SOUTH AFRICA

Richard Kershaw, MW, is a Brit who was drawn to the beautiful landscape and potential of the Cape Winelands and settled there 20 years ago. He is based in the cool climate region of Elgin, a relatively new wine region in the Southern Cape famous previously for the high quality of its apples. For his top wines, Richard focusses on specific clones of noble grape varieties grown in the very best sites – he micro-vinifies each separately to see what it will bring. Having originally trained as a chef, his winemaking decisions are based on frequently tasting and assessing each barrel of wine. This same approach is used to make Smuggler’s Boot wines from grapes sourced more widely across the Cape.

Pinot Noir $ 37.00 $ 222.00

Intensely flavoured, it has a perfume of red cherries, vanilla and smoky notes. This is a smooth wine quite light in weight with flavours of sweet tobacco combined with cherries and redcurrants. It is refined with a nice acidity and spicy finish. Pinot Noir was sourced from seven farms with three different clones. After picking and handsorting, grapes were macerated for three days and fermented in open-top fermenters. The wine was part matured in older French oak barrels and “breathable” eggs.

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Sauvignon Blanc, Semillon

$ 34.00 $ 204.00

The 2019 Sauvignon Blanc Semillon is a crisp flavoursome wine with great minerality. Aromas of limes, elderflower, curry leaves and flint lead to a supple mediumbodied palate with more limey fruits and herbs. With equal proportions of the two grape varieties, Sauvignon Blanc was tank fermented while the Semillon element was barrel fermented using 28% new oak. The Smuggler’s Boot range of wines is named after an era when grape growers would smuggle cuttings into the country by concealing them in their wellies – trade embargoes prevented them from bringing them in any other way.

Vanilla, red cherries, smoky 18°C

Sweet tobacco, redcurrants 13%

Oven-roasted monkfish with garlic mashed potatoes

Lime, elderflower, flint 6°C

Herbs, citrus, [D] 13%

Poached salmon with peas and a light Hollandaise sauce

Grenache, Mourvèdre,

$ 27.00 $ 162.00

An immediate hit, this unoaked GSM blend just oozes personality with aromas of tarragon, mint, redcurrants, celery salt and other spices. It is on the lighter side of medium bodied with red berries and sour cherry flavours, a lively acidity and great depth. It is this fresh natural acidity that Richard was searching for when sourcing grapes from areas that are warm but which have coolish nights. Grapes came from southern slopes in Wellington, some newer areas of Swartland with a tad from southern Stellenbosch. The final blend is composed of 50% Grenache, 30% Mourvèdre and 20% Syrah.

Redcurrants, mint 18°C

Sour cherries, spices 14%

Mild lamb korma