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Nederburg Auction Chardonnay

 

7Springs_Chardonay genericProud to let everyone know that our 2013 Chardonnay has been selected for this years Nederburg Auction on  the 16th and 17th September. There will be 5 cases of this wine for sale at a reserve price of 900.00 South African Rand per case. This is one of the worlds 5 major wine auctions and this is the first time we have submitted a wine. Rigorous selection means that only the very best wines are chosen for the auction. Nederberg Auction Catalogue

 

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Seven Springs Vineyard in Decanter Magazine

We have just had a whole page devoted to Seven Springs Vineyard in the November edition of Decanter Magazine. The whole article is entitled “Buying a Vineyard” but we guess in our case it could have been entitled “Buying a piece of land with cattle roaming on it”….but we guess that might not be a too appealing headline. This is the article as it appears in the magazine.

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YouTube review of our wines

Nathan (Nate) Nolan reviews our 2010 Syrah and Chardonnay and our 2011 Unoaked Chardonnay in this YouTube video. We sent Canadian Nate our wines a couple of years ago and he decided to keep the wines before reviewing them to see how they age. This is Nate’s video and we think he has made a pretty good job (well very good job) of describing our wines. Our Overberg wines have shown real character from day one and Nate certainly seems to like our wines . Take it away ‘Mr Drink n Eat’……..

https://www.youtube.com/watch?v=zvPSsl-iTcg&feature=youtu.be

Tom Cannavan

Review of our wines by Tom Cannavan

Read below what Tom wrote about our wines in his Wine Pages website https://wine-pages.com/tasting-articles/seven-springs-overberg/

 

Seven Springs, South Africa

by Tom Cannavan, 09/17

 

bottle I have reviewed the Seven Springs range a couple of time previously, ever since meeting English owners Tim and Vaughan Pearson back in 2008. That was just as they were about to release their first ever wines from a ‘labour of love’ project in South Africa’s Overberg region, close to the town of Hermanus. Tim’s early career was as an agronomist, but he and Vaughan built a successful contract cleaning business in the UK (which they still run), which allowed them to follow this dream.

They found the perfect spot in 2006, virgin land which was cleared and planted to vine over the following years. Now, a decade on, those first vineyards are reaching maturity, this relatively cool, coastal-influenced area suited to Chardonnay and Sauvignon Blanc for white wines, Pinot Noir and Syrah for reds. With them since first plantings are Vineyard Manager Peter Davidson, and since 2010, the increasingly recognised talents of winemaker Riana van der Merwe, with experience not only in here native South Africa, but in Oregon, California and the Rhône.

The quality and the intelligent, classy and quite European-styled nature of this whole portfolio continues to impress. Taste for yourself at my London Festival of Wine on October 14th 2017 where Tim and Vaughan will be pouring their wines.

The Wines

Seven Springs Vineyard, Sauvignon Blanc 2013 – Scores 91/100

As always, the Sauvignon Blanc from Seven Springs is about intensity and concentration, about drive and minerality as much as flamboyance. Having said that, there is an edge of cut grass and nettles on the nose, as well as a hint of tropical fruit, along with plenty of citrus and apple skins. On the palate delicious intensity, a streaking mineral and lemon zest freshness, dry, with a shimmering quality of fruit giving shine and brilliance. The best vintage yet for this I think.

Seven Springs Vineyard, Unoaked Chardonnay 2013 – Scores 89/100
Not the most expensive wine in the Seven Springs line-up, but you know I really enjoyed this. Only 12.5% alcohol, but crammed with flavour and a lovely creamy texture too, it flirts between nectarine sweet juiciness and the zest of fresh squeezed lemon, and slipped down very easily indeed with chicken in a garlicky, lime and ginger-spiced marinade.

Seven Springs Vineyard, Chardonnay 2014 – Scores 90/100                                                                                      Seven Springs has come a long way in a short time, including scooping a ‘silver’ in the Decanter World Wine Awards for this wine. Aged in 300-litre barrels for a year, it has toast and vanilla, but the cool harvest has also created a touch of green – fig and greengage – that gives lovely tension and aromatic complexity, the wild yeast ferment adding a savoury aspect. In the mouth it has bold, fresh acidity to offset the ripe stone fruits, teetering on tropical, but drier and more restrained as it finishes with fine clarity.

