2018 Warwick Professor Black Pitch Black, Stellenbosch
Tasting Notes
Beautiful bright purple in color. Strawberries and blueberries jump out of the glass with the initial nose, followed by rosemary and hints of spice. The palate is medium-bodied with fine tannins and more fruit to follow. Dark chocolate, dried berries, and plums carry them through supported by bright acidity. Ready to enjoy now, but will develop well over the next three to seven years.
Winemaking
A Classical blend inspired by the wines that came from the Simonsberg in the middle of the previous century. Traditional Bordeaux varieties mixed with Cinsault, as was the norm more than 50 years ago. All the varieties besides the Cinsault are de-stemmed and fermented on the skins for 2-3 weeks before pressing and aging in small French oak barrels for a period of 18 months, 20% new. The Cinsault was fermented whole bunch and aged in stainless steel tanks (unwooded). Blending and a light filtration took place before bottling in July 2020.
Food Pairing: Classic roast lamb or slow-cooked oxtail. Serve at 16-18*C
Professor Black was a researcher at the University of Stellenbosch who took on the challenge of developing a peach hybrid to endure the infamous, strong ‘Black South Easter’ wind the Cape is known for. The experimental plantings took place on Warwick Wine Estate. The story goes that the final harvest of peaches on Warwick before they were removed and ‘Black’ vineyards were planted, endured a terrible storm. Professor Black described it in his diary as a ‘Pitch Black’ South Easter and thus, this journal entry inspired the name for the Professor Black Pitch Black.
Warwick Estate is a high-end South African winery in the Stellenbosch region of South Africa. It has a rich history dating back to 1771. Situated in the foothills and mid-slopes of the Simonsberg Mountain, with altitudes ranging from 240 to 360 meters above sea level, our estate carries all the elements required to make world-class wine.
While we certainly have a rich range of cultivars on the estate, the true breadth of expression is not created through grapes alone. Rather it’s a combination of soil and fruit. The quality of our wines is owed as much to the elements and environment as it is to the vineyard and cellar teams.
We believe in quality without compromise. We believe that there is no single activity which produces greatness, but rather a series of inter-elated activities which all have to be performed at the highest level. We believe in making understated classic wine that exudes elegance.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
@thatmikereed Didn’t think I’d burn my Black Friday coupon on black wine with a black giphy for my order, but here I am. Maybe this means I get blackout drunk on this?
I’m a huge Cab Franc fan so I’m looking forward to it a lot! PS, WineDavid… something like this or some greek reds? Would be happy to rat out!
@MarkDaSpark This is part of a ‘land lease’ program which allows vintners to lease the soil on an annual basis, turning it in at the end of the growing season in exchange for the latest dirt. Also known as ‘Rent-a-Terroir’.
Thick foil, heavy bottle, composite DIAM cork with ample staining. Inky dark purple in the glass with a burgundy edge. No visible browning. Very slowly developing legs. Racy, rapacious raspberry on the nose, wild and brambly. Faint whiff of pyrazine, alcoholic heat and no noticeable oak. Surprisingly thin and light on the palate. The acidity up front is unexpected; it is followed by dried apple and cherries, then the mid-palate coats your tongue and warms you up. A surprise like Haydn’s symphony no. 94. A second sip give a healthy dose of bell pepper and cherries; the Cab Franc was not late to the party. Ample tannin on the finish; they’re not rough but not fine-grained either. I’d call them green, if I’m allowed. A peculiar wine that starts light but finishes strong.
My wife noted that the nose is syrupy-sweet, like brown sugar; ripe cherries & dried cranberries. Full bodied, round on the palate, ripe cranberries, dark chocolate, sharp finish. She said “I do like it actually. Perfect for winter, you want to eat roast meat and stew with it.” I thought we were drinking different wines, but it turns out she was just swirling a lot more than I was. I decanted part of the bottle. That made all the difference. Rich and full, dark cherries and cocoa on the nose, ample body, balanced tannin. Delightful. After time in the glass, time in the decanter or perhaps even time in the cellar, the Bordeaux components blend into a delightful symphony, a wall of sound that is loud without blaring.
This really was the tale of two wines: young, unruly, partially formed upon admission, but after a formative education, graduating magna cum laude. Take a bow, Professor Black: your protégé is a master. This is a powerful, sumptuous, expressive wine. Lay it down for a few years or decant heavily before consuming, serve it with your best meals, and surprise and delight your wine-weary friends that South African wines can rival any region. Thanks to Alice & the WCC crew for giving me the opportunity to taste this unique, expressive wine, to Warwick for crafting such an elegant wine, and for the Boys in Brown for delivering amongst the hustle and bustle of the Holiday season. Salut!
Thanks for the solid write up! Yes, the Professor needs to lie down for a few more years, most Stellenbosch Bordeaux reds come out top with some time in the bottle. However, if the thirst hits, decant for a while as you rightly mentioned. Glad you are enjoying it and hopefully the Professor will have a seat at the table for Christmas!
@knlprez it blended in with the rest of the orchestra. But let me mention that I have come to appreciate pyrazine as a characteristic of cab franc, so I didn’t find it off-putting at all. Certainly better with air, however.
