Porcupine Ridge MTB Challenge 2019
Make sure you are available on 26 January. The PORCUPINE RIDGE MTB CHALLENGE is now in it’s 20th year. 2019 promises to take you back to your MTB roots. Fun and exciting routes & trails in and around the Berg river Dam with spectacular views of the Franschhoek Mountains. These trails are ridden by very few with three routes on offer. We also welcome back our coach and race ambassador, Joanna Dobinson from Biking in the Bosch who will be in the mix and assisting all our riders.
Taking place at the Bridgehouse School on the 26th January 2019.
Long Route – 54kms | 7am |
Medium Route – 36kms | 7.45am |
Short Route – 12kms | 8am |
Don’t let the distances fool you! You will experience a mix of Single Track, Gnarly Down Hills, Steep Climbs and water crossings.
Main sponsor: Porcupine Ridge Wines from Boekenhoutskloof
The Chocolate Block 2017
Syrah 64% Grenache 14% Cabernet Sauvignon 10% Viogner 1%
Total barrels 2057
The quest to understand the name of this wine and the wine itself is now the stuff of legend – While we are not about to reveal all, we can say that the style of the wine is a reflection of our belief that the Cape, with its Mediterranean climate, is eminently suited to blended reds. The make-up of this wine is tweaked from vintage to vintage to best reflect the season and the ancient vines of great character that are an integral part of the wine’s charm and personality.
The Chocolate Block
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 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.
Bastille Festival 2018
the popular Franschhoek Bastille Festival Food & Wine Marquee, situated at the Huguenot Monument.
Berets in hand.Red white and blue outfit planned to perfection. Now you’re ready to celebrate this year’s Franschhoek Bastille Festival, 15th and 16th July, in style!
One of the main sponsor Boekenhoutskloof Wine with Chocolate Block and Boekenhoutskloof range of wines.
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
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.
Boekenhoutskloof Wine Farm Franschhoek South Africa.
Semillon is one of the Cape’s true heritage white varietals, with origins as early as the 17th century (when it became known as Groendruif which translates as Green grape), the grape variety accounted for more than 90% of plantings in the first half of the 19th century. While South African Semillon has not quite taken off as a serious commercial category in single varietal form in the modern era, there are stunning wines being made from especially older vineyards (some of them centurions). More often, the variety plays a role in beefing up the volume of Sauvignon blancs.
The best South African Semillons have juicy fruit with often an ethereal-like citrus perfume, fine texture, herbal interest and manage to marry the intensity of flavour with finesse.
The grape is also key to the production of sweet wines such as Sauternes. For the grapes to be used for sweet wine production, they need to have been affected by Botrytis (also known as “Noble Rot”). This fungus dries out the grapes, thus concentrating the sugar and flavours in the grape berry.
Infestation by Botrytis requires moist conditions. If the weather stays wet, the damaging form, “grey rot,” can destroy crops of grapes. Grapes typically become infected with Botrytis when they are ripe. If they are then exposed to drier conditions and become partially raisined this form of infection is known as noble rot. Grapes when picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Wines produced by this method are known as botrytized wines.
“noble rot,” it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar.
Photos by Sandro Tasso Wide Angle photo studio Paarl Franschhoek…
Merlot hand picking at Bokenhoutskloof Wine Estate in the beautiful valley of Franschhoek.
Merlot is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the color of the grape. Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.
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