“Using a coffee pot to decant wine is somewhat unconventional, but then so is Bertus Fourie. The wine-maker and educator, nicknamed ‘Starbucks’, is the creator of an entirely new wine category, the ‘coffee pinotage’. He discovered the recipe for this brew by accident in 2001, after trying many combinations of yeasts, oak types and varieties. Though Bertus, who makes this style of wine under the Barista label, believes only pinotage presents a very specific coffee profile, all sorts of taste-alikes, across numerous varieties and blends, are pouring forth faster than you can say cuppa java, And consumers love them”
Are they saying he adds coffee to the wine? Even reading his directory entry I am none the wiser…
The 32nd edition of the guide features 7,000 wines from more than 900 South African wine producers, merchants and brands. All such guides feel the need to award various accolades on their top recommendations; Platter’s is no different with the Boekenhoutskloof winery for example being their winery of the year. Their Red Wine of the Year goes to the Cape Chamonix Reserve 2010 Pinot Noir [Adegga / Snooth]
“Our Red Wine of the Year, shows savoury cedar whiffs, with bright cherry and strawberry aromas powering though tealeaf cigarbox spice. Plush tannins, sweet berry notes integrated 80% new French oak, natural ferment. Even more vibrant and detailed than finely managed 09.”
The Badsberg Badslese 2009 Natural Sweet is their White Wine of the Year [Adegga / Snooth]
“Our White Wine of the Year is this outstanding, elegantly presented Natural Sweet dessert from Chenin. 09 great concentration and spread of flavour, from floral to spicy, huge sweetness concludes on a tangy savoury/leaf note, which is uncloying and decidedly moreish.”
“Budget level Swartland-style newcomer is our Superquaffer of the Year. Mostly Viognier, splashes Chenin Grenache blanc, 2010 offers great value. Creamy, leesy body with ripe stonefruit. Delicious.”
The Wolftrap White is indeed a fine, everyday, glugger. It would make a decent party wine with its soft richness, gentle spice, rounded palate and eager to please nature. Although the alcohol is getting on to 15%. Versatile enough to handle food too – a lemony, herby roast chicken last Sunday, a pitta bread stuffed with gem lettuce and some left over shredded chicken with mayo for lunch today for example.
There is a red version. The Wolftrap red, a Syrah-Mourvèdre-Viognier, I found a little more interesting and engaging. Again smoothly ripe fruity palate tempered with a little pepper-led spice and fine-grained tannins on the finish.