blaauwklippen - Boutique Vineyards

BLAAUWKLIPPEN
“BLUE CLIFFS”
The vineyards of Blaauwklippen roll over the foothills of the Stellenbosch mountains and up the
steep mountain slopes. These majestic mountains exude a gentle blue-ish hue, the fountainhead for
the estate’s name.
Blaauwklippen was one of the first farms to be awarded in Stellenbosch
over 300 years ago. In 1690, Simon van der Stel granted 50 morgen
of wilderness on the foothills of what today is Stellenbosch to Gerrit
Visser, a potter from Germany. Soon, the densely forested virgin land
rang with the sound of axes clearing the fields to plant the farm’s first
vines. Today, the estate resounds with the roar of bulldozers uprooting
the old to make way for the new: all the while preserving the historic
heritage with integrity.
More than three centuries later, the farm is once more owned by
Germans; Munich-based Schorghuber Group. Their vision for
Blaauwklippen when they acquired the estate in 1999 concentrated on
the future production of premium red wines. Situated on prime westand south-facing slopes of the Stellenbosch Mountain, Blaauwklippen’s
vineyards have remarkable altitude variation allowing for different
varietals and styles of wine.
To achieve the metamorphosis to a predominantly red wine estate, a
comprehensive analysis of the estate’s soil and micro-climatic conditions
was commissioned. This led to the identification of vineyards sites most
suited to the planting of specific red varieties, and in the process, the
uprooting of a number of white vineyards. It is planned that by 2006,
80% of the estate’s vineyards will be red grape varieties. Thus far,
some 78 acres have been replanted with 28 acres of Cabernet
Sauvignon, 15 acres of Shiraz, 19 acres of Merlot and 16 acres of
Zinfandel.
The estate was renowned for its excellent reds in the 1980’s when a
string of accolades lauded their quality. Now all wheels have been set
in motion to restore Blaauwklippen’s wines to their former glory. Well
known and liked in South Africa, Blaauwklippen is noted for producing
quality wines with wide appeal. The signifcant resources being expended in the pursuit of excellence
with new vineyards and cellar facilities and a fresh approach to crafting world-class wines are yielding
some outstanding values. The rewards are beginning to show with regular 4 star ratings.
In keeping with Blaauwklippen’s museum collection of antique carriages, some of the wines are
named after famous carriage styles - such as Cabriolet and Landau.
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BLAAUWKLIPPEN
BVS : BLAAUWKLIPPEN VINEYARD SELECTION
The BVS range is comprised of BVS Zinfandel, BVS Cabriolet and BVS Sauvignon Blanc.
These are the flagship wines of Blaauwklippen.
BVSZINFANDEL2002
Color:
Nose:
Palate:
Food:
Crimson to rim.
Spicy aromas of clove and allspice with hints of dried fruit.
This rich, spicy wine layers ripe black cherry, raspberries &
cranberries wth freshly ground black pepper and cedar notes.
It is not bold and overly powerful, rather it has an elegance with
all the classic nuances found in good zinfandel.
This Zinfandel is an excellent food wine. Recommended with
game, smoked meats & fish and robust meals.
Reviews:
3 1/2 star John Platter 2004 : “Bold, assertive but good-natured, long a part
of cellar’s persona. ‘02 ostentatiously fruity (cherries/cranberries),
spiced with new American oak for a year, providing gentle structural
support. For drinking rather than contemplation.”
Winemaking:
Vineyards are on the estate in the heart of Stellenbosch. The vines are between 12 & 24 years old.
Bush vines - no trellis or irrigation. Average yield is 2.5 tons/acre. Hand-picked and sorted. The
wine matured for 14 months in new American (60%) oak (lightly toasted in Spain) and French
Nevers oak (40%).
Total production: 2,000 cases
Alc14.34% RS 2.8 g/L TA 6.6 g/L pH 3.4
BVS CABRIOLET 2001
Color:
Nose:
Palate:
Food:
Reviews:
Inky black heart with dark ruby edges
Eucalyptus, red berries and green peppercorn
On entry, black pepper overpowers the palate, yet ends
with a full rounded flavor of soft berry fruit and a wellintegrated combinatin of fruit and wood tannins.
Highly versatile: roast beef, lamb or roast chicken
3 1/2 star John Platter 2004 : “Has finesse, elegance; fresh-picked red
berries at core, cedar/sweet spice notes add interest. Enough structural
backbone for + 5 year development.”
Winemaking:
Blend of Cabernet Sauvignon (40%), Cabernet Franc
(42%)and Merlot (18%). Each wine was vinified
separately and matured in new French oak barrels for
18 months. Not only vineyard selected, but the barrels
were also selected prior to blending.
Total production: 1,000 cases
Alc13.47% RS 2.7 g/L TA 6.5 g/L pH 3.4
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BLAAUWKLIPPEN
WHITE LANDAU 2004
Color:
Nose:
Palate:
Food:
Reviews:
Yellow straw
Crisp citrus notes
Reflects the nose with tones of lemons and gooseberries.
Imminently quaffable.
Salads, chicken or light-textured white fish.
3 star John Platter 2004 : “ Lively, vibrant; tangy zing makes it food-
friendly.”
Blaauwklippen’s Banquet Wine
Winemaking: Blend of Sauvignon Blanc (70%) and Chenin Blanc (17%)
and Semillon (13%). The Semillon was fermented in French
oak barrels and matured for four months. Sauvignon Blanc
and Chenin fermented in stainless steel tank with no oak
maturation.
Total production: 3,000 cases
Alc12.53% RS 3.3 g/L TA 6.4 g/L pH 3.4
Semi-Sweet LANDAU 2004
Color:
Nose:
Palate:
Food:
Reviews:
Pale yellow
Floral honeysuckle
Great muscat flavors. Ripe melon and honey with a zippy
acidity that holds it all together
Sipping. Asian or Caribbean spices.
New. Not rated or reviewed yet.
Winemaking:
70% Muscat Ottonel and 30% Gewurtztraminer.
Total production: 300 cases
Alc11.91% RS 24.8 g/L TA 6.6 g/L pH 3.3
RED LANDAU 2003
Color:
Nose:
Palate:
Food:
Reviews:
Clear red
Strawberry, beetroot and fresh herbs
A light palate with an herbaceous character mixed with red berry fruits and hints of sweet tobacco.
Pasta, barbecue meats, lamb chops.
3 star John Platter 2004 : “Good value. Contains an A-T (no zin) of varieties, all eager to please; lightly savory with
grainy, pasta-friendly tannins.”
Winemaking:
48% Shiraz, 29% cabernet sauvignon, 19% merlot, 3% petit verdot.
Total production: 4,000 cases
Alc13.23% RS 2.7 g/L TA 6.4 g/L pH 3.4
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