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Wine lives, breathes and is always evolving, one always hopes that it is improving. This is the story of how the Dragon Power Blend was created.
Sifu Quentin had the opportunity to go through the various
cultivars in the barrels from the maturation cellar and hand pick
which elements of the different cultivars he enjoyed. We then
took samples from the barrels and removed from all distractions,
began constructing the layers behind this wine in our tasting
room. What follows is how we finalised the components
of the blend, and a brief description of each specific cultivar and
how and why we chose these to blend together.
Syrah lends spice and white pepper notes to the blend, and is
strong yet not overpowering in the final blend. We decided
that the backbone of this blend should be Syrah due to its elegance
and how it supports the following cultivars: Merlot, which in this
vintage has elements of dark chocolate and blueberries, adds a
smooth velvety structure to the wine. Cab Franc is very
similar to the Syrah we have in the blend, very spicy, but this is
a different spice..more black pepper and cayenne dominant than the
syrah. This cultivar adds the earthy Fynbos flavours one
picks up on the nose.
Petit Verdot is a very tough little grape, and is one of the
grapes we pick last on the farm, usually around the end of
April. It has a tough skin, and very tight
bunches. The aroma is highly aromatic, and even though
we only used a small percentage, it adds a perfume to the wine
which balances perfectly with the spice and body of the main
cultivars. Cabernet Sauvignon is a knockout punch on
its own, and we were careful down to the last drop on how much of
this we were using. Our Cab's here on the farm have a
beautiful structure, but a full of tannins and a very powerful
cultivar on its own. We felt that to use 7% of this was
enough to add the heavy notes, but yet not overpower and find that
balance and brings all the cultivars together.
And that is how we like to combine all the different elements of
each cultivar into a final blend. When one is looking at a
blend, I like to be able to think that the combination of each
cultivar leads to a better wine at the end.
Ultimately this blend has been constructed to reflect the elegance,
the strengths and the beauty of each cultivar in a wine that will
drink perfectly now but will age well for another two to three
years, and a wine that can be enjoyed with many foods and
occasions.
Haut Espoir is a family owned winery nestled in the picturesque mountains at the end of the Franschhoek valley. Our aim is to produce premium, carefully crafted wines in a farm and winery environment that is in harmony with nature.
SOURCE: The grapes for this years blend were sourced from Haut Espoir and neighboring Franschhoek farms.
WEATHER: Prior to ripening, the conditions were
cool and dry, leading to development of excellent flavours on the
vine.
HARVESTING: The grapes were hand harvested in the
coolness of early morning on various dates from February to April,
and transported back to the cellar under cold conditions to retain
freshness.
CULTIVARS: 35% Syrah; 22% Merlot; 20% Cab Franc;
16% Petit Verdot; 7% Cab Sav
VINIFICATION: A total of 5 cultivars were used in
this blend, using a combination of French and Hungarian Oak
Barrels, as well as tank fermentation. Kept separate for 18 months
until final blending, it can be enjoyed now or aged further for a
few years.
TASTING NOTES: The combination of our Shiraz
grapes and fermentation in French oak, lead to upfront strawberry
flavours. The wine is full bodied and has a dry finish and
lingering aftertaste. Enjoy in its youth.
FOOD ACCOMPANIMENT: This wine can be enjoyed at
any time of day and can be partnered with a wide range of meals or
snacks. It is a refreshing wine- perfect as an aperitif or with
Asian food, grilled poultry and fish. Creamy cheeses such as fresh
mozzarella and smoked brie interact very well with this style of
wine.
TECHNICAL ANALYSIS: pH 3.39 Alcohol 14.5%
Total acid 5.2 g/l Residual Sugar 4.8 g/l
WINEMAKER: Nikey van Zyl
http://www.capetownmagazine.com/wine-and-dine/Quentin-Chong-winemaker/117_22_17897
Quentin Chong: winemaker
I love watching Dragon Power fight nights at the Grand West
Arena. The Wai Kru (a dance to demonstrate respect to teachers),
the fighter's fluidity of movement and each crushing knockout is
beautiful. Wine is similar. Only once you get a taste for it do you
appreciate the complexities of its form. Not just content with
becoming a Muay Thai world champion as well as owning one of the
most advanced fighting centres in the world, Quentin Chong has
added producing a Bordeaux-style blend called; Life is a
Journey, to his
achievements.
We had a double-take when we discovered your latest venture. How
have you gone from Muay Thai to winemaking?
I've always been interested in wine. I've drank
great quality wines with my friends. When Rob Armstrong of Haut
Espoir Estate was one of the contestants on my show, Way of the
Warrior, I showed him how to master the art of Muay Thai and,
in return, he offered to show me the art of winemaking.
How much are you involved in the actual making of the
wine?
Under Rob's guidance, I tasted a number of cultivars in order to compose the final blend. I also enjoyed choosing elements like the layout of the product labelling. Interestingly, Rob is a member of the Biodiversity and Wine Initiative and is careful that farming practices don't harm the environment.
What have you learnt from developing this wine?
Besides getting drunk? I'm joking, of course. I learnt
about all the different textures and tastes that make up a glass of
wine.
Where did the title 'Life is a Journey,' come
from and what does it mean to you personally?
The name of the wine captures my own journey. Life is a
journey and you never stop learning from people. Throughout my
life, I have always appreciated, believed and trusted in myself. I
never take anything for granted.
Have you drawn any comparisons between wine and Muay
Thai?
Wine and Muay Thai can both be considered art. One person
might taste blueberries in their glass, while another might taste
chocolate. It's the same with Muay Thai - people react in different
ways. Everyone is different. Art is open to interpretation.
How would you describe the wine?
The wine has a complex nose that entices further
exploration. It's bold and spicy, yet smooth, easy drinking and
balanced.
What food should it accompany?
I would have to say my dad's chicken and vegetable stir
fry. It pairs well with Cape Cuisine as it stands up to spice and
heat, but it doesn't overpower subtle flavours in the food.
What cultivars did you choose and why?
Elegant syrah (35%) is the backbone of the wine and lends
strong spice and white pepper notes to the blend, merlot (22%) has
elements of dark chocolate and blueberries, cabernet franc (20%)
adds black pepper and cayenne pepper spice, petit verdot (16%) adds
an aromatic perfume and cabernet sauvignon (7%) gives it
structure.
Who is the wine aimed at?
The beauty of the wine is that it isn't tied to one
specific drinker or lifestyle. It can be enjoyed by anyone who
likes a good glass of red wine and it can be enjoyed anywhere. I'm
looking forward to spectators drinking it at our Dragon Power
underground fight nights.
Where will it be sold and on what scale?
The domestic and local markets, but future plans include
exportation to the East.
What does the future hold for this venture?
Anything is possible!
Dragon Power Wine is sold at Haut Espoir Wine Estate, for
collection or delivery, and is priced at R89 per bottle.
By Lisa Nevitt
'On this journey called life, you never stop learning,' says Quentin 'Dragon' Chong
