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| High hopes at Haut Espoir |
| 24 June 2005 by Haut Espoir Wines |
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| Franschhoek mountain winery releases five wines in its maiden vintage. |
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Haut Espoir, situated high up the Franschhoek valley on the slopes of the Groot Drakenstein Mountains, has launched wines under its two ranges, all from their maiden 2004 vintage. A Chardonnay has been bottled under the Haut Espoir Reserve range, while four wines, a Sauvignon Blanc, Semillon, Shiraz Rosé and Syrah, form part of the Haut Espoir Estate range. Both ranges will be supplemented when Cabernet Sauvignon, Merlot and more Shiraz wines come on stream.
In 1999 Ian and Anne Armstrong bought a 23-hectare sub-division of the Mountain Manor Hotel (previously Swiss Farm Excelsior) as a retreat after Ian?s retirement from his international management consulting career. Initially there was no thought of making wine, but Franschhoek is wine country and before long they were developing vineyards and building a cellar. Five years on they are the proud producers of their own wine. Ian and Anne named the farm Haut Espoir, French for ?High Hope?, acknowledging the valley?s French Huguenot heritage and three centuries of winemaking. Haut Espoir was originally part of the grazing land allocated to the first farm registered in Franschhoek, in 1692, to Heinrich Muller.
Terroir
Haut Espoir?s terroir is somewhat different to that of most farms in the Franschhoek valley. Given its high elevation (amongst the highest in the valley at 320m to 400m), predominantly south-easterly aspects and high annual rainfall (average 1700mm), the temperatures are lower than those of the valley floor. With its mountain aspect and elevation the farm has good sunshine and sufficient coolness for the efficient ripening of its grapes. Following extensive tests, the farm?s soils, mainly from the Oakleaf family, with coarse sandy loams, have a high rating for vine growth.
Viticulture gets top priority
The farm?s vineyards presently cover 12 hectares and are planted to Cabernet Sauvignon (34%), Merlot (33%) and Syrah (33%). A further 2 hectares will be planted, also to premium red cultivars, over the next two years to complete the planting programme.
When this began in 2000 the finest viticultural practices were implemented with great care. These form the foundation of their commitment to quality premium-wine production. Haut Espoir?s white wines are made from grapes bought in from a nearby farm. Here too, viticulturist and winemaker, Nikey van Zyl is able to monitor the same meticulous vineyard management practices. Well-known viticulture consultant Paul Wallace works with Nikey in maintaining the high standard of vineyard management.
Haut Espoir?s small vineyard blocks are designed on the basis of differing slope aspects, changes in soil and varying temperature zones. Vertical shoot positioning trellising has been installed. Their layout and inter-vine spacing takes into account the cultivar and the need to optimise bunch exposure to the sun. Careful canopy management maximises grape ripening and provides effective wind control. While technical analyses of grapes are used to assess ripeness Nikey relies on taste and appearance as the final test for cellar readiness. A modern neutron probe system is used to monitor soil water content so that the farm?s extensive drip irrigation system can be used to alleviate vine stress where necessary. All these practices, combining with the natural attributes of the vineyards, are geared to achieving balanced physiological ripeness of the grapes.
In the cellar
Haut Espoir?s 200-ton-capacity cellar was built to be ready for the 2004 harvest. Winemaker Nikey van Zyl was involved in the development of the cellar and the selection of equipment, which is geared to making wine in a more traditional manner, with minimum intervention.
All grapes are hand picked in the coolness of early morning. Utmost attention is given to quality picking, removing any leaves and stalks before and after de-stemming. Nikey prefers minimal crushing and whole berries are processed. Red wines are aged predominantly in French oak barrels with selective use of Hungarian and American oak barrels. Whole-berry maceration (soaking) and barrel malolactic fermentation are normally employed in making the red wines. Leading winemaker Cathy Marshall consulted to Nikey during the 2004 harvest.
The wines
Haut Espoir strives to produce wines of elegance and length with a fine expression of fruit, showing varietal characteristics, in balance with gentle wooding that provides backbone and ageing potential.
While the vineyards mature, some bought-in grapes will be used to supplement their crop. As Haut Espoir has only red grapes, the Chardonnay and Semillon grapes are supplied by a farm in the Franschhoek valley that has a proven track record with these varieties.