Seven Springs Vineyard, Young Vines Pinot Noir 2013 – Scores 89/100
There’s a delightful subtlety to the way the oak has been handled here, adding sheen and gentle creaminess to the ripe, supple fruit, a hint of Pinot truffle and briar. In the mouth nicely fresh and agile, a spine of acidity, a touch of oak chariness, and the savoury fruit and spice finishing quite long.

Seven Springs Vineyard, Syrah 2013 – Scores 91/100
Always one of my favourites in the Seven Springs range, this powerful 14% Syrah has youthful exuberance to spare, with a bold, ripe black fruit aroma, underpinned by notes of chocolate and tobacco, but there’s a hint of violet lift in there too. Smooth and creamy on the palate, the weight of that fleshy berry and plum fruit is there, tight, fine tannins and juicy acids completing a deliciously easy-drinking yet quite structured young wine that will cellar for a few years.

 

Gold Sticker

Decanter World Wine Awards 2014

Gold StickerWe are proud to announce that we achieved three excellent awards from the 2014 Decanter World Wine Awards. Having decided to enter our Syrah 2012 and our two Chardonnays (oaked 2011 and un-oaked 2012) we were absolutely delighted with getting a GOLD award for our 2012 Syrah and BRONZE for the two Chardonnays. To put this into context it is like winning a medal in the Olympic Games, well in wine terms. As our vines are still very young (the syrah and chardonnay vines were 4.5 years old when the grapes were picked) we are really ‘over the moon’ with the way our vineyard and wines are developing. Testimony for this goes to Riana van der Merwe, our young winemaker, and Peter Davison, our vineyard manager. It is the hard work and dedication of the two of them that has enabled us to achieve this is such a short space of time.

 

SEVEN SPRINGS SYRAH 2012 and OVER THE MOUNTAIN SYRAH 2012 – DECANTER WORLD WINE AWARDS GOLD http://www.decanter.com/dwwa/wine/713/Seven+Springs-Syrah-2012 The Decanter description for this wine reads:-

“Has opened up nicely to show lovely ripe blueberry fruits with some violets and spice. Lovely fleshy style but with substance, black fruits, fine grained tannins and very well balanced. Has surprising length. I think could develop a lot further still.”
Decanter gold Syrah 2012 001
medal-gold
Two syrahs
SEVEN SPRINGS CHARDONNAY 2011 AND OVER THE MOUNTAIN CHARDONNAY 2011
The Decanter description of this wine reads:-
“A rounded, smooth style with a good tropical fruit character. Toffee notes and a touch of burnt match, but with good elegance and a medium finish.”
Decanter bronze Chardonnay 2011 001
medal-bronze
Chardonnays in a bowl
SEVEN SPRINGS UNOAKED CHARDONNAY 2012 and OVER THE MOUNTAIN UNOAKED CHARDONNAY 2012
The Decanter description of this wine reads:-
“Leaner style drive of mineral, struck match and crisp apple acidity. Concentrated but understated with lovely ripe citrus, tangerine and lemon zest. Fresh and lively.”
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medal-bronze
uoc, shell, protea, glass

7 Springs’ Pinot and Sauvvy Christmas

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Some came in high heels,

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another with a hat,

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one wore a tie,

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another brought a cat!

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Seven Springs Vineyards have had a wonderful 2013 and wished to end the year with special friends, good food and great wine. The great wine of course was our Pinot Noir ‘Young Vines II’ 2012 and Sauvignon Blanc 2012.   We welcomed our friends on the ‘stoep’ with some chilled Pongracz Rose and 7Springs Sauvignon Blanc 2012 served with our very own 2013 Frantoio Olive Oil and  homemade Chicken liver pate on toasted Ciabatta.

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Hors d’Ouvres

Chicken Liver Pate 

500g Chicken livers

2 Onions finely chopped

1 Garlic glove

1 Medium lemon (juice)

Dash of Balsamic vinegar

Dash of Brandy

Mayonnaise (I love adding a spoon or two)

Salt & Pepper to taste

Clean the livers and sprinkle with juice of one lemon.  Fry the onions, add livers and fry ’till cooked. Add garlic and a dash of balsamic vinegar.  Let cool adding brandy, salt & pepper to taste. Put in food-processor and blend until smooth. You can add some mayonnaise, if desired. Enjoy with Ciabatta or seed bread.

A TABLE READY FOR A FEAST

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Main Course

Our first main course was roasted Smoked Pork with roasted potatoes with a rocket & mango asian salad. Paired with Pinot Noir 2012.

