Make a move to get rid of them out of your cellar,
overall they are in trouble, browning and tiring.
Sauvignon
Blanc 2014 is a large vintage and you can’t prejudge 2013 and 2014. Some
producers had really concentrated wines. The older Sauvignons stood out head
and shoulders above. Sauvignon Blanc can age.
Judges' biographies and the header logo have been obtained from the Old Mutual Trophy website and are copyright thereto
All other material is ©
John & Lynne Ford, Adamastor & Bacchus 2015
