Considering that fact that this is the busiest time of the year for all winemakers, against all odds we ventured between the vines to track Spice Route Winemaker, Charl du Plessis down and asked him to give us his thoughts and predictions on Harvest 2013.

“In my experience, these vineyards were exposed to more favourable weather conditions, in comparison to last year”, says Charl.

“The 2012 winter rainfall was pleasantly consistent, offering ideal intervals, which allowed the grapes to develop at an optimal level. For us, a consistently good rainfall is crucial to our ‘dryland’ vineyards, allowing a steady yet stagnant supply of water during the growing season, up until we start harvesting.

Apart from experiencing a few fairly hot days, we are happy with the relatively cool summer season thus far, with temperatures between 25-35 degrees. These weather conditions encourage healthy grape vines and allows for optimal ripeness in the berries.

We recorded a good amount of grape bunches per variety on the vines. The vines are naturally well balanced this year, with healthy canopies and a balanced crop load. Our berries are more compact and have a good bunch weight, which usually results in good quantity and quality.

Of course there is still time for Mother Nature to throw us a curveball, but the way things are looking at the moment, we are well on our way, starting with our Viognier and thereafter the Pinot Gris.

We strive to attain natural “physiological ripeness” in the berries, this is when all the elements come together and is well-balanced; sugar, acid, tannin and colour.
Overall ….so far, so good” says an optimistic Charl.

The range consists of 3 spice grinders; Treasure Chest, Smoked Sea Salt and Sweet Berry Delight, as well as a selection of condiments; Waterblommetjie & Strawberry Jam, Beetroot Piccalilli, Waterblommetjie Pickle and Crunchy Cucumber Ribbons.

Marion’s food philosophy is about combining natural ingredients such as berries, coco beans, lemons and mushrooms, and from it creating unique blends, which awakens the flavours of any ordinary meal or beverage.

The Spice Route Deli Range is available at the Spice Route Restaurant in Paarl.

Spice Grinders R25 per grinder (50ml)

Condiments R19-R21 per jar (125ml)

No added preservatives or MSG

For more information, visit: www.spicerouterestaurant.co.za

IN THE VINEYARD:

All vineyards are in the Swartland region and are planted on Richter 99 rootstock. Shiraz makes up the majority of the blend and is sourced from a dryland, trellised vineyard planted on Oakleaf soils. In 2009 the vineyard yielded 5.0 tons per hectare. The remainder of the grapes in the blend are from bushvine vineyards planted on Oakleaf and Koffieklip soils. The average yield for these vineyards was between 3.5 and 4.5 tons per hectare.

HARVEST DATE: From mid February to mid March 2010

WINEMAKING:

Shiraz was machine harvested in the early morning. The remaining fruit was hand harvested. The grapes were all picked at between 25 and 27°B. Hand harvested grapes were destalked and lightly crushed and all fruit was fermented in open concrete fermenters (‘kuipe’), using Oenoform Rouge yeasts. Manual punch downs were done twice daily during fermentation (Grenache three times daily). The wines were racked off and sent to barrel for malolactic fermentation and further ageing. The Mourvèdre component was matured in 50% American oak and 50% French oak, with all the remaining components going to French oak barriques. 25% new oak was used with the remainder being 2nd to 4th fill. The components spent 15 months in barrel before being lightly filtered and bottled. This wine was bottled without fining which may result in light sediment appearing over time.

BLEND: 37% Syrah, 21% Mourvedre, 18% Carignan, 10% Petite Sirah, 10% Grenache and 4% Tannat

WINEMAKER’S COMMENTS:

A larger proportion of Petite Sirah was added to the blend this year, giving the wine intense colour and structure, which will benefit the aging potential of the wine. The 2009 was a fine vintage and the red wines generally were of very high quality. Charl du Plessis

TASTING NOTE:

Intense red-purple in the glass. Initial smoky cloves and savoury notes give way to a plum and black cherry nose with hints of sweet oak spice. Medium bodied with well-integrated oak and fruit, this wine has a smooth tannin structure and lingering spice flavours.

