DELHEIM

Winemaker Reg Holder and Director Nora Sperling Thiel with the first grapes harvested this year – Pinotage

Due to the cold South African winter the grapes had a very good rest and developed well-proportioned body. The growing season was not too warm so we could start our harvest the 29th of January. Alas on 11th of February the heavens opened and the rain came bucketing down – we received 100mm at Delheim, and 45mm at DelVera (our other property just down the road where we grow our red grapes) in one day! This unfortunately delayed the harvest schedule and initially adversely affected the quality of the grapes. The good news is that the red varieties are regaining good concentration, because the warm weather increases the sugar content in the grape. We have almost finished the white grape harvest, and will now concentrate on getting in the bulk of the red wine grapes in the coming two weeks. Fortunately we had nice botrytis development on our Office Block Riesling, meaning we will have some lovely Edelspatz soon.

It’s very pleasing that our Pinotage harvest was even better than last year. Due to the longer growing season, the grapes were more mature when picked. The fruit and the colour is even better than in 2012, which gives the wine a unique freshness. Cellarmaster Reg Holder believes in sticking as close to nature as possible, which is why the grapes were in contact with their skins for only five hours, giving a beautiful light pink colour. The Delheim Pinotage Rosé has got the elegance of a white wine, and is smooth, soft and feminine. It tastes like wild and red strawberries and raspberries, and the palate is elegant but still slightly tart. The 7% Muscat de Frontignan adds some floral and perfume notes. The pH value is lower compared to last year, which gives it freshness and is the reason that the wine can still develop in the bottle for the next two years. The first batch of 2013 Pinotage Rosé was bottled on 11 March.

The uprooting of almost 20ha of vineyards last year has given Delheim the opportunity to make even better wine by doing a detailed terroir studies on the now-open vineyard blocks.

By analysing soil samples to determine nutrient and contaminant content, composition and other characteristics, such as acidity or pH level, the expected growth potential of the soil can be measured, and deficiencies remedied before expensive replanting begins.

Soil-based measurement using probes to ascertain the water-retention properties of specific soil samples, together with plant-based measurement on the leaves of specific vines using a pressure chamber, shows the plant’s water stress status. This is a key metabolic indicator, and its measurement provides a valuable gauge of vine growth and wine grape development to determine the vine’s stress tolerance for optimal quality and yield.

In addition to these tools, maps indicating the sun exposure of a vineyard slope’s aspect, their height above sea level, and maps of day length in the various areas (which influences ripening times), all help us to select the optimal cultivar to plant on a specific site.

The first phase commences this year with the planting of 4.5 ha of Chardonnay.

This investment in the future ensures that our wine continues to represent the consistently high quality that is synonymous with the Delheim brand.

Winemaker Reg Holder has stated his goal as making wines that give expression to Delheim’s signature style, while still respecting the inherent characteristics of the fruit.

He has therefore decided to use 500 litre barrels (puncheons) for the delicate Pinotage and Shiraz, and 300 litre barrels (hogsheads) for the bolder Cabernet and Bordeaux styles, as he believes that the larger barrels will achieve better wood integration.

While Reg recognises the role of new oak barrels in terms of sweetness and wood integration, he feels that a great deal of experimentation will be needed to ascertain what is ultimately going to work the best for the Delheim and Vera Cruz ranges.

We look forward with great anticipation to the ultimate results of these innovations!

We have enlisted the services of expert Viticulturist and Winemaker Etienne Terblanche. Etienne studied Viticulture and Oenology at the University of Stellenbosch and completed his honours degree in 2009, after which he went to France as vineyard irrigation scheduler and grape ripening monitor.

In 2010 he attended the harvest in New Zealand and did a master’s degree in Montpellier in the south of France on the effect of irrigation on wine aroma. After a year in Portugal, he has now joined Delheim to serve as the vital link between the vineyards and the cellar to ensure synergy in our winemaking efforts.

Yesterday evening marked the announcement of the five-star laureates in the 2013 Platter’s guide to wine; and for the first time in a little over a decade, the Vera Cruz Shiraz was counted among their number.

