Wine PR News: De Blaauwe Klip – a Modern Classic Paying Homage to Blaauwklippen History
I do miss the Blaauwklippen family market that was held on Sundays . Before Lockdown I had visited the market a few times, I enjoyed the various activities available at the estate.
I am hoping in the near future I can visit the farm again. I would love to take part in the wine blending competition. Consumers can try blend their own wine – now that’s my kind of fun.
Blaauwklippen has recently launched a new wine. I love red blends , especially fromt he Stellies area.
News from Blaauwklippen:
Paying homage to more than 300 years of wine history and the distinctive blue-grey
granite that gave the farm its original name, Blaauwklippen has released a classic
Bordeaux
Blaauwklippen’s Stellenbosch terroir with its mineral-rich decomposed granite soils
lends itself to producing superior red wines, and especially the traditional Bordeaux
cultivars found in the estate’s single varietal range.
The wine is available at R195.00 from the farm or online at www.blaauwklippen.com
and will soon be stocked in specialist wine stores.
Blaauwklippen winemaker Narina Cloete said the “very promising” 2017 vintage
prompted her to create De Blaauwe Klip, a classic five-way blend of Cabernet
Sauvignon (38%), Merlot (24%), Cabernet Franc (14.5%), Malbec (14.5%) and Petit
Verdot (9%), made to age for up to 20 years.
“Our Bordeaux blend has always been a top seller and a favourite of customers, and
we decided it was time to release one again, paying homage to our roots, history and
soils, and naming the wine for the original name of the farm,” Cloete said.
The Cabernet Sauvignon, Merlot and Malbec vineyards are situated close to the
Helderberg mountain range, on decomposed granite soils with a fine gravel or sand
component, while the Cabernet Franc and Petit Verdot benefit from the good water
retention properties of coarser decomposed granite and clay on the Stellenbosch
mountain.
“Both pockets are ideal terroirs for slow ripening of red grapes to ensure phenolic
ripeness and flavour concentration at harvesting,” she said.
The cultivars were hand-picked, destemmed and whole berry fermented separately
in French oak and stainless-steel tanks, with prolonged skin contact for delicate
extraction of tannins, colour and flavour. After malolactic fermentation, the batches
were separately matured for 16 months in French oak (13% first fill) before blending
and bottling.
Cloete said the dark cassis and cigar box flavours, with plummy chocolate pudding
notes on the nose, make De Blaauwe Klip “a stunning wine for venison”, as well as
hearty winter casseroles and braaied steak. The palate is vibrant with velvet tannins,
a serious mid-palate and distinctive length.
De Blaauwe Klip 2017 is made for enjoyment now or cellaring from 5 to 20 years.
Im really looking forward to visiting wine farms when their tasting rooms open up again.
Issued by : Liquid Pulse Marketing & Communications
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