We are hosting a South African wine tasting on TUESDAY, Nov 25th from 4-6pm. The day is a departure from our normal Thursday, but it is a holiday week
We had the pleasure of hosting Samantha from South Africa a few weeks ago and tasted several of her wines from Benquela Cove, Jasper Raats and Olifantsberg wineries. They were delicious and consequently we brought in 6 of their wines. We will be tasting four of them on the 25th including a Pinot Noir, a Chardonnay and a blended red featuring Syrah, Mourvèdre and Carignan and a white featuring Roussanne and Chenin Blanc.
This is a free event and very casual. Come anything between 4pm and 6pm and stay for as long as you like. Of course we will be providing a well appointed charcuterie board to nibble on.
Make a night of it in Sunapee Harbor by using the tasting as a starting point to finish at Wildwood Smokehouse, the Blue Canoe or Hoptimystic.
Jasper Raats Concrete and Clay Chardonnay
AROMA PROFILE – Distinct aromas of fresh pear combined beautifully with white apple blossoms & a hint of grapefruit carrying through to the palate, ending in a refreshing, clean & lingering, perfectly balanced finish.
TERROIR – This wine showcases the terroir for which Longridge is known. Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic Ocean) during the day & cool air at night flowing down the mountain, resulting in even ripening of the berries and good natural acidity. The macro climate is maritime, with cold wet winters and dry, warm summers, with the Helderberg area being the coolest in the Stellenbosch region.
VITICULTURE – The vineyards are meticulously cared for by hand to ensure maximum quality. Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical sprays. In addition, farm produced compost, teas and biodynamic preparations are employed.
VINIFICATION – The grapes were harvested early morning and whole bunch pressed. The juice was left to settle in stainless steel tanks and transferred to concrete & clay amphora eggs, creating a refreshing and almost mineral quality in the wine. Almost no sulphur was added during the first 6-9 months. Fermentation started naturally, and no enzymes, fining agents, commercial yeast, or filtration was used. Only 1200 bottles of this special wine were made.
ORIGIN – Helderberg, Stellenbosch
WINEMAKER – Jasper Raats Alc: 13%; RS: 2.0 g/l; TA: 54,4 g/l; pH: 3.34
Jasper Raats Basket & Barrel Pinot Noir
Aroma Profile – Elegant and balanced, this cool-climate Pinot Noir offers aromas of raspberry, rose petal, wild oregano, and ripe red fruit. The palate is vibrant with tart cherry, citrus, and lavender, supported by herbaceous lift and bright acidity. Silky tannins and a rounded body lead to a lingering, umami-rich finish.
Terroir – Sourced from a mineral-rich site in the Helderberg, with excellent elevation and proximity to the cooling Atlantic breeze from False Bay just 5km away. These conditions contribute to refined acidity and delicate fruit expression. A minimal intervention philosophy in the vineyard allows each vintage to reflect its true character. Grapes are hand-harvested in the early morning for optimal freshness.
Viticulture – The vineyards are meticulously cared for by hand to ensure maximum quality. Organic and biodynamic practices are employed, which includes not using any pesticides, herbicides or chemical sprays. In addition, farm produced compost, teas and biodynamic preparations are employed.
Vinification – Fermented naturally in small open-top fermenters with no added enzymes, preservatives, or stabilizers. Following fermentation with indigenous yeasts, the wine was matured for 10–12 months in seasoned French oak. Crafted with integrity, this Pinot Noir is bottled unfined and unfiltered and may develop a harmless natural sediment over time. It drinks beautifully now but will reward thoughtful cellaring.
Origin: Helderberg, Stellenbosch
Winemaker: Jasper Raats
Olifantsberg Beneath our Feet White
Beneath our feet is true to the whole Olifantsberg philosphopy of working with nature and leaving a softer footprint. “Take nothing from nature and leave nothing but footprints”
The Roussanne adds floral, spice and lifted fruit elements with orange blossom top notes and an aromatic mix of dried coriander, ginger and citrus. The Chenin blanc adds fresh stone fruit and bright citrus notes. They combine to deliver an aromatic wine with a fleshy textured palate and engaging length.
Vineyard – Our Roussanne is grown as echalas vines (2 sites) as well as trellised vines (2 sites). Our Chenin blanc is grown as trellised vines. Our soils are clay-shale rich soil with a high component of quartz rock. Using our different varietals from different aspects of the Olifantsberg Mountain, situated at 300 m to 470 m above sea level we can capture all the different characteristics of our beautiful mountain.
Maturation – 9 months in concrete and French oak
Olifantsberg Beneath our Feet Red
This wine delivers a complex array of flavours with red and dark currant berries, beautiful floral aromas layered by hints of liquorice and white pepper. The palate has a refined taste with subtle tannins and a sappy, refreshing finish.
Vineyard – Our Syrah is grown as echalas vines (three sites) as well as trellised vines (two sites). Our Mourvèdre is grown as echalas vines (2 sites) while our Carigan is grown as 100% bush vines. Our soils are clay-shale rich soil with a high component of quartz rock. Using our different varietals from different aspects of the Olifantsberg Mountain, situated at 350 m to 470 m above sea level we can capture all the different characteristics of our beautiful mountain.
Maturation – 14 months in French Oak
