Spice Route - 2019 Chakalaka

The Spice Route Chakalaka is a Rhône style red blend. Using 6 varietals from bush vine, that thrive in the Swartland's harsh growing conditions - Carignan, Shiraz, Mataro (ie. Mourvedre), Durif (ie. Petite Sirah, Grenache Noir, Tannat to harmoniously express the unique terroir. A rich & robus velvety wine with layers of ripe dark berry fruits and savoury spices. 

Spice Route Winery’s name, a testament to their signature style of robust, spicy red wines, recalls the ancient mariners of the 15th century who went in search of exotic spices. In much the same way Charles Back’s search for exceptional vineyards took him sailing into the uncharted waters of the Swartland. Synonymous with exploration, adventure and innovation, Spice Route’s’ Journey of Discovery’ is on-going, venturing out further into the Western Cape’s wine regions in a quest to discover more extraordinary vineyards to expand their wine offering.

A deep ruby red in the glass, with ripe juicy black currant, cherry & plum notes. A lovely purity, with white pepper, spiced meats, smoky cloves, nutmeg & vanilla complementing the bold fruits. A full-bodied wine, with an intense, silky smooth rich texture. The palate shows the Rhône-style depth integrated with oak, smooth structured tannins & a lingering spice finish. Like a perfect combination of spices, this wine is meant to harmoniously bring together many different vineyards & varieties, each individual profile complementing the other to make the wine shine.

Most definitely a fantastic food wine. Just as the Chakalaka spicy South African relish adds the truly Proudly South African factor to any dish, so too the Spice Route Chakalaka, whether its's at home, in a fancy restaurant or around the fire, it enriches any occasion with delectable flavour and local flair.

Think intensely flavoured South African cuisine like curry, bobotie, braaied spicy meat (Shisa Nyama – served with Chakalaka relish and pap), Middle Eastern and Asian inspired cuisine.

Keeping it close to home, Chakalaka is a perfect complement to celebrated chef & charcuterie whizz, Neil Jewell’s famous charcuterie, available at Jewell’s Restaurant and Deli at the Spice Route Destination in Paarl. While Neil works his magic in the kitchen at this farm-to-table eatery, his wife Tina, a baker par excellence, looks after front of house. Neil’s passion lies in his homemade artisanal charcuterie that he prepares with mountains of patience & bucket loads of love. A chakalaka sausage to complement a glass of Spice Route’s luscious rich and robust Chakalaka Rhône-style red blend.

NEDERBURG CALLS 2023 A GOLDILOCKS VINTAGE

Nederburg’s chief takeouts of vintage 2023 are wines with outstanding flavour, high acids and lower than average alcohol levels, according to cellar-master Samuel Viljoen. He was speaking after the final leg of the harvest, just ahead of the Easter break. 

 

“Generally cooler temperatures in the lead up to harvest ensured slow and steady flavour development with good concentration and good acids. Notwithstanding a few very hot but short spells during February and March, the days weren’t overwhelmingly hot. A steep drop in night temperatures also helped.  

 

“These sympathetic climatic conditions, together with the impact of regenerative farming measures that are helping to make for more climate-resilient vines, and our careful canopy management all contributed to well-ripened fruit at lower sugar levels. We were able to pick at around 23° Balling, with alcohol levels down by 0,5% to 1% in some instances,” he confirmed. 

 

Isabel Teubes, who is Nederburg’s viticulturist, said crop levels were slightly down on last year. “This is consistent with the experience of most growers across the Cape this vintage. Overall, a 6% decline is being expected, compared with last year’s intake. Our crop size was pretty much in line with that.” 

 

Good December rains had helped to ameliorate the impact of a dry winter and spring, she said. “This was especially helpful for our dryland vineyards, keeping the vines in excellent shape right up until picking. Rains again in March helped the later-ripening reds. By then of course, the whites had all been harvested but in the main, the reds still on the vine benefitted from the good moisture levels in the soils. 

 

“There’s general agreement within the industry that this year’s fruit has been of excellent quality. For us, it’s been pretty much a Goldilocks vintage with phenolic ripening at lower sugars, acid levels just right and beautiful, vibrant flavours. As far as the reds are concerned, the strong contrast in day and night temperatures was a boon for colour intensity, along with small berry size which created a positive skin to fruit ratio. Tannins were also perfectly ripe.” 

 

Teubes said growers who were not reliant on irrigation, had had to work very nimbly around the challenges brought on by loadshedding. “They had to contend with constant interruptions to irrigation schedules, but farmers are nothing if not resourceful. Fortunately, the cellar wasn’t impacted, thanks to the installation of solar panels and generators.” 

 

Viljoen added that “the slower, consistent ripening meant grapes were coming in at a steady pace, rather than in fits and starts, and that made things easier to handle logistically. We were grateful for having access to power in the cellars. Without it, controlling ferments would have been extremely difficult. 

 

“Whole-bunch and submerged cap fermentation are giving our reds vibrant fruits and beautifully supple tannins. We’re expecting outstanding, age-worthy Cabernet Sauvignon wines. I can say the same for our other reds too, some of which will feature solo and others in our Cab-based blends. 

 

“Our whites, especially the Sauvignon Blanc and Chardonnay, are showing beautifully with remarkable purity of fruit. 

 

“All round, we are very excited about vintage 2023.”  

