I was born and raised in Pretoria, where my knowledge of wine consisted of adding ice to my glass and intently avoiding the deep and mysterious ‘Oxblood’ red that my mom and uncle enjoyed. On starting my varsity career at the University of Stellenbosch in 2015, one could say that I was a bone dry sponge just waiting to absorb all the information of this new and wonderful world of wine, and as with any new discipline, a high degree of practical experimentation was required. After five years of laborious studying, I can proudly say that I have completed my Honours degrees in Chemistry, Soil science and Horticulture, but that the most amazing part of these past five years has been the simultaneous establishment of a lifelong hobby that has filled my life with a multicoloured radiance.
Almost all of my wine knowledge is born from a passion that was kindled to life with my years on the US Wine Culture Society, as well as the copious amounts of wine farms that I frequented in my years in Stellenbosch. The next step for me is completing my Cape Wine Academy Diploma course, after which I can already see the title of Cape Wine Master winking at me on the horizon. The Student’s Wine Palate is the culmination of my enthusiasm for wine and my hobby for writing, where it has become a platform where I can share my experiences, learn from others and also meet the wonderful people of the wine industry.
Only the future knows what my wine-journey has in store for me, but one thing that I am assured of is that many more bottles of delicious wine and life-long memories are definitely going to be part of the adventure.

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Darren Nicholas Maree

The next step for me is completing my Cape Wine Academy Diploma course.

The journey has not been long, but it has been overflowing with amazing memories of meeting new people, experiencing some of the most beautiful parts of SA and tasting delicious local and international wines.

 

Darren Maree

My Notes

The Doolhof Riviersteen Chenin Blanc 2017; this is power! A clever play on words, the Riviersteen refers to the selected ‘Steen’ vines that are grown directly adjacent to the Kromme river that carves its way through the Wellington region. Winemaker Gielie Beukes incorporates the unique microclimates of the valley to produce superlative single-vineyard wines. Grown on a series of Malmesbury shale, Glenrosa and Clovelly soils, these vines have few wants when it comes to deep fertile soils. Harvested by hand, the grapes are carefully sorted, destemmed, gently crushed, and allowed to settle. The juice is then subjected to a combination of spontaneous and inoculated fermentation in three different barrels: one 500l Hungarian new oak, one 500l French new oak, and one 300l French third fill oak. Before bottling the wine is matured in barrel on the lees for 8 months. With a velvety texture, insane complexity and structure, and a beautiful balance, it is no surprise that this wine carries some serious punch – even paired with a Salted Caramel Peanut Cheesecake! On the nose: peaches, vanilla, buttered toast, and a very intriguing spicy cinnamon – yes please Hungarian oak! The full-bodied palate shows notes of marmalade, caramel popcorn, that wonderful spice again, a subtle flinty note, and a final lingering brioche. What I love the most about CB is the diversity of styles that it can showcase from deep, decadent, rich and full-bodied to crisp, fresh, fruit bombs perfect for summer (and brandy spirits!).

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Doolhof Riviersteen
Chenin Blanc 2017

On Saturday oenophiles across the globe uncorked, poured, savoured and celebrated the wonderful grape variety that is Chenin Blanc. Whilst sipping on my golden tipple, formerly known as Steen, I recalled the chaotic mayhem that was my “15 Days of Chenin” last year. Sipping on 15 different Chenins, for 15 consecutive days in cold, grey and rainy Stellenbosch is not for the faint-hearted (especially if you have exams to study for). What pulls at my heartstrings the most are the people in my life that I enjoyed these wines with, from the sneaky @aabadenhorst Parkiewyn with Lucy to the Rijk’s Cheese and Chorizo study break with @mikkie_gee