IMG_4119_1024x768Our second main course came in 2 shapes and sizes, two very different curries. The Pinot Noir 2012 was paired with a mild Malay apricot curry, served in a hollowed out homemade bread. The Sauvignon Blanc 2012 was paired with a Thai Green Curry on fragrant rice.

IMG_4136_1024x768Green Thai Curry

300 gr Chicken, cubed

30 ml vegetable oil

1 onion cut into 8 wedges

2 peppers, diced

2 cloves garlic

400 g baby marrows, diced

5cm knob ginger, peeled and coarsely chopped

1 stalk lemongrass, white part only,  finely chopped

60ml Thai green curry paste, adjust to taste

1 can (400g) coconut milk

180 ml vegetable stock

4-6 dried lime leaves or grated peel of 1 lime (optional)

150 g baby spinach

juice of 2 limes

30 ml fish sauce or light soya sauce

fresh basil and coriander

Saute the onions, peppers, baby marrows, garlic, lemongrass, ginger and curry paste in the vegetable oil until soft. Add chicken, coconut milk, stock and lime leaves and let simmer until cooked through. Stir through baby spinach, lime juice, fish sauce and herbs and serve with steamed rice.

Dessert

For the finale we had Tiramisu with dark chocolate trellising, made from melted dark chocolate and cocoa powder.

IMG_4164_1024x725This was paired with the Pinot Noir 2012. This really brought home the faint coffee aroma you get in the wine. What a wonderfully, delightful combination, yet another reason to love Pinot Noir.

IMG_4184_1024x768And to finish it all off, a platter of goats cheeses. A fantastic compliment to any Sauvignon Blanc and Pinot Noir. IMG_4242_576x768

IMG_4135_1024x768  A fun evening was had by all

big, medium and small!

We wish you a very Merry Christmas

Happy holidays

and may 2014 be a healthy and prosperous year for you!

BLOG BY HETTA

Miguel Chan

91+ points for our 2012 Pinot Noir

Leading South African sommelier, Miguel Chan, has reviewed our latest Pinot Noir (our 2012 ‘Young Vines II’) and scored it 91+ points out of 100. This wine was made from 3.5 year old vines and shows the fantastic potential our vineyard has for this, and our other, varietals. The same wine is being sold in the USA as Over the Mountain Pinot Noir 2012.

Review: Seven Springs Pinot Noir 2012: Migual Chan Review

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Olives and jam from Seven Springs

When we are not harvesting, we play!  – a blog by Hetta. Whilst this is not true, some things, like making  jam or pickling your own olives, may feel like it!
During the Harvest 2012, we saved some Chardonnay, Sauvignon Blanc and Pinot Noir grapes, to make jam.  In South Africa (in Afrikaans) we call it “Korrelkonfyt”. 
Korrelkonfyt is wonderful with some home made bread when you have a fish-braai (barbeque).
 

                                    Danish Blue, crackers and homemade jam!  A winner. Mmmmmm…. Lovely!
 
 
 
Olive-picking at Seven Springs Vineyard.
 This is the first time we have used the salt-curing process to preserve our olives.  It is a less time consuming method of preserving olives so let’s see what they tatse like
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After some time in the salt, the olives look like small dried prunes.

Our first salt-cured olives bottled with a couple of chillies.
The olives are rinsed, buckets washed and new salt solution added weekly, until we are satisfied that they are ready to go into the brine.
Waiting to be bottled in a week or so.

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Seven Springs Harvest 2012

 

 

 

 

 

 

 

 

 

    Valentine’s Day? Yes, but also and most important, harvest time at 7 Springs                  Vineyard, where our grapes get tender loving care, as you would treat your                  Valentine!

We have 4 Pinot Noir clones of which two were harvested today, clones 667 and 777. These two will give the fresh fruit component to the wine.

 

Clones 459 and 115 will be picked as and when they reach their full ripeness and they will make out the structural component to our Pinot Noir.

                                Everybody ready for action!

 

 

 

 

 

 

Our Pinot Noir vines are now in their 4th year,  still very young, and as a result the volumes are still small, so the grapes harvested today will ferment together in the same tank.

Some experienced hands working here, good care is taken not to squash any grapes!

 

 

Our grape pickers enjoy what they are doing and they have a real passion for this job!

                            

Another perfect bunch!

The grapes are transported to the winery in the same crates they were gently harvested into. The gentler the grapes get handled the less breakage there is of the berries. This way we make sure we get the best results from our wonderful grapes.

 

Watch this space and see how our grapes transform into wine!