Mischa Wines

Mischa Estate Harvest Festival 2011

2011-03-10T04:07:00.000-08:00

Mischa Roussanne 2010 - The first Mischa White Wine

2011-02-14T05:10:00.000-08:00

We are proud to announce the release of the Mischa Roussanne 2010!!!

After many years of dedicated work in their vineyards and cellar the Barns family is proud to release the Mischa Roussanne our first Mischa white wine. This rich, full and complex wine with floral flavours of pear, herbal tea and ripe fruit notes will age well, with the floral notes evolving into more complex, nutty and mineral characters over time, giving this unique wine at least five to ten years bottle aging potential. We sincerely trust that you will enjoy the fruits of our efforts!

Roussanne:

In the Northern Rhone the variety is used in blends with Marsanne to make white Hermitage wines, it is also used as a component of the red wines of Chateauneuf du Pape. Roussanne is becoming increasingly popular in several other regions of Southern France including Provence and the Languedoc and Roussillon wine regions. It is also a favourite variety among the 'Rhone Rangers' of California, and there are some plantings in Northern Italy.

The aromas of Roussanne are often likened to those of herbal tea and pears. With age the floral notes in the aroma are replaced with more complex characters. Like its sister this variety ages very well, give it five or even ten years bottle age.
Order Now: sales@mischaestate.com

Mischa Estate Harvest Festival 2011

2011-01-28T01:10:00.000-08:00

MISCHA WINE FESTIVAL 2011

March 19^th – 21^st

^{Saturday & Sunday: 10h00 – 19h00,}

^{Monday: 10h00 – 14h00}

Mischa Wine Estate is an exclusive, family-run farm that only opens its doors to the public once a year! The time is coming on March 19, 20, and 21 for you to join us for a relaxing day in Wellington.

Kick-back in a Moroccan tent with cushions and stunning views. Chill out to relaxing music and taste the internationally acclaimed Mischa Estate & Eventide wines. Tantalize your taste buds with delicious local food. Special kids area & food! Swim in crystal-clear idyllic fresh-water pool and set off on adventures such as tractor rides through the vineyards. Vertical tastings & wine club member events – Bookings essential! Win fabulous prizes all day from Mischa & local sponsors. End your day by watching the sunset over Table Mountain while sipping on Mischa’s famous, refreshing wine cocktails.

We will be selling raffle tickets and having a Golf Ball hitting competition to raise money for our charity (PETS – Pets Empowerment in Townships)!

We can’t wait to see you!

The Mischa family

021-864-1020

info@mischaestate.com

www.mischaestate.com

What to have for dinner - Bruce Jack

2010-11-09T04:03:00.000-08:00

To impress your girlfriend/boyfriend’s parents at your first dinner.

Mischa Shiraz 2007, R120 (021 864 1020). This wine is almost hedonistic. I feel a little guilty when drinking this as it tastes too damn delicious. It was born in the mountain vineyards above Wellington on granitic-based soils, which Shiraz just loves. It’s hand-crafted by third-generation farmer Andrew Barns on the family farm, which also happens to be the most forward-thinking vine nursery in the country. These guys understand vines and vineyards. It shows in this wine, which is worth R300 a bottle.
Full article:http://bit.ly/brucejack
Bruce Jack is the chief winemaker for Constellation South Africa.

MISCHA ESTATE WINS AGAIN AT THE MICHELANGELO AWARDS

2010-09-23T06:57:00.000-07:00

The results of the 14th annual Michelangelo CCL Label International Wine Awards (MIWA) were announced at a gala luncheon at the Lord Charles Hotel in Somerset West on September 10, 2010.

The 15 judges from 15 countries spent six days judging the 1 310 wines entered into this year’s competition, awarding silver, gold and double gold medals as well as six trophies.

This year 240 producers entered a total of 1 310 wines of which 426 received medals. A total of 28 Grand D'Or, 116 gold medals and 282 silver medals were awarded by the 15 international judges.

Mischa Estate walked away with 1 Grand D’Or/Double Gold and 3 Gold awards.