Thanks in part to @KitMarlot 's excellent rattage, I’m in. Sounds like just the wine I’m craving in this bleak mid-winter. And it’s a 2-fer for the VMP family as I picked up some USB-C PD chargers for holiday stocking stuffers over on Meh.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations).
2018 Warwick Professor Black Pitch Black, Stellenbosch - $60 = 19.99%
2018 Warwick Professor Black Pitch Black, Stellenbosch
After dropping the ball on a recent lab rat bottle, I was humbled to receive a chance at redemption from Alice and WD. The bottle arrived Wednesday and my wife and I shared it over dinner last night.
The bottle is sealed with a composite cork that has dark staining at the bottom but little saturation. The wine is not as dark as expected, given the name. However, it is a deep ruby color as seen below.
DISCLAIMER: I am nursing a sinus infection right now which has impacted my ability to smell and to a lesser extent, taste.
On the nose, I was able to discern some cherry but little else. My wife got cherry, raspberry and light spice. With additional swirling, she also detected some darker fruits and a hint of sandalwood.
We tasted the wine before eating anything to get a baseline impression. I tasted cherry, cassis and blue fruits with some black pepper, while SWMBO tasted chocolate covered cherry, raspberry and green pepper.
We both agreed that the wine had good acidity and a juicy mouthfeel. The oak was very well integrated, adding backbone without calling for attention. The tannins were medium as was the finish.
My LW had her mind set on pizza for dinner, so that was our pairing. She got a cheese lovers pizza, while I got a BBQ brisket pizza.
The wine definitely got spicier with food. Have to admit, I was a bit disappointed with the pairing and enjoyed the wine much more without food although I suspect it would be excellent with something savory and/or a bit fatty. My wife, OTOH, thought the pairing was pretty good. I would love to try this wine with some short ribs or prime rib.
Overall, the wine was very enjoyable for both of us despite my not being a fan of the pizza pairing. It’s a little pricier than I was expecting but my opinion is biased by my very limited exposure to S. African wines (mostly Pinotage) that were “value” priced. I would rate this as a “Buy” at the case price.
Thanks again to Alice & WD for allowing me another opportunity and Happy Holidays to all!
WTH? This was advertised to arrive around January 10th. That worked for me so I placed an order. But I just received notice that it has been shipped. That does not work for me as I’ll be on vacation for 2 weeks. WHEN this gets returned to @winedavid49, I will be expecting a refund.
What a lovely wine, wish I’d bought a case. Delightful for drinking right now, but it’s guaranteed to be a winner laid down for a while too. Cherries, berries, chocolate, no rosemary for me, but an ever changing harmony of subtlety. I love South African wines and this one is superlative.
2018 Warwick Professor Black Pitch Black, Stellenbosch
Tasting Notes
Winemaking
Specs
What’s Included
3-bottles:
Case:
Price Comparison
Not for sale online, $564/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Jan 9 - Tuesday, Jan 10
2018 Warwick Professor Black Pitch Black
3 bottles for $74.99 $25/bottle + $2.67/bottle shipping
Case of 12 for $239.99 $20/bottle + $1/bottle shipping
/giphy frosted-idyllic-snowflake
@thatmikereed Didn’t think I’d burn my Black Friday coupon on black wine with a black giphy for my order, but here I am. Maybe this means I get blackout drunk on this?
I’m a huge Cab Franc fan so I’m looking forward to it a lot! PS, WineDavid… something like this or some greek reds? Would be happy to rat out!
@thatmikereed Thanks for the support and enjoy the wine!
I suspect that it should say “loam” not “loan” for soil.
@MarkDaSpark This is part of a ‘land lease’ program which allows vintners to lease the soil on an annual basis, turning it in at the end of the growing season in exchange for the latest dirt. Also known as ‘Rent-a-Terroir’.
Is that residual sugar in g/l or percent? Those give very different results. I’d hope and suspect it’s the former.
@klezman found some specs on another site and your suspicions are correct, it’s stated in g/l
Thick foil, heavy bottle, composite DIAM cork with ample staining. Inky dark purple in the glass with a burgundy edge. No visible browning. Very slowly developing legs. Racy, rapacious raspberry on the nose, wild and brambly. Faint whiff of pyrazine, alcoholic heat and no noticeable oak. Surprisingly thin and light on the palate. The acidity up front is unexpected; it is followed by dried apple and cherries, then the mid-palate coats your tongue and warms you up. A surprise like Haydn’s symphony no. 94. A second sip give a healthy dose of bell pepper and cherries; the Cab Franc was not late to the party. Ample tannin on the finish; they’re not rough but not fine-grained either. I’d call them green, if I’m allowed. A peculiar wine that starts light but finishes strong.
My wife noted that the nose is syrupy-sweet, like brown sugar; ripe cherries & dried cranberries. Full bodied, round on the palate, ripe cranberries, dark chocolate, sharp finish. She said “I do like it actually. Perfect for winter, you want to eat roast meat and stew with it.” I thought we were drinking different wines, but it turns out she was just swirling a lot more than I was. I decanted part of the bottle. That made all the difference. Rich and full, dark cherries and cocoa on the nose, ample body, balanced tannin. Delightful. After time in the glass, time in the decanter or perhaps even time in the cellar, the Bordeaux components blend into a delightful symphony, a wall of sound that is loud without blaring.
