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Cape Jaffa Wines

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From the Edge
 
7 August 2017 | From the Edge

Prepare yourself for Winemaking on The Edge…….

Hold on to your winter socks friends, as we are about to blow them off... 

Jean Jaures once said, ‘Tradition does not mean to look after the ash, but to keep the flame alive’.  Here at Cape Jaffa Wines we agree wholeheartedly.

Our newest release does just that and is an exciting and very, very different range of wines which will bring even your most oenophile of friends off their pedestal.  For such a long time in Australians have held the notion that the best wines come from straight varietals. Well we’ve gone and tipped that notion on its head with stunning results.  Aptly named ‘Winemaking on The Edge’, this new range closes the rule book, embraces the blend and sprinkles the result with a little dash of Cape Jaffa Wines magic.

If you are up to date with everything Cape Jaffa you will remember our immensely popular ‘Riptide’ made using viognier juice on Shiraz skins.  Well, ‘Mesmer Eyes’ is kind of like Riptides rebellious brother where we have fermented Gewürztraminer on a combination of its own skins and a small proportion of Shiraz skins.  This has created an aromatic medium bodied white wine which is actually red in colour.  It’s lies somewhere between a rose and a red but not like anything you’ve tasted before.  It will appeal to those looking for a light bodied, versatile red wine with a floral aromatic quality that was once only achievable with white wines. It goes incredibly well with a range of foods and, like us, pushes the boundaries and the senses to the limit.

This range also includes ‘Samphire’ which sees a melding of tradition and innovation.  Based on the ancient Georgian craft of making wine in clay pots - which Anna learnt whilst working a vintage there in 2015.  These pots, called qvevris, were traditionally buried anywhere from the family garage or, in the old days BC, in the local monastery for ‘ritualistic purposes’ or so they say.  As Cape Jaffa Wines don’t have a monastery available we achieved a similar result using Australian fruit, a similar ceramic egg-shaped vessel, and a carved from Limestone barrel hall which may or may not have been blessed.  Left fermenting on full skins in the egg for 5-6 months and then barrelling has led to a softening of the tannins, an explosive depth of flavour and a creamy mouthfeel. 

Interest in these wines is bubbling throughout wine circles and our favourite winemaker, Anna Hooper, has been recognised in the top twelve at the 2017 Australian Young Gun of Wine award for her willingness to bend the rules.  Even the very stylish Delicious magazine has picked up the range as the perfect match to their August recipes. 

This new range encompasses everything that is right at Cape Jaffa Wines.  Edgy, creative winemaking, a love of craft and beautifully drinkable wines.  These wines are made distinctive in the range with a sketchy version of the regular label, reminding us of an artist’s draft-work, of our continual move back to the drawing board, of our promise to experiment and explore the very heart of winemaking out here on the edge.

From the Edge
 
19 July 2016 | From the Edge

The Grape Global Escape to Cape Jaffa Wines

There’s a global melting pot of skilled labour at Cape Jaffa Wines (CJW) this vintage and with eyelash batting and stolen glances rife under clear, star filled skies a little bit of ‘World Peace’ may just be bottled with every 2016 wine…

From backgrounds as diverse as professional beer brewing to chemical engineering they followed their nose and travelled to the very edge of the Limestone Coast, South Australia to work with Derek and Anna Hooper.  Some read an article and became intrigued about biodynamic processes, some were referred by six degrees of ‘Pip’ separation, some just answered a job vacancy advertisement online.  A gypsy-like approach to travelling the world, chasing vintage work and a love of great food and even better wine resonating with them all.

“This region of the world is unique”, Scotty (England) says,  rather than competing with each other (the Mount Benson wineries) are working together to promote the region as a whole, it’s a refreshing change in a highly competitive industry”.  After being told there was ‘no relocation package’  Chris (New Zealand) finished University and drove his car the length of New Zealand to be able to get it home and catch his flight to Australia, arriving at CJW and being thrown into an earlier than normal start to Vintage.  “I think Cape Jaffa is unique in that you can learn about conventional, organic and biodynamic techniques all in the same place”, he says, “there’s a lot more to learn, a lot more to understand”.  Pip (New Zealand) agrees, “I’ve been here for two seasons now, we get to experiment.  Anna loves fresh thinking.  Pretty much any idea that’s remotely valid is OK, in fact the crazier the better.  Nothing is out of the ball park, if the idea fails then we all learn something”.

Paul (New Zealand) says “I’d worked with Pip seasonally in New Zealand for sex (six) years. I thought I was coming to Cape Jaffa Wines to drive a little fork lift around, she didn’t mention that it was actually seven and a half tonnes.  Now that the season is finished I’ve nearly got the hang of it!”  The joke is not lost on the group, they all agree that if you are going to chase vintage work the only expectation you should have is to have no expectations.  Scotty says “Paul and myself were picked up from Naracoorte by Anna and within half an hour of arriving at Cape Jaffa we had dropped our bags off, got changed and were scraping out tanks!”

Tom (New South Wales) agrees with the surprise factor.  “I was used to a fairly structured working day at the Brewery, and from the moment I arrived that was completely blown out of the water.  Long shifts back to back, I had no idea what was going on for the first couple of weeks, so for me it really has been quite the experience, there’s a lot to learn”. 

Petra (Finland) met Pip at a harvest in Bordeaux, France last year.  With a masters in Chemical Engineering she is still perplexed by the Australian ‘small town’ syndrome.  “Everyone knows everyone”, she smirks, “it’s strange but as long as it’s not a shit job, then I’m happy to keep working out here”.  So what constitutes a ‘shit’ job for Petra? “If I don’t like it then it’s a shit job”…simple, honest and a masters, this young lady is one to look out for.

To employers looking to jump onto the ‘global influx of vintage staff wagon’ the answer to one final question may surprise you.  We asked them all, ‘Do you plan to hang around after vintage?’.  Chorus like, their answer was not related to better conditions, higher pay or promotional possibilities it was much, much simpler than that.  They will stay as long as they continue to learn, once there is no more to learn they will look for the next mentor.  With Derek and Anna Hooper at the helm this group of travellers certainly have a plethora of possibilities available to them.  As a group of young, good looking, well-travelled, food and wine loving adults they also have plenty in common to keep the sparks flying for a little while yet.

 

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