Berrio Blog

Full speed ahead at The Berrio Wines

Thu, 19 Aug 2010 15:03:00 GMT

Winter has been good on the Agulhas Plain this year. Cold weather and ample rain is just what we need for nice even bud bursts in the Spring which will contribute to producing consistent, well-balanced wines.

We have been extremely busy with pruning the vineyards and planting cover crops, like oats, for mulching. We did manage to take a short break to stay in Sandrif and go climbing the spectacular Wolfberg “cracks” in the Cedarberg.

World Cup fever had us watching football regularly for the first time and Francis even listened to it on the radio!

We were also delighted to be able to introduce Holland supporters to The Berrio wines at the Oranje camp at the Bergrivier Resort.

Pruning

In the vineyards we’re grafting Sauvignon Blanc and Semillon over an existing Cabernet vineyard which will be in full production in a year or two. We are thrilled with the quality of our cover crops – they’re looking like they’ll make outstanding mulch!

Pruning grapevines is not difficult, but it’s hard work and very important to ensure a good harvest. It takes years of shaping vines by pruning them to make sure you’re able to maintain consistency of the quality of the fruit and the productivity of the vine.

Find out more about this part of the winemaking process

2008 at its best

Unfortunately the 2008 Weather Girl is ‘finito’ …but the good news is that the 2008 Sauvignon Blanc is at its best at the moment and we do have in stock. This vintage received 4 ½ Platter stars and Francis says it’s “drinking better than ever!”.

If you don’t have any – don’t stress - you can now order direct from us and we’ll have it delivered to your door. (Min. 2 cases/12 bottles). You can also order the imminent 2009 Weather Girl and Sauvignon Blanc now to ensure you don’t miss out!

In the cellar we’re busy blending the 2010 vintage of the Weather Girl and our Sauvignon Blanc, as well as the 2009 Shiraz which is tasting fantastic.

The 2009 Pinot Noir is just about ready for bottling and we’re excited to see what you think of it as it has been an amazing challenge for us.

Wine, whales and more for you to do on the tip of Africa

Elsje (our right-hand-lady) had a great time staying over at De Hoop recently. She took The Berrio to a tasting of local wines at the restaurant. Elsje says it is absolutely stunning and worth a visit as soon as you possibly can. It’s whale season, the whales are arriving and De Hoop are having loads of specials. (And we’re on the wine list of course ;)

De Hoop is considered the nursery of the Southern Right whales and is truly magnificent. There are a lot of things to do and see there, in fact there is an enormous amount to experience on the Agulhas Plein, so take a look at a few we think are “must sees” for when you visit.

With the Elim Wine route at the top of the list of course.

Fish Escabeche

Pickled fish is popular in South Africa and delicious with Sauvignon Blanc. So seeing as The Berrio’s 2008 is so delectable at the moment we’re sharing a recipe for a Malay version.

You can use any fresh fish but we recommend a yellow tail. Click here and enjoy!

The Berrio has passed its BWI (Biodiversity Wine Initiative) audit for the 6th year in a row. The BWI is a pioneering partnership between the South African wine industry and the conservation sector. The goals are to minimise the further loss of threatened natural habitat, and to contribute to sustainable wine production, through the adoption of biodiversity guidelines by the South African wine industry.

The Berrio wines have gone down a treat in Sweden, Germany and Holland which we’re thrilled about! The Swedes especially… they don’t seem to be able to get enough of our 2008 vintages.

Our wines were also enjoyed at The Burgundy restaurant in Hermanus by a group of 15 restauranteurs and sommeliers, thanks to an event organized by Great Grapes. We attended The Wine Show at the Coca Cola dome in Johannesburg in June, and had a great weekend at the Hermanus Wine & Food Fair in Hermanus over the Womens Day weekend.

We’ll be tending the vines fastidiously over the next while; have The Platter tasting for the year coming up in August, and are attending a number of wine events we hope to see you at!

So, although the winter months have been very busy for The Berrio wines, it seems we’re shifting to full steam ahead as we head towards the warmer months.

Pruning

Wed, 18 Aug 2010 12:08:00 GMT

Pruning grapevines is not difficult, but it’s hard work and very important to ensure a good harvest. It takes years of shaping vines by pruning them to make sure you’re able to maintain consistency of the quality of the fruit, and the productivity of the vine.

