Dear Friends

It has happened - winter has arrived with a remarkable suddenness this year don’t you think? Blustery winds, lots of rain and some biting early chill. But, no problem! At least we now have better than average excuses for those delicious lazy lunches, cozy dinners and bottles and bottles of wonderful red wine.

As Richard Brinsley Sheridan said (in 1809, would you believe)  “a man may surely be allowed to take a glass of wine by his own fireside”. It is but a short step to the Caveau “fireside”, where you are very much at home, and can enjoy all of these delights with us twice, twice over.

Speaking of which, we want to thank Twiice for the beautiful chairs they have sponsored us for Heritage Square. And what a gift - they are excellent chairs, good looking and exceedingly comfortable.

Although it’s turned chilly, we have not gone into hibernation, in fact it’s the opposite, and we’ve been really busy. The main event, of course, is our big rugby buffet bash on June 16th at the Mill. It is not quite sold out yet, but it looks as if it soon will be, so we can now concentrate on making the lunch date as memorable as the match promises to be- if the Super 14 final was anything to go by it should be a humdinger.

Remember our wine and dine evenings start this month at Heritage Square, we’re all booked up for the first one but please join us for one of the other evenings that run right through the winter.

Until then, keep swirling.

96 Cheers for Signal Hill’s Eszencia

It is the highest score ever given to a South African wine by any influential US wine judge!

SIGNAL HILL ESZENCIA gets 96 points from Stephen Tanzer in his new review just published, and what a watershed achievement it is, so congratulations all around. 

Although we’ve always known, valued and loved SA wines, there was definitely something missing at the international level. The fact is that we had not one representative in the 95-100 dream team category. We do now, and Eszencia joins a seriously exclusive club of icon wines.

Of course we knew it was good – Platter’s guide gave it five stars.

Eszencia is made by Jean Vincent Ridon, who recently moved into his new urban winery at the Mandela Rhodes Place in Capetown. It is a quintessential dessert wine, made after a Hungarian tradition.

Berries are literally harvested one-by-one, pressed for a week, and then fermenting in 20litre glass containers for four years. The result is a highly botrytised nectar in minute quantities from Furmint, Harslevelü and Sauvignon Blanc varietals. According to Jean it is a wine that can age for 50 years, “which is why I’ll try to keep some for my grandchildren”.
With this barrier gone at last, the focus of SA wine makers will surely now shift to beating the very best on the US market, in other words, we have to hit out for the top spot.
The good news is that Eszencia is still available at the Signal Hill winery but it is limited to one bottle per customer.

Stefen Tanzer’s notes give a pretty good idea of why he scored the wine so highly!

"Deep gold-rimmed brown, like Madeira. Aromas of floral honey, fresh date, beeswax, white flowers and toffee. High-toned and almost syrupy-sweet but with near-painful acidity giving shape and grip to the viscous honey, raisin, date and orange rind flavors. This oily wine clings tenaciously to the palate, but the bracing acids leave the mouth feeling fresh. I left a couple of ounces in a glass on the counter for 24 hours and it showed virtually no sign of oxidation. Think of this as midway between Verdelho and Bual in texture, with the acidity of Sercial. I had the distinct feeling that as long as I kept sipping it I couldn't possibly die of natural causes"

Jean’s Thoughts
I was fortunate enough to sit a restaurant in Alsace (North East of France), was served by the President of Sommelier of France, best Sommelier in the world in 1989… When I told him that I had taste in South Africa, a wine which was so concentrated in sugar, flavor and made in an Hungarian style such as Eszentia he only reply….Jean-Vincent Riddon. Well expensive but when there is no comparison…What I can I say perhaps a touch of French!

Brendon’s Thoughts
Well I have never tasted anything quite like it, 5.1 % alcohol and 510 g/l residual sugar. WOW, All I can say is if you ever get the opportunity to taste this wine it is well worth the experience. It’s thick like syrup and has the most incredible mouthfeel. Well done to Jean Vincent for putting South African wines up there with the best.

Every now and then, Caveau receives stock at a reduced or “special price”. This may either be in order to move produce a little faster or due to wine farm promotions that may be running at the time.

At Caveau we feel that our patrons should be the first to experience the benefits of such kickbacks and we have in turn decided to run monthly specials.

Capensis 2003

Special Caveau Price - R60.00 per bottle (farm price is R100.00 per bottle).
Capensis 2003 can be enjoyed now but will definitely improve with bottle age.  Drink 2 -7 years from vintage. Food Pairing:  Red Meats, roasts, venison.

Should you be interested in purchasing this wine for your own private collection or just to enjoy with friends and family, please feel free e-mail your order to:info@caveau.co.za

"Drinking good wine with good food in good company is one of life's most civilized pleasures." - Michael Broadbent