(2020) A Sauvignon Blanc that marches to a different beat, fruit is hand-picked, whole bunch pressed and fermented and aged in older French oak barrels for 18 months. Grapefruit and nutty, almondy oak combine, along with a ripe orchard fruit character. In the mouth lovely juiciness and thrust, the pithy, mineral freshness of the acidity, a touch of flint, and squeeze of citrus to finish.
(2020) Almost 300g/l sugar in this super wine, with one third of the fruit from the Brancott vineyard that gives the extra tropical ripeness. Fabulous, dripping with honey and glycerine, Rose’s orange marmalade, moving into the mango exotic fruit. Full and viscose, with terrific, sweet fruit. Tangy orange peel and glacé cherry sweetness balanced by the freshening lime. Price and stockist quoted at time of review are for the previous vintage, 37.5cl bottle.
(2020) From one of Forrest's hottest sites, giving the more exotic fruit profile. This is made in steel, cool salty and mineral notes, green notes, tight greengage, but moving into a more peachy character. There’s a fine saltiness to the acidity, giving a savoury character, juiciness too, long and mouthwatering.
(2019) From Lodovico Antinori’s estate in the Upper Maremma, only 40% of this blend of Syrah, Merlot, Cabernet Franc and Petit Verdot spent a short time in French oak barrels. What a beautifully perfumed wine this is, crushed raspberry and incense floating from the glass, a touch of darker blackberry and a hint of spice. On the palate it combines plush, sweet and dense, ripe fruit with great agility, a breezy freshness to the acidity and the oak adding just a sheen of nutty breadth to the crisp, fruity finish. Delightful. Watch the video for more information and food matching ideas.
(2019) Always one of my favourite wines in the Boetenhoutskloof portfolio, this is old vines, from three of the four oldest Semillon vineyards in Franschhoek - one dating from 1902 and planted on its own roots, another from 1936 and the third from 1942. A little bit of 1902 Muscat de Frontignan is blended in. Lovely lanolin, butter and lightly toffeed nose, with the wild yeast and oxidative handling giving much more breads and toasty character. Lots of lemon fruit and acidity to sharpen, such a long, savoury and concentrated finish. Gottfried suggests decanting this before serving.
(2012) The 2008 vintage of the Clos-Saint-Urbain slipped in for comparison has more developed honey on the nose with delicious richness and ripeness, with the mouth-watering juiciness. Absolutely delicious. Grapefruit and tangerine, but also a broad, nectarine-skins and ripe pear fruit depth.
(2010) Lovely punchy nose, the greengage and gooseberry pungency punching through, nice sense of something nettly and mineral. The palate has lovely texture and fruit, with lots of citrus and an orange fruitiness. Very clean and crisp, lovely style.