Howard Booysen Wines
Howard Booysen Riesling 2011
A lovely story about a young man who, with a passion for the food and beverage industry, has started producing beautiful wines in the Cape.
Howard Booysen worked in the hospitality industry for a few years as waiter and barman, whilst deciding where to study wine. He chose the world-famous Elsenburg Agricultural College (Stellenbosch) where he went on to obtain his B.Agric degree in Cellar Technology and Viticulture. After completing his studies, the Cape Winemakers Guild - a group of 41 independent winemakers - launched a Protégé programme. Howard was selected as their first apprentice to learn the art of making wine.
Howard Booysen explores the different winegrowing areas for the best quality varietals and grapes, and manages these vines accordingly, when sourcing the grapes.
The location of the vines are very important to him, ie. terroir (soil, aspect, climate, trellising, etc.). He nurses the vines by aerating the canopy efficiently and ensures the rot-prone and sunburn-sensitive cultivar receives enough shade. Ample bunches are dropped during the ripening season to ensure delicious concentrations and fruit components. He tastes in the vineyard every other day and samples regularly to determine the average sugar which will later determine the alcohol and, inevitably, the style.
Howard Booysen produces Cinsaut and Riesling.
At Hartford House we love his Riesling, of which the following has been said:
"Howard recently launched his debut wine, a 2010 Weisser Riesling in a "Kabinett-style". Brave, was said by some, but knowing the varietal well, and being passionate about food, aromas, age-able wines, and based in a sunny city, he was convinced that Riesling was what he needed to make."
This german-styled wine works beautifully with Jackie Cameron's Ostrich Tartar which picks up on the flavours Jackie recently enjoyed on her last trip to Germany.