Ridgeback Wines, Paarl, South Africa

5 09 2017

I’ve just been to an inspiring tasting of an estate previously unknown to me, Ridgeback Wines, who are situated in the Paarl mountains. Viticulturist and winemaker Toit Wessels was in Bath today, showing a range of whites, reds, a couple of sparkling and a sweet Viognier.

The estate covers 65 hectares but only 35 of those are planted with the rest as fynbos. The name comes, of course, from the Rhodesian Ridgeback dogs, three of which roam and relax in the vineyard.

The entry level tier is called Lion Hound (after the dogs again) and I particularly liked the Red 2015 – a blend of Shiraz, Grenache, Mourvedre, Cabernet Sauvignon and Viognier. Really aromatic on the nose, developing nicely on the medium-bodied palate. Very good.

The mid-tier is called Vansha (after the children this time, not the dogs) and in this range it was the White 2016 which caught my eye – a blend of 48% Sauvignon Blanc, 32% Chenin Blanc and 20% Viognier. With pineapple and grapefruit characters and nice weight and texture.

The core range is of course called Ridgeback and here there is a very nice Sauvignon Blanc, fresh grapefruit and lime fruit, not too green, with nice concentration. The Viognier is barrel fermented and took some time to open up with some peach kernel aromas.  Quite weighty but still light on its feet and delicious by lunchtime with some sea bass.

There are a whole range of Ridgeback red varietals and blends. I particularly liked the Shiraz and the Cabernet Franc. They were both properly ripe and fragrant. In fact all the reds are properly ripe and one thing I enjoyed about the wines here was the restraint. The alcohols were not too high, the wines are well balanced, not over extracted. Toit knows his vineyards and how to get the best from them.

Top of the range is His Master’s Choice, a Rhone blend of Shiraz, Mourvedre, Grenache and a touch of Viognier. These are the top barrels with 65% new French oak. The 2013 had lots of concentration and power yet had not become top heavy.

There was a Charmat method Sauvignon/Viognier blend and a Cap Classique Viognier with two years on yeast lees, both of which worked better than you’d expect (10% of the vineyard is planted to Viognier). The sweet wine is unusually 100% Viognier picked very ripe with the fermentation stopped leaving 170g/l residual sugar and a good balance of acidity. Fresh pineapple and lemon glace fruits, light on the finish and not at all cloying.

The Okanagan Valley – bridging the divide between the Old World and the New

24 08 2017

After a week touring the Okanagan Valley with the British Columbia Wine Institute, I have come back bubbling with enthusiasm for these delicious wines. The unique climate and soils result in a combination of ripe fruit and racy acidity that bridges the gap between cool climate and warm climate.

Where is the Okanagan Valley?
Spin the globe and you’ll find British Columbia on the western side of Canada. Drive four hours inland from Vancouver over the mountain ranges and you’ll come to the vast Lake Okanagan, 84 miles long and 3 miles wide, a mecca for summer holidaymakers keen on water sports. It even has its own Okopogo monster which lurks in the depths and looks just like the Loch Ness monster. Geologically this area was created by volcanic and glacial action. The mountains rise up pretty steeply from the edge of the lake but there are a series of benches on both sides which look like flat giant steps and it is here that the vineyards can be found at an altitude of around 400-600m. There is one official sub-region which has just been created, called Golden Mile Bench on the west side of the valley and there are a few unofficial sub-regions: Kelowna, Naramata, Okanagan Falls, Black Sage Bench (opposite Golden Mile Bench), Osoyoos and the Similkameen Valley. “Kelowna” means “grizzly bear” and bears do regularly trundle down the mountains when the grapes are ripe and sweet and wreak havoc in the vineyards if they are not well-protected with electric fencing. Cougars and particularly deer are also a nuisance.

I thought Canada was too cold for wine?
It’s not cold here in the Okanagan which has been called the land of peaches and beaches. A land of extremes, summer temperatures can get up to 30-40 degrees C during the day and then drop right down at night. The higher latitude gives two hours more sunlight per day in the summer than Napa. At the end of summer the weather suddenly changes and there is often a cold snap with freezing temperatures in November which announces the ice-cold winter where temperatures can dip below -20 degrees C. The short growing season from April to end October is very intense for the vines. Believe it or not, it’s so dry on the eastern side of the coastal mountain range that vines have to be irrigated as annual rainfall is only 12-16 inches a year. This helps keep disease away and many growers are practising or converting to organic and biodynamic viticulture.

Whilst generally cooler at the north end of the lake around Kelowna and getting warmer the further south you go down to Osoyoos on the US border, microclimates are nonetheless formed from the shading of the mountains. The east side gets the afternoon sun long into the evening and is therefore warmer than the west side and where the mountains fold around ravines it creates a shadowing effect which means that it’s possible to grow Riesling and Cabernet Sauvignon on the same estate in some places, which is pretty unique.