After harvest we wait until leaf fall, and when it’s just cold enough, usually around the end of June, we cut the canes “borselkop” to a length of 30cm long. (“Borselkop” is difficult to translate – but essentially the vines look like they’ve had a brushcut when done).

They need to be this length because they are the sensors that pick up the change of weather. This helps to gauge when it’s time for the vines to wake up again after the winter sleep.

At the end of August we cut the canes down to 3cm so that there are only two buds. These two buds will create new shoots which will carry the new crop. We only cut at end of August so that bud bursts are even which means the fruit that ripens evenly and we end up with a balanced wine.

Pruning is essential to maintain a balance between the growth of the vines and the quality of the crop. If a vine is pruned too much, more shoots grow and the vine produces more grapes – it also produces more leaves! If the vine has too many leaves, and thus more shade, it becomes difficult for the grapes to ripen.

Hand tools are mainly used to prune grape vines as you have to be very careful not to injure the vines. Larger wood is trimmed with skêr (scissors... LARGE ones) or handsaws.

The fruits of our labour and dedication during pruning will be evident in the quality of The Berrio wines we create for you.

2008 Sauvignon Blanc at its best right now

Wed, 18 Aug 2010 12:20:00 GMT

Unfortunately the 2008 Weather Girl is ‘finito’ …but the good news is that the 2008 Sauvignon Blanc is at its best at the moment and we do have in stock. This vintage received 4 ½ Platter stars and Francis says it’s “drinking better than ever!”.

If you don’t have any – don’t stress - you can now order direct from us and we’ll have it delivered to your door. (Min. 2 cases/12 bottles). You can also order the imminent 2009 Weather Girl and Sauvignon Blanc now to ensure you don’t miss out!

In the cellar we’re busy blending the 2010 vintage of the Weather Girl and our Sauvignon Blanc, as well as the 2009 Shiraz which is tasting fantastic.

The 2009 Pinot Noir is just about ready for bottling and we’re excited to see what you think of it as it has been an amazing challenge for us.

Pictures from the recent bottling of some of our 2009 vintages...

Fish Escabeche

Wed, 18 Aug 2010 12:50:00 GMT

Pickled fish is popular in South Africa and delicious with Sauvignon Blanc.

So seeing as our The Berrio’s 2008 is so delectable at the moment we’re sharing a recipe for a Malay version. You can use any fresh fish but we recommend a yellow tail.

INGREDIENTS

2 lb yellowtail, scaled and filleted, skin left on
5 cloves garlic
2 large onions
1 cup grape vinegar
½ cup water
½ cup golden brown sugar
8 peppercorns
4 cloves
4 allspice berries
2 bay leaves
1 Tbsp masala (curry powder)
2 tsp cumin, ground
2 tsp coriander, ground
1 tsp turmeric
coarse salt, as needed
oil, as needed for frying

PREPARATION

Roughly chop the garlic
Peel and slice the onions into rings
Firm up the flesh of the fish, by sprinkling coarse salt on both sides of the fillet and letting it stand in a glass bowl for 20 to 25 minutes. Thoroughly rinse the fillet under running water. Pat it dry with a paper towel. Cut the fish into serving portions leaving the skin attached.
Heat oil in a frying pan and fry the fish until cooked through (Do not cover the fish with flour or batter as normal in frying fish)
Place the rest of the ingredients in a large pot, bring to the boil, stirring to ensure the sugar dissolves, and does not burn on the bottom of the pot. Then simmer for approximately 8 minutes until the onions are cooked but still crisp.
Layer the pieces of fish and the sauce and onions alternately in a ceramic or glass serving-dish. Ensure that the last layer of fish is covered with sauce.
Leave to cool and then refrigerate. Will keep for a week in the fridge.
Generally served with green salad and crisp rolls.

Wine, whales and more to do on the tip of Africa

Wed, 18 Aug 2010 12:46:00 GMT

Nature reserves and National parks:

Agulhas National Park: (Tel: +27 28 435 6078)

Situated in the Agulhas Plains at the southernmost tip of the African continent, where the Atlantic and Indian Oceans officially meet, the park offers the visitor some great hiking and driving trails. The coastline is dotted with shipwrecks, and the birdlife is exceptional, with a choice of fynbos, wetland and coastal birds. Visit the Cape Agulhas Lighthouse, which houses the only lighthouse museum in Africa.

