2008 November 26 | finewinesmanitoba.com

November 2008
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Eikendal

Situated in the Cape Winelands of South Africa, the barrel-vaulted cellar building of Eikendal Vineyards form a distinctive landmark on the R44 route, positioned between the historic university town of Stellenbosch and the residential suburbs of Somerset West. Since 1981 the 76 ha large wine farm has been under the ownership of the Saager family from Zurich, Switzerland.

The Swiss owners recognised the great potential of the area and wasted no time in modernising and extending the vineyards and the cellar facilities. The cooling, moistening effect of the breezes from the nearby Atlantic ocean combined with the excellent soil structure of Eikendal’s vineyards form ideal conditions for growing noble vines such as the Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz, Chardonnay, and Sauvignon Blanc. Straddling the slopes of the Helderberg mountain range, some of the Cape’s fines wines are produced here. The winery is also positioned in the so called “golden triangle” of South Africa’s red wine production.

The warm farm hospitality provided by Eikendal’s friendly team is a good reason for tasting the various wines in the cellar and relaxing in the lush gardens under the huge pine and oak trees next to the glistening dam.

Eikendal is less than a 40 minute relaxing drive from the city centre of Cape Town, or 30 minutes from the international airport. The spectacular landscape of the close by Helderberg and the excellent quality of its wines make Eikendal a worthwhile point of call whilst visiting the area.

Bordeaux Wineries

Wines from Bordeaux, France

Casal Pilozzo

Selbach Riesling Spatlese Bernkasteler Kurfuerstlay

Selbach Riesling Kabinett Bernkasteler Kurfuerstlay

Selbach-Oster Bernkasteler Badstube Riesling Beerenauslese

The 2006 Bernkastler Badstube Riesling Beerenauslese smells of liqueur-like, jellied, vanilla- and chocolate-covered purple plums and black cherries. The implosive palate concentration though is simply beyond “liqueur-like” and into realms I can’t recall. Strong brown spices, herbal concentrates add complexity and a buttery, creamy texture does not prevent this wine from preserving the most remarkable clarity of jellied pit fruit concentration, photo-electric brilliance of fruit acids lighting the way to an endless finish. It may not be the most complex Beerenauslese today, but give it time! Is this a “fifty year” wine ... “seventy”...? All that matters is to decide whether you want to greedily take it with you to the grave or pass some on. The Germans have an expression: “So was kurz vorm Sterben” – “to experience such a thing shorly before dying.” This wine is one of those things. The harvest almost filled the month of October, but by the standards of this large estate with holdings stretching across four communes, that is (in Johannes Selbach’s words) “super quick” and volume was down 30% from the already small 2005 harvest. Musts were sometimes fined with bentonite but never with charcoal. “This is my year of superlatives,” says Selbach. “When I think of my children and their children, and about a wine one could open in a hundred years and say ‘Wow!’ one dreams of wines from great historical vintages like 1911, 1921, 1953 ... and that in one’s own lifetime one might experience and harvest wines that would number among them. For me, that’s 2006.”

Selbach-Oster Riesling Auslese Zeltinger Schlossberg

Wine Advocate Rating: 94

The “two star” 2006 Zeltinger Schlossberg Riesling Auslese essentially represents a Beerenauslese picked without selection, straight off the vines in a single parcel. The smoky cast always typical for this site is reinforced by botrytis, so that one receives one of the most pungent, almost eye-watering vinous messages imaginable. Imagine tropical fruits, melons, citrus, and honey mingled with white raisins and Szechuan peppercorns. Drippingly rich and honeyed, yet with firm underlying mineral and blazing citrus character and free of superficial sweetness, this is a marvel of cleanliness, clarity and focus (as well as pale color) when one considers the condition of the harvest. The energetic magnetic fields of this wine do not need time to align themselves: there is harmony, thrust, and electric finishing intensity. Even so, it would be a shame to open more than a bottle or two over the coming decade. Leave this for 2020-30 and beyond!

Private Gallery Chardonnay-Viognier

Soil:
Selected plots located on sunny gentle slops composed by strong clayey calcareous earth.

