High intensity on the nose even higher on the palate, medium minus acid, full body 14% abv, 30% new French oak, 18 months in barrel, steep slope with deep granite soils. Sea salt, sweet baking spices, just ripe yellow apricot, apple, lime, canned peach, mushroom, and cream. Long finish. — 6 days ago
This is now the second time in the past year that I have tried the absolutely massive 2016 Force Majeure Syrah, a dazzling, dense and hedonistic Red Mountain Syrah carefully crafted by the talented Todd Alexander. Roughly 20% of this wine underwent while cluster fermentation. The Syrah was aged in 25% new oak for 18 months prior to bottling. The nose shows wonderful dark fruits with smoky character, sage, dark chocolate, and damp earth. The palate is exceedingly refined. Black tea, black forest cake, cigar ash and smoked brisket flavors with citrus rind undertones that all marvelously combine. There is a seamless quality to this wine that glides across the mid-palate. Seductive and rich, yet maintaining a wonderful elegance and an intriguing salinity, this is a simply tremendous bottling by Force Majeure. A year ago when I had this wine I mentioned that this might be the best Red Mountain Syrah I have ever tasted. On second glance, my first impression was correct. Drink 2020-2035- 95 — 21 days ago
A unique blend of South African reds, including the pinotage hybrid. Diverse, just like the South African soil, or like a collection of random wildflowers pressed in a child’s book that will remain untouched for years only to be discovered when the parents move from the childhood home. — 12 days ago
When you can find a non- Bretty South African wine, savor it fully, this terroir is multifaceted.
One of my favorite stories grapes - The Pinotage - a cross between Pinot Noir and Cinsault, created around 100 years ago,so that SAfrica could have a grape varietal of their own.
A nose of elegant pipe tobacco, bright cherry, gooseberry and light tannin. A nice Pinotage for the uninitiated.
— 20 days ago
Graham Beck Blanc de Blancs Nr 90213
Flaska , 750 ml
Sydafrika , Western Cape , Breede River Valley , Robertson — 3 days ago
Served going to a bunch of experienced palates. Was getting quite a few old Napa Cab guesses, some that were thinking it could have been either Australian Shirazzie or Washington Syrah. Shay mentioned it was likely a warmer climate, so he got that. I completely understand pretty much all of those guesses is this one seemed to have a little bit of a roasted black fruit, clove, barbecue kind of character to it. With salted kettle chips it definitely brought the barbecue and grilled character out. This wine still had plenty of depth and a lot of character displaying a surprising amount of pepper on the finish. In their youth, these have an insane amount of tannin despite being rather on the medium-bodied side, and I really was not experiencing that here. Much improved, smoother, tannins have fully integrated. Optimal time to consume this was probably three or four years ago but in my opinion it was doing quite well today. — 18 days ago
Fresh herbs, sea salt, ripe yellow delicious apple, sweet baking spices, allspice, Meyer lemon, juicy peach, fresh apricot, crushed stone - decomposed granite. 35% new oak, 15% stainless steel. 1/3 malo, 10 months in barrel/tank. Medium+ finish, medium minus acid, elevated body. A week of fermentation with indigenous yeasts, then inoculate to ferment to dry. Linear. — 6 days ago
Burgundian in Frankschoek. 12 year old vines on decomposed sandstone and gravel with less direct sunlight. Medium acid, lean and clean. 100% malo in barrel for one year (made of piano oak, lightly toasted) after being transferred from stainless steel tanks. New French oak after malo. White flowers, acacia, yellow flowers too, lemon zest, lemon oil, slightly honey notes, crushed dame stone, saline, minerality. Little oak perception except on the palate. Medium plus body, medium minus finish/length. Some white tannins from oak treatment coat the mouth. 13.9% abv. — 6 days ago