I could make some sort of pun based off the name of this wine, but we’re above such things at Vinomofo, and don’t reach for low hanging fruit. The jury’s in about the wine though. All the facts point to it being a vino of great character with standout value. Rich nuttiness, fruit plushness, complexity and length, balanced by glorious oceanic freshness. It’s Burgundian in style, though not so much in flavour, with South African sunshine offering more ripeness and juicy palate. On balance, having analysed all the data, all the signs point to, and corroborate, the testimony that Julien and Sophie Schaal are two fantastic winemakers in their absolute primes, and that this is evidently a delicious wine. Dammit.
This wine is part of our Women in Wine collection. We are committed to ALWAYS having wines available that are made by women. We already support so many women in the industry but we want to make this much more transparent and visible for our mofos. We want to make a real and lasting impact in an industry that is sadly still dominated by men. And this is the first step. Here’s to our Women in Wine!
Winemakers: Sophie & Julien Schaal. Sophie’s a Burgundian native as well as a Dijon University graduate, and makes these wines with husband Julien.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The vines here are probably the oldest in the appellation and they yield fine, concentrated grapes. The Elgin, the 'Cape's coolest', climate helps to conserve a fine natural acidity. The soil is a very stony red clay. The gentle, north-facing slope of the vineyard aides the long and even ripening-process. This region has a unique climate and topography, consisting of an upland basin plateau, surrounded by mountain ranges on all sides.
The grapes are picked by hand at the coolest time of the day. After a gentle pressing, and a stating setting, the juice goes to 300 litres barrels. Long fermentation allow the wine to show all its potential. The wine then is aged a minimum of 12 months in wood.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...