How do you get the entire (almost) wine industry in one room at the same time? You launch the little green book. Platter’s by Diners Club South African Wine Guide 2017 was recently unveiled at an awards ceremony at The Table Bay Hotel. This year’s guide has a more sedate look than usual, sporting a cover of an appropriate vineyard green.
South Africa’s top-selling wine guide revealed 94 wines and one brandy with the coveted five-star status, 27 of these were awarded their first five stars.
White wines dominated the top ratings, with chenin blanc and chardonnay wines raking in the awards, underscoring the high quality of these South African wines.
“The five-star awards are the result of a detailed process,” says publisher, JP Rossouw. “These wines have to stand out to the primary taster and then also get through the blind tasting final round ahead of their peers – so they are certainly wines of the highest quality. South African wine continues to improve, but what I really like about the 2017 results is that they show a welcome re-emergence of elegance and drinkability, married to balance and intensity. There is also a great mix of established names and newer ones, proving the vibrant health the industry is in.”
The “Winery of the Year” was awarded to Nederburg Wines; they achieved no fewer than four five-star results, the most of any producer.
The guide features 950 South African wine producers, merchants and brands with over 8 000 locally produced wines. Though it’s not all ratings: the guide also details descriptions of wines, as well as estates, and includes good-value indicators and “Hidden Gems” (wines that are interesting, unique or unusual). Add to this: information on winelands’ dining, accommodation as well as cellardoor tasting options.
Winery of the Year:
White Wine of the Year:
Stellenrust 51 Barrel Fermented Chenin Blanc 2015
Red Wine of the Year:
Radford Dale Black Rock 2014
Dessert Wine of the Year:
Mullineux Straw Wine 2015
Want to put Platter’s in your pocket? We’re giving away 5 copies.
Written by Malu Lambert (Food & Wine Writer)