De Hoop Nature and Marine Reserve: (Tel: +27 28 425 5020)

With seven different eco-systems, this is where you will find an abundance of wildlife, fynbos and birdlife. You will also find the largest concentration of Southern Right whales along the South African coast from July to November each year. Take a picnic basket for lunch at Koppie Alleen, one of the best land-based whale watching sites in the world. Whilst that side of the world, cross the Breede River by hand-drawn pont at Malgas and visit the small towns of Witsand and Infanta on either side of the river mouth.

De Mond Nature Reserve: (Tel: +27 28 424 2170)

Spend a day picnicking at the mouth of the Heuningnes River. This spectacular estuary is the home to rare bird species including Damara Tern, Giant Tern and Black Oystercatcher as well as some unique fynbos. Kids will love the tortoises and splashing in the shallow warm water, while angling permits are available for some great fishing.

Heuningberg Nature Reserve: (Tel: +27 28 424 2584)

Bredasdorp Lily

Overlooking Bredasdorp, this reserve is a sanctuary for large varieties of Erica and Protea species. It is also the home of the beautiful and rare red Bredasdorp lily, which blooms in April and May. Scenic hiking trails from 2-15km, with great views.

Geelkop Nature Reserve: (Tel: +27 28 482 1806)

This reserve, meaning ‘yellow hill’ derives it’s name from the mass of yellow flowering plants (mainly Leucadendrons), which cover the hill during spring. Approximately 450 hectares in size, activities include a half day hiking trail and a circular drive with superb views.

Heritage sites:

Elim: (Tel: +27 28 482 1806)

Go to Elim for tea. Take a stroll round the old Moravian Church and the Geelkop Nature Reserve. Visit the local tourism bureau and take a guided tour of this fascinating, culturally and historically rich National Heritage site. Return via Wolvengat and several superb wineries. Note the stunning fynbos along the side of the road.

Kassiesbaai: (Tel: +27 28 445 9720)

Explore the quaint fishing village of Kassiesbaai, at Arniston, and get an idea of how life was for fishermen. The entire village has been declared a National Monument, so every building is protected by law. Whilst there, visit the Waenhuiskrans cave, which is only accessible at low tide.

Hiking trails:

All of the nature reserves and most of the guest farms in the area offer hiking and mountain bike trails.

Spookdraai: (Tel: +27 28 435 7185)

The entrance to L’Agulhas is guarded by Spookdraai (Ghost’s corner). Legend has it that many years ago a ship floundered in the bay and the only survivor, a beautiful young woman with exquisite slender hands washed up on shore. She made her way to a cave in the mountains and later died there. Her spirit is not at rest, since with her warm and friendly personality, she still visits nearby guesthouses from time to time. More gruesome, is the story of a man decapitated in an accident, whose headless corpse has also been seen wandering around the Spookdraai area. The hiking trail, which is well signposted from the entrance to L’Agulhas, can be completed in under two hours.

Grootberg: (Tel: +27 28 423 3049)

This trail around the summit of the Grootberg, southeast of Napier, offers the hiker a unique opportunity to see a large variety of fynbos species and birds along a clearly marked route. There a re spectacular views of the flat Agulhas Plain with it’s fascinating wetland system to the south and the rolling hills of the Ruggens to the north.

(Distance 8km; duration 3 hours; trail starts at the FM tower).

De Hoop Whale Trail: (Tel: +27 28 425 5020)

The ultimate hiking experience, the 5-day Whale Trail meanders through the breathtaking De Hoop Nature Reserve, where the fragrance of the fynbos intermingles with salty sea air. Fall asleep to the unforgettable sound of whales in the waters below. The 54km trail is renowned for it’s diverse fynbos vegetation, magnificent dunes and whale-watching opportunities.

Please Note: Reservations are essential.

