I will recommend a place that will close down in a couple of weeks. I can do this because I feel confident that Jon and Jake will find a new place to fulfill their mission. The blues… sorry, wine brothers, also work in the bar and in the kitchen respectively, of Plateau, Brighton’s temple of natural wine.
1909’s mission is quite simply to serve delicious organic and natural wines with bites to match. The cuisine could be called modern European, with influences from other places (Asia not least) and former times (such as fermented ingredients).
Their wine list is a small but fine selection, from a few selected producers, to to five or six references from each.
Jon Grice (left) and Jake Northcole-Green
This week’s pick is from their “by the glass” selection.
It’s supposedly the only planting of Portuguese grape fernão pires in South Africa, planted as unirrigated bushvines 40 years ago near Darling town in the Swartland, only 700 bottles made. Pieter H. Walser started his first winery in his friend’s garage during his agriculture studies in Stellenbosch, and his wish to make wines where the content inside should tell it all, lead to the winery with the name BLANKbottles. He has a rather free approach to both styles and grapes.
Kortpad kaaptoe in Afrikaans means something like short-cutting one’s way to Cape Town. As the story goes: In 2011 Walser was visiting a carignan grape vineyard. He received an text message from someone who needed him to be in Cape Town within the next hour. He asked the farmer the quickest way, and was told, the “kortpad Kaaptoe”, drive towards the Carignan, past the Shiraz and Fernão Pires…” He had to ask about the latter, the story about our wine had started, but I don’t know if Walser ever made it to Cape Town in time.
The label is designed by Walser himself with the AC/DC font on Microsoft Word
Kortpad Kaaptoe 2016 (Blank Bottle)
Intensely gold yellow in colour. Ripe, concentrated exotic aromas, peaches, apricots, a touch of anise and spices. In the mouth it is full, almost fat, grapey, with a light tannic dryness too, and wonderful acidity. Very pure, with lots of energy.
Food: I had it with 1909’s herb dumpling, with dill and fermented spring onions. But it should go to a variety of fish and seafood, light meat and more…