Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

Boekenhoutskloof Stellenbosch Cabernet Sauvignon

A refined, complex nose offers aromas of cassis, dark berry fruit, pencil shavings and whiffs of spicy tobacco. Fine-grained powdery tannins are juxtaposed against both black and red berry fruit, hints of thyme and graphite and a vibrant acidity on the midpalate. The wine is lithe and multi-layered with exceptional balance, showing fine texture and a youthful elegance, suggesting significant ageing potential. Red berry fruit persists on the finish with notes of garrigue and fennel seeds.

The grapes underwent a cold maceration in stainless steel fermentation vessels and then fermented at temperatures between 27° and 30° with frequent pump-overs and occasional delestage to extract aromas, colour and tannins. After alcoholic fermentation, a prolonged malolactic fermentation occurred naturally in 225 litre barriques. The wine was matured for 20 months) in 60% new French oak barrique from our preferred coopers, Sylvain and Saury.

The Boekenhoutskloof Syrah

The Boekenhoutskloof Syrah

The Boekenhoutskloof Syrah is sourced from three different sites. We acquired two new properties in the Swartland (Porseleinberg and Goldmine) a few years ago for its unique terroir of rocky bedrock and decomposed mica schist soils. These vineyards contribute to a substantial amount of our current bottling, although the original Wellington vineyard still contributes roughly 40% of our Syrah.

The fruit from each site is vinified separately as each parcel shows distinctive and individual characteristics. The grapes are partially de-stemmed and ferment spontaneously in concrete tanks with a soft délestage 2-3 times a day. Once cuvaison has been completed, the wine is moved to large traditional 2 500L foudres and 600L demi-muids for further ageing for up to 18 months, depending on the vintage.

 

Pierre Jourdan Belle Rose

Pierre Jourdan Belle Rose

Pierre Jourdan Belle Rose

The discreet blush of Belle Rose, achieved by carbonic maceration (internal berry fermentation), is emphasized in the name the ‘beautiful rose’. This process extracts the elegant colour and the flavours of the Pinot Noir grape, but not the harsh tannins – maintaining a distinguished dry elegance.
The palate reveals a lively presentation of rich strawberry and cherry flavours derived from Pinot Noir – with an elegant dry finish.
Varietal: 100% Pinot Noir
Bottle size: 750ml

 

Essay Shiraz Mourvedre & Grenache & Cinsault

Essay Shiraz Mourvedre & Grenache & Cinsault

Essay Shiraz Mourvedre & Grenache & Cinsault

This deep garnet blend is a medium-bodied red wine with an expressive nose and a soft, lush mouth-feel. The Shiraz gives ripre plum fruit and dark fruit notes on the nose and palate. Grenache softens the palate, adds floral notes and combines with Shiraz to form the back-bone of the blend. Mourvedre adds complexity with savoury, leathery and spicy aromas. Cinsaut lends red fruit and a soft, lush mouthfeel to the final blend. The overall wine shows depth and finesse, but with a lighter body and gentle tannins. Excellent as a sipping red wine, it will also go well with Asian foods, nodern fusion cuisine and Italian dishes.

Essay Shiraz Mourvedre & Grenache & Cinsault
Boekenhoutskloof Noble Late Harvest

Boekenhoutskloof Noble Late Harvest

Boekenhoutskloof Noble Late Harvest

Nobel Late harvest is a term applied to wines made from grapes left on the vine longer than usual. Noble Late harvest is usually an indication of a sweet dessert wine.

Botrytis cinerea, or noble rot, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.

Botrytis cinerea is a fungus that affects many wine grapes and causes them to shrivel into moldy raisins. The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin to germinate, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, the sugar becomes more concentrated and the botrytis begins to alter the acidity within the grape.In some years desiccation may occur leaving tiny amount of sweet liquor like juice within the
grape.

The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times.
In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass.

Nitida Calligraphy 2014

Nitida Calligraphy 2014

Nitida Calligraphy 2014

Description of the wine from Nitida Wine Farm

I went for lunch at Cassia Restaurant and because it was my birthday they gave me as a present this wonderful wine so I decided to take a nice picture of it!