Mischa's Award Winning Wines

Grand D’Or/Double Gold Winners:

Mischa Merlot 2009

Gold Winners:

Mischa Cabernet Sauvignon 2008
Mischa Cabernet Sauvignon 2009
Mischa Shiraz 2008

After planting two different vineyards and putting all our viticultural knowledge into practice we are very proud to have been recognized for the outstanding quality of our Mischa Merlot as well as the consistency of our Shiraz and Cabernets which have now won three gold medals for three consecutive vintages.

To order Mischa’s award winning wines contact Anso @ 021 864 1020 or sales@mischaestate.com

Wellington - SA,s Top Wine Area

2010-08-03T07:51:00.000-07:00

Great Terroir Makes Great Wine

For the first time ever a trophy was awarded to the top wine are

a in South Africa, based on a specific winegrowing terrain that produced most of the wines that went to the final round for a SA Terroir National Certificate, as

well as the number of wines that received a National Certificate.

The first winner of the Novare Trophy for SA Terroir Top Wine Area is the Wellington ward

Andrew's notes on food and wine pairing

2010-07-28T03:23:00.000-07:00

FOOD and WINE Pairing

The pairing of food and wine is one of the most important aspectsof a good meal. Many would argue that the one complements the other and that the only rule with food and wine pairing is that there are no rules! ! !

As with live, food and wine are all about balance. Even though at the end of the day it all boils down to personal taste, it is possible to break food and wine components into basic categories – structure, flavour and texture, when contrasted between wine and food these components can be present in one or the other, lacking, similar or in contrast to each other.

The human palate (tongue to be exact) has the ability to differentiate four basic tastes: bitter, sweet, salty and sour / acid. These tastes are present in wine, except for salty as well as a tactile response to (grape and wood) tannins known as astringency. Astringency and bitterness result from phenolic compounds derived from grape, oak or both. The sweet components of wine flavour are derived from residual sugars, alcohol or polysaccharides in dry wines. The two dominant grape acids tartaric and malic are responsible for the perception of acidity in wine.

These components combined in a fixed relationship (in which is) true for all wines which states that the perception of sweetness must be in relative balance with the sum of the perceptions of acidity plus astringency and bitterness. Meaning a reduction of the perception of sweetness and visa versa. When pairing food and wine, one must bear in mind that the sweetness, acidity, bitterness and astringency of the food influence the same features in wine.

When matching food and wine the most important structured components are sweetness and sourness (acidity) if the sugar or acid content of a food is increased, the perception of the sugar or acid of the wine is decreased. The intensity of this inverse relationship develop on the intensity of the difference between the sugar and acid in the food and wine bearing in mind that changes in sugar are more noticeable than structural changes in astringency and bitterness.

FOODS

SALT can also influence the perception of acidity and astringency by magnifying the influence of tannins in red wines and acidity in high acid white wines when at fairly high levels.

SWEET FOODS Very sweet foods often make wine taste thin, acidic or sour. Sweet foods and sweet wines can go well together if not excessively sweet and if the wine is slightly sweeter than the food. So using fruits with fair to high natural acidity can work well.

ACIDIC FOODS Wines are acidic and so difficult to successfully combine with acidic foods, however acidity can be modified by adding a source of sweetness or fat to help mute the acidity.

SPICY FOODS Alcohol is perceived as warm or as a hot tactile response, which can amplify the hotness of a spicy dish. It is very hard to successfully match wine to very spicy dishes but with a more moderate spice ones, a simple wine with low alcohol and a crisp refreshing acidity can go well.

WINES

CRISP ACIDITY Foods high in protein and / or fat match better with wine with high acidity as such foods require more acid in the wine to refresh the palate.

DRY – WINES dry wine are usually the best matches for foods but are usually better with foods which are not sweet which can make the wine taste thin, sour, more astringent and oaky. The colder the wine the lower the perception of sweetness and the greater the perception of acidity.

OFF DRY WINES as sweetness increases apparent acidity decreases so off- dry wines are usually better suited to food low in fat, which is also a source of sweetness.

MODERATE ALCOHOL moderate alcohol levels help cleanse the palate, as do tannins and acids. High alcohol wines import a hot tactile response making food pairing difficult, but can be improved by lowering the serving temperature of the wine.

