NEW LABELS FROM LOUISVALE WINES
Their name range offers a wide and tempting choice
Louisvale wine estate’s first drawcard is its incomparable setting, on the beautiful Devon Valley slopes just outside Stellenbosch.
Renowned for their chardonnay and more recently for a brilliant Five Barrel cabernet, the winery recently launched a screw capped trio – two reds and a white – augmenting choice in their top range, simply named Louisvale.
To start with the single white, this seems to be the maiden-release of a Sauvignon Blanc 2020 in this range, a pleasing, well-balanced example of a Stellenbosch sauv. With moderate alcohol levels of 13,5% and offering a refreshing combo of crispness with flavours of gooseberry and green fig tempered by citrus and passionfruit, it adds up to a refreshing aperitif and satisfying mate to accompany summer fare of seafood, salads and poultry. Selling at R85, listed on their website at R510 for a 6-bottle case.
The Cabernet Sauvignon 2019 is a delightful wine that will appeal to all palates, except perhaps those who prefer heavy restrained reds that take time to fulfil their potential. With moderate 13,5 alcohol levels, typical cabernet characteristic is there, presented with a delicacy that lends elegance. Medium -bodied, with berry and plum flavours and a light tannin grip, this is a cab that can be savoured on its own, but also makes a great summer red, chilled, to accompany cold meat platters, as well as rich duck or game bird fare. A good buy at R95 or as listed, R570 a case.
The Merlot I received was a 2018 vintage while the website lists a 2019: – Here 14% alcohol levels add weight to a medium-bodied red that calls for a good South African braai to show its companionable character. Tannins are ripe after a year in oak and fruit provides balance to solid structure. It sells for R570 a 5-bottle case.
Two recipes that were included with the wines indicate that Louisvale’s chef Kirstie du Toit likes to add heritage flavour to classic fare – her bobotie-spiced roast chicken stuffed with apricots and walnuts should make a fine autumn centrepiece partnered, of course, with a Louisvale wine – and I could think of both red and white labels that would enhance this medley of flavour.
Written by Myrna Robins