Winemaker Notes
Professional Ratings
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Wine Spectator
Ripe and focused, with a solid core of dark currant, crushed blackberry and steeped plum fruit, studded with anise, charcoal and dark tobacco notes. The lingering charcoal edge gives the finish grip. A very solid red. Malbec, Merlot and Cabernet Sauvignon. Drink now through 2017.
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Wine Enthusiast
Sweet baking spice and fudgy brownie abound in the bouquet of this ripe, jammy red blend, framing the dense black berry, plum and boysenberry core. The mouthfeel is plush and velvety, with a soft grip and fruit-skin flavors that linger through the solid finish alongside hints of espresso and toasted allspice. Drink now–2019.
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Robert Parker's Wine Advocate
The 2011 Series M has an opulent bouquet with crème de cassis, boysenberry and violet scents. The palate is medium-bodied with smooth tannins, good depth of fruit, fleshy and rounded in the mouth with soy-tinged strawberry and maraschino toward the finish. Fine – although the Series C has the edge this year.
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.