Each senior de Villiers has been called Paul and has been the family’s winemaker. Today the Estate is run by the children of Paul and Hugo de Villiers and it is after these two great gentlemen that this range of modern easy drinking wines, which I call the Paul Hugos, are named.
The Paul Hugo White 2018 is a blend of 80% Chenin Blanc and the balance Sauvignon Blanc. The elevation in the cellar was classical Landskroon, cool fermentation of free run juice and light pressings, and no oak used in its maturation. This is a wine you want to drink within a couple of years.
Pour
From a Bordeaux shaped bottle closed under screw cap. Classic Anthony Lane designed label. In the glass, the wine is gem bright, a pale gold in colour. The aromas are of tropical fruits, guava, white flowers and fynbos honey. The palate is full and generous in the middle and a zesty thread of acidity from entry into the long and refreshing aftertaste.
Pair
Ideal glass on its own as a mid-morning refresher or for sipping before a meal. It is also a lovely food wine and perfect with crisp summery salads, sushi, or a smoked fish paté. My Angelfish or Snoek Paté is perfect as a pre-dinner snack with the Paul Hugo White 2018. Click HERE for my recipe.
The Paul Hugo Red 2017 is a blend of 50% Cabernet Franc, 30% Shiraz and 29% Merlot. Once the grapes were in cellar they were destalked and taken to closed fermenting tanks. A portion of the free run juice was taken off to improve the concentration of flavours in the wine by increasing the ratio of skins to juice. Once fermented, the wine was matured with a combination of French and American oak staves and a small portion was matured in French oak barrels, before the wines were blended and prepared for bottling.
Pour
From a Bordeaux shaped bottle. Closed under screw cap. Matching label to the Paul Hugo White. In the glass, a deep bloodplum at the heart which pales out at the edges to ruby. The aromas are of the three varieties used, lovely herbaceous berried Cabernet Franc, the spicy plums and freshly ground white pepper of the Shiraz and the gentle broad fruit flavours of the Merlot. Great quaffer, chill it for about 30 minutes before service, it will make the experience that much better.
Pair
Great glass while waiting for the braai fires to settle. Good with lovely South African dishes, Boerewors, Lamb Bredies, and some of the light fruity Cape Curries. Nina Timm’s Bolognese Sauce is the real deal for a midweek supper. Click HERE for her recipe.
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