IN THE VINEYARD: Wine of Origin Swartland

The hand selected fruit was harvested from dryland vineyards in the Swartland. The Shiraz is from a trellised vineyard, planted on oakleaf and koffieklip soils in 1995. The Mourvèdre was planted in 2001, mainly on oakleaf soil. The Petite Sirah component hails from the maiden block in South Africa, planted in 2001. The Grenache vines are 55 years old, planted on sandy decomposed granite. And the Tannat is also from the maiden block in South Africa, planted on koffieklip soil in 2003.

HARVEST DATE: March 2007

WINEMAKING:

Malabar is a blend of varieties, vinified and matured individually in our dedicated Malabar cellar. The fruit was hand harvested early in the morning into small lug boxes. After a bunch selection, the individual berries were hand sorted over a sorting table and fermented in open 1800kg French oak vats. The individual components were matured in French oak vats for 14 months, during which time the barrels are tasted regularly. The best barrels were selected, blended and returned to barrel for a further 12 months. The wine was bottled without being filtered. Total production for the 2006 vintage was nineteen 225l barrels.

BLEND: 64% Syrah, 15% Mourvèdre, 9% Petite Sirah, 9% Grenache and 3% Tannat

WINEMAKER’S COMMENTS:

This vintage once again contains Petite Sirah, adding colour and complexity to the wine. These are the amongst the first Petite Sirah vineyards in South Africa and I am excited about the prospects as the vineyards mature. Charl du Plessis

TASTING NOTE:

Layered and perfumed aromas of rich berry, plum, chocolate and violet. Well-integrated palate, with opulent tannin structure and balanced mouthfeel.
A truly elegant wine.

RECOGNITION:

Gold Medal – Concours Mondial de Bruxelles 2010

IN THE VINEYARD: Wine of Origin Swartland

The fruit used to craft this wine is from a dryland vineyard on the Rheeboksfontein farm in Malmesbury. This prime Swartland vineyard is planted on deep red oakleaf soils, and is a trellised block of 5.7 hectares.

HARVEST DATE: February 2010

WINEMAKING:

The fruit was machine harvested and the vineyard yielded 6 tons per hectare. The grapes were de-stemmed and crushed, and cold soaked for two days, before fermentation in stainless steel tanks, at 25-28 degrees Celsius. The wine spent 16 months in a combination of French and American oak barrels, with approximately 30% new wood being used. The wine was bottled unfiltered.

WINEMAKER’S COMMENTSShirazShiraz:

The wine is in a modern layered style, expressive of the Swartland and showing a good balance of spicy fruit. Charl du Plessis

TASTING NOTE:

Deep ruby red colour. Aroma of rich spice, cloves and bramble fruit. Palate shows evolved tannins, well integrated with deep fruit flavours. Rich finish. The wine will continue to improve until 2012.

IN THE VINEYARD:

The fruit for the Spice Route Pinotage 2009 is sourced fruit from a block at the Rheeboksfontein vineyards in the Swartland. The vines are grown on deep red Oakleaf soils. This vineyard has continued to provide exceptional quality fruit, and has been used since the inception of the Spice Route label. The vineyard is trellised and is dryland farmed and typically provides Pinotage with rich dark fruit flavours. Wine of Origin Swartland.

HARVEST DATE: 9 February 2010

WINEMAKING:

The Pinotage was harvested at 25 degrees Balling and the vineyard yielded 6.5 tons per hectare in 2009. The ripe Pinotage bunches were fermented in 6 ton open concrete fermentation vats, at our cellar outside Malmesbury. The cap was manually punched down twice daily, extracting deep colour and flavour. The wine was pressed off and transferred to American oak barrels, with full malolactic fermentation allowed in barrel. The wine was matured for 15 months in 225l American oak barrels. 35% new barrels were used, with the remainder being 2nd to 4th fill.