SUPPLE TANNINS Tannins responsible for astringency and bitterness are derived from grape and oak contact. Tannins are vital to the complexity and longevity of red wines. A common problem is that tannins tend to be too astringent in young red wines. Residual sugar makes tannins, while acidity increases bitterness and astringency. Sweetness, fats and proteins in food can reduce the perception of tannin. A wine with relatively smooth tannins can be of help when matching foods with acidity, salt and tannins. Remember tannin decreases over time so older wines tend to be smoother.

WINE TEXTURE

Apart from the structural components we have already examined it is possible to look at food and wine in terms of its textural components. Texture is the quality in wine and food that we feel in the mouth as softness, richness, creaminess, oiliness, harshness etc. We generally speak of structure as being lightweight, medium or heavy in wine, this is called body and refers to how heavy a wine feels on the palate and the length of flavour. Body increases with the concentration of tannin and alcohol. Light bodied wines should be paired with foods of delicate texture and heavy wines go well with richer chewier foods, which have a more weight texture and / or higher fat or oil content. Rich foods include, Game, Lamb, Duck, Salmon, Cheeses and foods made with butter or creams. The majority of foods are best matched with wines of a lighter or medium body. Also light wines go well with light foods. Heavy wines can go well with rich foods, but avoid excessive richness when constructing a rich food with a light wine also avoid excessive extremeness. Temperature can be a textural factor as with contrasting a warm food with a cold wine. The colder the wine the lower the body. Cold temperatures can mask sweetness (and so intensify acidity) and magnify the effect of tannin in reds. In red wines alcohol and tannins have the biggest influence on food pairing.

ALCOHOL can give the impression of sweetness, which can match nicely with slightly sweet foods. Tannin may provide an astringent or dry mouth sensation. Fats and oils in food can neutralize this astringency and harshness. Tannic reds are best matched with creamy rich foods.

FLAVOUR Flavour is another major component of food and wine pairing. One can either contrast or match flavours. It is important to avoid excessively strong flavours when trying to make a successful match. The intensity of a wine flavour depends upon the grape used, the region and the age of the wine. Younger wines are usually coarser in structure and stronger in flavour and combine well with more strongly flavoured foods. Older wines are more delicate in structure and flavour and are best served with milder flavoured foods.

Always drink wines you enjoy! ! !

Mischa Celeb lunch

2010-05-05T23:31:00.000-07:00

I will update this soon but till then check out Sarah's post on the fab lunch we had in March http://bit.ly/b8194o

MISCHA WINE FESTIVAL 2010

2010-03-11T09:09:00.000-08:00

Date:

March 20th – 22nd

Time:

10:00 – 19:00 Daily

Mischa Wine Estate only opens its doors to public once a year! Join us for a luxurious day in Wellington.

Kick-back in a Morraccan tent with cushions and stunning views. Chill out to relaxing music and taste the internationally acclaimed Mischa Estate & Eventide wines.

Tantalize your taste buds with delicious food by Duncan Doherty. Swim in crystal-clear idyllic fresh-water pool and set off on adventures such as tractor rides through the vineyards & garden tours. Win fabulous prizes all day from Mischa & local sponsors.

End your day by watching the sunset over Table Mountain while sipping on Mischa’s famous, refreshing wine cocktails. Happy hour specials from 17:00 to 19:00 daily.

Be Entertained with Live music from Holiday Murray (Sun, Mon) & Swimwear fashion show by local designers such as BaieNice (Sun Only).

Give to a good cause by indulging in our hand-crafted wines. A percentage of every bottle sold will be donated to the S.P.C.A. We'll also being raffling off hotel stays, Elton John tickets, wine and more to raise additional money for the S.P.C.A.

Beautiful Gardens: Eventide Farm (our other farm next door) will also be hosting open gardens. The gardens are so stunning that they feature them during the annual garden show. There will be snacks, tea, crafts, babysitting, kids entertainment and more. Again, all proceeds go to the SPCA.

