Tuesday, November 19, 2010, Stone Face Dolly’s
Guild members had an opportunity to meet South African Winemaker Thinus Kruger and Debra Solomon, the South African wine representative from DGB, who helped set this event up for the Guild. Those who attended enjoyed tasting DGB’s award wining wines and chatting with the winemaker. Here is a quick rundown of the wines and the awards they’ve won!
Brampton Sauvingon Blanc 2010
The Sauvignon Blanc is hand-picked and cold-fermented with different yeast strains for different terroir parcels. It is matured on its lees for two to three months before the final blend is made.
- Veritas Awards 2010 – Bronze Medal
Franschhoek Cellar Baker Station Syrah 2008
After pressing, the juice is inoculated with a specially-chosen wine yeast and carefully monitored during fermentation. The wine is matured in French oak for 8 to 12 months prior to blending.
- John Platter’s Guide to South African Wines 2010 – 3 stars
Boschendal 1685 Chardonnay 2008
After the crush, the juice is transferred to barrels where half is inoculated with yeast culture and the rest is allowed to ferment naturally. While still on its primary lees, 70% of the wine was matured in French oak—30% new—for 9 months and 30% was matured on lees in stainless steel for 9 months.
- Monde Selection Belgium 2009 – Gold Medal
- International Wine & Spirit Competition 2009 – Silver, Best in Class
- Veritas Wine Awards 2009 – Silver Medal
- Winemaker’s Choice Awards 2009 – Diamond
- Wine Enthusiast 2010 Wine Guide – 89 points
Boschendal “The Pavillion” Shiraz Cabernet Sauvignon 2009
The grapes for this blend of 55% Shiraz and 45% Cabernet Sauvignon were selected from vineyards on the slopes of the Simonsberg mountain. After stainless steel fermentation, the wine was matured in a combination of steel tanks and oak hogsheads before blending and bottling.
Brampton Shiraz 2007
Grapes were grown in decomposed granite soil on the south-west slopes of the Simonsberg. The wine is aged in 90% French and 10% American oak for 12 months.
- Wine Enthusiast, September 2009 – 90 points, Best Buy
- Decanter World Wine Awards 2009 – Silver Medal
Boschendal Grande Reserve 2008
Cabernet Sauvignon from a single 15-year-old vineyard on the slopes of the Simonsberg in Stellenbosch. The grapes were fermented in small, open top, stainless steel fermenters and pressed two days after fermentation. The wine rested in 300L French oak barrels—1/3 new, the rest 2nd-fill—where it underwent malolactic fermentation and matured for 18 months. Just released.
Boschendal Vin d’Or 2008
Blended from Chenin Blanc, Viognier, Roussanne and Grenache Blanc. The crushed grapes were given five days skin contact for maximum flavour extraction, then pressed and fermented in stainless steel. Due to the high level of sugar, the fermentation went slowly—taking about a month. The wine was then aged for 10 months (75% in stainless steel and the rest in barrel). Just released.