Benguela Cove debunked the belief that cool climate wine regions are only best suited to Pinot Noir and white cultivars and shined with two National Champions on the podium for their Cabernet Sauvignon and the Merlot.
"I get plums … red maraschino cherries … nuances of English leather with a hint of mocha…"
We need to build a vocabulary of smells and aromas when we cook, travel, dine out, or go for a walk in the mountains. Nature has all these little libraries of smells that can help you in your pursuit to become a good taster. And trust me; it is fun and a continuous learning process.
The 2017 vintage had laid a few gems in the Benguela Cove crown with the Catalina Semillon 2017 taking the lead in the 2019 SA Platters Guide. Scoring 92 points in the 2019 Prescient Cabernet Sauvignon Report, the newly released Benguela Cove Cabernet Sauvignon 2017 has joined these ranks, highlighting that this cool climate estate can do the King of Grapes justice with balance, power and finesse.
Now there is a name that kneads recognition, something a lot more wineries should get their fists into. When shaped into something special, one is rewarded with plenty of deliciousness to feed thy wine soul.
I have the grave suspicion that many wine drinkers deprive themselves of the privilege to enjoy different wines due to the simple fact that they cannot pronounce its name. Loosely translated as “the little green one” in French, “Petit Verdot” doesn’t exactly hold the promise of something fruity either, and it certainly doesn’t help that it is most often hidden away in blends.
Winemaker Johann Fourie thought about naming his small-batch wines like any dad would ponder about the name of his firstborn. Not that this would be the first time he pushes the boundaries, but it would be the first time that Benguela Cove would highlight vineyards with a trajectory of consistent quality.
The impact cork has had on the wine world
Cork trees are to Portugal what Amarula trees are to Africa. They both grow wild, create numerous job opportunities and one can hardly imagine a world without them.
The energy during harvest time is infectious. The cellar doesn’t sleep. Everyone is working around the clock to assure that all the initial phases of winemaking are soundly set in place. Now the smell of fermenting grape juice is filling the cellar, a smell that evokes a sense of nostalgia. Being in love with wine and everything it encapsulates, I was only a little girl when my mom and grandma introduced us to fermenting must. It was the early days of the Stellenbosch wine route and every formidable baker would que for a liter of this tangy, sweet fermenting grape juice to bake her beloved version of Mosbolletjies.