I am delighted to announce that James Pietersen is Wine Cellar’s new CEO. Back in 2003, James introduced me to the local wine scene and we ended up tasting through the entire Platter’s Guide. Since then, I would argue that James has tasted more top South African wines than anyone else.

My 15 years at Wine Cellar have been a tremendous journey. Our importing and cellaring business was started in 2001 by David Brice and Richard Burnett in Price’s Park in Observatory – an old candle factory. The Rand was stronger and the 2002 Lynch-Bages came in at R475 retail. What about a Gevrey-Chambertin from René Bouvier for just R260? SA’s international wine image was meagre and just a handful of producers were competing with the best in the world.

Today, the New Wave, Young Guns and Rising Stars are pushing the historical properties further, culminating in an incredible fine wine revolution. Over the last decade, no other wine country has realised such a sudden surge in quality. Kicked-off by Eben Sadie, the latest generation of producers have formed a new identity for SA, as 4 young wines have now received perfect 100-point scores.

My go-to wines

Looking back at the wines I personally purchased most over the years, the Reyneke Syrah was at the top. It is a breakthrough, Rhône-like, visceral wine that Neal Martin once called the ‘best value red in the world’. The elegant but flamboyant 2018 is a Rhône geek’s delight and will need 5 years to show its best.

My Italian house red has been the Terre Nere Etna Rosso. It’s a volcanic-flavoured beauty with Italian tannins that meet Burgundian styling. Domaine de Chevalier’s second wine, L'Esprit de Chevalier, has been my go-to Bordeaux. Both the white and red are refined, poised and thrilling wines that drink well over 15 years.

I have celebrated with many bottles of Drappier’s Brut Nature NV. 100% Pinot Noir with no dosage and low sulphur, it is strikingly pure and charactered. It almost gives still wine enjoyment in Champagne form. Burgundy has become increasingly more difficult to drink regularly, except for Joseph Drouhin’s Rully Blanc. It offers classic white Burgundy flavour and elegance at a relatively low price. It ages well too.

And finally the ground-breaking Raats Original Chenin Blanc. Fifteen years ago it was a delicious and brave, new Chenin in a sea of tropical Sauvignon Blancs and oaky Chardonnays. Today, Chenin Blanc spearheads our industry in many ways and Raats continues to be a protagonist.

I remain an active shareholder and hope to meet you over a glass of wine in the future. Thank you for making these 15 years so special. Have a safe, happy and wine-filled festive season.

Reply to this email or visit our website to place your order online.

Best regards,

Tasting notes

Drappier, Brut Nature NV

Firm acidity frames this dry version, yet it's finely integrated with a subtle range of yellow plum, apricot, biscuit, fleur de sel and crushed almond flavors, providing definition without hard angles. Ends with a lacy finish. – Wine Spectator, 92/100

Joseph Drouhin, Rully Blanc 2018

A slightly more elegant nose features notes of acacia blossom, pear and apple compote. The succulent, round and nicely energetic flavors possess good mid-palate fat, all wrapped in a lingering finish that isn’t quite as stony but offers just a bit more complexity. This too is worthy of your interest. 2023+. – Allen Meadows, Burghound, 89/100

L'Esprit de Chevalier, Pessac-Léognan Rouge 2016

Deep garnet-purple colored, the 2016 L'Esprit de Chevalier offers up exuberant black cherries, blackberry and warm plums scents with touches of baking spices and tobacco. Medium-bodied, it has a firm, grainy texture and plenty of freshness supporting the generous, juicy black fruit in the mouth, finishing spicy. – Lisa Perrotti-Brown, Wine Advocate, 90/100

Raats, Original Chenin Blanc 2019

Benchmark Chenin that punches way above its weight, 2019 follows form, offering remarkable value, consistency & regional character. Tank fermented, complex, expressing fruit ripeness & purity. – Platter's Guide, 4.5* (91/100)

Reyneke, Biodynamic Syrah 2018

Tightly coiled 2018, with distinct white pepper spicing. Darker-toned ripe fruit but fresh, showcasing benefits of biodynamic farming in challenging years. As previous, some whole bunches, & old-oak matured 14 months,enhancing dry chalky impression. Deserves ageing.' – Platter's Guide, 4.5* (94/100)

Terre Nere, Etna Rosso 2018

Notes on the 2017 vintage: From Nerello Mascalese and Cappuccio bush vines on the volcanic north-facing slopes of Etna. Fragrant and refined, the palate supports red and black fruits with a textural embrace. The acidity is deftly balanced, finishing with dark chocolate, coffee and spices. Brilliant value. – Decanter, 92/100

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