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Furnishings & DecorALTO PORT: A GOOD THING FOR THOSE WHO WAITED
The idea that “all good things come to those who wait” was made popular by American poet Longfellow although the French had long before been using the expression: Tout vient à point à qui sait attendre. Whatever its origins it is a fitting statement to announce the release of Alto’s 2006 vintage Port, the second from the award-winning Stellenbosch estate in nearly a decade but the first ever to be produced by winemaker Schalk van der Westhuizen.
“The maiden Alto Port, produced in 1997 had attracted critical acclaim at the time of its launch nearly a decade ago and there was a call to make another, but we had to wait for the right set of climatic conditions,” says Van der Westhuizen. Like its predecessor, the new release is produced entirely from Shiraz and required cooler than average temperatures in the weeks leading up to the harvest to ensure slow-ripened and intensely flavoured grapes.
“At first I was quite daunted by the challenge of tackling a Port as it’s a wine style I’d never tried but I enjoyed the challenge of expressing the hallmark spiciness of Alto’s Shiraz in what was for me a totally new way. I like to think we have got it right. This Port has a lively ruby colour, graceful aromas and flavours of honey, nuts, chocolate, prunes and coffee. It manages to be luscious, quite densely flavoured and creamy while still showing a fruity vibrancy.”
Shiraz is the dominant varietal planted on this lofty Helderberg Mountain dryland winery that dates back to 1693. Van der Westhuizen, who is considered one of the country’s foremost exponents of Shiraz, along with renowned viticulturist Eben Archer, has contributed significantly to its international reputation. Specialising in reds, Alto has amassed over 70 gold medals on competitive events worldwide and was recently one of a handful of South African wineries highlighted by the New York Times for the excellence of its reds.
Fortified with fine brandy spirit in the traditional Portuguese manner, the port spent 12 months in 300-litre, old oak vats to impart an understated nutty wood spice character. However, in style it is uniquely Cape with layers of raisiny sweetness tempered by good acidity. “This is a very approachable port that makes a delicious digestif to serve at the end of a meal. It also makes a lovely accompaniment to nuts, the way port is enjoyed in the Mediterranean. I like it too with cheese or coffee.”
The grapes for this limited-edition port was sourced from low-yielding, unirrigated vines established in deep, red, decomposed granite and clay soils between 200m and 400m above sea-level.
Presented in a long-necked slim-line 500ml bottle, the 2006 vintage sells for around R200 and is available from selected stockists countrywide.
Chemical analysis:
Alcohol 17,96%
Residual sugar 105 g/l
Total acidity 5,34 g/l
pH 3,33
Extract 134 g/l
DATE MARCH 3, 2009
ISSUED BY DKC (DE KOCK COMMUNICATIONS)
FOR CAPE LEGENDS
QUERIES DEIDRE SAMSON, CAPE LEGENDS, (021) 809 7000 OR 082 551 4011
TESSA DE KOCK/MARLISE POTGIETER, DKC, (021) 422 2690
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