Darren Maree

My Notes

From the beautiful Breedekloof valley in the Western Cape, I present to you the Breëland Cabernet Sauvignon 2014. The wine is produced by the Marais Family Wine estate under the watchful eye of Kosie Marais, a proud descendant of the original Marais family that established the farm in back in 1825. The 16-year-old vines are grown on well-drained, rocky, clay-rich soils, where the relatively high annual rainfall of the area creates a very favourable environment for the development of top-quality grapes. Winemaker Wickus Erasmus cold soaks the grape juice for 3 days to ensure sufficient tannin extraction, after which fermentation takes place for 12 days in stainless steel tanks. The wine is then matured in 3rd fill French oak barrels for 14 months before bottling. Perfect for a warm summer’s evening, I had the wine chilled in the fridge before serving. On the nose an explosion of red berries, blackcurrant, confected strawberries, and a subtle smoky undertone. The tannins were gentle, yet the wine still had a prominent structure, with bright acidity and an excellent balance. The palate followed-through beautifully with red berries, cherries, vanilla (chocolate?), and a surprising spicy note (white pepper perhaps). I thoroughly enjoyed the delicate fruit-forward nature of the Breëland Cab and would, with a gleaming smile, enjoy one any day of the week. The only conclusion; to visit the estate as soon as possible! Perhaps even for an entire weekend in one of the Buchukloof cottages.  

 

June is on its way, and with it arrives the desperately needed Level 3 of Lockdown. What will be allowed and what will be restricted is not yet fully known. But what we do know is that this country would be in a much worse and desperate situation if we did not lock our doors and bar our windows. Through it all, I salute you mister President. A great leader makes the RIGHT decisions, not the easy ones. 

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Breëland Cabernet Sauvignon 2014

I am seriously missing Stellenbosch… This photo was taken in January at one of my favourite restaurants in town, @basic.bistro. My dad and I had just arrived back in Stellenbosch and together with my dearest friend Karin we were celebrating the start of a promising new year and also my new (daunting) academic adventure. Now it just feels like such a lie, such a waste of time and expectation. True indeed that the approaching horizon will bring with it a sense of normalcy and cheerful thought, but I cannot seem to shake the existential dread that is slowly (but surely) establishing itself in these days that have melted into one perpetual blur…

Darren Maree

My Notes

The individual components of the blend (Chardonnay, Semillon, Viognier) were fermented and matured separately in 300 l French oak barrels for 10 months before final blending and bottling. Under the watchful eye of cellarmaster PG Slabbert, a well-integrated and balanced wine has been crafted that has greatly benefited from a few years of aging. On the nose; stewed apricots, mandarins, herbaceous and brioche notes, all underlined with a subtle floral lingering. The palate expressed notes of peppers, buttered toast and an almost honey-sweet aftertaste. The wine paired beautifully with the fish stir fry, where the round creaminess of the wine exemplified the spicy and tangy flavors of the dish, wouldn’t you agree that the December holiday is a perfect opportunity for more food and wine pairings?

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Stellenbosch Hills
Reserve White 2013

When a foody wine was required, the Stellenbosch Hills Reserve White 2013 served its duty superbly. The grapes for the wine were harvested from vineyards in the Stellenbosch Kloof, where they were imbued with rich and intense flavors from the unique Stellenbosch terroir.

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Darren Maree

My Notes

I only met Henk van Niekerk for the briefest of moments, but what I saw in his vibrant eyes and welcoming smile spoke of a passion and energy that could only translate into a delicious bottle of MCC. I hope that the South African wine industry, as well as all of its consumers, would unromanticize the craze and frenzy that is associated with the ‘authentic’ “champagnes” that are available on the market. We should rather smell those proverbial daisies and savour the world-class bubbles that are locally produced. Without disappointment, Henk has produced a scrumptious beauty with his Paul René MCC Brut.
The MCC is crafted from 100% Chardonnay grapes that were hand-picked and after pressing, a period of more than 20 months was allowed for fermentation on the lees.
The nose was a tad shy for me but it carried lovely notes of strawberries, red apples and a characteristic yeasty undertone. The Brut expresses a well-balanced and integrated acidity on the palate that summarises the wine with clean and crisp notes of berries and cream, cotton candy and buttered brioche.
All in all a lovely MCC to enjoy on any occasion and defiantly one that I can recommend to any MCC aficionado out there.