The Semillon, from the Australian GD1 clone, has only subtle oaking so that fruit expression is not inhibited. With their Chardonnay, released under the Reserve label because of its excellent potential, Nikey wants to move away from the heavily wooded, high alcohol style. By picking the grapes earlier and fermenting and maturing the wine in barrels from four different coopers they hope to produce a wine of complexity and elegance with more upfront fruit characteristics. Haut Espoir?s red wines will be influenced by certain Rhône and Bordeaux styles. They hope to produce complex full-bodied wines where varietal characters are very evident, barrel malolactic fermentation and maturation enhance rather than dominate the wine and tannins are ripe without being harsh. The maiden 2004 Syrah was made from predominantly bought-in grapes and does not show the white pepper and spicy style that will be produced by grapes grown on the farm. Syrah made from Haut Espoir grapes is presently in barrel, and will probably be released under the Reserve range sometime next year. Similarly the farm?s Cabernet Sauvignon 2004 is made from its own grapes and is still in barrel. A small quantity of dry Shiraz Rosé was made in 2004 but has already sold out.
The future is marketing
Given his management consulting background, Ian Armstrong is very aware of the challenges facing a new brand in local and global markets. Ian and Anne?s approach has been not to rush the wines onto the market. The start-up phase was planned over two years and during this period they assessed the winery?s performance and then commenced the establishment of a marketing, distribution and agent network. One of South Africa?s leading independent wine merchants, Siris Vintners, will distribute Haut Espoir wines nationally. International agents are being sought and the main focus will be in Europe, Asia and America.
Their strategy is to produce 80% premium red wine complemented with 20% selected premium white wines. The ultimate goal is to export 60% to 70% of their wine. The current production is 2 500 12-bottle cases but as the vineyards reach full production this will increase to 8 500 cases by 2008.
The Haut Espoir team
Ian and Anne also have a home in Wellington, New Zealand where they spend about half the year. They have been actively involved in the development of the farm over the last five years. They will continue to be actively involved although day-to-day management and marketing rests with their son Rob and winemaker/viticulturist Nikey van Zyl.
Rob Armstrong, 27 graduated from UCT in 2003 with a degree in Archeology and Environmental Science. He worked at the Bushmanskloof Wilderness Reserve before joining Haut Espoir full time. His passion for customer service and love of fauna and flora are ideal skills as Haut Espoir start to build their brand and continue to work on their fynbos regeneration project.
Nikey van Zyl, 26 graduated from Elsenburg in 2002 having completed the Cellar Technology course. By the time he started at Haut Espoir in 2003 he had worked three harvests with Charles Hopkins at Graham Beck in Franschhoek, a season at Avondale in Paarl and for a year at Dry Creek in Sonoma, California. After joining Haut Espoir he spent a harvest at Château Angelus in St-Émilion, Bordeaux and three months visiting wineries and vineyards in New Zealand.
Davey van Schalkwyk, 38 is Assistant Winemaker. He started work at Haut Espoir in 2001 and based on his meticulous and thorough work ethic he was selected to work with Nikey in the winery. He has rapidly acquired additional skills supplemented by training courses at Elsenburg. He is shortlisted for the Beaune Exchange programme and may spend three months at a French winery later in the year.
The Haut Espoir team includes five full-time workers who do most of the vineyard work and look after the fynbos regeneration programme. At peak times labour is outsourced. The philosophy towards staff seeks to encourage a sense of family. Assistance is given with housing, school fees, medical assistance and a private pension scheme managed by a trust that includes Davey van Schalkwyk as a trustee.
Biodiversity in practice
Haut Espoir is committed to the Biodiversity and Wine initiative ? a partnership between the wine industry and the conservation sector. The aim is to minimise further losses to the Cape Floral Kingdom. They have removed alien vegetation and dedicated over three hectares of mountain land to re-establishing natural fynbos species. Over 7 000 individual plants have been planted including the rare Blushing Bride protea.
Haut Espoir is open to the public by appointment.
Haut Espoir
Contact: Rob Armstrong
Tel 021 876 4000 · Fax 021 876 4038
Cell 072 139 3235
e-mail wine@hautespoir.co.za
www.hautespoir.com
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