Chenin Blanc pioneer Ken Forrester has created a sweeter version of his popular FMC for South African restaurant High Timber in London.
FMC Première Selection Moelleux 2010 follows in the footsteps of the original Forrester Meinert Chenin (FMC), which has done much to raise the profile of South African Chenin Blanc on the world stage.
After a favourable 2010 harvest, Forrester (left) and good friend Martin Meinert opted to use one of the FMC barrels to create an exclusive wine for High Timber, which will also be the only place in the UK where the wine will be on sale.
Made in a late harvest style, the sugar content in Moelleux is much higher than in FMC, while the alcohol and acidity levels remain the same.
Meinert describes the wine, which is barrel fermented with natural yeast and spends 15 months in oak, as “sweeter, riper, more voluptuous and sensual than FMC.”
Moelleux, which means sweet in French, is expected to arrive at the restaurant next month.
“Each year we tend these old vines as best we can and are guided and forced to work in concert with nature, which is totally unpredictable. Occasionally, unpredictable weather patterns can result in disaster or a virtual miracle, the Moelleux we believe is the latter.
“After a fantastic harvest in 2010, we are delighted to present High Timber with its own exclusive FMC. We continue to be honoured at the reputation of the original wine, and hope that the Moelleux will be just as popular,” said Forrester, who has hosted numerous wine dinners at the St Paul’s site.
With over 40,000 bins, High Timber, co-owned by Gary and Kathy Jordan of Jordan Wine Estate in Stellenbosch, offers one of the widest selections of South African wines in the capital.
“To say I am delighted is an understatement. FMC is one of our most popular wines and with the Moelleux made exclusively for us, it’s the new jewel in our cellar,” said the restaurant’s co-owner and sommelier Neleen Strauss.
As reported on the drinks business yesterday, South African Chenin Blanc is reaching a “tipping point” according to Forrester, who feels the variety is “building its own momentum now.”