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| T W E E J O N G E G E Z E L L E N ( T J )
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"Night Wines, Light Years Ahead™"
The notion that fine, bottle fermented sparkling wine, produced by what is termed Méthode Cap Classique in South Africa, might hail from the small village of Tulbagh, in the outer winelands seems unlikely. However, at this 200 year old estate, just north of town, they've been producing a fresh racy, bubbly since 1987 from Chardonnay and Pinot Noir. The estate's owner, Nicky Krone, became the first South African to strike a partnership with a Champagne house - Mumm - in 1995, when they chose a Brut closely styled on the estate's own Krone Borealis.
Twee Jonge Gezellen is the oldest family farm in the pioneer district of Tulbagh and the second oldest family-owned wine estate in South Africa. Twee Jonge Gezellen was named after two young bachelors, in Dutch; Twee Jonge Gezellen. The pioneering spirit, handed down from generation to generation, led to the planting of the first vines on the estate in 1710.
Krone Borealis sparkling wine, winner of the Diners Club Methode Cap Classique Sparkling Wine Category was a dream which Nicky had cherished since his student days. The estate boasts the first underground sparkling wine cellar in Africa, where Nicky Krone's Methode Cap Classique, Krone Borealis, is matured for 2 years and more.
At Twee Jonge Gezellen, grapes are hand picked under the stars in the cool of the night to retain flavour and aroma and with the name Krone Borealis, a little poetic licence is used when describing this sparkling wine which is full of "stars".
The Krones were also responsible for another new development in the creation of a community centre for farm labourers. Struck by the success he had witnessed on a visit to a kibbutz in Israel, Nicky immediately drew up plans to establish a venue where the farm community could congregate and share social as well as group activities.
The whole philosophy is to produce a "hand-crafted" product, effectively using as many people as possible. The only criteria which would influence the thoughts is regard to mechanization would be if quality were negatively affected. Thus far, however, the human touch has proved to be the best by far.
A firm belief in the obligations of South Africans to create employment opportunities for the large, semi-skilled labour force in this country, prompted the Krones to embark on a very labour intensive sparkling wine project.
Some 15 different grape varieties are planted at Twee Jonge Gezellen.
N.C. Krone Snr started the then revolutionary cold-fermentation in the 1950's, and Nicky Krone pioneered night harvesting in the early 1980's.
THE STORY BEHIND THE NAME
The name ‘TWEE JONGE GEZELLEN’ is Dutch for: TWO YOUNG BACHELORS but could also be TWO YOUNG COMPANIONS
In 1710, two enterprising young friends (companions) who also happened to be bachelors at the time, decided to team up and they started the original farm which eventually became known as ‘Twee Jonge Gezellen’.
By combining their resources, they were able to obtain a larger piece of land than if they had each gone farming on their own.
The name, however, evolved as a natural progression due to the fact that the people of the district used to describe it (in Dutch at the time) as:
….”the farm where the two young bachelors live”….
[….”die plaas waar die twee jonge gezellen woon”….]
…. and from there it became known as TWEE JONGE GEZELLEN
Since 1710, ownership of Twee Jonge Gezellen Estate has always been kept in the family – either via sons or daughters, where necessary.
The present owner, Nicky Krone, always explains with his inimitable sense of humour, that he is very proud to be the descendant of ‘bachelors’…
Nicky has four sons, three of whom are still bachelors…
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KRONE BOREALIS 2000
50% chardonnay, 50% pinot noir.
Free run juice only. Elegant, classic biscuit bouquet with hints of jasmine. The warm, yeasty creaminess allows the hazelnut, quince and peach flavors to fill the mouth. The bubbles are fine and persistent ~ delicate stars of love.
Legend records that Bacchus fell in love with Ariadne, daughter of the King of Crete. The King forbade their union because immortal gods had a bad track record with humans. In order to prove to the King his true love for Ariadne and to uplift her heart-broken spirits, Bacchus threw his golden crown, a circlet of gems, into the heavens to shine forever as the dainty constellation of stars known as Corona Borealis.
Corona and Krone both mean ‘crown’ and it was Nicky Krone’s love for his wife, Mary, that resulted in this delicate wine: for Mary has always adored champagne but is allergic to preservatives. So Nicky experimented for years and in the 1980’s developed a biologically stable method of producing a truly elegant champenoise, enabling Mary to indulge her passion. Krone Borealis in name and spirit encapsulates ‘stars of love’.
7000 cases produced
4 star, John Platter
Twice, Air France Trophy “Tantalizingly close to French originals.”
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TIPS ON PRESENTATION OF CHAMPAGNE & SPARKLING WINES
1. Always try to serve Champagne and/or Sparkling Wine in champagne glasses
- preferably the flute shape (instead of the old flat, shallow glass, known as the coupé) as the bubbles are then more visible and, as we all know, enjoyment is as much to do with what excites the eye, as with what the tastebuds perceive.
2. Probably the most important aspect as far as presentation is concerned is to do with:
THE WASHING OF THE GLASSES
- wash in hot, soapy water
- rinse very well with clean, clear, hot water
- dry with paper towel or a dedicated glass cloth (fluff-free)
STORAGE
- store glasses upright in a clean, airy cupboard OR hang them upside-down
- never store wine glasses in 'aromatic' wooden cupboards
- sniff any batch of glasses before serving wines or sparkling wines in order to ensure that the glasss are neutral - even when they come out of storage boxes or trays.
NOTE
If there is residue of any detergent or 'rinse aid' (as used in automatic dishwashers) left on the inner surface of the glass, the bubbles will not have anywhere from which to 'kick-off' and the sparkling wine will appear to be flat.
However, when you then take a sip, it feels like an explosion in your mouth, pushing your cheeks outwards as the bubbles kick-off inside your mouth.
THE ALTERNATIVE....
Some fanatical champagne and sparkling wine aficionados use a diamond drill to gently scratch the base of their special champagne flute glasses in order to have a rough spot from which those fascinating bubbles start their journey to the top.
Quite symbolic - a journey from the rough spot in the depths, rising all the way to the top...
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