Tag Archives: Elgin Ridge Wines

Fiona Beckett – getting to know South Africa

Fiona Beckett’s weekly Guardian article features Elgin Ridge Wines

Fiona Beckett Elgin Ridge

Fiona writes

Fiona Beckett writes, Imagine for a moment describing all French wine as “French wine”.  It wouldn’t begin to give you a sense of the diversity of what the country has to offer, or where to go for the best example of a particular type – Burgundy for chardonnay and pinot noir, for instance. Yet there’s still a tendency to refer to wines from “new world” countries as South African, Argentinian and Chilean, as if there were no regional differences.

Granted, at the most basic level there aren’t – wines will be sourced from whatever fruit is available at a particular price point – but spend a bit more on a bottle and you will be rewarded by the best of what the country has to offer. In South Africa, for example, it pays to be aware of which regions do what well: Constantia, Darling and Elgin are the key areas for sauvignon blanc, Hemel-en-Aarde for chardonnay and pinot, Stellenbosch for attractively supple, bordeaux-style reds, and the Swartland – South Africa’s “wild west” – for syrah and chenin blanc.

Elgin is, I think, currently the most exciting or, as one winemaker put it, “the coolest area in South Africa, and not just climate-wise”. To begin with, its sauvignons seemed like a crude attempt to ape the New Zealand style, with too much asparagus and green pea character. Now, though, producers are more self-confident, letting grapes ripen longer and picking later to get more complexity. Wines such as the organic Elgin Ridge 282 sauvignon blanc (£12.50, at www.winedirect.co.uk £12.99, 14% abv), which I ordered recently in a restaurant, have real elegance and finesse, and cost no more than a supermarket sancerre.

The best-known name in the region is Paul Cluver, who also makes a good, if slightly less refined sauvignon blanc under the Ferricrete label (£11.99, Marks & Spencer; 13.5% abv) and, in the same range, a pretty, floral, off-dry riesling (£12.99, M&S; 10.5% abv) which works particularly well with Asian-style salads and noodle dishes. (Marks & Sparks also has Cluver’s luscious, late-harvest riesling at £14.99.)

I also discovered a gorgeously creamy, burgundy-style chardonnay, the Kershaw Elgin Chardonnay 2012(14% abv), which is made by an English-born master of wine, Richard Kershaw – it’s a bargain at £18.99 if you’re a Naked Wines “angel”, £31.99 to the rest of us. Unusually for Naked Wines, it is worth the full amount, but I do find the talk of “wholesale” prices misleading – check on wine-searcher.com, as the wine may be cheaper elsewhere.

Fiona Beckett

To read more of Fiona’s articles go to

http://gu.com/p/3zjf4/tf 

 

2014 Harvest News

Elgin Ridge Harvest 2014

After a cool and very wet summer, harvest at Elgin Ridge started with the Chardonnay (Marion’s Bubbly) on February 11th.

This was followed by the Pinot Noir on February 24th and the Sauvignon Blanc was started on March 12th and finished on March 18th, a full two weeks later than 2013 reflecting the cool season.

Whilst a challenging vintage, the fruit was perfectly ripe at the time of picking, and bunch selection was rigorous. thus eliminating any sub-standard fruit.

All varietals produced juice of excellent quality and all were naturally fermented without any inoculation of commercial yeasts. This produces relatively slow ferments which preserve natural flavours and aromas thus reflecting the true attributes of the location, climate & soil.

All the wines are potentially the best so far from Elgin Ridge, with the Pinot Noir looking outstanding, with fine fruit and good acidity. The Sauvignon Blanc probably has the best expression of the varietal we have had and whilst the Chardonnay has much reduced yields, the quality is excellent.

A challenging vintage which required diligence and a determination not to sacrifice quality for quantity.

Brian

Taste the Only Organic Pinot in South Africa

04 April 2013 Pinot Noir

On the 6th and 7th of April Elgin Ridge, as part of the Elegantly Elgin Open Wine Weekend, is offering you an unique opportunity to taste and pre order the first organic Pinot Noir in South Africa. The wine has been produced to strict European Organic Standards.

Bunches were 100% de-stemmed, with natural fermentation, and 10 months in 20% new French Oak.

Only 1400 Bottles of this unique wine were produced.

The colour is bright medium to dark red with red summer fruits and hints of warm spices, cinnamon and cloves on the nose

The palate is fruit forward on entry, cherries and raspberries with a slight herbal note on mid-palate with a long finish. The tannins are balanced and approachable.

