Ernie Els Signature 2007
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Robert
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Wine Spectator
Ripe and suave, with alluring blackberry, plum sauce and roasted fig notes laced with black tea, cocoa powder, maduro tobacco and smoked apple wood notes. The long, grippy finish smolders nicely, with dense, dark fruit and lovely mouthfeel. Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Cabernet Franc. Drink now through 2014. 800 cases made.
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Robert Parker's Wine Advocate
The 2007 Signature is aged entirely in new 300-liter French oak barrels for 20 months. It has a lifted, peppermint-scented bouquet that does not quite deliver the panache of the 2008. The palate is tight and a little abrasive on the entry. The acidity appears a little stronger here compared to the 2008, and there is a sharpness and angularity that distorts the focus. Personally, I would head for the superior 2008.
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As a leading South African ambassador and one of the most recognizable faces in the world of sports, Ernie Els has long demonstrated a passion for excellence. Focus, discipline and commitment have led to his extraordinary golf success. These same qualities are evident in Ernie Els Wines, a quest to produce premium wine that was born in 1999. Els naturally chose Stellenbosch, South Africa's most storied wine region, to produce his wines and brought on the award-winning Louis Strydom to oversee winemaking. In 2000, the first grapes were crushed for the inaugural vintage of Ernie Els Signature. In 2004, a 178-acre property on the slopes of Helderberg Mountain was chosen as the home of Ernie Els Wines.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.