Gin

Gin is a spirit which derives its predominant flavour from juniper berries (Juniperus communis). From its earliest beginnings in the Middle Ages, gin has evolved over the course of a millennium from a herbal medicine to an object of commerce in the spirits industry. Today, the gin category is one of the most popular and widely distributed ranges of spirits, and is represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.

Prepared to be blown away by these amazing, truly South African, gins!

Jorgensen’s gin is handcrafted in small batches from fine traditional as well as contemporary African aromatic botanicals, featuring wild harvested tuscan juniper, angelica, orris and calamus roots, naartjie, cape lemon and cumcuat, grains of paradise, rare African ginger, exotic ohondua, coriander apricot kernels, liquorice, cardamom, nutmeg and clove.

This exception-to-the-rule gin is hand crafted in tiny batches in a copper pot still.  The botanicals for each batch are suspended in the still above the purest wine spirit to bathe in its vapours.  This gentle bathing gives the gin delicacy and finesse appreciated by almost nobody as they only make small amounts for one-in-a-million individuals.

Inverroche is an independent and family run distillery which lies at the confluence of the Goukou River and Indian Ocean on the southern shores of Africa.

Here, mellow summers and misty winters create the rich Cape Floral Kingdom from which Inverroche gins are made.

Inverroche premium pot still gins are handcrafted in small batches.  What makes them unique is the addition of aromatic varieties of Cape fynbos botanicals which are found only along the southern coast of South Africa.  The dynamic environment at the tip of Africa brings forth subtle seasonal variances in the botanicals.  Therefore each year, Inverroche gin has it own nuanced identity.

 

You can taste and buy Inverroche and Jorgensen's Gin at Wine Village.

Please email us for further enquiries.

 

Bubbly

Champagne first gained world renown because of its association with the anointment of French kings. Royalty from throughout Europe spread the message of the unique sparkling wine from Champagne and its association with luxury and power in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage.

Sparkling wine is wine with enough levels of carbon dioxide to make the drink bubbly. Sparkling wine produced in the Champagne region of France is called champagne.

Methode Cap Classique (MCC) denotes a South African sparkling wine made by the traditional Champagne method. Sauvignon Blanc and Chenin blanc have been the traditional Cap Classique grapes but the use of Chardonnay and Pinot noir have been on the increase. 

The carbon dioxide may result from natural fermentation, either in a bottle, as with the méthode champenoise, in a large tank designed to withstand the pressures involved (as in the Charmat process), or as a result of carbon dioxide injection.

The most common method used in France for producing is by ‘methode champenoise’ or the champagne method. This process basically consists of the secondary fermentation happening in the bottle. After the primary fermentation and bottling certain amount of selected yeast and sugar are added in the bottle and it is closed with a crown cap. The wine is then left to age for a minimum prescribed period. On completion of this period the bottled are taken out and placed in special racks at a 45 degrees angle. They are taken out every few days and slightly shaken and then replaced in the racks at a slightly steeper angle. This process continues till the bottles are pointing straight down. This process ensures that the sediment of the yeast settles in the neck. The neck is then frozen and the cap removed pushing the sediment out. The bottle is quickly topped up and corked.

The sweetness of sparkling wine can range from very dry "brut" styles to sweeter "doux" varieties.

The cork flies at such speeds when released because of the pressure built up behind it.

The second fermentation process of champagne, also known as, en triage is where the pressure is built up. During the second fermentation process of champagne, cane sugar and yeast is added to each bottle. The cane sugar and yeast produces alcohol and carbon dioxide, which is the source of the pressure in the champagne. This is also the reason why all champagnes have extremely thick corks.

The pressure of champagne varies from different champagnes. The sources I encountered ranged the pressure of champagne from 4 to 6 atmospheres.   

A pressure of this magnitude is only seen from double-decker bus tires and champagne. 

Ambeloui

We do not need a reason to drink bubbly...especially not when Ambeloui is concerned!

Chardonnay and Pinot Noir vines were planted at Ambeloui, situated in the picturesque valley of Hout Bay, in September 1995 when the Christodoulou family moved from Pretoria to settle in Cape Town. The house and wine production facility with maturation cellar surrounded by a garden of lavender and roses was established in 1996.

The cellar produces only Methode Cap Classique, a bottle fermented sparkling wine in the true Champagne tradition. Grapes are harvested primarily from their own and other vineyards in the maritime climatic valley of Hout Bay, supplemented by a limited quantity from the cool areas of Elgin. Harvesting takes place in late January and early February and carefully timed for optimum berry maturity and balance. Winemaker Nick and his assistant winemaker Alexis, together with the cellar staff of Alfred and David attend to the production, while Ann manages the sales and marketing.

The mainly hand operated specialist equipment used in the cellar was imported from France and Italy. Riddling still takes place in traditional wooden riddling racks and disgorgement is meticulously managed to produce the hand crafted fine wines offered by Ambeloui. In a normal year 7000 bottles are produced and aged on the lees for 2 to 3 years before release. 

Ambeloui is very proud of its bubbly and as the label says “enjoy every drop…you never know if you will find another bottle.”

To enquire about Ambeloui please click here.