Alcohol 13.5%, Sugar 2.2 g/l, PH 3.6, TA 5.0 g/l, Free SO2 28, Total SO2 61

Cellar Price R250.00 inc VAT

Proud winemakers, Niels Verburg and Brian Smith, 1st Bottle of Pinot Noir at Elgin Ridge
holding the first South African organic pinot noir.

Marion and Brian

Twitter @ElginRidgeWines

 

Elgin Ridge and Platter’s Wine Guide

The 2013 Platter’s Guide recently made its debut on the market, just in time for Christmas, and we must say that we are very pleased. The new edition brings an added bout of excitement for us, in addition to our inclusion in the guide; Elgin Ridge was also featured in the Platter’s 2013 photo gallery.

The photo gallery forms part of a new section of the Platter’s Guide that features the tales of some of South Africa’s top wineries. The stories highlight the passions and preoccupations, the dreams, challenges and successes of these wineries. We are thrilled to have the story of how Elgin Ridge came to fruition included; another step in “living the dream”

We had a wonderful time with photographer, Teddy Sambu and Athol Moult. Teddy is the first chosen Imara Lightwarrior for the Imara Trust and under the mentorship of renowned photographer Athol Moult, will gain valuable experience. Teddy is from Khayelitsha and after the death of his mother, Teddy started taking photographs of children playing football on the N2 motorway, using whatever equipment he could get his hands on. With limited education, photography was his chosen means of expression. As a chosen Imara Lightwarrior, Teddy has the opportunity to progress to a first class professional photographer. Teddy can be contacted by Linkedin

Athol Moult is a prominent Cape Town artist and photographer and has regular solo exhibitions. His work is represented in public and private collections in South African and abroad. Athol can be contacted at his web site Athol Moult

 

Here are a few behind the scenes images from the day

 

 

For the full story find us on page 248 of the guide

 

 

 

Elegantly Elgin Wine Route launches

 

Wine estates of the Elgin Valley are fortifying their strengths as they prepare to launch an official wine route on the 6th – 7th  October. The wine route aptly named, Elegantly Elgin, will provide the opportunity for visitors and  wine lovers to regularly experience the superior and complex structured wines synonymous with this district.

With a wealth of medals and acclaimed awards from  local and international wine fraternities behind them,  the Elgin Valley wine producers have entered the final straight in forming an official Wine Route. The route is set to take flight through a concept called “Open Wine Weekends”, where once a month sixteen wine estates will open their cellar doors to wine lovers to fully experience all the Elgin wine has to offer. Cellars will be creating an experiential weekend around wine during these open wine weekends with a focus on specific varietals each month. The estates will run normal operations for the remaining part of the month.

Monthly Themed campaigns:

6 -7 October: Flagship Wines – Celebration of Cool Climate Wines
3 -4 November and 10 – 11 November: A Sauvignon Blanc Celebration
open for 2 weekends to coincide with Open Gardens
1 -2 December: A Chardonnay Celebration
5-6 January: Elegantly Elgin Whites (aromatic blends)

During  Varietal themed months –  i.e.  In November the theme will be Sauvignon Blanc wines from the area, we will highlight the best  cellar doors to visit for consumers who are specifically looking for superior Sauvignon Blanc wines in that month. All wineries will have their full range available for tastings, as the varietal themed month is an added benefit to our visitor experience.

The members range from our famous historic estates, frequently publicised, to a growing number of new estates, who together have all contributed towards strengthening Elgin’s offering and placed us firmly on the wine route map. The Sixteen Estates are in alphabetical order: Almenkerk ; Arumdale ; Elgin Ridge; Elgin Vintners; Hannay & Catherine Marshall Wines; Highlands Road Wines, Iona Vineyards; Lothian Wines; Mofam Wines ;Oak Valley Wines; Oude Molen Brandy Distillery; Paul Cluver Wines; Shannon Vineyards; Spioenkop Wine; South Hill Wines; Winters Drift

The Elgin Wine Weekend is the perfect way to experience wines of the valley  and discover why this region  is fast becoming a most celebrated wine-producing area of the Cape.  Here, acclaimed vines benefit from diverse soils and cool maritime breezes which ensure perfect conditions for slow ripening. This allows the grapes to develop their intense flavours, great natural acidity, complexity and strong core of elegance. The wines are predominantly fruity and Sauvignon Blanc, Rhine Riesling, Pinot Noir and Shiraz fare particularly well in this region.

We invite you to join us and enjoy the hospitality as the estates display the fruits of their labour. It is a celebration of the distinctive flavours from the district. Come and enjoy the classic expressions of Elgin Wine.

For more detailed  information on the open wine weekends please log onto www.elginwine.co.za
Come and meet the people behind the wines of Elgin and drink in our passion.