Museums:

Cape Agulhas Lighthouse: (Tel: +27 28 435 6078)

This museum, opened in 1994, is the only one of its kind in Africa. It offers a graphic account of the development of lighthouses through the ages and visitors can view photographs of all 56 South African lighthouses, together with a map showing the exact position of each one. The history of the Cape Agulhas Lighthouse is dealt with in detail, including the design of the building, the centenary in 1949, its restoration in the 1980s and the re-opening in 1988. The 150th anniversary of the Lighthouse, celebrated on 1 March 1999, coincided with the launch of the Agulhas National Park. The top of the Lighthouse tower, reached by climbing 71 steps, offers a panoramic view of the sea, the southernmost tip of Africa and the meeting place of the two oceans.

Business hours: Mon-Sun 09:00-16:30

Bredasdorp Shipwreck Museum: (Tel: +27 28 424 1240)

This fascinating and historic museum is a must see for all visitors to the area. Founded in 1975, it specialises in shipwrecks along the South African coastline, and contains some incredible showpieces specific to the Overberg region.

There are three sections:

The Independent Church, now converted into the Shipwreck Museum, which houses cannons, figureheads, chinaware, coins, bells, buoys and other objects salvaged from wrecks along our coast;
The old Parsonage, a typical Strandveldhuis (Overberg Home) furnished with articles collected from coastal houses and other trivia salvaged from various wrecks; and
The Audrey Blignaut Room is also housed here, which pays homage to this Bredasdorp writer. Don’t miss the Old Coach House, across the garden, which exhibits old carts, two horse drawn hearses and a splendid old fire engine. Independent Street, Bredasdorp.

Business hours: Mon–Fri 09:00 – 16:45; Sat-Sun 11:00 – 15:45).

Rose Boats and Toy Museum: (Tel: +27 28 423 3894)

A delightful experience for kids and parents alike, the toy museum is home to a wonderful collection of old toys and trains. Don’t miss the unique hand-crafted tin plate steamboat demonstration. These boats are beautifully made in the old tradition, driven by the powerful copper and brass Rose Boats cyclic flush steam (pop-pop) engine. Sarel Cilliers Street, Napier.

Business hours: Mon – Sun 09:30 – 17:30).

Other things to do…

Experience farm life - Take an agri-tourism tour through the area, highlighting sustainable farming practices, great farm hospitality and food, and wine of course. Bredasdorp info: 028 424 2584
Go horse riding - Explore the Grootberg in Napier on horseback and enjoy spectacular views all the way to Struisbaai and Arniston. While away the day exploring Napier’s many great eateries and interesting shops. Napier info: 028 423 3325
Cross the Breede river by handdrawn pont at Malgas Pont info: 028 512 3772
Go whale watching at De Hoop
Visit the stingrays at Struisbaai harbor - watch the fishermen haul in their catch.
Have lunch at the Pelikans the little restaurant in the harbor fresh sea food.
Spend the rest of the day lazing on one of the longest, whitest beaches in southern Africa. Struisbaai info: 028 435 7185

Suckering

Tue, 22 Dec 2009 13:35:00 GMT

Suckering is one of the most creative (and challenging) parts of winemaking. It is the process that determines the quantity and quality of the fruit that will be produced by the vines. You trim the vines to ensure that every shoot has just the right amount of fruit, and that every shoot is in just the right position for the fruit to grow to its full potential.
After pruning, suckering is key to maintaining the balance of a vine and creating the ideal structure of a vine to facilitate the grape growing process. If suckering does not take place the vine struggles to grow all the foliage and the fruit and the quality of the grapes would be poor.

Suckering involves trimming the vines so that only shoots that are in a desirable position are left on the vine and that shoots that have no fruit are removed so that the growing potential of the vine is maximized. The remaining fruit is then able to grow properly and eventually mature into premium grapes with which we can make your favourite Berrio wines.

Timing is of the essence with suckering. It must be done before the clusters blossom and before the shoots are too big. This focuses the vines growing potential on the fruit rather than on the shoots and foliage. So the grapes get all the good stuff!

The number of shoots left on a vine depends on the strength of the vine. These shoots will develop into canes about 1m long that provide a base for an ideal leaf area. The leaves are the “breathing” apparatus for the vine and with the solid bases they will be evenly spaced and well exposed to sunlight which will facilitate good air circulation. Good air circulation prevents fungal diseases and promotes sound fruit and ripening.

