Lammershoek makes a fantastic, unique dessert wine every year from (mostly) Chenin Blanc. The grapes are picked at normal ripeness, then are dried on a specially built trellis for about two weeks before being pressed.

This process results in a very small amount of very wine (only approximately 70 liters of juice from one ton of grapes – that equals about 18.5 gallons!). Picking at normal ripeness preserves natural acidity to balance the raised sugar levels and greatly concentrates flavors.

Fermentation happens in old French oak barrels before an additional six months lees, all kept separate until final blending just before bottling. It is a delicious, sweet wine to rival most any Sauternes (IMHO).

We're only a few weeks away from having a limited amount of this gem in the US, so stay tuned.

Ever wonder what goes into making a bottle of Chardonnay?  Marklew gives you a peek into the harvesting of their 2010 Chardonnay which was made last week!
   
  
  
  
 
 
  
  

The ripening of the pomegranate has traditionally signaled the readiness of the grapes to be harvested. Today we obviously have more accurate techniques for determining the perfect time to commence harvest. Every year Mr. Bertrand breaks the pomegranate as the first grapes come in as a symbol of fruitfulness and good luck. May the luck of the pomegranate be with Morgenster Estate during 2010. harvest. (Photos: Mr. Bertrand breaking the first pomegranate (r). Sorting of grapes (l)).

Severely dry weather has already affected harvest for the Haut Espoir winery.  Last week, things quickly changed on the farm when a fire blazed through Franschhoek and into the vineyard.  Driven by strong winds, flames destroyed 5000 hectares of landscape and precious Fynbos from Jonkershoek to Haut Espoir.  Unfortunate enough, this is the second year in a row that fires have damaged the estate.  Owner Rob Armstong credits the response of the Franschhoek fire crews for keeping the rest of the vineyard "unscathed."  Haut Espoir would like to thank everyone who sent wishes of safety during this period.      

These geese have taken a liking to the range of Chardonnay on the Muratie Estate.  After downing almost one ton of Chardonnay, each bird has had their share of about $133 worth of grapes!  What did Rijk, the owner, do?  As animal lovers… gave them a "stern talking to" of course!   

We just got some fun photos of Haidee and Billy Marklew, and winemaker Kijo Malek doing the time-honored process of plunging the skins during fermentation in concrete vats. During fermentation the CO2 created pushes the skins to the top of the vats. Plunging, the process of re-submerging  the skins, keeps them in maximum contact with the juice, thereby ensuring all the color and tannin and all the other good stuff in the skins is fully infused into the wine. It is hard work, particularly while there are still grapes being harvested, and the temperatures are quite warm.

By the way, if you've not heard of Pinotage before, it is a South African original. A hybrid of Pinot Noir and Cinsault, first cultivated at the University of Stellenbosch, and planted fairly widely in South Africa. It is a little particular, but when done well, makes for some really wonderful and unique wines.

Pre-Harvest Report from Billy Marklew

Wine marketers are going to have to consult their dictionaries to come up with original superlatives for the back to back bumper quality vintages in the Stellenbosch area…

Extremely low yields after heavy wind in late October, coupled to good ground water moisture and moderate ripening temperatures indicate a vintage of intense varietal flavours.

De Goede Sukses (Marklew) farm is looking forward to “cooking” with these finest of ingredients this vintage and predict a range of full flavoured and well structured wine in the cellar.