In 1999, the first vines of Fryer's Cove were planted amongst beach vegetation. This area, which is eight hundred and twenty meters from shore and about twenty meters above sea level, is sought after for its ideal climate which translates into the prominently unique flavour and character of Fryer's Cove wine.The concept of a vineyard in Strandfontein still prevailed in the family's mind, especially after Jan also acquired his winemakers' diploma at Elsenburg in 1990.
Once a reliable water supply was secured in the area by building a pipeline and bringing water for 29,5km from Vredendal to Strandfontein, Fryer’s Cove was established by the shareholders, Jan Ponk Trust, PW Hamman and the Laubscher-brothers, Jan and Pieter from the Sandveld.
The company took its name from the original Fryer's Cove which was named after the first commercial farmer in the area, a British settler named Richard Fryer.
Once a reliable water supply was secured in the area by building a pipeline and bringing water for 29,5km from Vredendal to Strandfontein, Fryer’s Cove was established by the shareholders, Jan Ponk Trust, PW Hamman and the Laubscher-brothers, Jan and Pieter from the Sandveld.
The company took its name from the original Fryer's Cove which was named after the first commercial farmer in the area, a British settler named Richard Fryer.
The Vineyards
The Fryer's Cove Vineyards are located about eight hundred and twenty meters from the Atlantic Ocean and therefore benefits from its cool ocean breeze. Jan deals with the management of the vineyards and the business. The vineyards are divided into 4ha Sauvignon Blanc, 1ha Pinot Noir and 1ha Merlot. The outstanding flavour components in the wines are achieved by the drawn out ripening period of the grapes, which is due to the area's cool climate and adequate sunshine.The vineyard has proved successful since day one. The height above sea level varies from 15m - 40m. The soil consits of a red sandy upper layer with lots of limestone in the lower layers and even some seashells.
Bamboes Bay Sauvignon Blanc 2008
Winemaking
Winemaking
After grapes were picked, it was transported in a refrigerated truck to the winery in Stellenbosch. Grapes were destemmed and crushed at 14˚C. No dry ice due to shortage and no mash cooling due to electricity problems causing the cooling plant packing up. After a short period of skin contact in the tank press, the juice was drained and the skins pressed.
Juice were left to settle clear for 24 hrs after it was removed from the lees and inoculated with Vin 7 yeast.
Fermentation was done at 15˚C for 14 days. After fermentation the wine was left on the lees at 14˚C for 3 months until it was cold stabilized and bottled. Lees was stirred every week. A small portion of this wine was fermented in small French oak barrels and stayed on the lees for 4months.
Juice were left to settle clear for 24 hrs after it was removed from the lees and inoculated with Vin 7 yeast.
Fermentation was done at 15˚C for 14 days. After fermentation the wine was left on the lees at 14˚C for 3 months until it was cold stabilized and bottled. Lees was stirred every week. A small portion of this wine was fermented in small French oak barrels and stayed on the lees for 4months.
Tasting
Light straw with a green tinge. Flavours of gooseberry, lychee and green figs and some minerality. Medium bodied with flavours of passion fruit, lychee, and green figs. The wine has a perfect balance between fruit, acidity and after-taste.
It is recommended to store this wine for at least one year after bottling before starting to consume. It will be best to drink within 5 years after bottling.
Price
£132.00 per case of 12 inc. VAT
Pinot Noir 2007
Winemaking
After grapes were picked, it was transported in a refrigerated truck to the winery in Stellenbosch. Grapes were destemmed and crushed to an open fermenter.
After a cold maceration period of 24 hrs and delicate punch downs, the crushed grapes were inoculated with yeast.
Fermentation was done at 26˚C for 5 days and the cap punched down every 6 hrs. After fermentation the wine was drained from the skins, the skins lightly pressed. Malo-lactic fermentation was done in barrels. After the malo-lactic fermentation was finished, the wine was matured for 14 months in 2nd and 3rd fill 300L oak barrels. A light egg white fining was giving prior to bottling and filtration was done only at bottling.
Tasting
Bright light red with an orange brown tinge. Flavours of ripe plums, cherries, herbs and vanilla spice with earthy and organic undertones. Medium bodied with flavours of plums and herbs. The wine has a perfect balance between fruit and tannin with a nice minerality on the after-taste.
It is recommended to store this wine for at least one year after bottling before starting to consume. It will be best to drink within 5 years after bottling.
Price
£120.00 per case of 12 inc. VAT
£120.00 per case of 12 inc. VAT
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