#376 Mellish Family Vineyards Bakenkop Fumé Blanc 2021
hanTV EPISODE CHAPTER INDEX:
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00:00 – Intro to the wine of the day
01:12 – Mellish Family Values
xx:xx – When viticuture and winemaking combine…
xx:xx – The Bakenkop vineyards
02:21 – Tasting notes for the Mellish Bakenkop Fumé Blanc
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A Cynic’s guide to the Mellish Core Values
The Mellish Family Vineyards brandish the words, “Quality, Family, Sustainability, and Social Responsibility” acrodss the landing page of their website. Which feel more tired than a 50 year-old warm-climate Pinotage.
But, in this video we probe a little deeper, to see whether these so-called core values are window-dressing for the Mellish operation…or load-bearing pillars.
Oh, and we also taste their wine.
But, in this video we probe a little deeper, to see whether these so-called core values are window-dressing for the Mellish operation…or load-bearing pillars.
Oh, and we also taste their wine.
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 and some technical specs:
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Tasting notes:
👃🏼 Peach yoghurt, woolworths figs, butter toffee, homemade lemonade – all the compound flavour notes…which for me is a good sign…
👄 Lovely super fresh tangerine citrus, softened by sweeter creamy custard hints. Mixed into it all are lovely notes of nutmeg, cardamom, and more of those toffee notes from the vanguard. It is very much about this live-wire citrus core, and very impressive acidity, but then instead of making your jowels gush and ache, those sweeter oak spice and cream elements provide the perfect foils to it all.
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Technical Specs:
🔬 WO Durbanville Hills. 100% Sauvignon blanc. Fruit is harvested from two blocks; hand-picked, early in the morning. 90% of the grapes were whole-bunch pressed followed by overnight settling before being racked into two old and one new 300L French oak barrels. 100% wild-ferments from ambient yeast. 10% of the grapes were destemmed and fermented on the skins for 8 days. The wine went through 100% malolactic fermentation. Matured in the barrels on the fine lees for 9 months before bottling.
1141 bottles produced.
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