Establishing the ELEGANTLY ELGIN WINE ROUTE as a designation for wine lovers.

Founding Members, in alphabetical order, Almenkerk ; Arumdale ; Elgin Ridge ;Elgin Vintners; Hannay & Catherine Marshall Wines; Highlands Road Wines, Iona Vineyards; Lothian Wines; Mofam Wines ;Oak Valley Wines; Oude Molen Brandy Distillery; Paul Cluver Wines; Shannon Vineyards; Spioenkop Wine; South Hill Wines; Winters Drift

Event Details:
Event Name: Elegantly Elgin Wine Route Launch Weekend
Date: 06 – 07 October 2012
Varietal Focus for month of October: Flagship Wines a celebration of Cool Climate wines
Time: 10h00 – 17h00
Venue: 16 Wine estates located on the Elegantly Elgin Map.

Event Name: Elegantly Elgin Open Wine Weekend
Date: 03– 04 November  and the 10- 11 November 2012
Varietal Focus for month of November: A Sauvignon Blanc Celebration
Time: 10h00 – 17h00
Venue: 16 Wine estates located on the Elegantly Elgin Map.

Event Name: Elegantly Elgin Open Wine Weekend
Date: 01 – 02  December 2012
Varietal Focus for month of December: Chardonnay Celebration
Time: 10h00 – 17h00
Venue: 16 Wine estates located on the Elegantly Elgin Map.

Event Name: Elegantly Elgin Wine Route Launch Weekend
Date: 05 – 06 January 2013
Varietal Focus for month of January: New Year celebration of Elegantly Elgin Whites (Aromatic blends)
Time: 10h00 – 17h00
Venue: 16 Wine estates located on the Elegantly Elgin Map.

Elgin Ridge and the Cape South Coast

Original article by TV masters of wine, Susie & Peter, view Susie and Peter’s website

Cape South Coast by Peter

The New World’s ongoing quest for elegance, complexity and drinkability in its top wines – both white and red – has often led to the sea.

The briney’s cooling, moderating influence tends to give longer hang time, lower alcohol levels and altogether more rewarding wines than hot inland areas in warm countries.

True, the viticulture can be more challenging, the land costlier, the risks higher – but the finest wines have always come from marginal climates and risky, challenging endeavours.

In this context, it was fascinating recently to taste a range of wines (100, to be precise) from South Africa’s newly created Cape South Coast appellation. To clarify – these aren’t all newly created producers or wineries (many of them already have an impressive track record). It’s simply the umbrella appellation that’s new, to take in a number of smaller wine areas along the cape’s south coast (namely Cape Agulhas, Overberg, Plettenberg Bay, Swellendam and Walker Bay districts as well as the Herbertsdale and Stilbaai East wards).

Phew.

As for the wines, it was Sauvignon Blanc and Syrah that most impressed, with Pinot Noir more variable (as it tends to be, especially when some vineyards are young) but seeming to have a bright future. The names that most impressed were Paul Cluver (whites), Brunia, Ataraxia, Hamilton Russell, Beaumont, Luddite and Catherine Marshall. The overall standard was very creditable and disappointments were few, though Bouchard Finlayson deserves a reprimand for consistently bland, underwhelming wines.

Top tips are featured below.

Tasting notes (from 18th July 2012)

Paul Cluver Riesling 2010, 11.3%, Elgin (£10.99-11.99, Halifax Wine, SA Wines Online, D Byrne, SH Jones, Oxford Wine Co) – lovely clean, crisp, succulent style – well rounded, with defined red apple flavours. Lovely stuff, delicious. (The Close Encounter Riesling, a touch pricier but also lovely, is also worth a try.) 7/10

Brunia Sauvignon Blanc 2010, 13.5%, Walker Bay (£8.95, The Wine Society) – complex, mineral, layered flavours. Understated but vibrant too. Juicy grapefruit and pear flavours, with ripe citrus acidity. Elegantly textured, very long. (The 2011 is also tasting very nicely too.) 6.5-7/10

Southern Right Sauvignon Blanc 2011, 13%, Walker Bay (£11.49, Wimbledon Wine Cellar, Waitrose) – effortlessly elegant and engaging. Rounded, mineral and with beautiful earthy citrus character. Hint of honey together with a refreshing sea-spray freshness. Puts other ‘wannabe’ wines into context. 7/10

Elgin Ridge ‘282’ Sauvignon Blanc 2011, 14%, Elgin (£12.99, Les Caves de Pyrene, Green & Blue, Bedales, Wine Direct) – succulent, mineral – layered and long. Very well judged, albeit in a ‘bigger’ style, with flavours of roasted lemon and peas. 7/10

