Whenever there is a new wine release at the farm, there is excitement in the air and the office is a great place to be. Its no different with the new Petit Verdot 2006.

I had a quick check for the best description on the varietal, and this was what I found, at this site.

One of the traditional classic black grape varieties approved for blending in Bordeaux, winemakers generally use the petit verdot grape as chefs would use seasoning. The “spice box” contribution this grape adds to wine is dense fruit, dark color, powerful flavors, and heavy tannins. This is a vinous example of “a little goes a long way”: too much petit Verdot in a blend can make the entire wine seem coarse, rustic, or unrefined.

Although the historical origin of this grape is yet undetermined, it is likely that the petit Verdot variety was planted in Bordeaux earlier than was cabernet sauvignon. Among Medoc producers, Chateau Lagrange, in St. Julien, has used the greatest proportion of petit verdot grapes in their wine; even here, it is never more than 15% of the total, and not used at all in some vintages. Another variety, gros verdot, despite the nominal similarity, is unrelated and has so few desirable characteristics and such little regard that it has nearly disappeared altogether.

Usually late-ripening, which limits usefulness in the coolest areas and wherever the season is typically short, petit verdot vines tend to be quite vigorous at producing vegetation, yet inconsistent at producing fruit, and seem to be more sensitive to vintage conditions than other varieties. For these reasons, petit verdot vines were routinely replaced or abandoned by most Bordeaux producers beginning in the mid-20th Century.

Planted in suitable climes and properly cultivated, the fruit develops in relatively small winged clusters, loosely filled with round, dark red-to-black, relatively thick-skinned, berries.

With improvements in vineyard techniques and a string of generally warmer vintages in the decade that spanned the second millennial turn-of-the-century, petit verdot has enjoyed a bit of a comeback in Bordeaux. Australia now claims the largest total acreage of petit verdot with increasing vineyards in the New World, particularly California and Chile, and some experimental-size plantings in a few other American states, Canada, and New Zealand.

Petit Verdot is occasionally, but rarely bottled anywhere as a stand-alone varietal without moderating its too powerful characteristics by blending with other grape types. In fact, it is rare to see this variety making up more than 6% of the total grape mix in wines produced anywhere outside Bordeaux’s Medoc.

With this in mind, its quite special to find a South African stand-alone Petit Verdot. We are very excited by this line, and the limited production means you will need to act quickly to get some of the good stuff before its all been whisked away to keen buyers locally and internationally.

Petit Verdot 2006

SOURCE:                                The grapes for this years blend were sourced from Keerweder farm in Franschhoek.

WEATHER:                            Prior to ripening, the conditions were cool and dry, leading to development of excellent flavours on the vine.

HARVESTING:                      The grapes were hand harvested in the coolness of early morning on various dates from February to April, and transported back to the cellar under cold conditions to retain freshness.

VINIFICATION:                    Whole berries were fermented in open tanks with wild yeasts. One third fill French Oak Barrel was used to mature the wine for 12 months until it was settled before bottling.  Bottled without any fining or filtration this wine can be enjoyed now or aged further for a few years.

TASTING NOTES:                 Complexity and structure in the inky red and violet cloour plum and anise flavours cherries, cigar box, warm pepper tones, and violets.  Minty flavours are evident in small amounts.The pallete is smooth and rich with ripe tannins , berries and chocolate notes.

FOOD ACCOMPANIMENT:            This wine may be enjoyed with a wide variety of occasions and cuisines.  Pairs well with spicy dishes, pastas, roast chicken and for a braai; perfect when the wine is slightly chilled.

TECHNICAL ANALYSIS:     pH               3.7                                   Alcohol               14.5%

Total acid   5.7 g/l                    Residual Sugar   3.4g/l

PRODUCTION:                        300 bottles

WINEMAKER:                       Nikey van Zyl

Of course today’s Fynbos Friday has to be a very special one.   Firstly; Happy Christmas,  I sincerely hope Santa has looked after you and that the Holiday season is a good one.  So back to fynbos, why I chose the Agapanthus for X-Mas day…this is a plant that is often overlooked due to the fact that it grows everywhere, however remains near to my heart over this time as it is usually flowering furiously over this period.

