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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: full-bodied. Fuller than most white wines from Western Cape; 13% alcohol.
Acidity: fairly high. The cool climate of .
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Log inThe Walker Bay wine district is unique thanks to its proximity to the Atlantic Ocean, resulting in a predominantly cool to very cool climate (cool climate), giving the grapes a beautiful balance of ripe fruit and crisp acidity. Like Creation , the wines from this region have an old-world style and are very similar to wines from Burgundy, for example.
Ulumbaza means 'house of joy' and this white wine is a unique blend of Sauvignon Blanc 32.5%, Semillon 22.5%, Pinotage 22.5% and Chardonnay 22.5%
Springfontein's vineyards are situated on calcareous soil—alkaline with a high mineral content. Fermentation takes place in small stainless steel tanks with indigenous yeasts. All four cultivars were vinified separately in stainless steel tanks. Sauvignon Blanc, Semillon, and Chardonnay grapes were hand-harvested early in the morning into crates and stored overnight in a cold room. The following morning, the grapes were hand-sorted before being destemmed, crushed, and gently pressed with minimal skin contact. The pressed juice was clarified for 48 hours before fermentation in stainless steel tanks with indigenous yeasts.
The Springfontein Ulumbaza White is a lively, medium-bodied wine with complex fruit aromas. In the glass, it has a bright (straw) yellow color. The nose reveals notes of ripe peach, melon, fresh pineapple, and floral notes. It has a refreshing palate with citrus, melon, grassy, and floral notes, and a long, mineral finish. Delicious with polenta, pasta with prawns, green salads, or simply on its own.
Platter's ****:
"Sauvignon & semillon lead chardonnay & pinotage on light gold 2020, lovely forward character, slightly chalky gtexture. Tangy & dry."
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There was once …
…according to her notes, Scottish travel writer and painter Lady Anne Barnard must have passed the ground of Springfontein in May 1798 on a journey from present-day Hermanus to Stanford along the south side of the lagoon and the course of the Klein River. However, the farm was not registered as such until June 1, 1816, when it was awarded to the then President of the Cape High Court, Sir Johannes Andries Truter, as first owner. The farm, which is now a restaurant, is probably about 200 years old. This is evident not least by the carefully exposed walls.
Springfontein is named after the jumping, bubbling (Afrikaans: "Spring") well (Afrikaans: "Fountain") that, located in the northeastern part of the farm, promised ample water for agricultural use, while the bottom seemed rather problematic. For decades, in addition to small-scale livestock farming with sheep, goats and cattle, attempts were made to grow onions and potatoes, but limited to the immediate vicinity of the buildings. In 1983, all agricultural activities came to a complete standstill for more than a decade.
dr. Johst Weber bought this estate in 1996 and is still the owner together with the children. The team has been strengthened with Tariro Masayiti as winemaker and Hildegard Witbooi as vineyard expert. The farm has been organic for several years and the certification process has been completed. You can call the style of winemaking traditional, much is still done by hand. After the manual harvest, all grape bunches are selected again and only what is absolutely right is used. Tariro also makes a series of top wines under the name 'Limestone Rocks', with names of famous rock songs:
Dark Side of the Moon
Child in Time
Gadda da Vida
Whole Lotta Love
De Springfontein Ulumbaza White toont rijp geel fruit zoals perzik en meloen met frisse citrusaccenten, subtiele bloemige en grasachtige tonen, een lichte romigheid en een lange minerale, ziltige afdronk die het medium-bodied profiel in balans houdt. Daardoor werkt hij uitstekend bij witte vis en schelpdieren omdat de frisse zuren en minerale structuur het vet en de zilte smaken doorsnijden, bij pasta met gamba’s of romige polenta omdat hij zowel de zeevruchten als romige sauzen fris houdt, en bij groene salades omdat de fruitigheid en het grasachtige karakter mooie echo’s geven. Kies bij bereidingen voor licht gegrild of kort gesauteerd, een scheutje citroen of goede olijfolie en subtiele kruiden zodat de wijn niet wordt overweldigd, of serveer bij een zachte roomsaus voor een mooie contrasterende balans.
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