Need to know... No bookings are necessary! Entrance and wine tasting are complimentary. Visitors can purchase a tasting glass for R15. Wellington Harvest Festival tasting glasses will also be accepted. Kid friendly. Pool available to all, but please remember to bring a towel and costume. For directions please visit http://www.mischaestate.com/directions.html

Thanks in advance for your support. We can’t wait to see you!
The Mischa family

021-864-1020
info@mischaestate.com
www.mischaestate.com

MISCHA WINE FESTIVAL 2010 FLYER

2010-03-11T09:08:00.001-08:00

Buffalo Theory

2010-01-25T06:07:00.000-08:00

A herd of buffalo only move as fast as the slowest buffalo.

So when the herd is hunted, it is the weakest and slowest ones at the back that get killed first. This natural selection is beneficial to the herd because the regular removal of the weakest animals improves the overall and health and speed of the herd.

Similarly, the human brain can only work at the speed of its slowest cells. Now, too much alcohol kills brain cells – but, importantly, the weakest and slowest cells first. Consequently, regular wine consumption, helps by eliminating the slowest brain cells, is making your brain work faster and better.

So the moral of this theory is: drink wine often and get smarter.

Andrew & Rachels Wedding at Mischa - Uncorked

2010-01-06T05:33:00.000-08:00

The below is post by Neil Pendock following Andrew and Rachel's wedding

To see more pics go to:http://bit.ly/ctOI6I

Weddings and Divorces

Off to the Groenberg outside Wellington yesterday for the wedding of the season between glamorous Seattle shoe-sales stunner Rachel Carrigan and Apollonian Andy Barns, winemaker and self-taught engineer at Mischa Estate. The knot was tied in the cellar by an Ali G and Ayn Rand quoting Presbyterian minister cum psychologist and I could swear the wedding march is on the Buddha Bar CD. Although the joke about “ek het jou lief” being Afrikaans for “I love you” or what Adam said to Eve in the garden of Eden “I have your leaf” went over my head. But it was the Garden of Eden we were certainly in with temptations aplenty, not least of which was Mike Ratcliffe of Warwickfame, pouring down-downs of tequila shooters. The food was unexpectedly good (goats’ cheese starter, truffle stuffed chicken and then chocolate mousse) but when I was told the chef was Margot Janse’s husband, I was not surprised as Margot has something of a reputation in the kitchens of the Quartier Français in Franschhoek.

All this matrimony brought on talk of divorce with the rumour circulating that Schalk Burger was seeking support for a divorce of Wellington from the Paarl wine appellation. As a prelude to declaring Voor Groenberg, Blouvlei,Wellington and the Bovlei Valley as separate wards, presumably.

Lots of changes underway in the Bovlei. London-based financial whizz Dave Kerrison has bought Graham Knox’sjust under 100ha Siyabonga spread from the liquidator and the advertized 20 ha vines, turned out to be 16. Now back under its original name Klein Doolhof, it will be farmed as a unit along with dad Dennis’ Doolhof operation. At Doolhof senior, their new boutique hotel decorated by Dorothy, Dave’s mum (the Kerrisons love the letter “D” – even the farm manager of Doolhof is Daan) is finally complete although Dennis is moaning much better that he has to pay to stay-over when the drive back to his Waterfront berth becomes too demanding. Something Rachel’s American family didn’t have to do. Although as her dad is a Bill Clinton look-alike retired hedge fund manager fromIdaho, I’m sure accommodation at Doolhof would not have posed a pocket-book problem.

Visit bu Andre Domine

2009-12-29T01:34:00.000-08:00

We were visited by German author and wine columnist Andre Domine this November.

He was most complimenty of our farm and its wines. We look forward to his formal review.

Watch this space for an update!

Mischa rocks it at the Michelangelo Awards

2009-09-17T00:10:00.000-07:00

The Michelangelo International Wine Awards (MIWA), widely regarded as one of the wine competitions with the most credibility in South Africa.

After taking a break from entering competitions in 2008 we are very excited to have been two gold medals by this prestigious competition for our:

Mischa Estate Cabernet Sauvignon 2007

Eventide Cellar Sauvignon Blanc 2008

We are also very exited to get this recognition Sauvignon Blanc which we have put a lot of work into over the last few years and are pushing the viticultural envelope with some of our extreme management practices!

