Driving through the gates at Morgenhof Wine Estate, situated on the slopes of the Simonsberg Mountain, just outside Stellenbosch, visitors encounter a sense of grandeur, an immediate comfortableness, a feeling of dynamic farming in progress, not just a static dry and dusty farm displaying ancient farming equipment.
Madame Anne Cointreau was the first French person to invest in the pre-demo-cratic South African Wine Industry in 1993, having recognized and celebrated the new direction taken by leaders in South Africa. She took a once barely-known farm and built it into a successful and respected wine producing estate.
She approached the “dry land” philosophy as the basis for the Winemaker at Morgenhof to produce quality wines. Today only the very best grapes are harvested.
Her philosophy contributes significantly to the excellent classical, elegant style of wine made by the Winemaker, Andries de Klerk.
Andries, born in Ficksburg, son of a medical practitioner, decided to study winemaking at Stellenbosch and not to follow in his father’s footsteps to graduate in medicine.
Andries de Klerk concluded his internship at Hamilton Russell Vineyards in the Hemel-en Aarde Valley near Hermanus. For a short period he was the Harvest intern at Jordan Wine Estate, where after he was appointed Red Winemaker for Wellington Co-op, simply because he believes in quality, rather than quantity. He set out to gain experience, and for 3 years travelled the world spending time on wine estates in New Zealand, Australia, Tasmania, and later joined the Kendall Jackson Group in the Russian River Valley located in Sonoma County, California, before he returned to the Western Cape to take up employment at Morgenhof as Winemaker.
WINEMAKING
His winemaking experience while working abroad has paid off. Today he is able to apply his knowledge in support of Anne Cointreau’s philosophy. Andries, as Wine-maker believes in qualitative winemaking, and not in the general flow toward the quantitative production of wines – just another reason why The Newspaper selected him as the Winemaker of the Month.
To him the French method of maintaining high levels of tannin in the process of winemaking is the secret to success where skin contact, post fermentation contact and barreled in a purposely designed underground octagonal cellar is of utmost importance. These are the elements in winemaking which secure a Winemaker’s claim to fame. As winemaker at Morgenhof he is not pressed for time to release the wines, but rather, believes that the longer the wines are exposed to the French method of winemaking, the more balanced and more rewarding the product will be received by the market. Morgenhof Wines are only released three years after vintage.
Andries says, “Since the vineyards at Morgenhof have no irrigation its yields are particularly low. The “dry land” method has an impact on the wines, and blends very well into the way he prefers to make wines. The wines are very concentrated, making the age ability of the wines much better than the average product.”
Cultivars
Top of the range is the Morgenhof Estate 2005. It is wine produced from a combination of Cabernet Sauvignon, Merlot, Malbec, and Cabernet Franc. An interesting character of the Blend is the Merlot harvested from vines in the extent of 25 years. When tasting the Estate Wine it reflects the full ripe flavours of black berries, prune and black cherries which entice you on the nose. These intense flavours follow through to a layered and complex palate with added hints of dark chocolate and mixed spice. The tannins are full ripe and supple.
Morgenhof Cabernet Sauvignon 2012, being a dark ruby red colour welcomes you to a nose filled with flavours of cassis & dark chocolate. These flavours follow through onto a balanced palate with a hint of spice and a lingering finish.
Morgenhof Merlot 2010 is a rich dark ruby coloured wine which lures you to a complex nose full of intense black cherry, mulberry and mixed spices. Its enticing flavours follow through on a supple soft palate. It was kept 18 months in French Oak.
The Morgenhof Chenin Blanc 2013 is a wonderful expression of refreshing pear, and citrus flavours, well integrated with French Oak. The wine finishes with a lingering sensation of dried fruit as well as reflecting a soothing creaminess. The Chenin Blanc is harvested from vines of between 44 and 46 years in age. After completing its fermentation process ranging between 14 to 21 days the wine spends 9 months in 225 liter French Oak barrels.
Another great success is the Morgenhof Sauvignon Blanc 2014. It is a combination of grapes harvested from vines of between 7 and 31 years in age.
The Sauvignon Blanc shows lovely flavours of asparagus and gooseberries which follow through onto a full palate reflecting a crisp fruitfulness as well as a pleasing, lingering aftertaste. During the process of making this extraordinary Sauvignon Blanc it was fermented with 100% commercial yeast strains.
The Morgenhof Estate Chardonnay 2013, fermentation took place in Burgundy French Oak barrels and maturation stretched over 10 months in French Oak barrels.
The nose has flavours of pear, passion fruit and pineapple. These tropical flavours follow through onto a creamy palate with subtle wood integration and a long, lingering finish.
The Morgenhof Brut Preserve 2008 is a blend of 60% Chardonnay and 40% Pinot Noir.
During its second fermentation process it is kept on lees in bottles for 4 years before it is disgorged.
When tasted it provides a biscuity nose with peach and grapefruit flavours.
The palate is elegantly fresh with hints of passion fruit which ends in a creamy mouth-feel with a long rich finish.
Buy wine online www.morgenhof.com or join the Morgenhof Wine Club.
For more information contact 021 889 5510 or visit Morgenhof Estate for a wine tasting.