What about the soil?
The soils are very diverse with ancient volcanic bedrock and newer glacial soils. The lake formed behind a glacial dam and was some 300 metres higher than it is now. When the ice melted over 10,000 years ago it did so in several stages exposing terraces or “benches” of deposited silts as the water flooded out. These flat benches at the edge of the current lake are ideal sites for the vineyards. In general the northern end has more clay and gravel while the south is much sandier but within a vineyard soils can vary widely. Growers dig several soilpits to check the soil type, pH, water holding capacity and match the right grape variety before planting.

Which grapes are they growing?
The most planted grapes are Pinot Gris and Merlot but these aren’t necessarily the most exciting wines. The cool nights help preserve the grapes’ natural acidity and the cool sites can produce some really racy Riesling and structured Pinot Noir while Cabernet Franc, Syrah and Viognier do well on warmer sites and there’s some fabulously silky Gamay being made too. Many growers have invested in concrete eggs and amphorae and there are plenty of skin contact/wild ferment/low sulphur/orange wines to be found, both still and sparkling. The signature of these wines is their ripeness of fruit and yet fresh acidity, making them somewhere in between cool and warm climate, old and new world. The high natural acidities are a great opportunity to make Traditional method and Pet Nat sparklings.

How good are the wines?
Some wines that I tasted during my week were beautiful, delicate, fragrant, nuanced, others were powerful and plush. It’s a very exciting area. Many vines are still very young, growers are experimenting to see what grows best where and winemakers are finding the style that works for their fruit. It will be fascinating to follow these wines as they develop and the vines get older.

The wines definitely hold their own on the world stage. This was proved at the annual British Columbia Wine Judgement where they select a different red and white grape each year and 30 or so judges blind taste them against international counterparts. First they are ranked for quality and then judges try and decide if they are from BC or International. I took part this year and we were tasting the most widely planted grapes, Pinot Gris and Merlot. Blind tasting is great fun and inevitably a humbling experience and much as I would like to say that I could spot all the countries of origin, I couldn’t. I was looking for that combination of ripeness and acidity and I got half the BC Pinot Gris right and two thirds of the Merlot. My top three Merlots were all Okanagan. That in itself proves the point that these wines can stand up to international scrutiny.

How come we haven’t heard about these wines before?
Well as one grower put it, “We’re thirty years young and ten years serious.” Vinifera vines weren’t trialled until the 1970s and it was only in the 2000s that plantings started to increase. In 1990 there were only 17 wineries, today there are 275 with nearly 9000 acres planted at the last count with new wineries popping up all over. As a popular holiday destination for people all over Canada and nearby US states, all with a growing thirst for these delicious wines, the wineries can easily sell all that they produce at the cellar door, through their wine clubs and to Vancouver restaurants – they don’t actually need to export. In fact there’s a shortage of grapes to meet demand and this is pushing up vineyard land prices. However the savvy owners, several of whom built a fortune in Vancouver in the finance industry, know that you earn your price point in the international market and are keen to start or increase their exports.

You haven’t mentioned Icewine…
When temperatures get down lower than -8 then it’s time to think about Icewine and this delicious sweet wine is a popular style with visitors. You can find Icewine made from all sorts of different grapes, even Syrah! But the Okanagan is about so much more than Icewine…

So which wineries do you recommend?
Here is a list of the wineries that I visited/tasted over five days and are worth looking out for:
50th Parallel
Black Hills
Burrowing Owl
Cedar Creek
Clos du Soleil
Jackson Triggs
Laughing Stock
La Stella
Le Vieux Pin
Little Farm
Martin’s Lane
Mission Hill
Okanagan Crush Pad
Poplar Grove
Painted Rock
Quail’s Gate
Summerhill Pyramid
Upper Bench

Woodchester Valley Vineyards, Gloucestershire, UK

7 08 2017

A few hundred years have passed since William of Malmesbury wrote about the wines of Gloucestershire in the twelfth century, saying, “This county is planted thicker with Vineyards than any other in England, more plentiful in crops, and more pleasant in flavour. For the wines do not offend the mouth with sharpness, since they do not yield to the French in sweetness.” (De Gestis Pontif, book iv.)

At that time the UK climate was nearing the end of a Medieval Warm Period when grapes seemingly ripened as well as in France, with a good balance of sugar and acidity. The Little Ice Age that followed put paid to many English vineyards but recent warmer temperatures have resulted in a resurgence. Whilst the southeast of England currently has the biggest concentration of vineyards in the UK, one wonders whether the county of Gloucestershire will one day return to centre stage?

Three Choirs has been flying the flag for wines from Gloucestershire for many years now, not only producing wines from their own 75 acre vineyards but also vinifying wines for smaller local vineyards. When the first vines were planted in 2007 by Fiona Shiner near Nailsworth for Woodchester Valley Vineyard they were taken to Three Choirs to be made into wine, both still and sparkling. But now, ten years on, Woodchester has three vineyard sites between Nailsworth and Stroud totaling 45 acres and production has increased to the level that it makes economic sense to build their own winery.

When I visited last year the winery was just being made ready to accept the 2016 harvest. Last week Fiona invited me to return to see it finished and to taste some of the new wines with winemaker Jeremy Mount.