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Paul René MCC Brut

From the Robertson wine valley comes a new trend-setting Bubbly enjoyed by those who appreciate the finer things in life. Expect to find it at exclusive dinner parties, uptown eateries and the tucked-away deli on the corner. Farmer and bubbly producer, Henk van Niekerk, believes it is the break away from the traditional which propelled this MCC from its humble beginnings on Wonderfontein Estate, to the fridges and coolers of a new generation of bubbly enthusiasts.

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Darren Maree

My Notes

 WO Stellenbosch, the grapes were handpicked from averaged 30-year-old vines, where the almost post-drought season caused a prolonged ripening period that ensured intense flavour and complexity development. After a day of skin contact, the free-run juice was racked into previously used barrels, fermented and aged on the primary lees for 6 months.

The wine shows a pure reflection of terroir and varietal character that culminates in a very well balanced, complex tropical fruit explosion. On the nose, you’ll find notes of fresh white peaches, mandarins, pineapple and a delicate undertone of vanilla and cashew nuts. The palate has an intricate follow-through of apricots, ripe melons, caramel and buttered toast. The wine can easily be enjoyed with almost any meal but a fair warning: after the first sip, you will find it very difficult not to relish this beauty straight from the bottle. There is no doubt that this Chenin deserves its rightful spot in the Standard Bank Top 10 Chenin blanc Challenge for this year. Alastair Rimmer (Cellar master) and RJ Botha (Winemaker) can rest easy with the knowledge that their wines bring happy smiles to many a wine lover (I think my gums are already fixed in a permanent smile).

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Kleine Zalze Vineyard Selection 2018

Back to Chenin blanc with the Kleine Zalze Vineyard Selection 2018 reminding me of how insanely fun my 15 Days of Chenin were earlier this year.

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Darren Maree

My Notes

The grapes were harvested by hand and whole bunch pressed which further shows the extra care and effort that was used to create this wonderful wine. Fermentation was allowed to naturally take place in French oak Allier hogshead barrels. The wine was then barrel-aged for 7 months before bottling. The nose promises a full-bodied, complex and well-textured wine that just screams to be enjoyed with a lovely meal. Notes of stewed red apple, white pear, slight Naartjie and an interesting spice note hints to the yumminess to come. The golden straw-coloured wine has a deep and rich palate with notes of caramelised pear, toasted brioche and a subtle minerality that lingers with gentle peaches on the aftertaste. I believe that the age of the wine has allowed it to develop and integrate into a brilliant masterpiece that still possesses a prominent acidity and yet with a round body that beautifully carries all of its delicious notes. Luckily I have a few of the ’15 Platters White wine of the year 2018 still hiding away in my cellar that I cannot wait to open.

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The Foundry Grenache Blanc 2014

By this time it should be rather apparent that I have a soft spot for the less well-known wine varietals. The Foundry Grenache Blanc 2014 is just such a wine. A true beauty crafted by Chris Williams’ expert hands from grapes that were grown on Malmesbury shale and decomposed granite from the Voor-Paardeberg area.

Darren Maree

My Notes

The nose is prominent with cherries, red current, Rooibos tea and stewy strawberry jam. On the second sip I realised that the wine would benefit from decanting before serving, but it did not stop me from taking a third sip almost immediately . A spicy-sweet note on the palate where an intricate combination of dark fruits (mulberries and plumbs) and a subtle gluehwein spice (cinnamon and tangy caramel sugar) entices the taster for more.

Definitely a well-balanced full of fruit wine that I will enjoy over and over again.

Thank you Dee for the lovely catching up and realising once again that we share an almost unnatural love for this industry

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Kleinood Tamboerskloof Syrah

The Kleinood Tamboerskloof Syrah is a name that I have learnt to know very well since my first year in Stellenbosch, and the 2015 vintage reminds me of exactly why. This 94% Syrah, 5% Mourvèdre and 1% Viognier blend is a true expression of the Rhône that I so love. Handpicked, these grapes were handled with love and care, where the rich Tukulu and Kroonstad soils have imbued them with nature’s rich and wonderful flavours. The fermenting magic was matured in 500 and 300 l barrels for 19 months with 15% of the barrels being first fill and the rest an assortment of older wood.

