Uitkyk - 10 Year Old Pot-Still Grand Reserve Brandy 500ml Batch #2

$75.00
Sale price

Regular price $75.00

"Citrus, nuts, spices, and vanilla on the nose. The palate is soft and lively with roasted almonds and fresh citrus following through on the finish.

Grape varieties: Cinsault, Chenin Blanc, Clairette Blanche, Cabernet Sauvignon." 

Background

The 10-year old Uitkyk Grand Reserve pot still brandy is distilled and matured on the historic Stellenbosch wine estate dating back to 1712. Located on the slopes of the Simonsberg with sweeping views across the Cape Peninsula towards Table Mountain, Uitkyk is not only famous for its brandy, but also for its magnificent Cape homestead.

Winemaking

The wine was double-distilled in special 2000 litre pot stills, heated over an open flame. After distillation, the young brandy was matured on the estate for 10 years in 300 litre oak casks, the first 9 months in new casks and thereafter in third-fill casks. All the components are taken out of barrel after ten years and then matured in tank until bottling.

--------THE PRODUCER--------

Uitkyk

Uitkyk Estate was founded in 1712 when it was first granted to Jan Oberholzer, but vines were first planted only in 1929 when an immigrant Prussian nobleman, Hans von Carlowitz, bought the estate. It was Von Carlowitz who recognized the winemaking possibilities inherent in the high slopes of the estate, with their good soil and drainage. With the help of his son, Georg, they developed the vineyards, planting predominantly Chenin Blanc, Cape Riesling, Cinsault and Cabernet.

It was a blend made from Cinsault and Cabernet for which the family is still remembered. This was the famous Carlonet (the few remaining bottles of this blend are prized collector's items), which was complemented by a fine white blend, the sweet and fruity Carlsheim. Today the Carlonet is called Uitkyk Cabernet Sauvignon as it is made purely from Cabernet Sauvignon grapes.

After falling on hard times in the post-World War II period, the Estate has made a comeback under new management and today Uitkyk is one of the most beautiful estates in the Cape. The name means "look out", which it does - from the southwestern slopes of the Simonsberg Mountain where it is situated, across the Cape Flats to Table Mountain in the distance. A splendid setting for the striking and magnificent homestead - a neo-classical masterpiece and one of only three remaining double-storied flat-roofed 18th-century country houses that still exists in its original form.

Historians believe that the designer of the homestead could have been the French architect, Louis Michel Thibault, who abandoned a career as a designer of military fortifications to devote himself to the graceful embellishment of the local burgher architecture. However, the house, built in 1788 during the ownership of Johan David Beyers to whom the property had been transferred by Martin Melck, Beyer's father-in-law, bears a strong similarity to the well-known Martin Melck House in Strand Street, Cape Town. It is highly possible that the same architect, J C Herzendosch, could  have been employed for the similar-looking house on the Uitkyk property. The sculptor, Anton Anreith, is likely to have been responsible for the extraordinary neo-classical front door that carries the outline of Table Mountain; a design that is repeated on all the inner doors of the splendidly restored homestead.

During its restoration, two beautiful murals were found on the interior wall of the entrance hall, buried under 15 layers of paint. The process of uncovering these wall paintings has been painstaking and meticulous. It was preceded by careful research and liaison with European experts in the field. Samples of paint fragments taken from the murals were sent to Europe for analysis and where possible, similar natural pigments were used in the restoration, which was completed in 1998.

The result after three years of work is a splendid example of late 18th century wall decoration of unsurpassed quality - a project that received the Cape Times Memorial Medal in 1998 for exceptional conservation projects in historic architecture. The original paintings are part of a composition based on the four seasons and make use of neo-classical elements such as paterae, swags, ribbons and trompe l’oeil treatments. Delicately painted, the two restored panels portray the seasons of Summer and Spring. It is expected that Autumn and Winter will be found on the opposite wall, for similar lines are visible when the light falls on that wall in a certain way. All the colourful birds, plants and insects so meticulously depicted, can be found on Uitkyk today.

GEOGRAPHY
Today, winemaking is the order of the day at Uitkyk. It is a property of some 600 hectares, of which about 200 are currently under vine, ranging from 200 to 500 metres above sea level. The size and the undulations of the mountain slopes provide several different meso-climates and a range of soil types varying from decomposed granite to deep, loamy red originating from Table Mountain sandstone. From noble red and white varieties like Cabernet Sauvignon, Shiraz, Merlot, Sauvignon Blanc and Chardonnay, winemaker Estelle Swart produces fine varietal wines and blends , which draw the spotlight and feature as some of the best-known South African labels. Thanks to the progressive viticultural methods at Uitkyk, the state-of-the-art cellar can rely on grapes of exceptional quality and flavour, vintage after vintage.

 

--------THE REGION--------

Stellenbosch

The district of Stellenbosch is one of the oldest and most important wine producing regions in South Africa. It is located 50km East of Cape Town in the Western Cape and, along with Paarl and Franschhoek, forms the Cape Winelands. Simon van der Stel is credited with founding the town of Stellenbosch back in 1679 and the first vines were planted in 1690 according to the Stellenbosch Wine Guide. Stellenbosch is composed of mostly hilly terrain and a Mediterranean climate with warm and dry growing seasons. The variety of soils in the region in combination with its location at the foot of the Cape Fold mountain range gives Stellenbosch a favourable terroir for viticulture.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"Citrus, nuts, spices, and vanilla on the nose. The palate is soft and lively with roasted almonds and fresh citrus following through on the finish.

