South African wines (Opici)

     Thursday March 15, 2012

Reservations Closed
Course Pairing / Description Wine
Hors D' Oeuvres Cream Of Sweet Corn And Bacon Spoons Thick Cut Pepper Bacon Smoked Salmon And Osetra Caviar Canape Mustard Aioli And Wheatberry Bread Round
A full-bodied Chenin that harmoniously balances ripe fruit with delicate oak nuances. These organically farmed grapes from 35 year old un-irrigated vines were hand harvested and lightly pressed. Natural fermentation with indigenous yeast, with 70% fermented for 9 months in French oak of which 20% was new. It flaunts a rich, luscious mouthfeel, with flavors of melon and tropical fruit enhanced by complex mineral notes and hints of spice. Extended lees contact imparts an alluring honeycomb character. "A strong toasty streak lines the essence of the beautiful Chenin Blanc, adding character to the apple and pear fruit core. The mouthfeel is full and rich without being overdone thanks to the balanced acidity, while nuances of sweet spice, pie crust and wood-grilled Red Delicious all linger well into the long finish." 92 points Wine Advocate. 90 points & “# 65 Best Buy” Wine Enthusiast’s Top 100 best buys. 		Ken Forrester Chenin Blanc 2010
Appetizer Course Crispy Onion And Dill Fried Oysters Sesame Marinated Seaweed And Lemon-Tahini Aioli
A cold, wet winter in 2009 allowed for the lovely, even budding of the vineyards during spring, and the warm, sunny days that followed in summer resulted in great flavor and color development in the berries. Full fruit flavors and soft tannins, together with good aromatics and ideal acidity, made 2010 an excellent vintage. A ripe, medium to full-bodied and well-balanced wine, with hints of flint, beautiful mineral notes and excellent oak integration. Apricot and orange-peel aromas are followed by flavors of almond and marzipan. The grapes were selectively hand-harvested from the vineyard of decomposed granite soils at an altitude of 300-450m, and were whole-bunch pressed very slowly and gently. After 24 hours cold settling in stainless steel tanks, the juice was drained off into 40% new and 60% 2nd-fill Burgundian barrels for natural fermentation and maturation. Bi-weekly stirring was exercised to enhance the extraction of flavor and aromatics, and to aid the process of natural malolactic fermentation. After 12 months, the wine was racked from the barrel for stabilization and bottling. Robert Parker Rating Aug. 2011 - 88 Points 		Rustenberg Chardonnay 2010
Seafood Course Cast Iron Pan Blackened Lake Victoria Perch Curried Brown Lentils With Root Vegetables And Carmelized Red Onion And Apple Chutney
Kanonkop is one of South Africa’s most historic estates, located on the red, decomposed granite soils of the lower slopes in the prime Simonsberg-Stellenbosch ward. A fourth-generation family estate, Kanonkop is currently owned and run by brothers Johann and Paul Krige. One of the more recognizable South African labels in the U.S. thanks to its stark beige and red label with the picture of a cannon. Winemaking at Kanonkop follows the age-old tradition of open concrete fermenters, but with a slight difference, in that the tanks are wide and shallow, rather high and deep. This ensures maximum skin contact. The cap is punched by hand up to once an hour. During this period the temperature on the skins is fixed at between 28ºC and 30ºC, when most of the color, good tannins and flavors are extracted. When young, Pinotage offers rustic tannins and stemmy notes from nearly 60 year old vines. Pinotage is a cross of Pinot Noir and Cinsault, and is a South African original aimed at withstanding the hot spells that accompany the Cape’s growing season. Matured in mainly new 225 liter French oak barrels (75% new) for up to 16 months, this full-bodied wine, has a deep ruby color exuding the flavors of red and black berries, raspberry, plum and hints of banana. This Pinotage is full bodied wine with a dark purple color. Intense fruit flavors with soft ripe tannins give this wine maturation potential of up to 15-20 years. Goes great with red meat or spicy Asian style dishes. 90 points Wine Enthusiast. 		Kanonkop Pinotage 2009
Beef Course Hanger Steak And Shitake Mushrooms Wine Reduction Sauce, Butter Onion And Red Pepper Braised Brussel Sprouts, With Smoked Rosemary Sprig
The De Toren Private Cellar lies on the sunny slopes of the Polkadraai Hills with sweeping views of False Bay, with the splendid Mountains of Stellenbosch in the background. De Toren is close to the ocean, with a cool and mild Mediterranean climate, with rainfall in winter and dry summers combined with a low level of humidity, allowing the grapes to ripen gradually and evenly. This sophisticated "Right Bank-styled" Bordeaux blend debuted in the 2004 vintage (45% Merlot, 27% Cabernet Sauvignon, 15% Malbec, 7% Cabernet Franc, & 6% Petite Verdot) A high proportion of Merlot makes this delicious red softer and drinkable. It delivers intense, alluring aromas and flavors of plum, dark berries, black currant and spice box along with classic notes of tobacco, graphite and leather and hints of rose petal. This slightly opaque dark purple blend is quite a treat, opening with an inviting smoky oak influenced blueberry bouquet with a hint of plum. On the palate, this wine is medium bodied, balanced, and soft, yet juicy. The flavor profile is a tasty blueberry and black raspberry blend with nicely integrated oak. The finish is dry and its moderate gentle tannins linger slightly. This wine is very food friendly and would pair perfectly sautéed veal medallions in a mushroom brown sauce. “Sexy aromas of blackberry, spices and violet. Suave, sweet and deep, with lovely integrated acidity contributing to the wine's seamless texture. Offers considerable early appeal but has the structure for aging too, finishing with savory, firm-edged tannins. Very much in a Right Bank style, unusual for a Bordeaux blend in South Africa.” 91 points, Stephen Tanzer's International Wine Cellar, 90 points - Wine Spectator, and 92 points - Wine Enthusiast. 		De Toren Z 2008
Dessert Course Dark Chocolate Dipped Cheesecake Tarte Crispy Cinnamon - Sugar "Ribbons" And Dark Fruit Coulis
The Glenelly Estate is in the Idas Valley, located in Stellenbosch, on the southern slopes of the Simonsberg Mountain. Its origins date back to the seventeenth century. Simon van der Steel, Governor of the Cape, gave the land to the Huguenot François Villion. In 1865 it became the property of a British family, the Garlicks. They owned it for 138 years until its purchase in 2003 by May-Eliane de Lencquesaing, Comtesse de Lalande, who for over 30 years was owner of the famous Bordeaux Chateau Pichon Longueville. in the Pauillac region of Bordeaux. This charming Cabernet delivers a classic Bordeaux profile, with excellent structure and balance. It flaunts complex flavors of blackcurrant, cherry, and dark chocolate, tinged with alluring herbal and spice notes. "The 2009 The Glass Collection Cabernet Sauvignon is matured for 12 months in oak with racking every four. It has a lifted, slightly “briny” bouquet with good definition. The palate is full-bodied with firm tannins, a grainy texture with a dry, quite austere tobacco-laced finish. Showing impressive grip and persistence, I suggest leaving this for another 12 months in bottle. Drink 2013-2020. " 90 Points The Wine Advocate "This is a very nice Cab at an extremely friendly price. Smoke and deep black fruit are the first impressions from the bouquet, with aromas of whole tobacco leaf and balsamic reduction appearing upon further nosing. Filling and velvety in the mouth, a kiss of charred oak and roasted cocoa nibs remain through the close." 90 Points Wine Enthusiast 		Glenelly “Glass Collection” Cabernet Sauvignon 2009