Later in the summer when the canes are fully developed the canes are hedged and the leaves thinned to create an ideal ripening canopy. Each cane grows one to two fruit clusters and the stage is set for production of premium grapes that we require to make The Berrio wine.

Shoot positioning is the part of the suckering process where shoots are arranged in a way that will ensure the leaves are exposed to the optimal amount of sunlight.

Attention to detail is of paramount importance in this process, decisions made in the vineyard at this time not only affect the quality of the fruit for this crop, but of all future crops too.

Easing Out The Berrio’s Sails

Tue, 22 Dec 2009 13:01:00 GMT

At this time of year I find myself reflecting on how fortunate southern hemisphere wine makers are. The fact that this time, where we all reflect on the achievements of the last year and the challenges of the coming year, coincides with the time in the vineyard where we are literally watching the fruit grow, is truly auspicious.

What is the potential of this year’s crop? What qualities is the soil going to give our wine this year? What is this little bunch of fruit going to taste like when it’s in the bottle?

It is amazing to take a sip of wine and think about all the things that have contributed to the taste of the wine, from the soil to the fruit to the blending and bottling. But, as I sit here looking out over the vineyards, I know that the soil is the heart of a wine.

The last couple of weeks at The Berrio have been hectic so we’ll be “easing out” as we sail into 2010.

We’ve been to the Johannesburg Winex and participated in the Elim Wine Growers Auction at the Bredasdorp Air Show.

JHB Winex was excellent. Our stand was full all the time and it was wonderful to meet the managers of the restaurants and wineries that stock our wines. We are truly grateful for the hearty welcomes, the personal visits and especially to those who managed to pop in despite having full appointment schedules. It was also a treat to enjoy a meal after a full day on our feet at Cilantro who have The Berrio wines on their wine list!

The Bredasdorp Airshow Wine Auction was a great success and will become a regular part of the bi-annual event. All funds raised went to Rûens College – a school close to the heart of the Elim Wine Growers.

Franchen participated in the Akkoord Summer Christmas Concert on December 5th. Akkoord is the harmony of three or more tones that fuse together to sound like one. A beautiful and uplifting sound.

Francia finished primary school this year and is looking forward to attending Bredasdorp High School next year and Catherine goes into Grade 1 at Bredasdorp Primary School.

We’re going to the Magaliesberg for a few days in December where Francis is meeting with a prospective distributor for the Mphumalanga/Limpopo area. Elsje will be holding the fort while we’re gone.

Remember that by “easing out” we mean (as in sailing) relieving tension for a more comfortable and pacier journey, so although you’ll find us at The Berrio relaxing in the sun, swimming and riding horses, we’re most definitely open.

The Tasting Room is open for tastings without appointment from the 15th of December to the 15th of January (Weekdays: 9am-5pm, Saturdays: 10am-3pm); and we have a fabulous lunch platter that you can order to enjoy with your wine on the farm.

Looking forward to seeing you!

The Secrets of the Soil

Tue, 22 Dec 2009 13:28:00 GMT

The complexity of a wine is largely determined by the complexity of the soil in which the vines grow. A complex wine is a multifaceted, multi-layered wine that reveals different flavors as you drink it. Complexity describes the depth of flavor and aroma of a wine, its nuances. The more complex a wine is the more interesting and a wine can receive no greater compliment. Elim has soil with great complexity which gives our wines a head start.

Natural Complexity

Elim soil has three layers.

Gravel / Ferricrete: This is the top layer. It is an iron-rich layer where the soil particles are cemented together by iron oxides precipitated from the groundwater to form an erosion-resistant layer. This gives The Berrio wines their flintiness.
Clay: This is the second layer that is 100-200mm thick. Clay is rich in minerals and in organic materials that have built up over years of seepage. Clay also provides a density that retains moisture and supports growth. This is the layer that provides the wine with all the minerals and contributes to the body and complexity of the wine.
Weathered Shale: Shale is a fine-grained, sedimentary rock composed of flakes of clay minerals and tiny fragments of other minerals, especially quartz and calcite. This is the third layer, rich in eon-old minerals that determine the minerality of the wine.

Cover Crops

In order to get the most out of the soil of Elim we grow cover crops in between the rows of vines. These are planted in April / May and then cut at the end of October/November so that we have organic material available for mulching and composting available in the vineyard.