Since we celebrate the birth of Christ today, I feel it quite fitting that we discuss the amazing medicinal benefits of the Agapanthus.   The rhizomes and roots of this plant are used as a decoction, either as antenatal or postnatal treatments, as well as being given to the infant immediately after birth.   They have mild purgative effects and are used during a difficult labour and to ensure the placenta is expelled.  ( Thanks Graham Duncan and the Kirstenbosch hand book for growing Aggies for the info)

And if you are a scientific name fundi, as I am, the generic name originates from Agape ( love) and Anthos (flower).  Awesome no?

It is also one of the easiest plants to grow from cuttings, for any aspiring horticulturalist out there, look no further in expanding your green fingers than this.  Its bullet proof, grows in anything and is seriously drought resistant.   When we are finished the wetland I have some mini-aggies that are going to look absolutely stunning down there.  Come and visit.  See how easy it is.   Like falling off a donkey.  Which thankfully Mary didn’t do and gave birth to an immaculate little baby Jesus. So we can have a super day of turkey and wine and eat too much and open lots of pressies and spend some quality time with family and friends.  From all of us here on the farm we wish you a very merry Christmas and a Happy New Year.   What’s the Fynbos Friday going to be for that I wonder?

http://www.plantzafrica.com/plantab/agapanpraecox.htm

We are passionate about Caveau. We love their food, their philosophies, their wine list, and in turn, they show us the love by being one of the best outlets for all Haut Espoir Wines. Now, there are 2 Caveau outlets, one in Heritage Square, and one at the Mill, in Newlands.

The philosophy behind the running of the wine bar is that Caveau want their guests to drink quality wines all the time and in order to do this, they have brought down the mark ups on the more expensive wines.

No visit will be complete without a hedonistic free-fall into Caveau’s seductive selection of local cheeses and cured meats, where the delights on offer have been carefully selected to compliment the wines in true French style.

Everything from Caveau’s delectable eggs Benedict and the famous ‘Jean sandwich’, to soups and finger-style tappas (which include meat platters for four with lamb ham, wafers of smoked ham or salami) set the tone for menu differentiation, along with those mouth-watering chalk-board specials that change from season to season.

ed’s note: Now I`m hungry.

Then of course, there are the die-hard favourites like beef, chicken or tuna cubes served with their respective bearnaise, peanut or yoghurt dipping sauces.

Undoubtedly, you will encounter some firsts in this deli, and the purveyors of these fine foods will be only too happy to challenge your palates. But beware! Certain of these delicacies are not for the cholesteroly well endowed!

After sweeping up the romantic antique cellars in the famous Heritage Square building in mid 2003 to open the first Caveau, a restaurant that has achieved huge success, these food and wine ‘passionistas’, spread their wings and opened Caveau at The Mill in early 2007. Situated inside the national landmark of Josephine Mill in Newlands, Cape Town, Caveau at The Mill is a restaurant, bar and function venue set in exquisite surroundings in the southern suburbs.

Open Tuesday to Saturday (8am – 10pm) for both continental and full breakfasts, lunch and dinner, and open Sundays for brunch (10am – 3pm), Caveau at The Mill, situated on Boundary Road in Newlands, offers an escape from the hustle and bustle of downtown Cape Town, so whether you have half an hour or a full day to while away, Jean and Brendon invite you to share in their passion.

You will find most of our Haut Espoir Wines on their wine list, with the Gentle Giant and Rose being two local favorites.

For those valued readers  as well as all the concerned Franschhoek residents,  one of the more recent posts I wrote about a very strange fire up on Keerweder nek last week.  For those of you who missed that thrilling instalment:  catch it here..

Back to the lekker little plantjie… I was having what some people might call a rough day in the office,  pity poor sod who gets to take a quick walk out and a few minutes later is staring this in the face:

This absolute beaut’s scientific name is Erica cerinthoides, in Afrikaans the rooihaartjie, and commonly referred to as the Fire heather.   They bloom throughout the year but it is this time of year when their colour is utterly magnificent.   Hence the photo.  No spice; this was taken on my walk today.

Some botanical vibe for you from PlantzAfrica..