#WineRoutingWithLloyd - Nederburg

Nederburg is definitely one of those brands that has become somewhat of a household name. They have been around for many moons & many generations have indulged in a bottle or 2 from this Paarl based wine estate. So naturally I was rather excited about my #WineRoutingWithLloyd visit.

From when you arrive, you already feel the history around you. The beautiful Cape Dutch manor house was completed back in 1800 & today is treasured as a national monument. It truly is something to see in person. Out in front of the manor house are beautifully manicured gardens & a sprawling lawn that always played host to the harvest festival or where you can have a picnic.

A glass of bubbly to kick the morning off - the Nederburg 2013 Cap Classique is lively & fresh with some zesty citrus notes. (Definitely something that you could sit & enjoy for the whole afternoon.) Pair it with The Manor House Cheese & Cold Meat board, & you're all set. 

One thing that I think many people don't realise about Nederburg, is that they make more wines than what you actually know of. Yes, the well known bottles you'll find in the stores. But, they have some great wines available that you may not even have tasted before - so I'd highly recommend a visit. 

I was treated to a tasting of some of the red wines on offer - 
 - 2019 Baronne - 
Probably the most well-known in the range - the Baronne is a Cabernet Sauvignon dominated blend, that is a great companion to any braai or Sunday roast. One the nose there's luscious blue & black berries, that follow to the palate accompanied by some spice - pepper & cinnamon for me. A rich & velvety full-bodied wine. 

 - 2019 Cabernet Sauvignon - 
This bottle is dark berries & spice on the nose all the way, which develop & soften with time. Whilst on the palate - cigar box & leather followed by some of the berry aromas. Another full-bodied wine that oozes elegance & longevity. A pleasant dryness that lingers just long enough in the finish.

 - 2018 The Manor House Shiraz
A beautiful deep ruby colour in the glass with aromas of deep ripe berries & cinnamon & clove. All elegantly evolve onto the palate & the dark fruits intensify alongside structured tannins that finish off with a velvety mouthfeel. Another great wine to pair with those beef steaks or even a spicy seared tuna steak. 

 - 2017 Private Bin Two Centuries Cabernet Sauvignon 
Limited quantities of these are available, we indulged in Bottle 2233 of 3300. Aged for 31 months in 100% new French Oak, the wine has evolved & shows ripe red fruits on the nose, with a slight hint of freshness in oyster shells. A savoury wine at it's best where the fruits evolve further on the palate with aromatic oak spices. Smooth finish with velvety tannins. 

Delving into all this wine should be accompanied by some good food too. I kept it simply - Rib-Eye Steak & Chips. A wonderful choice for all the above wines if you ask me. The menu is simple yet refined with choices for everyone. 

Nederburg sure is a surprise visit & there is more than you'd expect! When in Paarl, this is definitely one #WineRoutingWithLloyd stop that you should pop in at. 

#WineRoutingWithLloyd is driven by the #KiaSonet

#WineRoutingWithLloyd - Mellasat Vineyards

Mellasat Vineyards - Home of the White Pinotage. Yes, you read that correctly. A White Pinotage. The very 1st White Pinotage in the World to be more exact. 

Only established back in 1996 on the original Dekkersvlei farm near Paarl, just under the Klein Drakenstein mountains. Mellasat Vineyards enjoys a beautiful panoramic view of the Paarl & those granite domes.

One thing that I need to mention is that this is most definitely a boutique style wine estate. So they have a small range of wine. But this small range is of the highest quality. Entering the market with the more easy drinking Dekker's Valley range or for those more specific palates, the Premium Mellasat range, they have something for everyone. 

So lets go back to this famous White Pinotage. The very first vintage, was back in 2007. As they say; "The paradox of this wine is that the eye belies the other senses." And rightfully so. What looks a fresh crisp white wine, is actually a beautiful full bodied red wine. Making a white wine from red grapes, using South Africa's very own Pinotage varietal. By making use of whole bunch pressing, this prevents the juices from obtaining any colour from the skins.  Being barrel fermented & matured for 11 months, gives the White Pinotage has a subtle banana flavour coming through, but is balanced out nicely with a more creamy & nutty finish. 

Another wine that you may never have even heard of before is on offer in very limited quantities. Tempranillo is definitely a lesser known varietal, but one that should not be taken lightly. This red wine is slightly more savoury in character & can you just imagine what being matured in French Oak barrels for 18 months does to it? A fresh cigar box aroma on the nose, that is followed by dark ripe cherries & black fruits which follow through on the palate. (I'm keeping a bottle of this hidden for a few more years. I think it's going to get a whole lot better with some more age.)

Here I had a private tour of the cellar, by the winemaker herself who you can see absolutely loves what she does. 

A first for me was getting to do a tasting straight out of the barrel of a few of the wines that are currently being matured. So exciting! I mean, here I am, drinking wine, with the winemaker, straight out of the barrels in the cellar. More of an unique experience I definitely could not ask for on this trip.

What was interesting is that you could pick up on how the flavours of the wines develop over time & with the maturation. The one year was so fruity & all I could taste was a whole lot of guava, then the very next year, the fruitiness had become so subtle & the wine started smoothing out nicely. 

I think it's best you head out to #DiscoverPaarl & plan your visit to Mellasat Vineyards soon. You definitely won't be disappointed. 

Check out Mellasat Vineyards here.

#WineRoutingWithLloyd