The mulched cover crop adds a whole lot of goodness to the soil. It provides good bacteria; conserves soil moisture, temperature and nutrients; and ensures that the soil, the heart of a wine, is healthy.

Clearer Complexities in the 2009 Sauvignon Blanc

Tue, 22 Dec 2009 13:22:00 GMT

Having recently bottled the 2009 Sauvignon Blanc we thought we should compare the various vintages of The Berrio Sauvignon Blanc. Whilst all the vintages are definitely refreshing and more-ish – the complexity of the 2009 seems clearer. Does that make it less complex?

As discussed in “Secrets of the Soil” the complexity of a wine is the multitude of nuances that are revealed as you drink it. The more complex the wine (i.e. the more nuances) the more intriguing it is.

It seems that as time passes with each vintage, the individual nuances in our Sauvignon Blanc become more distinct, the notes clearer and more identifiable. In earlier vintages, there was a ‘hint’ of the hallmark Elim passion fruit flavor; this has developed into a very distinctive ‘burst’ in the 2007 vintage. The 2005 vintage had lots of herbal notes but it was difficult to identify exactly which herbs you were experiencing, with the 2008 vintage those notes were clearer and you can clearly identify green fig leaves for example.

So, what I’ve been contemplating in comparing the various vintages of The Berrio Sauvignon Blanc, is whether the degree to which the nuances can be identified influences the complexity of a wine.

Is a wine more fascinating and captivating and more-ish when the nuances are distinctive or when they are not?

What do you think? Let us know – if you have various vintages do a vertical tasting – it’s really interesting, and make sure you include the 2008 vintage which received 4 ½ stars from Mr Platter this year.

How to Shuck Oysters

Thu, 24 Dec 2009 05:25:00 GMT

Although it’s the time of year where we indulge in all things gastronomous, we are not going to be giving you a recipe. We’re rather going to show you how to do something we do a lot at this time of year - shuck oysters.

Shucking oysters and eating them straight from the rocks on the southernmost tip of Africa is a fun and indulgent addition to a perfect summer’s day – especially when accompanied by The Berrio Sauvignon Blanc.

Things You'll Need

Oysters
Bowls
Oyster Knives
Paring Knives
Towels
Stiff brushes

Shucking oysters requires practice to do it just right and preserve most of the oysters' liquid. It's a good idea to use a specialized oyster knife to make the job easier.

Instructions

Make sure oysters are still alive by checking that their shells are tightly closed.
Scrub oysters with a stiff brush under running water.
Hold oyster in the palm of your hand with a towel so that you don't accidentally cut yourself.
Work over a bowl so that you can catch the oyster's juices.
Position the oyster in your hand with the cup-side down - so that its curved shell faces down and its flatter side faces up.
Insert a paring or oyster knife between the shells, near the hinge.
Twist the knife so that the oyster's muscles are detached.
Remove the top shell.
Scrape the meat from the top shell into the bottom shell.
Use the knife to cut the oyster from the bottom shell, or serve it on the half shell.

2009 Bottling

Tue, 22 Dec 2009 13:11:00 GMT

A Brisk Wind in the Berrio’s Sails

Wed, 14 Oct 2009 11:24:00 GMT

We’ve had a busy winter travelling around the country to different wine shows. We had an excellent time at the Mercury Wine Week in Durban and are thrilled that the reception the people of Natal gave The Berrio wines.

You guys are great – thanks for all your warmth, support and enthusiasm. It was especially nice to meet Margie of The Wine Shoppe in the Midlands and spend time in front of a coal stove over coffee (yes…coffee – we do drink beverages other than wine!).

We heard what I think is the best description of a wine ever at the Hermanus Wine & Food Fair in August.

A good-looking young couple walked into the tent, turning heads as they arrived. This wine-loving pair was very obviously besotted with each other. They strolled around the tent tasting wines and gazing into each other’s eyes. They came to The Berrio stand and asked to taste our 2008 Sauvignon Blanc.

For a moment they managed to take their eyes off one another while they looked at the colour of the wine. Then, once again completely oblivious to anything but each other, they swirled the wine in their glasses, sniffed deeply, took a sip and rolled the wine around their mouths. The woman swallowed her wine, moved closer to her partner and seductively said to him “This, is better than kissing on the beach!”