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Darren Maree

My Notes

I had tasted the Boela Gerber Groot Constantia Auction Chardonnay 2015 at the ’16 CWG showcase, where I was almost moved to tears from the pure perfection of the wine. Now, who was I then to not purchase two of these bottles when I saw them on the shelf at my local. Chardonnay is the King of white wine, with the ’15 Boela Chard showing the real definition of integrated complexity and finesse. The grapes are from a single vineyard grown on granite dominated Clovelly soils in the WO Constantia. Second and third fill French oak barrels were used to mature the wine for 10 months, contributing to its deep and round texture. The nose is decidedly tropical (nectarines, naartjies and subtle lime), mixed with a backbone of vanilla, crème brulee, cashews and lightly buttered toast. The palate allows for ecstasy and bliss; an elegant follow through with roasted caramelised nuts, stewed red apples, peaches and cream. A chardonnay like no other, thank the stars I have another bottle at home (I just wish I had another glass at this moment)

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The Cape Winemakers Guild

The Cape Winemakers Guild is a fundamental pillar in the South African wine industry. The members of the guild represent the best of the best, where they truly craft the crème de la crème of SA wine.

Darren Maree

My Notes

In my opinion the closest example of a Châteauneuf-du-Pape that you will find in SA: The Fairview Caldera. The ’16 is an authentic Southern Rhone blend of Grenache (48%), Mourvedre (22%) and Shiraz (30%) with the grapes being fermented in Foudre barrels and individually matured in second and forth fill French oak barrels for 17 months. These Costal WO grapes culminated into one of my favourite wines for this year. For me the wine is delicate and perfectly balanced. The nose is multi-layered with raspberries and stewed strawberries, where the shiraz infuses a delicious savoury-biltong note that has you reaching for the remote to put the Rugby on. The palate elaborates on the red and black berries with a meaty mid palate and a burnt caramel on the aftertaste that has your mind wondering if you even still want a dessert.
Guys, if you ever want to grab my attention with a gift, the Caldera will have me in a state of putty… I really love this damn wine

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The Fairview Caldera

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Darren Maree

My Notes

Hartenberg has been one of my cornerstone farms since I moved to Stellenbosch in 2015. Top quality wine with brilliant precision, grace and just absolute magic. The Megan ‘15 Rhone blend of Grenache, Shiraz and Mourvedre had me feeling all warm and fuzzy (I guess this is what love feels like, right?). With 18 months of barrel aging (65% being new oak) it is no wonder that this WO Stellenbosch blend has some serious depth. The nose has notes of juicy biltong, stewed strawberry and bramble compote, hints of spice and subtle oak. A mouth-watering palate of umami, burnt caramel, dark chocolate and raspberries had me fighting for the last drop. A truly superb wine that can only get better with ageing.

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The Megan ‘15
Hartenberg

A truly superb wine that can only get better with ageing. It is not everyday that one can enjoy a beauty like this, and man-o-man was it amazing! Carl Schultz once again proving that he is one of the all-time greats. I cannot wait for the next Hartenberg piece of art!

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Darren Maree

My Notes

Frans K Smit sculpts a magnificent bottle of wine that stands supreme as one of the Spier’s Flagship wines, that has even inspired a white Bordeaux of the same stature. The ’09 Cab Sav (41%), Merlot (28%), Shiraz (14%) and Pinotage (14%) blend spent 31 months in new French oak barrels which imbued this wine with structure and undoubtable depth (this baby was made for aging!). The nose is prominent with blackcurrant, savoury notes, dark chocolate and a gentle cigarbox nuance. The palate is complex and full of flavour with notes of black pepper, mulberries, cocoa and a deep juiciness that complimented the lamb dinner perfectly.
Frans, I have had the honour of meeting you on a few occasions and I can say without a doubt that you are a DaVinci of winemaking. I cannot wait to delve into the next bottle.

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Frans K Smit

This Easter weekend I once again enjoyed a bottle of wine which testified that wine is more than just a drink in a glass – it is as much a memory as a piece of art. In 2015 I bought my very first red bottle of wine in Stellenbosch, the ’08 FKS, in order to enjoy after I had finished my Master’s degree. Now, with the start of the M almost in sight, I was able to enjoy the ’09 edition and with elation look towards this reward

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