“We’re moving forward into the future with Chardonnay,” says winemaker Clayton Reabow.
Clayton addresses these prophetic words to the assembled gaggle of wine lovers at Bread & Wine. We’ve been invited to a tasting of Môreson’s new vintages paired with a smorgasbord from chef Neil Jewell. As a precursor to the event we’re being treated to a special tasting of three golden girls; a bubbly, a 2010 Chardonnay, and a straw wine made solely from Chardonnay grapes. “The idea,” continues Clayton “is to start building a portfolio based around the grape.”
“This Méthode Cap Classique,’ he says holding a golden flute up to the light, “shows the length of our local bubbly, and it’s a move away from secondary characteristics. I’m a firm believer in fresh sparkling wines that are allowed to mature and naturally pick up other flavours—and to not smell like bread and yeast immediately.” The bubbly is a 2005 vintage Blanc de Blanc—pure Chardonnay goodness.
The next wine is a showstopper. A 2010 Chardonnay called FYM (Foxtrot Yankee Mike), named for ‘Richard’s passion for flying and Chardonnay’. Made with 100% new oak the wine can age for 5 to 10 years in the bottle. Only 100 cases have been made of this special wine.
“This one’s a bit of an enigma,” says Clayton, we moved onto the dessert wine now. “We set ourselves a challenge; a sticky made from Chardonnay grapes doesn’t usually work…” The straw wine was made with Chardonnay grapes, from a 25-year-old vineyard, which were desiccated on the vine, and the wine has incredible depth of fruit.
Starters are spiralling out of the kitchen now; pale pink sardine sorbet in a Parmesan cone matches the Môreson Sauvignon Blanc 2012 like a dream. Cured salmon belly with crispy skin and cucumber foam follows, paired with Môreson Dr Reason Why 2012. The unwooded Chardonnay tastes of vanilla and lime.
Next up is a casual affair of artisan baguette, which is baked on the property, served with saussison sec (the sausage is also cured in-house), and beurre noisette (burnt butter) – all this is washed down with Môreson Premium Chardonnay 2011; a meal in itself it’s so utterly rich and decadent.
We move onto the reds; Môreson Pinotage 2011 paired with quail drumsticks and sweet breads, Môreson Mata Mata 2010 is an indulgent match for cardamom salami and oxtail bone marrow gratin.
The meal is wound up with the silky Môreson Magia 2007 (Bordeaux blend) and a punchy Caesar salad. Fast on its heels is the estate’s seductive Môreson Cabernet Franc 2010 paired with spice-infused dark chocolate truffles.
Visit their website for more information on Môreson wines as well as on Bread & Wine Vineyard Restaurant.