ANA are expected to start pouring two wines from Diverse Flavours onboard from September 2017.
The wines arrived in August having been selected earlier in the year for the new calendar year of on-board pouring.
Tamboerskloof Viognier 2016 from Stellenbosch for FIRST CLASS.
The Viognier was hand picked on four different dates to obtain the full flavour spectrum of the grape. The wine also has 8%Roussanne which was picked on the 10th of Februaryalong with a batch of the Viognier and hand-sorted before being de-stemmed into the stainless steel basket-press. To ensure early blending, the varieties were co-fermented. The juice was then settled overnight and fermented for twenty days with indigenous yeasts at a temperature of 15°C. 75% of this wine was fermented in 4th fill French oak 300L barrels and a quarter in concrete egg. The wine was stirred for a four-week period after fermentation, forcing the fine lees into suspension, creating this wine’s rich mouth feel.
Tamboerskloof Viognier 2016 has a gold colour with candy apple, rose petal, delicate Jasmine and a slight vanilla blossom aroma, supported by fresh apple and white peach on the palate. The wine offers medium volume on the palate as well as texture and aroma from the Roussanne component. Perfect match to foods with light to medium spice as well as selected seafood and fowl.
What Neal Martin from Wine Advocate Ratings 2017 thought of this wine:
Tamboerskloof Viognier 2016 – 91 points
“After my tepid reception for the 2015, I am pleased to see a serious ratcheting up of quality when it comes to the 2016 Tamboerskloof Viognier. Mainly steel fermented with no skin contact, blended with 8% Roussanne, the bouquet is razor-sharp and lively, an almost “clinical” Viognier that is citrus driven, yellow plum and a touch of mirabelle developing in the glass. The palate is much more fresh and tensile than the 2015, the acidity well judged and offering an energetic, saline and lime-tinged finish that is a joy. What a great South African Viognier and you know what? When I went back to the bottle the following day, it was even better. Tasted twice with consistent notes.” – Neal Martin
Cederberg Sauvignon Blanc 2016 for BUSINESS CLASS
From the highest winery in South Africa, in the Cederberg region one finds the superb wines of David Nieuwoudt, fifth generation of the family.
Here he has produced an aromatic Sauvignon Blanc showing a fusion of green and tropical notes of green fig, asparagus with gooseberries and lemon zest. A refreshing, crisp acidity finishes off the initial sensation of creaminess on the mid-palate. The ideal companion to traditional chicken pie, but also try it with shellfish or pork.
The grapes were hand harvested in the early morning, with reductive style vinification, cold crush 8ºC, skin contact for 8 hours, only free run juice used, settle for 2 days at 10ºC, 22 – 30 days fermented at 12ºC with selected yeast strains, 5 months lees contact with weekly tank bậttonage.
Two great wines for one of the top airlines in the World!
A perfect match!