Vintage and vinification:
The grapes are harvested early September for the Chardonnay and mid-September for the Viognier. For each grape, we make an over-night skin maceration at low and controlled temperatures (16°C) to increase aromas and complexity. Finally, the two grapes are carefully blended to reach an harmonious balance.

Tasting notes:
With a yellow gold robe, this blend offers an attractive and very aromatic nose. Viognier brings white flowers, peach, apricot and exotic fruits aromas. Chardonnay brings fresh grapefruit and lemon notes. The final blend is a very expressive and delicate wine.

Sommelier advices:
Best served chilled (10-12°C), within two years. A perfect aperitif and match with all fish dishes, vegetables terrines, goat cheese, etc.

Private Gallery Syrah-Grenache

Soil:
Selected terroir located on the scree slopes of the Luberon mountain. Yield 50 hl/ha

Vintage and vinification:
Both grapes are harvested late September. We use a traditional vinification with a maceration of 13 days at controlled temperatures (32°C) to allow a maximum extraction of the fruits.

Tasting notes:
The robe has a deep ruby color. The nose is intense and elegant, with a dominance of blackcurrant and blackberry with hints of liquorice and spices brought by the Syrah. In mouth, the Grenache brings richness and balance. This cuvee has a long red fruits finish with silky tannins.

Sommelier advices:
Best served at 18°C. You may appreciate it now and during the next four years. Will be a great companion for your favorite meats, game, cheese and especially with lamb brochettes and fried eggplants.

Maison des Princes Touraine Sauvignon

THE ORIGIN

Situated where the Cher, Indre and Vienne Rivers merge with the Loire, the vineyard of Touraine appellation extends from Sologne to the boundaries of the Vienne. It is planted on calcareous and argilo-calcareous soils, under the influience of the continental climate.

THE VINIFICATION

Harvested at the beginning of September, grapes are gently crushed, juices are selected before the thermoregulated alcoholic fermentation. Wines are aged on the lees until bottling period in order to maximise the development of its unique aromas.

THE TASTING

The appearance : Attractive yellow colour with green hues

The nose : This wine develops an elegant floral nose with white fruits aromas and notes of and citrus and blackcurrant bud

The palate : Mouthewatering, fruity and lively palate. Long finish with character and charm

La Chasse du Pape Prestige Red

TERROIR
•Location : from different zones within the Côtes du Rhône appellation.
•Soil : calcareous and clayey soils : round pebbles from the quaternary period.

VINIFICATION
• Each grape variety is vinified separately.
• 18 to 22 days of maceration.
• Pumping over twice a day.
• Maceration and fermentation temperature is maintained between 82 and 86°F (28- 30°C) to favour the extraction of the finest components of the grapes.

TASTING NOTES:
• COLOUR : deep purple red robe.
• NOSE : full and intense with aromas of red fruits and Provencal herbs, with a hint of black pepper.
• TASTE : the spicy red-fruit character is confirmed with a full, lively structure and a long tasty finish.

WINE WAITER'S ADVICE:
• SERVICE TEMPERATURE : 61-63°F (16-17°C).
• FOOD PAIRING : Provencal and Mediterranean food, grilled and roasted
meat, mature cheese.
• AGEING : 2 to 5 years.

MEDALS AND AWARDS:
• Bronze medal - Japan International Wine Challenge – 2000
• Seal of approval – International Wine Challenge - 2000

Melipal Malbec Reserve

Wine Tasting Notes:

Color: Dark ruby red, with violet tinges.
Nose: Fresh red fruits, combined with intense aromas of blackberries, spices and cinnamon.
Mouth: Smooth entry, providing excellent roundness, soft tannins that give a very long and pleasant finish.