Mischa wins medal in Zurich

2009-08-17T07:26:00.000-07:00

The International Wine Award Zurich 2009

Following by the specified tasting modus of the “Organisation International de la Vigne et du Vin (O.I.V.)” and the International Union of oenologists, the evaluation made was conducted after the 100-points-scheme. The tasting was set at 5 expert-tasters per team

The Mischa Shiraz 2007 achieved 88 points and won a Silver-Diploma !!!! 1 point more and it would be Gold !

Our Awseome Soils

2009-08-11T02:21:00.000-07:00

This is a profile hole in our Shiraz vineyard. Notice the loamy top soil and the sub soild of decomposed granite and gravel. Begin on the slopes of Groenberg we are blessed to be on some of the oldest, most weatherd soils in the winelands. These ancient soils give our wines there distinct and complex flavour profile of both fruit and minerality.

Pole planting

2009-07-16T01:10:00.000-07:00

This is a picture of us planting poles in our new Semillion vineyard early morning in July.

Fire in the sky

2009-07-16T01:07:00.000-07:00

Spectacular winter sunrise here on mischa Estate. The pic was takem from in front of our barrel cellar.

2009-07-06T06:54:00.000-07:00

ENO WorldWine

Reviews by eckhard supp (german)

(translated directly from German!!)

www.mischa.co.za

****	Eventide VNS 2008: straw yellow, beautiful fruit and spice in the nose, juice and fruit on the palate, a little bit of expression and length on the palate

****	Eventide Sauvignon Blanc 2008: pale straw in the nose clean, but not overly expressive, fruity on the palate and solid acid structure, nice length

***	Eventide Viognier 2008: straw yellow, behave in the nose, not too spicy, a little apple, straight on the palate, fresh, but without much expression and depth

*****

Mischa Cabernet Sauvignon 2005: dark, fresh ruby with purple edges, very deep flavors with fruit and balsamic notes, solid texture, very young, but classic and adaptable tannins, good potential

****	Eventide Cellar Cabernet Sauvignon 2006: fresh red licorice and blackberries in the nose, even vegetal traces behind, dense, robust, but also enormous amount of sharpness in the sticky tannins

****	Mischa Cerno 2007: dense, fresh red, very unusual nose, vegetal stinker like young Tempranillo, behind much sweet candy, solid, classical structure on the palate, yet totally unfinished wine, wait

***	Mischa Merlot 2007: dark, fresh ruby, sweet berry scent, aromatic pretty good depth, little depth on the palate, a little too sticky tannins, hardly length in severance

****	Mischa Shiraz 2006: dense, fresh Rubin, blueberries, black cherries, lots of substance and juice, spicy length in severance, tannins and a trace of something undefined and sticky in the finish

****	Mischa Eventide Shiraz 2006: dark, fresh Rubin, quite deep, spicy cherry fruit, even subtle spiciness on the palate, behind but little depth or texture, nice, fresh drinking wine

Steven Spurrier tastes Mischa Wines

2009-06-26T04:06:00.000-07:00

Steven Spurrier

Steven Spurrier is founder of both the Academie du Vin and the Christie's Wine Course and he is consultant editor for Decanter. Steven has one of the most respected palates in the trade

Tasting of Mischa Estate Wines.

Mischa Merlot 2007.

Fine blackcurrant red, fine expression of crushed red-black berry fruits, good freshness, quite fleshy and also quite spicy Merlot, good velvety middle, but a bit raw still around the edges and tannins and alcohol quite present, but very fresh, quite crunchy fruit, good acidity, probably young vines but both appealing and classy, better in 6 months. 2009-13.

Mischa Shiraz 2007.

Deep black-red with purple rim, fine, quite controlled aroma of black fruits, black cherry jam (dense, not sweet) fine purity of expression of rich, ripe fruit on the palate, fleshy and lightly spicy, good fruit tannins and enough acidity to hold the fruit, a polished Shiraz, quite elegant, more forward than the Merlot, but more depth of fruit. 2009-15.

Mischa Cabernet Sauvignon 2006.

Fine black cherry red, just a little paler on the rim, attractive crushed fruit nose, elegant with good ripeness veering towards jamminess, same impression on the palate, nice natural tannins and oak blended in to add a little firmness, good Cabernet Sauvignon directness of flavour, fruity, quite forward style, nicely balanced. 2009-14.