Now that is a compliment!!

Family life is busy too. Francia performed in a ballet that culminated in a performance at Nico Malan in Cape Town, Zabeth is doing well with her violin and Catherine has started swimming lessons.

Franchen and I spent a week doing one of our most favourite things in the world – cruising on Harley Davidson’s up the west coast into the Karoo to the Paternoster Harley Davidson Rally. This never fails as a catalyst for inspiration!

The Weather Girl 2008 has been whisked off to the London for the London Mega Tasting on the 13th and 14th of October. This is wonderful as it is considered THE South African Wine Fair in Europe.

We’ll also be at the Johannesburg Winex from the 27th-30th of October and are looking forward to meeting all The Berrio lovers from Jozi there.

For now it’s time to nurture the land. Earth and soil is life. If you look after it – it looks after you. And I have some organic Guano fertilizer that I know this precious land of ours is going to love!

The Naked Truth about The Weather Girl

Tue, 06 Oct 2009 09:33:00 GMT

The Weather Girl 2008 has astounded us. It seems that everyone is as crazy about her as we are!

This is our 70% Sauvignon Blanc / 30% Semillon, Bordeaux style blend that the Wine Diva has said is “intensely drinkable”.

The Platter Guide gave her 5 wonderous stars AND she’s been whisked off to London for the Mega Tasting. Not bad for a maiden vintage!

She was also auctioned at the Cape Winemakers Guild and snapped up by The Berrio fans everywhere. So the naked truth is that you’ll find The Weather Girl rather elusive.

We have no stock at the cellar. We’re all sold out and missing her terribly. Your favourite stockist may have a bottle or two – and if they do, snap them up, savour them, and try to share them.

Don’t panic if she doesn’t last long because the 2009 vintage promises to be as gorgeous as her predecessor and will be ready early next year.

Let us know if you’d like us to keep some for you.

Angry Pasta

Wed, 14 Oct 2009 11:31:00 GMT

Now while we think a good wine goes with any food (or no food) here’s a recipe from Franchen that will pair very nicely with The Berrio Cabernet Sauvignon - Arrabiata Pasta aka Angry Pasta.

It’s not for the feint hearted but is quick and easy and makes you anything but angry when accompanied by our Cab.

Ready In: 35 Minutes
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6

INGREDIENTS:

1 teaspoon olive oil
2 tablespoons tomato paste
1 cup chopped onion
1 tablespoon lemon juice
4 cloves garlic, minced
½ teaspoon Italian seasoning
50ml red wine
¼ teaspoon ground black pepper
1 tablespoon white sugar
2 cans peeled and diced tomatoes
1 tablespoon chopped fresh basil
2 tablespoons chopped fresh parsley
1 or 2 chillies

METHOD:

Heat oil in a large skillet or saucepan over medium heat. Sauté onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.

Waiting in the Wings

Tue, 06 Oct 2009 09:43:00 GMT

Our time and energy has not been completely consumed by our 2008 star, The Weather Girl, we’ve in fact got a couple more promising stars waiting in the wings for you.

Pinot Noir

We’re particularly excited about our first Pinot Noir. We’ll be bottling it next year but aren’t sure exactly when it’ll be released. This is because a Pinot Noir is a structurally complex wine and, being the maiden vintage, we’ve got to figure out how long to keep it in the barrels. It’ll be somewhere between 15 and 24 months (has been X months so far).
In the mean time we’re enjoying the monthly barrel tastings and will keep you posted about the release date.

Shiraz

We’ll also be releasing our first Shiraz in 2011. It has all the complexities South African Shiraz is renowned for, as well as that unique white pepper spiciness unique to the Elim area.

Sauvignon Blanc

Our 2009 Sauvignon Blanc will be released early next year. White wines have the ability to age and are often better after 3 months of bottling. Remember that cool climate white wines, like The Berrio wines, have particularly good aging potential and can easily mature for up to 5 years. I think they’re at their best after 1 year.

The Berrio fans should try their utmost (as hard as it may be) to keep a bottle of each vintage for a vertical tasting in a couple of years time – it’ll really be worth it.