A Rosé to get your tongue watering
01 January 1970
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Jenny Crwys–Williams: We are almost at the end of some totally luscious suggestions for weekend wines with Lloyd Jusa, so how are you going to end up? Because all we know, we’re going to have a heat-wave in the next few weeks, and then again we might not.
Lloyd Jusa: Absolutely, well, my final wine is actually a Rosé, produced in South Africa. There’s a small bit of property in Franschhoek, the farm is known as Normandie. This is a small property that’s run by Johan Viljoen, along with his partner Mark Eisen. He’s a bit of a fashion designer, so he spends most of his time in the US. But his vineyard here is doing incredibly well.
They make only two wines, a Bordeaux style blend called Normandy. The particular Rosé, this Rosé that I’m talking about called Karen. It’s 100% Merlot and it’s got a very limited skin contact, so it’s got this beautiful onion skin colour. It’s dry, but it’s also fruity and it’s the sort of wine that you can have when the weather is starting to warm up. Yes, you can have a beautiful lunch or a beautiful picnic, it’s the sort of wine that you want to bring along.
JCW: Some of the Rosé that come out of France in particular, some of them are quite big wines. They’re not necessarily feminine wines.
LJ: Yes, I’ve tried several of those too, some serious Rosé, but this is not one of those. It’s very soft, it’s very approachable, it’s very elegant as well. Importantly, in line with South African palettes, it’s very fruity. Some beautiful minerality. I think it’s one that really is well balanced. At the present moment you’ll find on the market the 2013 vintage and I think it’s really showing well.
Great to pair with…
JCW: Not once in our discussions over these last few weeks have you mentioned really seafood, shellfish, so is this the wine that’s going to break the drought?
LJ: This is the wine that is going to break the drought. Throw prawns at this! Some shellfish and even some squid, some scallops. You bring in this Rosé and even the salmon. You bring this wine to the table and it would do really well, so I’m happy to recommend it for this particular week.
JCW: My $64 000 question is; do you have a little bit of it in your cellar or have you drunk it all?
LJ: No, I haven’t drunk everything, but I always keep four bottles in my fridge. So, this is one to share with everybody.
JCW: It’s a girl’s lunch.
LJ: It’s a girl’s lunch and my wife always like to get in on the action, so it’s really amazing.
JCW: Listen, I’ve loved these wines, thank you very much indeed.
LJ: It’s been an absolute pleasure.
JCW: And now I know where you live you see, just around the corner, I know the hotel, I’m just going to irritate you from now on.
LJ: You’re more than welcome, there’s always room.
JCW: Lloyd Jusa, thank you very much indeed.
LJ: Thank you for having me on the show.