Eventide Cabernet Sauvignon 2005.

Good deep blackcurrant red, nice expression of crushed black berry fruit, quite ripe and open, just a hint of Cabernet’s leafiness on the nose and also has a leafy, slightly green

finish after quite a fleshy middle palate, oak seems to be tightening it up and better to drink this before it tightens up any further. 2009-10.

Eventide Shiraz 2006.

Rich blackcurrant red, black berry fruit, slightly smoky nose, well-defined and less spicy than is usual from Shiraz, smooth and fruity, nice approachable style, possibly a little sweet (for me) in the easy, open rather blackcurrant jam style, natural tannins and acidity perk it up on the finish, an agreeable, straightforward wine. 2009-11.

Summary.

The striking thing about these wines is the purity of fruit, quite open, quite vibrant and quite expressive. The 2007s have more depth than the 2006s and especially the 2005, and the style of wine is very attractive. They are also reasonably priced.

Article by Neil Pendock

2009-06-22T05:29:00.000-07:00

Check out this article:http://www.thetimes.co.za/PrintArticle.aspx?ID=975758

2009-06-17T05:21:00.000-07:00

7de Laan-paartjie ‘oe’ en ‘aa’ oor Mischa se nektar

Dins, 16/06/2009 - 09:58 — Johann Crafford

Koning Edward VII van Engeland het gesê dat mens nie net wyn drink nie; jy ruik dit, kyk daarna, proe dit, sluk dit ... en gesels dan daaroor.

En dis presies wat ons gedoen het die dag met die besoek aan die Mischa-wynlandgoed daar by Wellington. Dis nou jors troelie, die bekende televisie- en verhoogkunstenaars Jody Abrahams en Diaan Lawrenson, en Andrew Barnes, die wynmaker van Mischa.

O ja, Andrew se broer Gary en sy verloofde Rachel Carrigan was ook daar om die dag ‘n wonderlike ervaring en herrinnering te maak.

Maar eers so ietsie oor Mischa (021-864-1020). Hierdie pragtige landgoed aan die voet van die Groenberg met sy panoramiese uitsigte op die Hawekwaberge in die ooste en die golwende Wellington- en Bergriviervalleie so ver as Tafelberg in die suide is een van die drie grootste kwekers van wingerdstokkies in die suidelike halfrond. Sy wyne word onder die Mischa- en Eventide-handelsmerke bemark wat veral bekend is vir shiraz, merlot en cabernet sauvignon. Maar moenie die witwyne wat Andrew nou ook hier maak, vergeet nie!

Wellington is so vyf minute se ry weg, maar die hele omgewing bied jou vele staproetes, bergfietsroetes, roei, swem, perdry en gholf. Daar is selfs ‘n natuurreservaat binne trefafstand.

Die landgoed se naam is afgelei van dié van ‘n Russiese balletdanser, ene Mikael van die Ballet Russe, wat die dansmaat van Andrew se ouma was. Mischa is die Russiese bynaam vir Mikael. Andrew se oupa het die plaas net na die Tweede Wêreldoorlog gekoop, wat van hom die derde geslag Barnes op Mischa maak.

Wat Bacchus se gaste vir die dag betref, geen bekendstelling is nodig nie. Diaan, oftewel Paula van 7de Laan, en Jody, of Donovan van 7de Laan, is ‘n paartjie wat die afgelope ruk gereeld in die kollig was. Ek het Jody die eerste keer gesien in die musiekblyspel Kat en die Kings in die Baxter-teater ‘n hele paar jaar gelede.

Benewens dat die twee kort na ons besoek aan Mischa verloof geraak het, is hulle ook vennote in ‘n restaurant op Villiersdorp, The Dagbreek Restaurant & Museum (028-840-2126) wat glo in kontreikos spesialiseer. Ek en vroulief sal eendag moet deurry soontoe!

Bo: Gary, Rachel, Andrew, Jody en Diaan stel 'n heildronk in op 'n heerlike dag vol wonderlike kos en wyn en heerlike geselskap.

Diaan skat haar wynkennis op 5 uit 10 en sê nadat sy maar altyd rooiwyn gedrink het, het sy nou oorgeskakel na droë wittes, en sy geniet ‘n soetetjie ook terdeë. Dis glo die swael in die rooiwyn wat haar deesdae effens vang.