First up was Culver Hill 2016, 11.5% abv made from a blend of 50% Bacchus with the remainder from Seyval Blanc, Pinot Gris and Ortega. Crisp, appley notes on the nose with a touch of gooseberry and melon, it opens up on the palate with more floral aromas and a peachy quality. Nice, zesty acidity, this is perfect for picnics and as a perky aperitif.

The next pair of wines were particularly interesting as they were both 100% Bacchus vinified with the same yeast in stainless steel, but they tasted very different due to differences in the age of the vines, site and soil. The first Bacchus 2016, 11.5% abv has a very delicate, pretty floral nose and notable concentration on the palate. The fruit has a steely precision and good length. Very good.

The second Bacchus, named Orpheus Bacchus 2016, 12% abv is from older vines on the Woodchester and Amberley sites where the extra ripeness has added a touch of passionfruit to the nose and given the wine added weight and texture. This is a super wine which develops richness and power in the mouth, a sure-fire medalwinner and serious stuff. I’m not sure how many bottles were made but I would snap this up when it is released.

Next I tasted two roses. The Pinot Rose 2016, 11% abv, is a deepish pink with notes of redcurrant and rosehip on the nose following through onto the palate which has medium weight and a crisp finish. Very attractive.

The last wine tasted was the Regent Rose 2016, 12% abv which has a touch of residual sugar, just 5 g/l, making it very appealing. Delicate, pale in colour, this is well balanced and surprisingly good. Both these roses will prove popular.

Having spent most of the last 25 years having to travel abroad to visit vineyards, I somehow feel I’m in a different country when I visit a winery in the UK and I kept having to remind myself that I was only half an hour from home. English wines certainly have their own unique style, which happily coincides for the trend in lighter, aromatic styles. Later this month I will be visiting British Columbia and Vancouver Island where they also grow Ortega and Bacchus. It will be very interesting to compare notes…

Woodchester Valley Vineyards now have a shop on the A46 so look out for when their 2016s are released for sale.

Look at my Facebook page for more content…

21 05 2017

It’s getting confusing to know where to post content. I tend to do it in fits and starts when I’ve been inspired by something, often on a trip somewhere, rather than post something regularly just for the sake of it. I’m also not sure I like it when you post exactly the same content across all social media as some articles seem more suited to LinkedIn or Facebook and I really haven’t got into Instagram yet. It’s easier to post on Facebook so that’s where the majority of my content will be, so have a look for me @thewinemaster. Cheers!

25 11 2016

Checking wines for a special dinner. This 2009 Nuits St Georges 1er Cru Les St Georges, Thibault Liger-Belair was glorious – deeply coloured, rich and round with voluptuous damson aromas with touches of coffee. It has the power to continue ageing for another ten years at least.

Want to know how a wine buyer thinks?

22 11 2016

This paper has some very good tips…

Love this film of the harvest!

20 11 2016

Domaine Joseph Voillot, Volnay – 2015s

8 11 2016

A great tasting here as ever with the ebullient Jean-Pierre Charlot who remains cheerful despite the challenges of recent years and the low yields. The 2015s are just as you’d expect – darker colours, blacker fruits and more density. There is a voluptuousness to the wines allied to the silkiness of texture with freshness to the fruit. My favourites were the Volnay Champans – very fine and concentrated with black cherry and small wild berry flavours – and the Pommard Pezerolles – only two barrels but dark, sultry, soft, rich and powerful.

Putting theory into practice…

18 10 2016

It’s a long time since I passed my Master of Wine and an even longer time since I picked grapes and worked a short stint in a winery. I’ve visited hundreds of vineyards over the years but they are generally all abroad and I see a snapshot on one day of the year only. Being able to study the vines and monitor the grapes on a weekly basis at the Royal Agricultural University’s vineyard outside Cirencester, has been a real eye-opener and I have learnt so much!

1. How quickly a vine produces grapes from the flowering. In just 100+ days from early July to now.

2. How many grapes a vine can produce! We had a small yield this year but there were still 3.5 tonnes of grapes to harvest.

3. How many diseases there are trying to trip you up at every stage and how assiduous you have to be with your spraying programme.

4. How calming it is to work in the vines when all is going well but also how stressful it is when there are problems.

5. How you need a good team of people with complimentary skills. How much fun it is. How great the feeling is of getting the grapes safely harvested, pressed and in the vats.

Now I’m looking forward to the winemaking phase and learning just as much.img_5495 img_5500 img_5511 img_5518 img_5525 img_5535 img_5537 img_5541

Glass Matters

7 10 2016

Would you believe that the same wine tastes different out of these three different glasses? I wouldn’t have believed until yesterday. Riedel – The Wine Glass Company held a tasting in London yesterday tutored by Maximilian Riedel. It’s all to do with the rim diameter and the way the wine flows onto your palate. If it hits the tip of your tongue first where you taste sweetness, it makes the wine taste more fruit-forward, the other glasses accentuated the dry tannins. Different wines need different sizes of glass too. A subtle Pinot Noir was swamped in the big egg-shaped glass but loved the diamond shape, whereas a big spicy Aussie Cab needed the big glass to show all its fruit. Fascinating. I am now a convert!img_5426