#246 City on a Hill Tinta das Barocca 2021
VIDEO CONTENTS INDEX:
00:00 – INTRO TO WINEMAKER ANDRE BRUYNS
01:12 – MORE ON THE CITY ON A HILL RANGE OF WINES
02:04 – WHAT IS A CLIMATE CHANGE CULTIVAR?
02:36 – WHAT DOES THE WINE TASTE AND SMELL LIKE?
03:41 – HOW WAS THE WINE MADE?
04:03 – SOUTH AFRICAN TINTA BAROCCA HAS GLOBAL SIGNIFICANCE
THE MILD-MANNERED ALTER-EGO
André Bruyns has that superhero vibe about him. During the day, he’s mild-mannered, replete with dialled-back persona, unassuming attire, charming low-level visual impairment (signalled by the most timeless of superhero disguises; spectacles) and a boyish grin.
And when one takes a closer look, you discover that he ALSO travelled the world to learn a centuries age-old artform, trained under living legend in the middle of some harsh African (semi)desert terrain, and triumphed in a deadly battle against Leukemia. If that isn’t superhero material, I don’t know what is.
Andre launched City on a Hill in 2016, in a cellar in Malmesbury. The vineyards from which he sources his fruit are all Swartland-based, and his career includes training under legends like David & Nadia Sadie.
If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt this wine down in your own time. But until then, here are my tasting notes.
👃🏼 Clear articulate, black cherry, all spice, some blackcurrant pastille as well as a charming little berry sherbet cameo.
👄 Initially wiry, like Rhys Ifans in the replacements. Med-weight, but grippy, and a little rugged. The vanguard carries red cherry, but also deeper blackcurrant. The mid-palate opens up a little and reveals some pleasant leesy texture, while the tail end carries intriguing savoury fresh tobacco leaf notes.
In summary, good concentration, with firm, youthfully, exuberant tannins, and some spice on the finish; liquorice root, and star anise.
Wine of Origin Swartland. ABV 14.0 %. Fruit was harvested from two vineyards planted in 1960s, and fermentation took place using only native yeasts. There was a 10-15% whole bunch component, and the final wine was matured in old oak for 12 months.
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