A rare combination of elegance with personality which will flourish into maturity! Blackberry, mulberry and red cherry feast captivates while firm dustings of Jarrah wood and dark cacao hint of the future. Will be brilliantly hosted by kudu carpaccio and pot roast guinea fowl pie.

‘Great wine is made in the vineyard’, this being ever-true in the case of Bordeaux varietals such as Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Meticulous leaf removal around the bunch zone allowed for improved sunlight penetration, thus ensuring optimal ripening and colour and flavour development. The Cape’s many winds served to further reduce our yields ensuring optimal fruit concentration. After selective hand-harvesting, the grapes are de-stemmed and individual berries are sorted across a vibrating table ensuring only the best grapes make their way to fermentation tanks. Fermentation takes place in open-top fermenters with punch-downs every four hours ensuring optimal colour, tannin and flavour extraction. The wine is then matured in 100% French oak (38% new oak) for twelve months followed by light filtration prior bottling.

Reuben’s Restaurant

Reuben’s Restaurant

Reuben’s Restaurant

Food photography

The new Reuben’s Restaurant is situated just off the main street in Franschhoek,  2 Daniel Hugo Rd and  much of what guests have come to love about the Reuben’s experience remain, but it’s presented in new, fresh and personal packaging, with Reuben and Maryke’s personalities and tastes evident throughout. “The gap between maintaining the heart and soul of the Reuben’s experience, which our guests have come to know and trust over the years, and all of the potential and excitement of something new and completely ours, is where our creativity can really be let loose and flourish,” says Reuben Riffel. “It’s time for a new look and for pushing ourselves to constantly offer our customers a better experience, and we’re bursting with positive energy for everything to come!”

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Reuben’s Restaurant

Reuben’s Restaurant

The new Reuben’s Restaurant is situated just off the main street in Franschhoek,  2 Daniel Hugo Rd and  much of what guests have come to love about the Reuben’s experience remain, but it’s presented in new, fresh and personal packaging, with Reuben and Maryke’s personalities and tastes evident throughout. “The gap between maintaining the heart and soul of the Reuben’s experience, which our guests have come to know and trust over the years, and all of the potential and excitement of something new and completely ours, is where our creativity can really be let loose and flourish,” says Reuben Riffel. “It’s time for a new look and for pushing ourselves to constantly offer our customers a better experience, and we’re bursting with positive energy for everything to come!”

For reservations please email to reservations@reubens.co.za

Photographer: Sandro Tasso

 

 

Olympus 300mm f4 PRO

Olympus 300mm f4 PRO

Olympus 300mm f4 PRO

Olympus 300mm f4 PRO what a wonderful lens from Olympus. (35mm equivalent: 600mm) is a precision instrument that delivers pristine optical rendering across the entire image ‑ all packed in a metal body that is one of the most compact in its class. The fast aperture of 1:4.0 gives you full control of your creativity and outstanding image quality. It features the world’s first* 5‑Axis Sync IS mechanism, which works with your OM‑D E‑M1 or E‑M5 Mark II to realise an enhanced compensation by 6 EV steps. Tipping the scales at 1270g, this M.ZUIKO lens is up to 75 percent lighter than competitor’s SLR lenses ‑ while continuing to provide equivalent focal lengths for your nature, sports, telemacro or stage photography. In all weather conditions, extreme mobility is yours for any photo assignment! This must‑have lens with the high‑speed focusing ability of less than 300ms using the E‑M5 Mark II is beyond comparison.

Some sample images taken with Olympus OM-D EM-1 and Olympus 300mm f4 PRO

Baccarat Cabernet Sauvignon

Baccarat Cabernet Sauvignon

Baccarat Cabernet Sauvignon

aged in French oak barrels and shows aromas of plum, blackberry compote and hints of cedar. It is well balanced by soft well integrated tannins and has a good mid plate structure with depth and complexity of flavour. This wine partners well with red meat, roast turkey and Gruyère.
http://www.baccaratwines.co.za