This really was the tale of two wines: young, unruly, partially formed upon admission, but after a formative education, graduating magna cum laude. Take a bow, Professor Black: your protégé is a master. This is a powerful, sumptuous, expressive wine. Lay it down for a few years or decant heavily before consuming, serve it with your best meals, and surprise and delight your wine-weary friends that South African wines can rival any region. Thanks to Alice & the WCC crew for giving me the opportunity to taste this unique, expressive wine, to Warwick for crafting such an elegant wine, and for the Boys in Brown for delivering amongst the hustle and bustle of the Holiday season. Salut!
@KitMarlot
Thanks for the solid write up! Yes, the Professor needs to lie down for a few more years, most Stellenbosch Bordeaux reds come out top with some time in the bottle. However, if the thirst hits, decant for a while as you rightly mentioned. Glad you are enjoying it and hopefully the Professor will have a seat at the table for Christmas!
@KitMarlot thanks for the report! Did the green pepper notes persist after exposure to air, either in the decanter or in the glass?
@knlprez it blended in with the rest of the orchestra. But let me mention that I have come to appreciate pyrazine as a characteristic of cab franc, so I didn’t find it off-putting at all. Certainly better with air, however.
/giphy https://casemates.com/orders/droll-lucky-comet
Thanks in part to @KitMarlot 's excellent rattage, I’m in. Sounds like just the wine I’m craving in this bleak mid-winter. And it’s a 2-fer for the VMP family as I picked up some USB-C PD chargers for holiday stocking stuffers over on Meh.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations).
2018 Warwick Professor Black Pitch Black, Stellenbosch - $60 = 19.99%
Back soon with a lab rat report…
Anyone in the San Jose, CA area wanna split a case of this stuff? Looks amazing, but I can’t justify buying a whole case.
2018 Warwick Professor Black Pitch Black, Stellenbosch
After dropping the ball on a recent lab rat bottle, I was humbled to receive a chance at redemption from Alice and WD. The bottle arrived Wednesday and my wife and I shared it over dinner last night.
The bottle is sealed with a composite cork that has dark staining at the bottom but little saturation. The wine is not as dark as expected, given the name. However, it is a deep ruby color as seen below.
DISCLAIMER: I am nursing a sinus infection right now which has impacted my ability to smell and to a lesser extent, taste.
On the nose, I was able to discern some cherry but little else. My wife got cherry, raspberry and light spice. With additional swirling, she also detected some darker fruits and a hint of sandalwood.
We tasted the wine before eating anything to get a baseline impression. I tasted cherry, cassis and blue fruits with some black pepper, while SWMBO tasted chocolate covered cherry, raspberry and green pepper.
We both agreed that the wine had good acidity and a juicy mouthfeel. The oak was very well integrated, adding backbone without calling for attention. The tannins were medium as was the finish.
My LW had her mind set on pizza for dinner, so that was our pairing. She got a cheese lovers pizza, while I got a BBQ brisket pizza.
The wine definitely got spicier with food. Have to admit, I was a bit disappointed with the pairing and enjoyed the wine much more without food although I suspect it would be excellent with something savory and/or a bit fatty. My wife, OTOH, thought the pairing was pretty good. I would love to try this wine with some short ribs or prime rib.
Overall, the wine was very enjoyable for both of us despite my not being a fan of the pizza pairing. It’s a little pricier than I was expecting but my opinion is biased by my very limited exposure to S. African wines (mostly Pinotage) that were “value” priced. I would rate this as a “Buy” at the case price.
Thanks again to Alice & WD for allowing me another opportunity and Happy Holidays to all!
@chipgreen Thanks for the write up and glad you and the wife enjoyed it. Happy Holidays!
Seems like the right time to use my mystery case coupon. In for 3!
/giphy eventful-holly-sleigh
2 questions:
Thanks in advance!
@aldinho101 2.88 g/l RS is very dry
@aldinho101 just finished the bottle. Completely dry, no perceptible sweetness.
@KitMarlot thank you!
@CruelMelody thank you!
@aldinho101
Three or four, but not six.
No way I can say no to a wine from SA…after all that’s where we spent our honeymoon. A little pricey for 2 cases but in for 1 without hesitation!
@sosptuba Enjoy! Please come say hi to us at Warwick Estate when you are next in Stellenbosch!
WTH? This was advertised to arrive around January 10th. That worked for me so I placed an order. But I just received notice that it has been shipped. That does not work for me as I’ll be on vacation for 2 weeks. WHEN this gets returned to @winedavid49, I will be expecting a refund.
What a lovely wine, wish I’d bought a case. Delightful for drinking right now, but it’s guaranteed to be a winner laid down for a while too. Cherries, berries, chocolate, no rosemary for me, but an ever changing harmony of subtlety. I love South African wines and this one is superlative.