Winery - Fleur du Cap
* Expert NoteJanuary 12, 2012
For bell-pepper lovers only. It shows appropriate alcohol and acidity levels but the aromas and flavors are dominated by green pepper.
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* Expert NoteJanuary 12, 2012
It’s 100% Sémillon, 100% barrel fermented—and it’s 100% obvious that the two preceding statements are true. Snyman describes this white as a science experiment of sorts—“everything we could play with, we played with”—including 14 different yeasts and 10 barrel types. Mallowy cream and caramel aromas elbow out white peach flavors on the nose. Nutty peach pit, toast and tropical fruit flavors come to a dried herb-and-mineral point on the back end. 750 cases produced.
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* Expert NoteJanuary 12, 2012
This wine starts with a sexy nose—dried herbs, plum, balsamic, pepper— and on the palate, marries fresh fruit and dry spice with an herbal spin. Balanced and approachable, and a good sip on its own.
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* Expert NoteJanuary 12, 2012
A solid, well-made South African Chard that works for all budgets. Notes of wood-grilled apples, orange citrus and a touch of caramel unfold in the medium-weight mouth. Balanced and well-integrated with a touch of sweet spice shining through on the lingering finish. Drink now.
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* Expert NoteJanuary 12, 2012
The nose of this Cab is very inviting with heady aromas of black cherry, cassis and blueberry infused with leather and woody spice. More of the same unfolds on the palate with cedar notes supporting the dark fruit. The mouthfeel is round and full but structured with tightly woven tannins carrying through the long finish.
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* Expert NoteJanuary 12, 2012
Like Fleur du Cap’s entry-level Chard, this one sees 100% barrel fermentation, but these barrels are all French. Woody peach-pit and white pepper notes envelope the yellow fruit flavors; it’s creamy and medium-weight, and closes with nut and toast.
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* Expert NoteJanuary 12, 2012
Steamed vegetables, cinnamon, and baked apple aromas join red plum, black pepper and grilled meat flavors. Tannins are dry, and the finish is lean and peppery, with a nice plum note at the end.
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* Expert NoteJanuary 12, 2012
This Cab’s mouthfeel is chalky and clay-like, but juicy, with loads of black plum and blackberries, and a nice earthy component. Bouquet has green herb and tree bark notes accenting the soft black fruit. Only 1,100 cases made.
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* Expert NoteJanuary 12, 2012
Citrus fruit and vanilla spice start this traditional but lively Chardonnay. Flavors of lemon/lime and a touch of oaky spice give the wine dimension. Fresh but layered. Pait with lobster, oysters, salads.
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* Expert NoteJanuary 12, 2012
With 40,000 cases produced, FDC’s entry-level Merlot is the biggest Merlot brand in South Africa—and this wine tastes it. It’s a big-production, safe Merlot with anise-tinged oak and indistinct berry fruit flavors. A bit one-dimensional in the mouth, it closes with dried herb, and a tarry, minerally finish.
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