Terroir:

Production area: Agrelo
Vineyards implanted in: 1923
Insolation: from east to west.
Altitude a.s.l.: 980 metres
Type of soil: clear clayey.
Density: 7.200 plants /has.
Production (kg./plant): 0,800 kgs/plant
Harvest date: 10th of April

Vinification & Fining:

Fermenting containers: Stainless steel tanks 75 hl.
Fermenting temperature: Between 27 a 30°C.
Yeast: Wild
Fermenting and Maceration timing (days): 30 days
Malolactic (ML) fermentation: In oak barrels with indigenous yeast.
Fining containers age: 70% new and 30% second use.
Fining containers capacity: 225 lts.
Fining timing: 16 month
Filtering: 3 and 1 Micron
Bottle fining: 8 month
Number of bottles produced: 26.000 bottles

Analitical Notes:

Alcohol: 14,30% vol.
Total acidity: 5,60 g/l.
Residual sugar level: 2,21 g/l.
SO2 free: 31 mg/l.
SO2 total: 66 mg/l.
Sediments: 32,95 g/l.
pH: 3,52

Monfalletto Barolo (D.O.C.G.)

Vinification:
Each vineyard with uniform characteristics (exposure, age, soil, order of planting, clones, etc.) is harvested and vinified individually. Maceration takes 4-5 days in stainless steel tanks, followed by fermentation for 10-12 days. Wine is then transferred to barrels of different sizes and types of wood and allowed to undergo malolactic fermentation until December.

Maturation:
All the different constituents require maturation in different kinds of wood, both French and Slavonian, for a period lasting between 18 and 22 months. Followed by blending and bottling. After one year, the bottles are ready for release.

Sensory characteristics:
Deep garnet color, with perfectly mixed floral and spicy qualities in the nose. Notes of licorice, cherries in liqueur, cacao and fresh raspberries. Rich, full-bodied and elegant on the palate.

Serving temperature:
18 °C.

Average life of wine:
Age-worthy wine that matures slowly and constantly in the bottle. Tremendous expression can be expected over decades. Timeless.

Selbach-Oster Zeltinger Himmelreich Auslese

Selbach-Oster Zeltinger Sonnenuhr Spatlese

Selbach Riesling Spatlese (QMP)

The Grape: The Germans have long regarded the Riesling as, “the Queen of the grapes.” So they should. Good Riesling vintages have commanded high prices for centuries, but at a more practical level, there is no wine more broadly food and occasion-complimentary than the Riesling. The Wine: Typically fine Rieslings are all about subtle, honeyed fruit and mineral with a crisp, cleansing acidity. The Selbach Detzemer Maximiner Klosterlay Riesling Spatlese 2002 is a beautiful example of quality German Rieslings. Don’t be put off by the German word-train: Detzem (“er” = “from”) is the town and Maximin Klosterlay is the vineyard on the steps of an Abbey in the beautiful Mosel valley area of western Germany. And Spatlese simply means a later picking, more residual sugar, hence it’s fuller mouth-feel and honeyed texture. The Food: Enjoy this Selbach Riesling slightly chilled, alone as a sipper, or with a whole range of foods from the earth and sea: smoked meats and salmon, turkey, hams, chicken, a stir-fry, anything curried or Indian or Oriental or sweet and sour.

Chateau Bell-Vue

HISTORY
Château Belle-Vue enjoyed a very good reputation at the end of the 19th century and won many
awards: Gold medal in Amsterdam in 1895, as well as silver medals in Brussels (1897), Paris (1900)
and Bordeaux (1907).
From 1966 until 1996, Château Belle-Vue was part of Château de Gironville and all the vines were
sold under the Gironville label. Since then, the cellars at Belle-Vue have been renovated and the estate
now produces its own wine. Over the last vintages, notably since 1999, the wines of Château Belle-
Vue have been regularly distinguished with honours and medals in wine competitions and in the
international press.
The 9,73-hectare vineyard is located on a plateau with deep gravely soil (7-10 metres) adjacent to
Château Giscours (Margaux AOC). The soil is naturally well drained, enabling the grapes to rape
early.

VITICULTURE
Grape Varieties : 48 % Cabernet Sauvignon, 32 % Merlot & 20 % Petit Verdot.
Average age of vines: 25 years (the oldest vines were planted in 1907)
Density of vines: 6666 vines/hectare
Pest management
Traditional viticultural practices, including cover cropping.
Bud pruning, suckering and leaf thinning.
Harvesting: The fruit is handpicked and hand sorting after destemming.

