In 1699, a certain Mr. Dippenauw was granted an enormous farm by his employer, the Dutch East India Company. It is uncertain whether this was a reward for his industry or whether the bosses cast him into the wilderness because he’d married dangerously (a sister of Adam Tas, diarist of the early colonial Cape and political rebel imprisoned by Governer Willem Adriaan van der Stel). What is known is that the newlywed couple was so overwhelmed by the farm’s isolation from Cape Town that they named it “Eenzaamheid”, a Dutch word meaning solitude. Today Eenzaamheid is owned by Christo Briers-Louw, whose family has owned the land since 1775. Christo is a dedicated farmer with an intimate knowledge of the soils of Paarl. The gravelly, decomposed shale soils on the farm allow Shiraz to ripen without irrigation, producing wines of great expression and concentration.
Winemaker’s Tip: Try this wine against its sisters Beacon and Jakkalsfontein to experience the difference terroir can make in the ultimate result of a wine.
The grapes were handpicked at 24 balling. The fruit was brought to the cellar in small lug boxes, destalked and hand sorted over a sorting table. All raisins, under ripe berries and stalks were removed. The sorted berries were sent straight to open French oak fermenters (foudres). Only manual punch downs (pigeage) were used during fermentation. The skins were basket pressed, and malolactic fermentation was completed in 40% new French barrels, with the remainder maturing in second and third fill barrels to respect the integrity of the wine. Barrel aging lasted 20 months.
|Wine of Origin||
Deep red colour with aromas
Blueberries, plums, liquorice and violets on the nose
Complex flavours of black pepper and dark fruit with a well balanced palate, integrated structured tannins and good length
|Food Pairing Ideas||
Lamb Chops with Fennel Relish or Paprika-Roasted Leg of Lamb
7 March 2014