Shannon Sanctuary Peak Sauvignon Blanc 2011, 13.5%, Elgin (£13.32, SA Wines Online) – aromas of anis, wax, herbs and lime rind. This has a touch of Semillon, which adds this complexity and pithy character. Succulent and complex, lovely stuff. 7/10

Ataraxia Sauvignon Blanc 2012, 13.5%, Western Cape (£15) – a really classy wine, with subtle but profound flavours of ripe citrus, honey, grapefruit and roasted herbs. Dense, graceful and complex. Very good. 7.5/10

Hamilton Russell Chardonnay 2011, 13%, Hemel-en-Aarde (£21.99, Quaff, Fortnum & Mason, Harrods) – benchmark stuff from this reputable producer. It’s bright and characterful, with aromas of melon and burnt cream, but also well grounded with a ripe lemony acidity and mineral notes. 7/10

Catherine Marshall Pinot Noir 2010, 14%, Elgin (£14.20-15.20, Tanners, SH Jones, VIvat Bacchus) – pale, limpid, elegant style. Earthy and cultured, with scents of wild berries and warm clay. Very nice. 6.5-7/10

Hamilton Russell Pinot Noir 2010, 14.5%, Hemel-en-Aarde Valley (£29.49, Quaff, Planet of the Grapes, Fortnum & Mason) – effortlessly elegant in the context (older vines?) with earthy, herbal, berry fruit aromas and a dense, polished, refined palate. Still a big style but lovely harmony. 7.5-8/10

Luddite Shiraz 2006, 14%, Bot River (£26.49, Les Caves de Pyrene, Green & Blue, Roberson, Bordeaux Index) – elegant peppery, spicy style with a juicy flavour profile. It’s relatively broad and spicy in style but elegant too. 6.5/10

Brunia Shiraz 2010, 13.5%, Walker Bay (£12.50) – toasted, ashen, black pepper flavours and a smooth yet spicy flavour profile. Understated, good. 6.5/10

Ataraxia Serenity 2008, 14.5%, Western Cape (£13.95, Stone Vine & Sun) – elegant, leathery style. Baked herbs; serious, grown-up style, needs food. Broad, structured, very classy. 7/10

Elgin Ridge at The Test Kitchen – Cape Town

Original article by Terri Dunbar-Curran in Cape Times

INSTEAD of whipping up that old trusty vanilla sponge for your lunch guests this weekend, try something new with fresh seasonal produce. Now that apples and pears are in season, it’s the perfect time to whip up tasty tarts, crisp salads and baked goodies.

Tru-Cape decided to celebrate the season and the versatility of its apples and pears with a lunch at The Test Kitchen in Woodstock, where chef Luke Dale-Roberts created a variety of dishes featuring the fruit.

Sipping on apple bellinis  and Elgin Ridge Wines, guests tucked into a decadent lunch  of Abate Fetel Pear salad with parmesan, wild rocket and candied pecan nut brittle; braised pork belly with roasted baby Fuji apples stuffed with pork sausage mince and wrapped in bacon; and a syrupy Granny Smith tarte tatin.

The range of dishes you can create with fresh fruit are endless. So why not start with the humble, succulent pear?

Named after the Abbot who discovered the fruit in 1866, Abate Fetel pears are now available in supermarkets. They are usually exported and so are not often seen here, but because of over-supplied European markets, we have the chance to enjoy them too

It’s best to keep them in the fridge and eat them within a week, but when they start to lose their crispness, don’t get rid of them – add them to your favourite dishes.

To get you started here are a few tantalising recipes.

l For more recipes and information, see www.tru-cape.co.za

Green bean, bacon and pear affair

25g feta cheese, crumbled

50g pine nuts

60g streaky bacon cut into cubes

200g green beans

5ml olive oil

10ml unsalted butter

1 pear, cubed

1. Remove the heads and tails of the green beans, cut them in half diagonally and steam for 5 minutes or until al dente.

2. Add the pine nuts to a non-stick pan and toast over a high heat for 3 minutes, continually tossing them to prevent burning. Rremove and allow to cool.

3. Heat the oil and 5ml of the butter in a non-stick pan, fry the bacon until crispy, drain on paper towel.

4. Wipe the pan clean and heat the remaining butter. Add the pear and quickly fry for 1 minute.

5. Pour the pear and the pan’s butter over the green beans, add the bacon and toss well.

6. Sprinkle over the toasted pine nuts and crumble over the feta cheese.

Pear and blackberry tarts

50g butter, melted

50g blackberries, defrosted

30ml castor sugar

1 egg, beaten

2 pears, cored, peeled and sliced thinly (Use Abate Fetel, Beurre Bosc or Conference pears)

4 sheets of phyllo pastry

1. Preheat the oven to 200°C.

2. Cut the phyllo pastry into rectangles (12.5 cm x 11.5 cm).

Brush half the pastry rectangles with butter and place the remaining pastry on top of the buttered pastry.

