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.
As we head towards the pointy end of the year it is time to get our ‘festive’ on and commence popping. Over the next few weeks many of you will make the switch from a pre-dinner drink to the clinking of flutes filled with bubbly, nose tickling goodness. To help you choose, store, chill and pour your bubbles correctly, we've prepared our go-to guide on all things fizz.
Champagne or Australian sparkling?
To be called champagne a sparkling wine must originate from the Champagne region of northern France and be made using the "methode champenoise", in which secondary fermentation occurs in the bottle. Australian sparkling wine made using this same process will have "methode traditionelle", "bottle fermented" or "methode champenoise" on the label.
At Cape Jaffa Wines we use the charmat (or tank ferment) method. The bubbles in our Cape Jaffa Sparkling Pinot Chardonnay come from CO2 produced as a result of a secondary fermentation of sugar to alcohol. This is in contrast to the cheaper method of direct carbonation with CO2. Charmat method tends to create comparatively finer bubbles that persist for longer so it’s better quality than carbonation.
How cold do you like it?
Coldest is not always best. One of the most common mistakes people make is burying a bottle in an ice bucket or pulling it straight out of your fridge. You definitely want to keep it cool, but we recommend removing it from the refrigerator about 10 minutes before you're ready to serve, and assuming you're sharing with friends, you probably don't need to keep chilling it back down.
Flute, saucer or coupe?
We're sorry to burst your bubble, flute enthusiasts, but experts say that although flutes do retain the bubbles better than a coupe, the narrow opening concentrates the levels of CO2, forcing out an ultra-explosion of bubbles that ultimately distort the taste and aroma. The solution? Get the most oomph (both in terms of bubbles and flavour) by serving it in a classic wine glass. However, a flute is still a good option if that is all you’ve got handy.
So how do you open a bottle of champagne without looking like an arse who has just won a grand prix? The trick – after taking off the wire and foil – is to tilt the bottle to 45 degrees, grip the cork and twist the bottle, easing the cork out – let it hiss out, not pop out – and, when it is all the way out, keep the bottle at 45 degrees a few seconds longer. That way you won't lose any of that precious, fizzing golden liquid to the floor. They say when opening a sparkling it should sigh like a contented woman…we’ll leave that to your imagination.
Store it – with a teaspoon?
Sparkling doesn’t come with a screw cap so the biggest issue facing bubble enthusiasts is how to store an open bottle. Lots of people will insist that if you put a spoon in the neck and put it in the fridge the bubbles will stay healthy and boisterous. These people are both right and wrong. Put champagne in the fridge with a spoon in it and it will stay bubbly – but only because the cooling action of the fridge makes carbon dioxide more soluble and so more easily retained in the liquid. The spoon, alas, is entirely superfluous. Go get yourself a stopper and save your precious bubbles from a teaspoon inflicted death.
So, there you have it, you are now a bubble aficionado. So stock up, chill down and (don’t) get popping. Happy Australian Sparkling Season!
Here's our favourite crayfish dip recipe with a healthy splash of bubbles for good measure.
1 tub Robe Dairy Labneh or cream cheese if unavailable
1 1/2 cups cooked cray meat, roughly chopped
1/4 cup Cape Jaffa Sparkling Pinot Chardonnay
Season to taste with cracked pepper and sea salt
1 teaspoon fresh dill
2 tbsp sour cream
Combine all ingredients in a bowl and mix well. Serve with your favourite crackers.
Even though this winter has kept us shackled indoors with her wet and icy grip for what feels like an eternity, it only took 48 hours of light and warmth and, kapow – holy pink delight Batman, we are ready for Rosé season. Nothing says happiness to us like a sizzling BBQ plate full of local seafood, some great friends, views across the paddocks to the ocean and some beautifully chilled, Cape Jaffa Wines Rosé!
Now we’re not talking about your Grandmother’s pink, sugary mess but dry, crisp, ballsy Rosé. The kind that makes you smack your lips together and look to the sky in thanks.
To help you get up to scratch with this ‘on trend’ glass filler we thought we’d share some of our knowledge with you so that you too can join the pink army and banish pink prejudice forever.
Five Rosé Myths Busted
1. Rosé is a girl’s drink. FALSE. Real men have no issue wearing pink nor should they about drinking pink. Brad Pitt owns a vineyard in France that released a great Rosé. He called it Miraval. It made the top 100 wines in the world, sold out in five hours and Brad Pitt looks like a real man to us. In the Basque region of Spain, there is a “guys only” tradition called Poteo. The male-bonding ritual of Poteo involves bar-hopping for an extended period of time, indulging in a glass of rosé at each establishment. So there are two great myth busters: Real men drink pink – join the Brosé revolution!
2. Rosé is a just a mix of red and white wine. FALSE. Whilst you can blend a small amount of red wine with white wine to create what looks like rose (and we’ve all tried it) rosés are produced using red grape varieties. The juice inside the grapes is white — the skins are the part of the grape that impart the colour. The juice and skins macerate (mingle together) for a very short period just long enough to extract some of the colour and character of the skins. The juice is then separated from the skins and seeds, then fermented into wine.
3. All Rosés are sweet. FALSE. Like all good wines Rosé comes in a variety of sweetness however the really serious ones are dryer in nature making them a great all-rounder. You might find hints of strawberry or watermelon but how sweet the wine is depends on the technique not the colour.
4. Rosé is cheap therefore low in quality. FALSE. Yes, we admit, there are plenty of cheap Rosés on the market however you can also find plenty of dirt cheap red and white wines on the shelves. When you are next at the bottle-o take a moment to look across the mid to high range, you’ll find plenty of Rose’s in that section too.
5. Rosé is purely for slamming down. FALSE. Rosé's charm is in its simplicity. It is a wine to drink not to savour and although preferred on a balmy summers evening, a glass in front of a warm fire with a special friend can be very romantic. One of the great things about Rosé is that it makes for great drinking with a wide range of foods. A drier style like ours can even handle a red meat dish more commonly served with red wine. Sweeter styles compliment Asian cuisine.
Serving Rosé: Now that you feel comfortable that Rosé is in fact a great wine and possibly even a ‘little bit classy’ you can now think pink to your hearts-desire. Quash your unnecessary embarrassment and take your favourite bottle to a fancy pants dinner party, be pink loud, be pink proud!
Rosé, unlike red wine and Brad Pitt, does not improve over the years — so don’t get any ideas about hoarding it (or Brad for that matter, even though he is freshly single) in your cellar. Rosé is made to drink right now so something from this year is best, the year before at a pinch, unless you want to indulge in some age worthy ones from some regions of France but they are not so easy to come by.
Rosé should be served at around 10-15 degrees so a few hours in the fridge or 30 minutes in the freezer will do the trick. If it’s a really hot day you’ll need an ice bucket but if it’s mild let the bottle sweat on the table after you pour the first glass, this allows the characteristics and aromas to develop.
Enjoying Rosé: Rosé is made to be enjoyed with friends. Escape the wine snobbery of tasting notes and vintages and just pour yourself a long cool glass. To quote the great American novelist Gertrude Stein:
‘A rosé is a rosé is a rosé – and everyone can enjoy it’
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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