Savage Red Blend 2015
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This dark horse has always been restrained, broody and slightly sulky, but bearing in mind it comes from one of the best red vintages in the Cape in a generation, it can be forgiven for being initially shy and ungiving. The nose slowly reveals notes of salty red liquorice spice, aniseed root, cassis leaf, grenadine, blood oranges and vermouth botanicals. The palate is taut and very precise, linear and crisply textured with vivacious notes of tangerine, naartjie peel, ruby grapefruit, sour red cranberry and earthy red plums, with a liberal dose of crushed black peppercorns and mineral graphite spice. Tantalizingly complex, it is almost impossible to unravel the intricacies of this red. With the extra aging, the tannins are starting to become more supple and pliable, yet continue to lend great textural gravitas, power and focus to this blend.
Blend: 76% Syrah, 9% Cinsault, 9% Touriga Nacional, 6% Grenache
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With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.