This dry red wine brings aromas of stewed black plums and cherries along with hints of coffee and smoke to the nose.  A medium to fuller bodied wine, rich flavors of black cherries, espresso beans and baked black plums grace the palate.  This has fine, soft tannins, yet structure and length.  Anise and black pepper linger on the finish of this vibrant wine.

 

South Africa’s wine history begins in 1659, but the broad American experience with South African wine is much younger.  Apartheid and the post-World War II regulations emanating from the South African wine monopoly stifled the development of the wine industry in South Africa.  Once apartheid was abolished, the South African wineries’ access to international markets bloomed.

 

South Africa’s Wine of Origin system splits the country into 3 geographical units which encompass 60 appellations.  The Stellenbosch district is the second oldest wine region in South Africa and is responsible for around 14% of the country’s annual wine production.  Located 28 miles east of Cape Town, the region is surrounded by mountains and receives some climatic influences from nearby False Bay.  The temperatures here are just slightly warmer than those found in Bordeaux.  Vineyard soils range from decomposed granite on the hillsides and sandy alluvial loam in the valleys near the rivers.

 

Neil Ellis has been making wines since the 1980’s and his cellar is currently located in Jonkershoek.  He likes to source his grapes from specially chosen vineyards in the region.  This South African wine spent nine months in oak barriques.