Dear Friend in Wine
The days are growing shorter, vineyards are turning colour, days are perfectly warm – it’s Autumn in the Cape. And harvest at Vergenoegd is behind us for another year.
We experienced favourable conditions during the growing season leading up to harvest, which was slightly earlier and smaller than our previous vintage. Even though we experienced some extremely hot days in the Cape, it was on average a cooler season. Very welcome rain followed the hot spell to assist ripening without too much stress.
PROMISING VINTAGE
The Merlot and Shiraz look very promising. I expect more concentration in the Cabernet Sauvignon as a result of the smaller harvest, which will result in a well-structured powerful wine. French Oak Barrels will then help soften the tannins
FIRST PICKINGS
We picked our first crop of Malbec at Vergenoegd this year and early indications are that it will produce a softer elegant wine that could play a complementary role in future Terrace Bay blends.
Our newer Cabernet Franc block, which has just delivered a second crop of grapes, looks very impressive. I predict that these grapes will play a major role in the Terrace Bay and Vergenoegd Estate blends. I might even be tempted to produce an individually bottled cabernet Franc varietal. Cabernet Franc wine!
WELCOME RAIN
A welcome spell of rain the day after harvest was just what the doctor ordered for our vines. These rains offer weary and tired vines some revitalization and set in motion the production of reserves within the vine itself. This wonderful process of nature ensures that the plant’s reserves are now transported into the root for winter, instead of feeding the grapes they have been supporting during summer.
POMEGRANATE RESTAURANT AT VERGENOEGD
Mike Israel continues to make inroads into the Cape Food Society. He is winning compliments for his superb dishes, as well as for his incredible knowledge when it comes to food and wine pairing. Mike and his chef Siraaj Allie have come up with some exciting new dishes for the winter season.
My favorite at the moment is the Deboned Duck Breast seared then cut into medallions, mounted around mash potato and baby vegetables. Using the stock from these ducks, a fine consommé is produced and used as dressing. Finished with a Duck Rilette, perfectly paired with Vergenoegd Merlot
The restaurant is well worth a visit - you can use the Vergenoegd telephone number to make your booking.
WINEMAKER’S RESPITE
A winemaker need a week’s break to recover from an arduous harvest of late nights and busy days, so that we too can come back refreshed, replenished and energized. Unfortunately, unlike the vines, we do not have the luxury of a whole winter’s break!
Start preparing for the indoor fires, thinking of slow food cooking and get that bottle of favourite VERGENOEGD ready to drink and enjoy along with that meal in front of the fire.
Sincerely
John Faure
