Swimming....Southern Right style.

I recently received this interesting news letter from Anthony Hamilton Russell of Hamilton Russell Vineyards and Southern Right.

Following our fascinating experiment into the benefits of ageing bottled Southern Right Sauvignon blanc in the sea versus on land in our cellar, we decided to repeat the experiment this year (our 2004 was raised from the Walker Bay on September 16^th last year).

On a beautiful still, clear, August 3^rd, 2011, the second consignment of Southern Right Sauvignon blanc was floated out into the cold Walker Bay and sunk in approximately 10 meters of water. This time we have submerged two vintages – 200 bottles each of the 2010 and 2011. We have also sealed each vintage with a wax capsule of a different colour, to avoid confusing the vintage with barnacle and seaweed encrusted bottles and to minimize the risk of seawater getting around the cork.

With this trial we will be able to determine (with the 2011) the possible benefits of submerging the wine immediately after bottling. Having two vintages ageing together will help us get an idea if different vintages react differently to sea ageing versus land ageing.

Both vintages will be tasted once a year and compared to the same vintages ageing in our cellar. All the wine will be raised from the sea for sale in local restaurants (barnacles, seaweed and all) in September 2016.

We hope you will get a chance to taste the wines then!

In the meantime, the Southern Right 2011 is now on the market and is tasting beautiful. It has a little more palate generosity and viscosity than the 2010 – reflective of the vintage – and a particularly complex and appealing aromatic profile. Regardless of the more forward characteristics of the 2011 vintage, the wine still showcases our typical Southern Right dry minerality and classicism.

All the best and we look forward to the possibility of seeing you on Southern Right at some point soon!

Having read the above I believe all that is left to say is "woza - September 2016". I wonder if Kulula is taking bookings to Cape Town for this time, would it not be interesting to savour the results of this little experiment first hand.