Comments on: In South Africa for #CapeWine2012

By: Andrea

Andrea — Thu, 04 Oct 2012 15:47:37 +0000

Hi Benny Boy!
Thanks for your interest!
K&L Wines in SF and Redwood City have Mullineux, Badenhorst, and Sequillo. You can also try Robert’s in Woodside and Farmstead in Oakland/Piedmont area. Maybe someday you can make it down to the Swartland to try some of the rest : )

By: Kristy Kelley

Kristy Kelley — Sat, 29 Sep 2012 02:33:56 +0000

Beautiful picture! I’ve had a white wine from South Africa but it’s been a while and the name slips my mind. Safe travels!

– Kristy @ Wine Logic

By: Benny Boy

Benny Boy — Wed, 26 Sep 2012 00:01:11 +0000

Thank you for the reply. I looked into SIP. Good call, from what I read, their approach to wine making is of a style I tend to enjoy. So, one more question, are they distributed in the SF Bay Area?

Thanks again, even if I may not be able to find their wine, I am happy to know they are out there.

By: Dr. Vino

Dr. Vino — Tue, 25 Sep 2012 14:37:26 +0000

Hi Ghetto Sommelier – Well, it is a variety developed here and there sill are many acres planted to it. But, I agree, it is difficult. If you’d like a good current release one, try Kanokop 2010.

Benny Boy – With some very warm growing areas, they can easily tack on sugar levels (leading to high alcohol) and some producers show a fondness for extraction and new oak. However, there are quite a few leaner white wines and some reds with freshness. Check out a group called the Swartland Independents. Here’s a pic from today of two of them:
http://t.co/6d1tPFEf

Thanks, Robin, I will check out Fairview/Fairvalley. No Asimov is not here but I did see Neal Martin of the Wine Advocate across the room.

Thanks, Weston!

Emily – Yes, it is a common complaint. There are a variety of responses as to why but I have noticed the smoky/burned rubber character not nearly as present in the wines I have tasted thus far. Will check it out more!

By: Emily H

Emily H — Tue, 25 Sep 2012 12:23:13 +0000

I am a big fan of the white wines from S. Africa, but find that most of the reds that I’ve tried from there have a prominent smoky, barbeque sauce flavor to them. Any idea on what this is? Possibly an effect of reduction?? This has really puzzled me for years and have never found a satisfactory answer.

By: Weston

Weston — Tue, 25 Sep 2012 03:14:44 +0000

dont get stabbed or robbed mmkay

http://www.stuff.co.nz/sport/fifa-world-cup/3262080/Stab-proof-vests-offered-to-World-Cup-fans

By: RobinC

RobinC — Tue, 25 Sep 2012 00:02:11 +0000

I’d like to know how Charles Back of Fairview Wines is doing. I haven’t heard much of his wines in years. Did Eric Asimov attend too?

By: Benny Boy

Benny Boy — Mon, 24 Sep 2012 23:55:44 +0000

Are all SA producers doing the modern wine thing?
A better questions might be, “Are they going for Parker or plonk, and the rest be damned?” From my experience (25 bottles in my life), this seems to be the case.

By: Ghetto Sommelier

Ghetto Sommelier — Mon, 24 Sep 2012 22:25:48 +0000

Dr V, ask why Sourh Africa keeps making Pinotage?