Then brush the surface of the pastry with the beaten egg. Draw  a 1cm thick border with a sharp knife around the surface of the  pastry.

3. Heat 25g of the butter over a medium heat in a saucepan, add the pear slices and gently fry for 1 minute on each side, then cool the slices slightly.

4. Place the pear slices in the centre of the pastry, ensuring you do not go over the inner border. Brush the pear slices with the remaining melted butter and scatter the blackberries over the slices. Sprinkle over castor sugar and bake for 13 minutes.

Nutty Pear Fools

60g unsalted butter

100g nutty crunch biscuits, crushed

200g peanut brittle

80ml white sugar

250ml cream

250ml Greek yoghurt

120ml boiling water

2 pears, peeled and cored, thinly sliced

1. Melt the butter in a  saucepan and stir in the crushed biscuits.

2. Beat the cream until stiff, and fold in the yoghurt.

3. Melt the peanut brittle over a low heat with the boiling water and sugar until melted and syrupy, stir in the pear slices.

4. Layer the ingredients in the following order in a martini glass: biscuit, cream, pear slices, cream. Top with broken peanut brittle and a few pear slices.

5. Refrigerate for at least 30 minutes before serving.

Elgin Ridge at Chardon d’Or – Glasgow

Original article by Joe McGuire on The Glaswegian

Joe writes

I ALWAYS like dealing with family companies.

There’s something reassuring knowing that a business isn’t just a faceless corporation, but has a human face behind it. I find it doubly reassuring when an individual has such faith in their product that they’ll put their name to it.

In the case of West Regent street restaurant Chardon d’Or, owner and chef Brian Maule has the confidence to stick his name above the door. It’s a confidence that’s completely justified.

I visited last Friday night, the day after Maule, who trained under culinary masters the Roux brothers, took home Chef of the Year at the CIS Awards, an auspicious omen for my review.

Walking in to Chardon d’Or we were immediately greeted by the maitre de who ushered my friend and I to our window table. From there I could survey the entire room, an airy and open space, tastefully decorated and with bluesy jazz playing softly in the background. It made for easy listening as I selected a bottle.

The restaurant enjoys a reputation for fine wines, and holds regular tasting nights. Perusing the extensive wine menu it was clear to see this reputation is well merited. I chose a bottle of South African sauvignon blanc, Elgin Ridge 282 (£36) which was the finest I’ve had.

Reading the menu I was faced with the only unpleasant part of the evening-choosing just one starter and main. While waiting on our starters a foie gras amuse bouche whet our appetites nicely and promised excellence to come.

To kick things off I chose the pan friend crevetts with chorizo, red pepper compote, and sauce aioli (£10.50). Presented so beautifully I felt a tad guilty about eating it, the unusual combination of king prawns and chorizo was an absolute winner.

My friend chose the goats cheese which was served with a beetroot salad, walnuts and caramelised apple (£8.95) and she reported that it was “divine”.

Next up I chose the roast cod fillet with broccoli puree and grilled leeks, topped with a black olive tapenade (£24). This was an absolute triumph, the fish cooked to perfection and frankly I could’ve happily eaten a whole bowl of the tapenade alone (a puree of olives, anchovies, capers and olive oil). Now I’m not a fussy eater but I’ve never been a broccoli fan; It’s testament to Maule’s training that he could actually make me want more of them, and the grilled leeks where exceptional.

My companion opted for the breast of duck with spinach and tips of asparagus (£23.50). I got a sliver of this myself and it was top notch, the meat succulent and juicy. My friend said her only regret at ordering it was my poor japery of diving under the table when I asked what she ordered.

To round things off I had the homemade ice cream and sorbets selection (£8.95) , with vanilla, pistachio, watermelon and orange the order of the day, all delicious.

My friend thought she ordered the oranges marinated in grenadine, and orange curd with macaroons (£8.50) but what arrived was in fact an artwork-an incredibly tasty artwork admittedly.

A very nice touch is the fact that Maule came out and talked to the table who were finished, sharing a few words with all.

I love that philosophy that because it’s his name on the door, it’s him in the kitchen and on the floor.

He told me that not a single dish leaves the kitchen without his approval and from the excellence on display Friday evening, it’s clear that this diligence has paid off.

Address: 176 West Regent Street  Phone: 248 3801 Web: www.brianmaule.com