For the initiated few, those steeped in the subtleties of viticulture, the allure of South African wines is no secret. This isn’t just about good wine anymore; it’s about greatness, an unparalleled value proposition that positions South Africa at the zenith of the wine world. To understand this meteoric rise, one must trace back to the dark days of apartheid, […]
Keep ReadingFor the initiated few, those steeped in the subtleties of viticulture, the allure of South African wines is no secret. This isn’t just about good wine anymore; it’s about greatness, an unparalleled value proposition that positions South Africa at the zenith of the wine world. To understand this meteoric rise, one must trace back to the dark days of apartheid, a grim era from 1948 to 1994, which saw South African wines barred from U.S. shores under the Comprehensive Anti-Apartheid Act of 1986. When these wines reemerged, it was a gradual renaissance, marred only by a lack of savvy public relations.
Mulderbosch Vineyards, founded by Larry Jacobs and Mike Dobrovic in 1989, stands as a testament to visionary optimism. Initially a neglected fruit farm in Stellenbosch, the property was devoid of any vinous heritage. Yet, Jacobs and Dobrovic saw not desolation, but destiny. Their inaugural vintage in 1992 garnered immediate acclaim, establishing Mulderbosch as a name to be recognized.
Stellenbosch’s terroir is a veritable mosaic—ancient soils like Malmesbury shale, Table Mountain sandstone, sandy duplex, and decomposed granite—some of the oldest and most venerable soil on Earth. Cradled in a concave valley floor, the estate is bordering the Atlantic Ocean benefiting from the cooling influence of the nearby False Bay, a mere 14 kilometers away. This maritime influence ensures a temperate climate, allowing slow, deliberate ripening, yielding grapes of poised acidity and vivid flavor. Such conditions are ideal for cultivating a diverse range of grape varieties, including Sauvignon Blanc, Chenin Blanc, Chardonnay, Pinot Noir, Pinot Meunier, and Cabernet Sauvignon.
In the winery, traditional techniques are combined with modern innovations to create wines that reflect their terroir and varietal purity. The solar-powered sanctuary houses an array of fermentation and aging vessels: stainless steel tanks, large wooden foudres, and small barriques. This flexibility allows the fermentation process to be tailored to each wine’s unique needs. By minimizing intervention during fermentation and aging, they ensure that the natural characteristics of the fruit shine through. The result is a range of wines that are fresh, balanced, and expressive, suitable for immediate enjoyment yet capable of aging gracefully for up to 15 years.
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