Ernst & Co News
Just chilling …
As I sit at my desk and compile this newsletter (my turn this month), the first of the soft, winter rains are falling outside. These cool wet days are exactly what we all need after the hectic hot days of harvest and all the frenetic activity in the cellar.
Both Ernst and Ezanne are very optimistic about the quality of the wines from the 2008 vintage. Already the Sauvignon Blanc is showing some good tangy lemon/lime flavour with just the right amount of acidity and zippiness. The Chenin Blanc shows some delicious fruit flavours with hints of green melon and pear drops already obvious. The appearance, aromas, flavours and textures of the fresh white wines are a true pleasure to the senses. The new Chenin blanc will be available for order - along with the 2008 Sauvignon Blanc - from 1 June. The 2008 Chardonnay and the reds are in barrel, quietly starting their maturation.
The 2006 Merlot was commercially available earlier than expected due to the fact that the 2005 Merlot was chosen by South African Airways for service in First and Business Class. That single sale meant there was less of the 2005 Merlot available and we had to hurry up the next vintage release. In the on-trade (restaurants & hotels) Merlot remains the top red wine by the glass. It represents good value and resonates with people who don’t want anything overly tannic.
Mid-March, right in the middle of harvest Ernst and Ezanne somehow found time to take five days off to fly to Düsseldorf in Germany to represent Ernst & Co. at ProWein, the biggest annual European wine trade show. As German trained winemaker, Ernst built strong relationships over thirty years in Europe and specifically, Germany and ProWein is an event not to be missed by the Gouws family. Not only do we meet with our German friends and agents but it is also an important wine fair for the other European countries. That seems to be the pattern of our lives - somehow finding time … because it’s been a hectic few months, to say the least! To buy our wines please click here
At the beginning of April, our eldest daughter Inke tied the knot with Paolo Sandri.The festivities were
fabulous and Ernst junior was particularly
proud of his contribution … he provided the Springbok which he hunted on Paolo’s family farm in the Kalahari! We’re so proud of Inke because she has started her own business - Inke Gouws Champagne Négociante - and she doing really well. Check out her website if you’re looking for some fantastic boutique Champagne at reasonable prices……..click here
Two weeks after the wedding Ernst and I visited California on a marketing trip. The visit was extremely brief and business was ultimately the focus but it would not have been worthwhile if we hadn’t taken a day or two out to visit wineries in the Napa valley. Ernst wishes he was 30 years younger! He’d love to be able to work a harvest or two in that beautiful part of the world and to gain first-hand experience in the production of the Napa’s most expensive red wine, Pinot Noir. Pinot Noir is the fastest moving variety on wine lists in America at the moment and the major share of popular Pinot Noirs hail from California’s coast and Oregon. After seven days we arrived home jet-lagged but content and excited about a mission accomplished.
Ezanne also logged up a few frequent flyer miles by visiting the United Kingdom, Ireland, Belgium, Holland and Germany over a 10-day period (May/June)! She visited old customers, and built on new relationships. We are happy to say that we have appointed a new import agent in the UK and another in Germany just recently.
Since the first release of Ernst & Co in April 2004, we have built our market to cover more than 12 countries already! And in South Africa you can find Ernst & Co wines on more and more top restaurant and hotel wine menus, including national listings at Southern Sun and the Intercontinental Hotel group. Please visit our website (www.ernstco.co.za) or contact our office by email, fax or telephone for more details about the availability of our wines in your specific area.
But the most exciting for me was my visit to China a week ago. I was part of a delegation of just six wine producers who participated in the SIAL exhibition in Shanghai. My expectations were exceeded by the Chinese. I discovered that, like me, they love to bargain! Everything is about the deal and the negotiation. I had tremendous fun haggling - even if it was through an interpreter. I must confess to being very excited at the potential of China and other markets in the Far East. In China, wine and spirits consumption is expected to increase by 35,9% by 2011, making this nation one of the world’s top 10 wine consumers - just three years!
Before we sign off, we’d like to share a favourite winter recipe with you. The family love it and think it’s ideal with the 2006 Ernst & Co Pinot Noir. We sourced the grapes from a single vineyard 300km north of Cape Town on the West coast. This wine’s lean, wild strawberry flavours are well-balanced with a mushroom earthiness. It is an elegant match for:
Lamb with oregano and olive stuffing
Serves 10; Cooking time: 50 minutes.
100 g pitted green olives
4 garlic cloves, peeled and chopped
15 g bunch oregano
100 g whole blanched almonds
Zest and juice 1 lemon
1 kg deboned leg of lamb
Place all the stuffing ingredients in a food processor and pulse chop until you have a rough textured stuffing. Season and stuff the boned leg of lamb and tie securely with butchers twine. To cook the lamb, preheat the oven to 100 C, 180C fan / gas 6. Place the lamb in a roasting tin, season with salt and plenty of freshly ground black pepper. Drizzle over 1 tbsp olive oil and
cook in the oven for 50 - 60 min. Remove the lamb from the oven and allow to rest for at least 15 minutes before carving. Pour the juices from the roasting tin into a small saucepan and keep warm until you carve the lamb. Serve simply with new potatoes and green vegetables. You can also cook the lamb on the barbecue.
