Gemoedsrus


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Angela Lloyd ‘www.grape.co.za’

Solms-Delta Gemoedsrus 2010: “..the wine I enjoyed most in a line-up of recent releases…has a primary ripe, spicy character, is juicily drinkable without being oversweet, the fortification well-integrated but providing a warming, clean kick in the tail. (Rated 16.5/20)”

Norman McFarlane, ‘Bolander’
“…whiffs of sweet berry fruit and Christmas cake with toasted almond notes. The palate brims with dark chocolate and rich black berry and plummy fruit, with a well rounded medium sweet finish.”

2010 vintage

This is a dark black fortified Shiraz, with raisin and toasted almond aromas, dark bitter chocolate on the palate, medium sweetness and a well rounded finish. An innovative approach to fortified wine; not a traditional Port. Shiraz grapes were desiccated on the vine and allowed to dehydrate until 40% of the moisture evaporated. Grappa was used to fortify the wine.

Alcohol 18.5 % Vol
Residual Sugar 78.8 g/l
Total Acidity 7.2 g/l
pH 3.46

Recommended retail price ZAR250 with gift cylinder and ZAR220 without (incl VAT).
For the full Gemoedsrus 2010 profile, click here.

 

Gemoedsrus is truly ‘something new from Africa’. Its closest relative is the fortified (port) wine of Portugual; but there are many differences. First, whereas port is typically made from Tinto’s or Touriga’s, Gemoedsrus is made from Shiraz (a grape that does brilliantly in South Africa). Second, whereas port is typically made from conventionally harvested grapes, Gemoedsrus is made from grapes that were desiccated on the vine (see below). And third, whereas port wine is typically fortified with brandy, Gemoedsrus is fortified with husk spirits (grappa) made from residues of the desiccated Shiraz bunches from which the wine itself was fermented. The resulting product is something completely different … and dangerously delicious.
The Gemoedsrus fortified wine is an elegant but potent affair, with complex flavours of raisins, white pepper, black cherries, leather and dark chocolate, all enlivened by a distinctively delicious twist of orange peel. Well-integrated alcohol gives off whiffs of warm brioche and a smooth, long, silky finish that rounds off the wine with previously unknown pleasures.
To read more about this new fortified wine click here

Solms-Delta Gemoedsrus

Gemoedsrus is truly ‘something new from Africa’. Its closest relative is the fortified (port) wine of Portugual; but there are many differences. First, whereas port is typically made from Tinto’s or Touriga’s, Gemoedsrus is made from Shiraz (a grape that does brilliantly in South Africa). Second, whereas port is typically made from conventionally harvested grapes, Gemoedsrus is made from grapes that were desiccated on the vine (see below). And third, whereas port wine is typically fortified with brandy, Gemoedsrus is fortified with husk spirits (grappa) made from residues of the desiccated Shiraz bunches from which the wine itself was fermented. The resulting product is something completely different … and dangerously delicious.

The name Gemoedsrus (‘Peace of mind’) extends another Solms-Delta tradition: their ongoing commitment to the Cape’s unique musical heritage. The name refers to the title track of the last album of Cape band – Gramadoelas, produced by Les Javan and Alex van Heerden, who was resident musician at Solms-Delta from 2007 until his death. Alex was responsible for researching and recording the old traditional folk songs of the rural Cape, as well as writing new ones with Solms-Delta’s farmworkers and the Delta Vastrap Genootskap. He was tragically killed in 2009, in a car accident, at the young age of 35, just weeks before the Gemoedsrus album was released. Les Javan, who wrote and composed the song Gemoedsrus, now continues the work as artist in residence at Solms-Delta.

Solms-Delta’s master winemaker, Hilko Hegewisch, who crafted this new South African wine in Alex’s honour, insists: “Gemoedsrus is not a port; I refuse to call it that”. “I believe that we make wines with a much stronger sense of place, and this is a very individual and unusual South African wine.”

The Shiraz grapes were desiccated (dried out) on the vine by clamping the stems of the bunches several weeks before harvesting, which was done in two tranches. While the second tranche was being fermented (in 300 liter barrels with their domes removed) into a wine very similar to Solms-Delta’s Africana, Hilko distilled the skins of the desiccated Shiraz bunches that had been harvested a few weeks earlier into a husk spirit (grappa), which he then used to fortify the wine once its sugars had reached the appropriate level. The final step was a brief period of maturation in new French oak barrels.

“We see the Gemoedsrus as the next logical step in our search for truly local wines” says Hilko, who points out that he used only Solms-Delta’s own, very best Shiraz grapes for this flagship experiment.

“We aim to capture the intense and concentrated fruit flavours that desiccation delivers, and use them to produce wines with both elegance and power. Gemoedsrus really encapsulates the whole Solms-Delta story, and is therefore a very suitable tribute to that young man who loved this place so much.”

The Gemoedsrus fortified wine is an elegant but potent affair, with complex flavours of raisins, white pepper, black cherries, leather and dark chocolate, all enlivened by a distinctively delicious twist of orange peel. Well-integrated alcohol gives off whiffs of warm brioche and a smooth, long, silky finish that rounds off the wine with previously unknown pleasures.

Click here to read the complete Wine Profile on Gemoedsrus.

Gemoedsrus 2010 retails for R250 from the estate, or you can order by phone or email if you are in SA. Click here for wine sales details.