UITKYK

Rumé Booysens, the Relais & Chateaux Cellars-Hohenort Executive Chef, prepares a superb menu for the Cellars Hohenort Chaîne des Rôtisseurs dinner taking place early 2008, matched with the internationally acclaimed wine, Uitkyk.

The serene Uitkyk estate with its esteemed wines and Georgian architecture, is situated on the southwestern slopes of the Simonsberg. Established in 1712, the estate’s neo-classical manor house, completed in 1788, is thought to be the work of the celebrated French architect Louis Michel Thibault, who was active at the Cape at the end of the 18th Century.

 

UITKYK SAUVIGNON BLANC 2006

Vineyard Location: Most of the vines are well established, planted between 1978 and 1991.  A small quantity was harvested from a second crop vineyard, adding some freshness to the wine. Different slopes and altitudes ranging from 250m to 500m above sea level were selected for the sauvignon blanc grapes to gain maximum complexity. Some of the blocks are grown under dry land conditions whilst other blocks receive supplementary irrigation where necessary.

The vines: are grafted on nematode-resistant Richter 99 and 110 rootstocks and pruned to optimize yield and quality. 

Viticulturist: Dr Eben Archer

The winemaking: The grapes were harvested by hand during an early season from 21 January until the second week of February.  Sugar levels ranged between 21,5 ° and 24,5 ° Balling. The grapes were in excellent condition and received four to six hours skin contact. Pure yeast cultures were used and fermentation was completed in two to three weeks at 11°C to 13°C in stainless steel tanks. The wine spent four months on the lees before bottling.

UITKYK CHARDONNAY 2004

Vineyard Location: Grapes were sourced from two vineyards on the estate, the one called Jakkalskloof (Jackal’s Ravine) and the other Bobbejaanberg (Baboon Mountain). These names recall earlier days when jackals and baboons still roamed the property.

Both vineyards are situated 250m to 300m above sea level and face north-west. The vines, planted towards the end of the 1980s, are grafted on to nematode-resistant Richter 99 rootstock and grow in soils of decomposed granite. They are trellised on a seven-wire system and received supplementary irrigation during the growing season. 

The yield from both vineyards was 4 tons per hectare, which further enhanced the quality and complexity of the fruit.

Viticulturist: Eben Archer

The winemaking: The grapes were harvested at the end of February at between 24° and 25° Balling. No skin contact was allowed and only the free-run juice was used. Fermentation, which took eight days, was started with pure yeast cultures after which the wine was transferred to barrels, where it was left on the lees for nine months in new (42%), second-fill (35%) and third-fill oak barrels (23%). Some 70% of the barrels were from France and the rest from America (16%) and Hungary (14%). Two thirds of the wine underwent malolactic fermentation. During the maturation period the lees was stirred every 2 weeks.

UITKYK CABERNET SAUVIGNON - SHIRAZ 2002

Vineyard Location: Both these cultivars are cultivated on the estate in deep, red, decomposed granite soil.

The Cabernet Sauvignon is sourced from two blocks and the vines are well established, being planted between 1988 and 1992.  Different slopes and different altitudes ranging from 250 to 300 metres above sea level were selected for the Cabernet Sauvignon grapes to gain maximum complexity.  Some of the blocks are grown under dryland conditions and some are given a supplementary irrigation when necessary.

The Shiraz component is also sourced from different blocks, some dating back to 1971 and then more recently to 1995.  These dryland vineyards are all facing north at 200 – 300 metres above sea level. 

The vines of both cultivars are grafted on nematode-resistant rootstocks (Jacquez and R110) and pruned to optimise yield and quality.  The Cabernet Sauvignon yielded 5t/ha and the Shiraz 6 ton/ha.

Viticulturist: Eben Archer

Winemaker: Estelle Lourens

The winemaking: The Cabernet grapes were hand picked at 24,5 - 26°B and the Shiraz at 25 - 26°B in late February and early March 2002.  The two varieties were fermented separately in a combination of rotation tanks and open fermentors at 26-28°C until dry.  Pure yeast cultures (NT112, NT50, L2056, D254) were used and the fermentation finished in 5-8 days.  

After pressing, the Cabernet was transferred to stainless steel tanks for malolactic fermentation; thereafter it was racked before being transferred to 300 litre barrels for a 16-month maturation period. The Shiraz was transferred to barrels before malolactic fermentation was completed, thereafter racked twice during the maturation period of 18 months.   Mainly French wood was used (77%), but also American wood (23%).  A combination of new barrels (50%), second fill (9%) and third fill barrels (41%) were used.  Bottling took place in November 2003.

UITKYK CARLONET (CABERNET SAUVIGNON) 2003

Carlonet, has now emerged as the name for all Uitkyks' Cabernet production. The name Is a combination of former owner Baron von Carlowitz and the cabernet grapes he used in the wine. 

The vineyards: The Cabernet Sauvignon grapes were sourced from the famous “Bordeaux” block.  These vines were planted between 1989 and 1993 on nematode resistant rootstocks and are a combination of 3 clones: CS203, CS46B and 15.  The vineyard is planted in deep, red soil originating from decomposed granite and facing northwest at 300m above sea level.  Supplementary overhead irrigation was necessary in January 2003.

The winemaking: The cabernet grapes were hand picked at 25.5 - 27° Balling at the end of February and beginning of March 2003.  Fermentation was completed in a combination of rotation tanks and open fermentors at 26-28°C until dry.  Pure yeast cultures (NT112, NT50, RG12 and D254) were used and the fermentation finished in 5-8 days.  After pressing, a part of the wine went straight into barrels and a part was transferred to stainless steel tanks for malolactic fermentation; thereafter it was racked before being transferred to 300 litre barrels for a 17-19 month maturation period.  During this period the wine was racked twice together with all the lees.  Mainly French wood (92%) was used in a combination of new  (61%), second fill (9%) and third fill (30%) barrels.  Bottling took place in September 2004.

Uitkyk Estate Brandy Grand Reserve

Uitkyk Estate has recently brought out its distinguished brandy in a new guise. 

The Uitkyk Brandy is 100% pot-stilled made from Clairette Blanche and Cinsaut, which was double distilled in 2 000l pot stills over an open flame. After distillation the young brandy was matured for 10 years in 300 litre Limousin oak casks. It is a rare, exceptional brandy of great complexity with an ideal wood balance and a palate brimming with fruit, vanilla and spice.

Made in the traditional manner and served as a digestif accompanied by cigars and chocolates to round off a splendid dinner!