” Their ability to survive and respond to fire and to freely produce seed is a major factor in their success as a survivor of adverse growing conditions.”

The whole point of this little botanical journey, is the following.   Fire is a destructive element, it tears through our fynbos, destroying habitat, burning nests and homes and impacting on the biodiversity greatly.   Yet once the destruction is over, rebuilding and re-growth occurrs on a massive scale.  This plant is a pioneer in this regards, teaches us all to always have that positive outlook and grow.   Regardless of what environmental kick backs we receive.

Just by the by, the Erica’s happen to be one of my personal fynbos favourites,  so much so I  married an Erica.  And a quick tidbit of useless botanical mutterings, Ericas are very well known to Scotsman.  They are the typical heathers one finds in the highlands where they make all that delicious single malt we all enjoy so much, and haggis and one of the more erratic rugby sides.    Apparently one of my great great great great great Grandfathers lifted an injured king off his horse in battle, hence the title Armstrong.   Also one of the last people to be hung in Scotland for stealing sheep, was an Armstrong.   Must be why I love my wife, rugby and single malt so much!

When we were approaching our first harvest back in 2004, we were never planning on producing a Rose. In our maiden vintage, we bottled only 800 bottles, most of this was planned for personal consumption, yet very good friends of ours Camil and Ingrid Haas, who owned Klein Oliphants Hoek at the time, currently own Boullabaise here in the valley, and have now recently opened up Camils in the Cape Royale, got wind of this and requested we offer some up for them, which of course we were very happy to, it’s a stunning food wine.

It matches so well with a wide variety of dishes and flavors. It literally flew out of the cellar, and has developed a strong following amongst appreciators of a decent dry Rose. For this last vintage, we are now on almost 3500 bottles, a major benefit for the portfolio as it is often sold out soon after release. Sales of the 2008 have been going well so to avoid disappointment and the same old hens teeth story from me again this year, it would be best to put your orders in early.

This particular wine also carries a very strict warning, a number of close family friends and even family, have attributed their little ones to an evening of one too many glasses of the good stuff. So if you’re not planning on hearing the pitter-patter of tiny feet any time soon, please be aware when around your special someone after enjoying the pink stuff. Whilst we are all about family, we want to make sure its for the right reasons.

I feel that the difference with this Rose is the way Nikey handles the grapes and juice. The Shiraz is not crushed, it is de stemmed and the whole berries go into our big fermenter until its full enough to give a decent volume of juice. Depending on the harvest and the growing conditions, it is usually 3 to 4 hours of skin contact, enough to give the wine its fine onion skin, salmony hues. The juice goes straight into old French and Hungarian Oak barrels, usually a mix between old red and old chardonnay oak. The wine is treated much like a Chardonnay during its ferment, daily batonage and then its just father time that makes the difference, we like to keep it in bottle at least a year to get any shock over and done with.

Editors Note: Rose 2008 is one of the reasons I wanted to work with Rob, and Haut Espoir, as we shared an introductory glass at Caveau in Newlands around 6 months ago. The wine simply blew me away. It was dry, and unmistakably Shiraz, with pepper notes over the crisp dry flavors.

For a review on our original 2004 Rose, click the link for a review from the guys at Caveau, who we are featuring this week as one of our premier restaurants to choose. That link is here!

For us, the Rose release always signifies a special time of the year, as one our favorite pairings is Gammon around the Holiday Season, and this year will be no different. Please get in touch if you want to buy some of this fabulous wine, as it will be gone before the summer is up.

regards

The Haut Espoir Team

Another Fynbos Friday, and another beautiful flower that I (webmaster) would personally never have imagined to be a bush, but that’s why Rob educates us all every Friday. Back to the good stuff….

This week were dealing with a very close relative to the Buchu plant, Adenandra marginata (or villosa)…there is some speculation within my mind as to what the specific scientific name for this beauty is…however whether it is one or the other, it is a spectacular flower spread, very bright white flower petals, and if you get close enough you will see on the edges of the petals the finest etching in pink or red, which give it the very unique common name to the china flower.  Flowering from now until Christmas, it is giving our fynbos section a spectacular splash of white not typically seen in such brightness.

http://www.plantzafrica.com/plantab/adenanduni.htm