Read about my week in Africa here

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Harvest report 2013

By Schalk Opperman

April 2013

We were privileged to have a very wet and cold winter during 2012. This ensures that the vineyards go deep into hibernation, are well rested and very fruitful during new growth periods when the weather begins to get warm again. The very wet winter meant the groundwater levels were very full and ensured that there was enough groundwater for the vineyards during the dry summer which followed. It suits our strategy of absolutely minimal irrigation on the farm well and assists in the development of flavour and good structure.

New growth occurred evenly and well. Even development in all stages in the vineyard is the key towards quality and this definitely occurred in the 2012/2013 season.

We had a dry summer (November, December and January) with good quality grapes. Berry formation developed well and especially with the Cabernet, the clusters were well developed, definitely better than what happened in 2012. Here and there, a heat wave or two but never too long to cause damage in terms of sun burn or the sugars to develop too quickly. Overall, this was one of the better harvest years that I have ever experienced. Mother nature was very patient and allowed that the clusters of grapes ripened timeously and evenly. We had extended hanging time which allowed the flavour, structure and colour to become concentrated, without the sugars climbing too high and also achieving lower alcohol levels.

During the last few days of ripening and of harvest, we had a few bursts of rain which made us worry a bit about disease during a time when you can’t really spray the vines any longer.  Luckily, we had lots of wind, and dry, warm days after that. That along with good vineyard practices ensured that the clusters were always open and easily aerated so that disease could not develop therein.

On the farm, the Merlot also ripened at the same time as last year.  However, the Shiraz, Cabermet Sauvignon and Cabernet Franc took their time to ripen a little bit later.

The wines at this stage show good mouth feel and structure. The natural acidity and pH of the wine was of such a nature that either no, or very few, additions, were necessary. We had very good dark fruit in the Bordeaux varietal, as well as exceptional spicy flavours, especially within the Shiraz.

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We offer the following menu on the evening for R700 per couple.

 Complimentary glass of Colmant MCC upon arrival.

Starter options:

Oysters kilpatrick, rockefeller and naturelle

Duck liver mousse on plum confit tartlet

Warm asian salad with truffle oil

Main course

Chateaubriand, bernaisse sauce and chateau potatoes.

Cape lobster, savory lobster souffle, vanilla chive sauce

Vegetable terrine with chateau potatoes and broken basil vinaigrette

Dessert 

Chocolate 3 Ways

- Chocolate berry semifredo kiss

- Espresso chocolate mousse

- Sea salt caramel truffle

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New Year’s Eve Dinner, Monday, 31 December 2012, 19h00 for 19h30

Toast the New Year at the trendy Franschhoek Kitchen at Holden Manz, and book your seat for an evening of great wine, delicious food and good company on Monday, 31 December.

Executive Chef Maryna Frederiksen’s delightful selection of summer dishes and fine Holden Manz wines, such as the lively, crisp Holden Manz Rosé 2012, will provide the ultimate occasion for a year-end treat.

Start your evening with a thirst quenching summer melon vodka soup, followed by scrumptious fillet mignon, potato dauphinoise, or Cape line fish with lemon beurre blanc and Swiss chard sformato, with a hearty vegetarian option of roasted aubergine and tomato tian available on request. Tuck into micro greens, artisanal cheese and peach tart, but be sure to leave room for the mouth-watering dessert of espresso brûlée, chocolate cigar and fresh glazed cherry.

With the year coming to a rapid end, your evening at the Franschhoek Kitchen will definitely be a culinary celebration to embrace new beginnings in 2013.

The New Year’s Eve dinner at the Franschhoek Kitchen costs R300 per person. Booking is essential, phone 021-8762729 or e-mail restaurant@holdenmanz.com. The Franschhoek Kitchen will be closed on New Year’s Day.

The Holden Manz tasting room is open daily from 10h00 to 19h00.

Holden Manz Wine Estate offers a spectacular setting for weddings. For more information or bookings, phone 021-876 2738.

The Holden Manz Wine Estate is located at the core of the Franschhoek Valley – just turn right at the Huguenot Monument and follow the signs. Our 5-star luxury country house and spa provide the ultimate in relaxation and service. Holden Manz produces a broad range of quality award winning wines with a focus on red varietals. The estate’s Big G is iconic and always a popular attraction at Cellar Door tastings. The Franschhoek Kitchen focuses its menu on seasonal produce from the estate’s gardens and orchards and the availability of fresh local produce. The Holden Manz Collection is located in the centre of Franschhoek and offers collectors an excellent selection of contemporary South African art. For more details, visit holdenmanz.com.

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While the world watched #1 Military Hospital at Voortrekkerhoogte for news of Nelson Mandela, we tasted 94 Rosés over the past two days: one for each year of the former president’s life.  In a break with tired old tradition, we assembled a daring Pienk Panel^TM to perform the task.  The first day’s line-up is shown below. 

Pink wines are especially popular in Cape Town.  Last year’s surprise best seller was Gay Men Don’t Get Fat penned by a window dresser for Barneys in New York, Simon Doonan.  Si divides food by sexual preference: straight and gay.  Sushi is gay because it’s “swishy” while “Mexican food is unbelievably macho.  As delicious as a burrito is, it is basically just a cross between a turd and a penis.”  Now what do you say to that, Nic Haarhoff at El Burro? So what to drink with gay food?

Clearly the new mescal from Rui Estevez of &Union fame is indicated for burritos and Rosé just has to be gay food friendly if on colour considerations alone – Simon’s shockingly pink book cover is a hint.  But which Rosé?  Our advice will be revealed in the next edition of Classic Wine, but if you need some help over the upcoming festive season, here is the Top Ten Anibal Coutinho and I compiled from a tasting of over 2000 regional-specific wines.

Top Ten Terroir Rosés

• Allesverloren 2012 from the Swartland.  Toasty leesy character with super spice.
• Arabella Pink Panacea 2012 from Robertson.  Dusty greenpepper, fresh cherries and veggies, firm and vibrant palate.
• Beaumont Raoul’s 2012 from Bot River.  Floral nose leading to Strawberries and cream.
• Delheim Rosé 2012 from Stellenbosch.  Cherries and plums, green banana with a touch of lime.
• Gabrielskloof Rosebud 2012 from Bot River.  Floral spicy nose and those sweet strawberry pastries.
• Holden Manz 2012 from Franschhoek.  Provence-style: rich strawberries, fine berries.
• Mellasat 2012 from Paarl.  Onion skin colour, tangy mulberries, peach skin and toast.
• Overhex Balance 2012 from Worcester.  Creamy strawberries, candied fruit and citrus zest.
• Pulpit Rock 2012 from the Swartland.  Partridge eye and totally charming, tangy palate.
• Riebeek Cellars 2012 from the Swartland.  Pale onion skin from the Swartland.  Fresh raspberry creams with a grassy tang.

The Swartland and Bot River are two appellations which shine when it comes to Rosés.  Did the Pienk Panel^TM confirm our conclusion?  Afraid you’ll have to wait until February 28 to find out.

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Meet the new addition to the Holden Manz family!

We have some new friendly faces that await you next time you visit us!  Our fully equiped chicken coop houses over 50 chickens their kids  the ‘chicklets’ . See them bathing in the sun whilst inspecting the our gardens around our restaurant, Franschhoek Kitchen.

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