Duncan Savage Settles In To His New Citified Home

Duncan Savage is settling down and moving forward – if that’s not too contradictory an image. It’s certainly positive and exciting news. The settling down bit first: After a few years of making


From Elsenburg to the future (via Burgundy)

Many times I’ve driven past Elsenburg Agricultural Training Institute just outside Stellenbosch town, but never visited the place – though it’s where a good chunk of South African


Duncan Savage is leaving Cape Point Vineyards

It’s been a long time coming and widely expected – and now Duncan Savage has finally tendered his resignation to Cape Point Vineyards and will be leaving there in a month or two. He’ll be concen


Another Top 10, plausible but unconvincing

When the “Top 10 Sauvignon Blancs” of the Sauvignon Blanc Interest Group’s big blind-tasting competition were announced yesterday, there were some obvious rhetorical overlaps (OK, c


Selfie with blood

Well, that’s an overly melodramatic title, but there is a little blood still seeping through my beard, and some grazes on my nose, and a section of my moustache has been sheered off, and the sc


Alheit: mountain-tops and wine

Yesterday afternoon I was scrambling around on a dull Spring day on two peaks of the Bottelary Hills in Stellenbosch. Tonight I opened a bottle of Chris and Suzaan Alheit’s Radio Lazarus 2014 t


Some Cape Bordeaux

A recent blind tasting of 16 of the Cape’s best Bordeaux-style wines – mostly blends, but a few mono-varietals too – showed an interesting range of approaches, especially between


Misunderstanding Cape wine

Some recent descriptions, by two important critics, of two groups of Cape winemakers have me scratching my grizzled head. Either they or I am out of touch with the interest and excitement of what is h


From the occasionally lunatic soul (and the soil)

The trade tasting of David and Jeanette Clarke’s Ex Animo portfolio was held, to the accompaniment of delicious and interesting snacks, at Open Door in Constantia earlier this week. A fine coll


Talking of food wine

I’ve just had a thought about wine notes, which is either very trivial or very profound. Or something in-between. Or merely uninteresting. The chances are that it is a combination of all three.

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