Deriving its name from Delheim’s matriarch, Vera Cruz Shiraz was chosen for Platter’s submission by Reg Holder, resident winemaker. Although the production of the current vintage preceded Reg’s appointment late last year, its elegance, balance and fruit purity immediately appealed as the style that he is working towards across the Delheim range. These are a natural consequence of an exceptional vintage, he says, at a vineyard site he believes to be unique.

“Freshness and richness of fruit, and exceptional natural structure are evident in the wine,” Reg said. “A collaboration of vineyard aspect, microclimate and soil, and the excellence of the vintage (2009) has produced a wine that held up well to a rigorous oak regime with plenty of primary fruit and secondary flavours.”

The Vera Cruz vineyard is grown on a low-lying site that limits length of exposure to the sun. The thickness of the canopy further filters rays, producing a dappled sunlight effect on the grapes. High potential oakleaf soils on a decomposed granite base impart a richness and structure to the tiny, flavoursome grapes; whose generous concentration is typical to bushvines of advanced age.

Later vintages of the wine are showing prominent flavours of rich, dark berries, fragrant violet and spice. Its boldness of structure is balanced by a thread of elegance that underscores the uniqueness of the site. Reg has opted for a lighter oak regime to enable full expression of natural flavours.

Vera Cruz Shiraz 2009 retails for R250 at the cellar and boutique wine stores. Online orders can be placed at http://www.delheim.com/dbuy-shop.htm

Reg Holder’s strategy in moving ahead with Delheim’s wines bore fruit a little earlier than expected, the winemaker says, in relation to the shortlisting of the Delheim Pinotage 2011 in the ABSA Top Ten Pinotage Competition for 2012. When asked by the panel to explain his thoughts on why the wine might have made the shortlist, Reg noted that it “shows a lot of traditional Pinotage characteristics, is uncluttered by the oak – although the wood is present – and marks our move to a fresher, fruit-forward and elegant style of wine.”

Reg didn’t expect success with this, the first of the reds to be released since his appointment as Delheim winemaker in November 2011; although from the outset his strategy was clear. Withholding judgement until he had seen the vineyards and the cellar, met his new team and tasted the wines maturing in barrel and tank, Reg set about plotting a course of action to introduce an elegant and interesting style of wine, with soft tannins and cultivar-classic purity of fruit. “A wine might for example show fruit-forward plum with spice, with hints of flowers and other interesting characters,” Reg says. “The overall aim is to generate a mouth-watering effect, where you taste and you feel that you need to taste a little bit more, to really understand the wine.”

Staying true to the cultivar, and showing what it can do on the Delheim soils and terroir, Reg says, is a top priority. Shiraz is the winemaker’s pick for the red that will perform best, but with careful canopy management and irrigation control, cultivar specificity and palate intensity is achievable, Reg says, with all of the cultivars. Careful use of wood will also play a role, along with intra-cultivar blending. The latter was Reg’s strategy with the Pinotage, as the wine was all but done when he arrived.

The Delheim wines can be tasted at the ambient ‘downstairs’ cellar from 9am to 5pm seven days a week, excluding Christmas Day, New Year’s Day, Good Friday and Easter Sunday. The Delheim Pinotage 2011 sells for R89 from the cellar door, and can be found at Pick N Pay stores nationwide.

O’Briens Wine: “The closest to top Burgundy we have ever tasted from South Africa, rich and toasty but in no way over oaked. The fruit too is much cooler than expected and there is a lightness and elegance to the wine. Oscar winning winemaking!”

The Dubliner: “This is the rich and full bodied oaked style of Chardonnay. Smoky scents have a grilled hazelnut and a butterscotch sauce note. The ripe apple and melon flavours are enriched by the oak’s nutty and white pepper spiciness. Resting the wine on its lees (spent yeast cells) adds a savoury depth and a creamy texture. A white rich enough to match with roast pork and apple sauce.” ~ Liam Campbell

Irish Mail on Sunday: “A real favourite. Left on the lees to add body and flavour, it has some weight on the palate with toasty oak, ripe apple and melon flavours complementing the taste of citrus. Great balance.” ~ Matthew Nugent

The vines were planted on Clovelly soil in 1989 on the South Western slopes of the Simonsberg mountain at 420 meters above sea level. All grapes are hand harvested for maximum care.