Jody, wat glo ook baie lief is vir kosmaak en ‘n voorliefde vir Maleisiese geregte en speserye het, reken sy wynkennis net ‘n 4 uit 10 werd. Hy verkies witwyn bo rooiwyn, en veral ‘n lekker sauvignon blanc maak sy knieë lam.

Nadat ons die kwekery besoek en die pragtige natuurskoon gade geslaan en waardeer het, het die wynproe begin. Sewe wyne is geskink en geproe.

Die Mischa Shiraz 2007 het Jody se voete onder hom uitgeslaan en 19 uit 20 op sy telkaart gekry, terwyl die Eventide Viognier 2008 die beste onder die wittes gevaar het, selfs beter as die sauvignon blanc! Dit was sy eerste ervaring van hierdie kultivar en hy was baie verras. Die laagste punte wat hy toegeken het, was ‘n 16½ uit 20 vir die Eventide Shiraz 2006, wat jou wys hoe hy die wyne geniet het.

Diaan het drie wyne 19½ uit 20 gegee, die Eventide Viognier 2008, die Mischa Shiraz 2007 en die Mischa Merlot 2007!

Woorde soos “awesome”, “smooth”, “fruity”, “love it” en “love merlot” het gereeld oor die twee se lippe gerol. Sowel Gary, wat vir die kwekery verantwoordelik is, as Andrew is gepeper met vrae en albei het heelwat wynwyser huiswaarts gekeer.

Maar eers was daar natuurlik die verpligte middagete met die wynmaker en sy geselskap! En nes met hul wyne, het die Barnes-familie nie geskroom om hul beste voet voor te sit nie.

Koedoe Carpaccio is met Eventide Viognier bedien, ‘n hoofgereg van varkfillet (Mischa Cabernet Sauvignon), hoender-roulade (Mischa Shiraz) en biefstuk (Mischa Merlot) het aldrie van ons stil gemaak, en dis afgerond met ‘n sjokolade-mousse wat saam met Mischa Cabernet Sauvignon geniet is.

Net so terloops, Mischa bied heerlike selfsorgverblyf bo en behalwe stap-, draf en bergfietsroetes, roei en swem, en natuurlik wynproe. Gaan kuier dus gerus bietjie daar.

Wynwiele:

Vir die besoek aan Mischa het Suzuki vir my hul sprankelende en vlugvoetige Swift geleen, die outomatiese weergawe. Ek het tevore die handratmodelletjie bestuur en was baie aangenaam verras met die seepgladde werkverrigting, veral daai ratkas het gevoel of hy sommer vanself die ratte vind, en sy stewige afwerking.

Bo: Gary, Diaan en Jody by Suzuki se vlugvoetige Swift met die wonderlike natuurskoon in die agtergrond.

Nadat ek aanvanklik effe skepties was oor die vermoë van hierdie prettige motortjie met outomatiese ratwisseling, moes ek gou my skeptisisme in my sak steek want met outomatiese ratkas doen die Swift sy naam steeds gestand. En die afwerking sou steeds enige Duitse motorvervaardiger trots gemaak het.

Sowel Diaan as Jody was baie beïndruk met die klein buksie, en hoewel ek groter motors verkies, het ek die Suzuki Swift baie langtand terug gegee. Ek het hom veral in en om die stad geweldig geniet omdat hy rondrits so moeiteloos maak.

Ek dink ek sal een van Andrew se wittes, miskien daai Sauvignon Blanc, met die Swift vergelyk. Jy reken hy’s die moeite werd so op ‘n afstand, dan proe en sluk jy hom, en skielik besef jy hierdie is nie sommer ‘n hierjy nie!