WINEMAKER’S COMMENTS:

Pinotage is truly at home in the Swartland and this vineyard proves this point year after year. 2009 was an excellent vintage and shows in the complexity and longevity of the wine. Charl du Plessis

TASTING NOTE:

A burst of ripe plum and raspberry on the nose with sweet spice and hints of beetroot. Fresh red fruit continue onto the palate and refined tannins add age-worthy structure to the wine. Medium bodied with sweet and smoky cherry tobacco on the finish.

IN THE VINEYARD: These grapes are harvested from an unirrigated vineyard in the Swartland. These bushvines were planted in 2001 on predominantly deap Oakleaf and Koffieklip soils.

HARVEST DATE: 3 March 2008

WINEMAKING: Grapes were hand harvested at 26.1°B. They were destalked and lightly crushed into 5 ton open concrete fermenters. Fermentation lasted seven days, after which the wine was pressed off the skins and transferred to barrels for malolactic fermentation. Once this was completed the wine was racked off its lees lightly sulphured and sent to a combination of American and French oak barrels (10% new) for 16 months of maturation.

WINEMAKER’S COMMENTS: Mourvèdre greatly benefits from being fermented in open concrete fermenters, as there is ample time and opportunity to extract the maximum colour and flavour of the grapes. This makes an expressive and intense wine. Charl du Plessis

TASTING NOTE: Vibrant cherry tempered by wild herb and smoky aromas. Lingering plum tomato and spice on the palate. A medium bodied wine, showing firm structure balanced by fresh fruit on the finish.

IN THE VINEYARD:

Predominantly Chenin Blanc from a 34 year old vineyard on the Rheeboksfontein farm in the Swartland. Trellised vines are planted on a south east facing slope and are dryland farmed. The soils are predominantly koffieklip.

HARVEST DATE: March 2012

WINEMAKING:

Grapes were harvested by hand at 25 degrees balling and the vineyard yield was 6.8 tons per hectare in 2009. The bunches were gently destalked and crushed and the juice was settled for 48 hours before fermentation in French oak barrels. A mere 10% new barrels were used with the balance being 3rd and 6th fill barrels. After alcoholic fermentation, the wine underwent partial malolactic fermentation, with weekly battonage for the 11 months that it spent in oak.

WINEMAKER’S COMMENTS:

The good winter really helped this older vineyard and resulted in a good, healthy crop. With it being over 30 years old, a yield of 6.8 tons/hectare is actually very high. The oaking is subtle making the wine approachable early on, but it will drink well up to at least 2012. Charl du Plessis

TASTING NOTE:

Light straw colour. Complex tropical nose with spiced apple flavours hinting at modern oaking. Palate is full bodied with a creamy rich mouth-feel, with a lingering fresh pineapple finish.

IN THE VINEYARD:

The Viognier grapes for this wine are predominantly grown on deep Oakleaf soils in our vineyards near Malmesbury in the Swartland. This bushvine vineyard is unirrigated and was planted in 2001 on rootstock Richter 99.

HARVEST DATE: 3 February 2009

WINEMAKING:

The Viognier grapes were hand-picked at 25.0°B. The bunches were not de-stalked and the fruit was whole bunch pressed. Fermentation took place in old French oak barrels, and lasted 14 days. Malolactic fermentation was not allowed, but the wine was left on its lees for 11 months before being bottled, with batonnage (stirring) weekly.

WINEMAKER’S COMMENTS:

The vineyard is starting to mature well and producing fruit with complexity and great potential. The intense fruit character of the wine is well-supported by the addition of oak, making a bold wine with good aging potential. Charl du Plessis

TASTING NOTE:

Light bronze in the glass. Perfumed aromas of tropical fruit and candied orange peel. Spicy complexity and rich mouthfeel, with ripe fruit reappearing on the palate. Perfume and warming spice continue for an elegant and lengthy finish.