WINEMAKING
Fermentation and maceration: Stainless steel vats: 80 à 150 hl.
Pigeages (the cap is punched down three times a day during fermentation).
The wine spends 6 to 7 weeks on the skins.
Malolactic fermentation: Half part in new oak barrels.

AGEING
14 – 16 months. 100% in new oak barrels. Selected, ultrafine grain Hungarian oak from the
cooper Vicard in Cognac. Several ageing experiments are being carried out at Belle-Vue.
Batonnage – the wine is regularly stirred in order to keep the lees in suspension.

BOTTLING
Fining with fresh egg white, no filtration.

$Chateau D\'Armajan Des Ormes (375ml)$

$Chateau Fontaine L\'Aubier$

Laurus Cornas Rouge

The vines that are selected for the Cuvée Laurus are entirely maintained, pruned and harvested by hand. The grapes are placed in small containers of 10 to 20 kg and upon arrival in the cellar, are destemmed and crushed.
The maceration lasts for 22 days and temperatures are maintained under 28°C to produce the typical well developed concentration of fruit and structure that Cornas is famous for. The malolactic fermentation takes place in new 275-liter oak Laurus barrels and the aging lasts for 14 to 16 months.

Beautiful deep purple, almost black colour. The nose opens on rich notes of blackberries and cedar, with slight gammy overtones. Tannins are well-balanced and soften with the years, giving even more complexity and harmony to the wine. Cornas ages well and can last for up to 15 years.

Laurus St. Joseph Red

VINIFICATION:
A strict selection is made in the vineyard and harvesting is entirely manual. After destemming and crushing, the grapes are macerated for 22 to 28 days at controlled temperatures ( max 30 °C) with thrice-daily pumping-over. The whole cuvée is then placed in 275-liter oak Laurus barrels (1/3 new and 2/3 one and two-year barrels) for the malolactic fermentation followed by 15 to 18 months of ageing.

TASTING NOTES:
A deep, purple robe with a full, appealing density. The nose opens on ripe, dark fruit such as blackberries ans black currants, complemented by a characteristic smoky aspect that is typical of St Joseph with some barrel age.

SOILS:
Light soils schist on granite bedrock.
The palate is round ans mouth-filling with a full, generous and slightly peppery texture that provides very good length on the finish.
This wine can age well for up to 10 years.

Laurus Rasteau Red

VINIFICATION:
The harvesting is entirely manual upon their arrival in the cellar, the grapes are destemmed and crushed. Vinification is traditional
with fermentation temperatur rigourously maintained under 30° a maceration lasting 25 days and a twice-daily pumping-over. 30% of the wine is then run into 275-liter oak Laurus barrels (one and two-year barrels)
and aged for a 12 month period.

TASTING NOTES:
Intense purple robe and an almost opaque density. The nose is full and open, with notes of dark fruit such as black cherries, blackberries along with spicy Provençal herbs, and a hint of vanilla. On the palate, the wine shows all of its potential. Fleshy and full, with firm tannins and good structure, this Rasteau
is classic and hearty. Will age well for 5 to 6 years.

SOILS:
Thin soil with a truck alluvial base.

$Cape Jaffa \"Siberia\" Shiraz$

Cape Jaffa "Siberia" Shiraz

On the nose, this wine shows intense mulberry and blackberry oak derived tobacco and coffee, as well as black pepper characters typical of our vineyards. The pallet is dense and ripe with toasty oak and excellent tannin structure, which will ensure longevity.

Consistent with style we have continued to ferment the majority of this wine in open top concrete tanks with some parcels having undergone extended maceration to soften the tannins and add complexity. Post fermentation, the wine is stored in French oak barriques for two years prior to bottling. This wine has seen minimal filtration to retain the fine fruit characters and has had a light natural egg white fining. Approachable now, this wine will develop well in the bottle for at least 6-10 years. It may throw a crust with extended cellaring.

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