Einde

Derek Smedley MW rates Mischa wines

2009-06-04T23:06:00.000-07:00

Derek Smedley MW

Derek Smedley MW, is one of the most experienced members of the wine trade as a consultant to merchants and producers and as a director of the Wine Challenge. Derek is also popular Wine Guide

Here are his ratings of some of our wines after tasting at LWTF 2009:

Eventide Viognier 2008

91 Points

There is a lovely perfume on the nose with white peach giving fragrance whilst apricot is there giving more weight. The fruit feels ripe fleshing out the mid palate but there is an attractive lime freshness that enhances the perfumed fruit character

Shiraz 2007

90 Points

The black fruits are very much in evidence on the nose but behind them are some fresh red, raspberry and cherry spiced up by black pepper. The fruit feels ripe and this sweeter character comes through gives some richness to the finish.

Cabernet Sauvignon 2006

89 Points

The nose is a bit tight at first but as it opens up the powerful blackcurrant character comes out. Rich sloe lends weight to the mid palate but towards the back is fresher fruit, bilberry and cherry and they give a lighter feel to the finish.

Stunning winters day.

2009-06-01T04:37:00.000-07:00

Just took this shot from in front of the winery. What a glorius winters day in the Cape. Makes up for all the rain!

2009-05-27T06:29:00.000-07:00

A cool picture I took of the cellar on my phone, who knew it could actually be so useful?

Some great press for mischa wines

2009-05-19T02:20:00.000-07:00

Mischa Estate

Ballerina swirl Wine Published:Apr 11, 2009

Dancer-inspired blends will have pundits calling for an encore.

Mischa the brand works on so many levels, you’d swear a highly-paid spin doctor had work-shopped it. But no, it’s the serendipitous result of a series of dreams. Nestled on the slopes of Wellington’s Voorgroenberg, the farm was bought by Andy Barns’s granddad John, a photographer for the Cape Times, after the Second World War because he was tired of taking orders and liked the view of Table Mountain.

The name Mischa comes from the dancing partner of his wife Yvonne, a ballerina with Diaghilev’s Ballets Russes. There’s wonderful material for an historical romance here: SA dancer performs Swan Lake at the Bolshoi as the diamonds from murdered Tsarina Alexandra’s tiara are sold by Lenin to Ernest Oppenheimer to fund the war against the White Russians … Just one sip of Barns’s white blend of sauvignon blanc, nouvelle and viognier called The Dancer and you can hear the theme tune for Doctor Zhivago and smell the Russian Caravan tea bubbling in the samovar.

Barns’s fiancée Rachel Carrigan hails, like Jimi Hendrix, from Seattle, so no wonder the Mischa wines are rated by Robert Parker, America’s überpalate. They export a container twice a year to the US, although Barns hopes the one this winter will still happen, given the financial calamity.

Parker is the ultimate pundit for American purchases: rated under 90 (out of 100) points, a wine is unsellable. Over 90 and its unaffordable. Which makes Andy’s two Eventide offerings (90 points for shiraz, 92 for cabernet sauvignon) complete steals at R85.

Completely self-taught, Barns refuses to subscribe to wine snobbery, noting only that his flagship red blend, called Cerno (Latin for “to sift, to separate” hence discern), is made from several cultivars. “If I tell you there is some merlot, you’ll pick up those flavours, but I’m aiming for a whole which is bigger than the sum of its parts.” I cernoed some cabernet franc, myself.

There are two brands: Eventide and Mischa, the first consisting of more obvious statements and the second, wines to think about and R25 a bottle more expensive. After all, there is more labour involved. “I start with all my barrels and choose the best one. I then blend in other barrels and accept the result only if there is an improvement. I can repeat this up to 10 times, so in a sense Mischa is 10 times better.”

He’s only been making wine for 10 years. Before that, it was selling vines and today the vine nursery managed by brother Gareth is the third largest in the Southern Hemisphere. To a large extent, that is the secret of their success. Vines grow like an audience of Jimi Hendrix afros: dense jungles of leaves with grapes snoozing peacefully in the shade — something you need to do when the thermometer reads 55°C, as it has done.

The result is a Bacchanalian interpretation of Stravinsky’s Le Sacre du Printemps with Mischa soaring like Nijinsky out of the primitive jungle of Voorgroenberg. It’s all exotic elegance and the tensile power of an uncoiling, stainless-steel spring, from an appellation which could, without the inspired touch of a gifted amateur, produce nothing better than half-baked, unfortified Port-style dikvoet dops.

· Read Pendock Uncorked at http://blogs.thetimes.co.za/pendock