Cold fermented in steel tanks to 16°B and then transferred to 225l French Oak barrels (35% of which are new) to complete fermentation as well as malolactic fermentation. Matured for 11 months on primary lees in the barrels. Batonage (stirring of the lees) once a week from malolactic fermentation (for duration of 4 months in total)

Food Match: Roast Chicken, Pork, Meaty Fish, Smoked Fish, Shellfish, Risotto

Interview with Food & Home Entertaining, July 2012

It’s not your standard variety – there’s always something exciting about it, says Reg Holder of Delheim wines in Stellenbosch.

The flavours… Gewürz is unique – it’s sumptuous with exotic perfumes of orange blossom, freshly plucked tea roses, litchis, cinnamon, citrus peel and honeysuckle. The aromatics subdue with age and the terpenes develop with age, giving the wine an ‘oily’ character.

How to drink it… I would drink South African options while young – I love the fresh vibrancy of the wine, with the flavours jumping out.

Why drink it… It’s interesting, food-friendly and not the norm.

Food and Gewürz… It’s great to drink by itself, but Gewürz pairs well with Indian, Chinese and South East Asian food.  The older ones will pair well with lightly spiced chicken dishes.

“Simonsberg estate Delheim’s Edelspatz noble late harvest botrytis 2011 was picked over five successive delayed harvests – well into winter – delivering an unbelievable concentration of lime, apricot and bitter marmalade.

Delheim’s Spatz Sterling, the late Frans Malan of Simonsig and Neil Joubert of Spier founded the Stellenbosch Wine Route in 1971 – as Icon contributor Fiona McDonald points out, the same year a UK wine magazine named his Spatzendreck late harvest’s sparrow motif as the worst wine label in the world.

How they must be eating their words.”

~ from “Whites worth weight in gold” by Georgina Crouth, 22 June 2012

http://www.iol.co.za/tonight/news/local/whites-worth-weight-in-gold-1.1325354

Thrill Dad with the opportunity to join in this fun wine blending competition. We provide the samples; Dad makes the best possible red wine blend by using at least two of the three cultivars provided.  The aim is to make a complex blend with a lot of different fruit layers and a big structure – the wine must be able to last for at least another five years.  Then, choose your own original name for it. Our Winemaker, Reg Holder, will judge the entries and a prize will be awarded for Best Blend as well as Most Original Name. Wine blending competition restricted to amateur winemaker Dads only!

 SET MENU LUNCH

A complementary glass of Gabriele Fortified Red

 ~~~~~

Hearty Pea Soup with Bacon Bits

 OR

 Cauliflower & Blue Cheese Soup [Vegetarian]

OR

Leberwurst Pâté

 served with freshly-baked farm bread

 ~~~~~

 Cape Malay Lamb Curry

served with basmati rice, a roti and sambals

OR

Venison Pie

served with basmati rice and roasted vegetables

OR

Oven-Baked Salmon Trout

served with lemon-butter sauce, baby potatoes, green beans

OR

Exotic Mushroom Tagliatelle

served with a green salad [Vegetarian]

 ~~~~~

 Gabriele Chocolates & Filter Coffee

 Wine blending competition for Dad, lunch and complementary glass of Gabriele ~ R150pp

 ___________________________________________ 

Children’s Set Menu (under 12)

 A Glass of Fruit Juice or Sparkling Grape Juice

 ˜~~~~~

 Homemade Chicken Pie

served with rice and fresh fruit

OR

 Bratwurst

served with mashed potatoes and fresh fruit

OR

 Fishcakes

served with rice and fresh fruit

 ˜˜~~~~~

A Gabriele Chocolate Brownie

Children’s Set Menu – 50 per child

UPDATE: REVIEW http://merrynyoung.wordpress.com/2012/06/22/fathers-day-at-delheim/