After attending Chenin Blanc session at the Wines of South Africa tasting in May, I wanted to know more about what the country had to offer as far as sweet and late harvest wines were concerned.
I received 3 of them a month ago and finally got around to taste them late July.
I started with Mulderbosch 'Sauvignon Blanc' Noble Late Harvest 2006, a first release for winemaker Mike Dobrovic. Grapes were handpicked and crushed then after pressing spent 6 months in French barriques. The richness of the wine is balanced by natural acidity of Sauvignon blanc.
I might have enjoyed it more had I tried it with Foie Gras or Creme Brulee which they suggest for a pairing. The idea of drizzling the wine over vanilla ice-cream sounds worth a try.
With the Kanu Kia Ora 2005, I got back to the Chenin Blanc trail previously explored. It is 95% Chenin Blanc and 5% Sauvignon Blanc.
While the Mulderbosch had green hues this Kia Ora is yellow gold. The late harvest grapes with noble rot (botritis) were lightly crushed with juice allowed to settle overnight. After grapes were pressed and juice was given time to settle it was decanted for fermentation and aged in French oak for 19 months.
Rich flavors of apricot and mango get a counterpoint from ginger and spice. 2 degrees lower in alcohol than first wine at 10.5%. I see blue cheese all over this one.
Last of the trio was my favorite, Vin de Constance 2005 by Klein Constantia. Made of 100% Muscat de Frontignan grapes also a late harvest. The shrinking, "shriveled grapes were picked, de-stemmed, crushed and left to mascerate on their skins" for about 7 days.
After masceration, grapes were pressed then fermented. Aging for close to 4 years in French oak followed.
This 'Vin de Constance' is Klein Constantia's revival of a classic that was the drink of choice in many salons including those of the literary crowd back in the 18th and 19th century.
Let it linger on your tongue and your palate will peel one layer of taste and sensation at a time, rich and subtle at the same time.
Not a pleasure to be rushed.
Thanks to Cape Classics for sharing these Elixirs of Life with me
With proper cellaring, could age gracefully up to 20 years.
A nectar for special occasions.
(* Klein Constantia photo from Vin de Constance visit (March 2010) by Jean-Marie Pratt)