Is there a better way to spend a chilly afternoon, than by sitting beside a toasty fire at Open Door, sipping Uitsig’s non-vintage Muscat and calling it work? It’s a tough job, but somebody’s got to do it.
A.J, Jacques, Neil and myself were committed to the task…
With our rich nectar at hand, the colour of onion skins, we toasted to having now tasted our way through the entire range of Uitsig’s wines. And what a sweet ending it turned out to be…
With a typical muscat character on the nose, ripe peaches and fresh apricots give way to a palate that is soft and rich yet with a surprisingly balanced acidity. During our time together, we picked up hints of honey and sherry notes, raisin skins and a subtle nuttiness too.
Its amazing finish is thanks to the blend being made from the current vintage and the two preceding vintages – achieving maximum complexity and consistency of style.
Picked from the 2nd oldest block of red hanepoot in the country (and the only red hanepoot in the valley), Constantia’s cool climate has helped to maintain a remarkable acidity and freshness. Skin fermented, the tannins from the skin also add more body to the wine.
Jacques hints at some changes to come, “We’ll soon be planting some Muscat de Frontignan. I’m really excited about this – I think it will further enhance the complexity of our sweet wine.”
“This would do well served over crushed ice,” concludes Neil.
This gives me an idea… inspired by a love for Rum & Raisin ice cream, I ask my esteemed company what they think an Uitsig Muscat-infused version would be like… All agree it would be amazing. So head over to our next post and try your hand at this easy homemade dessert, compliments of Uitsig.