Grape varieties: Cinsault, Chenin Blanc, Clairette Blanche, Cabernet Sauvignon." 

Background

The 10-year old Uitkyk Grand Reserve pot still brandy is distilled and matured on the historic Stellenbosch wine estate dating back to 1712. Located on the slopes of the Simonsberg with sweeping views across the Cape Peninsula towards Table Mountain, Uitkyk is not only famous for its brandy, but also for its magnificent Cape homestead.

Winemaking

The wine was double-distilled in special 2000 litre pot stills, heated over an open flame. After distillation, the young brandy was matured on the estate for 10 years in 300 litre oak casks, the first 9 months in new casks and thereafter in third-fill casks. All the components are taken out of barrel after ten years and then matured in tank until bottling.

--------THE PRODUCER--------

Uitkyk

Uitkyk Estate was founded in 1712 when it was first granted to Jan Oberholzer, but vines were first planted only in 1929 when an immigrant Prussian nobleman, Hans von Carlowitz, bought the estate. It was Von Carlowitz who recognized the winemaking possibilities inherent in the high slopes of the estate, with their good soil and drainage. With the help of his son, Georg, they developed the vineyards, planting predominantly Chenin Blanc, Cape Riesling, Cinsault and Cabernet.

It was a blend made from Cinsault and Cabernet for which the family is still remembered. This was the famous Carlonet (the few remaining bottles of this blend are prized collector's items), which was complemented by a fine white blend, the sweet and fruity Carlsheim. Today the Carlonet is called Uitkyk Cabernet Sauvignon as it is made purely from Cabernet Sauvignon grapes.

After falling on hard times in the post-World War II period, the Estate has made a comeback under new management and today Uitkyk is one of the most beautiful estates in the Cape. The name means "look out", which it does - from the southwestern slopes of the Simonsberg Mountain where it is situated, across the Cape Flats to Table Mountain in the distance. A splendid setting for the striking and magnificent homestead - a neo-classical masterpiece and one of only three remaining double-storied flat-roofed 18th-century country houses that still exists in its original form.

Historians believe that the designer of the homestead could have been the French architect, Louis Michel Thibault, who abandoned a career as a designer of military fortifications to devote himself to the graceful embellishment of the local burgher architecture. However, the house, built in 1788 during the ownership of Johan David Beyers to whom the property had been transferred by Martin Melck, Beyer's father-in-law, bears a strong similarity to the well-known Martin Melck House in Strand Street, Cape Town. It is highly possible that the same architect, J C Herzendosch, could  have been employed for the similar-looking house on the Uitkyk property. The sculptor, Anton Anreith, is likely to have been responsible for the extraordinary neo-classical front door that carries the outline of Table Mountain; a design that is repeated on all the inner doors of the splendidly restored homestead.

During its restoration, two beautiful murals were found on the interior wall of the entrance hall, buried under 15 layers of paint. The process of uncovering these wall paintings has been painstaking and meticulous. It was preceded by careful research and liaison with European experts in the field. Samples of paint fragments taken from the murals were sent to Europe for analysis and where possible, similar natural pigments were used in the restoration, which was completed in 1998.

The result after three years of work is a splendid example of late 18th century wall decoration of unsurpassed quality - a project that received the Cape Times Memorial Medal in 1998 for exceptional conservation projects in historic architecture. The original paintings are part of a composition based on the four seasons and make use of neo-classical elements such as paterae, swags, ribbons and trompe l’oeil treatments. Delicately painted, the two restored panels portray the seasons of Summer and Spring. It is expected that Autumn and Winter will be found on the opposite wall, for similar lines are visible when the light falls on that wall in a certain way. All the colourful birds, plants and insects so meticulously depicted, can be found on Uitkyk today.

GEOGRAPHY
Today, winemaking is the order of the day at Uitkyk. It is a property of some 600 hectares, of which about 200 are currently under vine, ranging from 200 to 500 metres above sea level. The size and the undulations of the mountain slopes provide several different meso-climates and a range of soil types varying from decomposed granite to deep, loamy red originating from Table Mountain sandstone. From noble red and white varieties like Cabernet Sauvignon, Shiraz, Merlot, Sauvignon Blanc and Chardonnay, winemaker Estelle Swart produces fine varietal wines and blends , which draw the spotlight and feature as some of the best-known South African labels. Thanks to the progressive viticultural methods at Uitkyk, the state-of-the-art cellar can rely on grapes of exceptional quality and flavour, vintage after vintage.

 

--------THE REGION--------

Stellenbosch

The district of Stellenbosch is one of the oldest and most important wine producing regions in South Africa. It is located 50km East of Cape Town in the Western Cape and, along with Paarl and Franschhoek, forms the Cape Winelands. Simon van der Stel is credited with founding the town of Stellenbosch back in 1679 and the first vines were planted in 1690 according to the Stellenbosch Wine Guide. Stellenbosch is composed of mostly hilly terrain and a Mediterranean climate with warm and dry growing seasons. The variety of soils in the region in combination with its location at the foot of the Cape Fold mountain range gives Stellenbosch a favourable terroir for viticulture.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.