Winemaker Notes
This is a salute to the Saboteurs! The anarchists. The revolutionaries. To those who break the rules and defy the status quo. The craftsmen. The artists. The pioneers. Those who do not bow down and conform; nor blindly accept. Those whose passion bleeds through their art. The pioneers who forge ahead with insight, wisdom and vision, challenging the norm and questioning convention. Those who are driven by their knowledge and their belief in a better way. Those who stand up to be counted! Luddites, fight your cause, provoke, remonstrate, interrogate. Be true to yourselves, your art, your craft. Lead the way. Unite! - Saluez le Saboteurs!
Blend: 77% Shiraz, 19% Mourvedre, 4% Cabernet Sauvignon
Professional Ratings
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Wine & Spirits
Neils Verburg blends this with shiraz (77 percent) and Mourvedre at his estate in the Bot River Valley, adding four percent Cabernet Sauvignon from a vineyard in Walker Bay. It's intriguing in how the wine transforms what in some Cape reds reads as ashy tannins, presented here as something more akin to the charry edges of meat roasted on a spit. It's brash, but it's also juicy and clean, the black fruit flavors cooled by a mineral edge of wet rock. Match its intensity with thick-cut lamb chops off the grill... or spit-roasted boat.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A relatively cool, maritime climate area, Walker Bay includes three important wards: Hemel-en-Aarde Valley, Upper Hemel-en-Aarde Valley and Hemel-en-Aarde Ridge. These sites benefit from the cooling ocean winds and are reputed for the production of Chardonnay, Pinot Noir and Pinotage.