Never one to mince words, W. Blake Gray visited South Africa this year and in this and a companion piece on his own site, explored the effect of wind on terroir and wondered how much progress has been made in South African wine post-apartheid.
How do winemakers need to think about canned wine differently? Does the canning process need to be altered to avoid damaging the wine, or is it just the same as canning a pale ale, or diet cola? What is the science behind canned wine?
Like all the best fine-wine regions, South Africa can give you some things you can't get anywhere else.
The unique terroir of the Côtes des Bar expresses itself well in this vintage.
Intensely fruity with undertones of fresh earth.
Intense is the first word that comes to mind when encountering this wine.