clos de l'oratoire is a bordeaux wine from the appellation saint-émilion , ranked grand cru classé in the classification of saint-émilion wine .

the winery is located in the right bank of france ’s bordeaux wine region in the commune of saint-émilion , in the department gironde .

clos de l ' oratoire

the clos de l’oratoire label has remained unchanged since it was designed in 1926 .
explore the wine range of clos de l ' oratoire - berry bros . & rudd
clos de l ' oratoire , grand cru classe , st . - emilion , 2017
clos de l ' oratoire saint - emilion grand cru classe 2014 / 750 ml .
clos de l ' oratoire saint - emilion grand cru classe 2012 / 750 ml .
clos de l ' oratoire 2017 0 , 75 grand cru classe , st . - emilion
ogier clos de l’oratoire chateauneuf du pape , southern rhone , france . | blog your wine
chateau clos de l ' oratoire st . emilion , bordeaux blend , saint - emilion , bordeaux , france
clos de l’oratoire des papes produces 2 red , chateauneuf du pape wines and 1 chateauneuf du pape blanc .
clos de l’oratoire is aged in 60 % new , french , oak barrels for between 14 and 18 months , depending on the character of vintage . slightly more than 2 , 000 cases of clos de l’oratoire wine are produced every year .
while clos de l’oratoire is well known today , unlike numerous st . emilion estates , the history of the property does not date all that far back . the vineyards of what we know of as clos de l’oratoire have been in use since the 1800’s .
the best vintages of clos de l’oratoire are : 2017 , 2016 , 2015 2012 , 2010 , 2009 , 2008 , 2005 , 2000 , 1998 and 1990 . the style and quality of clos de l’oratoire are high , yet prices remain fair for a st . emilion wine at this level of quality .
clos de l’oratoire is best paired with all types of classic meat dishes , veal , pork , beef , lamb , duck , game , roast chicken , roasted , braised and grilled dishes . clos de l’oratoire is also good when matched with asian dishes , rich fish courses like tuna , mushrooms and pasta .
clos de l’oratoire des papes dates back to the late 1800’s when it was established by the armouroux family . the estate took its name from the small chapel located in their southern rhone valley vineyards . in 1999 , the owner of ogier caves des papes purchased clos de l’oratoire des papes from the amouroux family .
clos de l’oratoire is best served at 15 . 5 degrees celsius , 60 degrees fahrenheit . the cool , almost cellar temperature gives the wine more freshness and lift .
in 1972 , the vineyards of clos de l’oratoire and peyreau were purchased by joseph - hubert , graf von neipperg , the father of the current owner , stephan von neipperg .
clos de l’oratoire when young , can be decanted for 1 - 2 hours , or more . this allows the wine to soften and open its perfume . older vintages might need very little decanting , just enough to remove the sediment . clos de l’oratoire offers its best drinking and should reach peak maturity between 7 - 20 years of age after the vintage .
clos de l’oratoire is best served with all types of classic meat dishes , veal , pork , beef , lamb , duck , game , roast chicken , roasted , braised , stewed dishes , sausage , barbecue and cassoulet . clos de l’oratoire is also good with asian dishes , hearty fish courses like tuna , mushrooms pasta , eggplant , tomatoes and cheese .
clos de l’oratoire is round , smooth , and very seductive . it has a beautiful deep crimson colour and powerful fruity aromas . merlot provides roundness and opulence , whereas cabernet franc contributes power , aromatic complexity , and a long aftertaste . although clos de l’oratoire can be enjoyed seven years after the vintage , it is , above all , a wine with fine ageing potential .
stephan von neipperg who began working with clos de l’oratoire in 1991 also owns several other right bank vineyards including chateau canon la gaffeliere and la mondotte as well as chateau peyreau in st . emilion and chateau daiguilhe in cotes de castillon .
the white wine of clos de l’oratoire is best served with a myriad of different seafood dishes , shellfish , crab , lobster , sushi , sashimi , chicken , pork and veal , as well as asian cuisine .
at clos de l’oratoire , just like you find at all the neipperg bordeaux estates , they practice sustainable viticulture and take a biodynamic approach to farming and vineyard management . they never use herbicides , pesticides , or insecticides .
since acquisition by ogier in 2000 , the reputation of clos de l’oratoire des papes has grown across five continents , yet is still crafted in respect to a great heritage . the distinctive label , created in 1928 , has remained unchanged to this day . a continuous quest for perfection has been honoured by the international press , making clos de l’oratoire des papes a reference wine in châteauneuf - dupape , and a presence in top restaurants and exclusive retailers .
since acquisition by ogier in 2000 , the reputation of clos de l’oratoire des papes has grown across five continents , yet is still crafted in respect to a great heritage . the distinctive label , created in 1928 , has remained unchanged to this day . a continuous quest for perfection has been honoured by the international press , making clos de l’oratoire des papes a reference wine in châteauneuf - du - pape , and a presence in top restaurants and exclusive retailers .
the wine of clos de l’oratoire is whole berry fermented in temperature controlled , oak tanks with regular pneumatic pigeages and on average , a 26 - day cuvaison period . malolactic fermentation takes place in oak barrels with aging on its fine lees .
clos de l’oratoire des papes owns 22 hectares of vines in the chateauneuf du pape appellation . 20 . 5 hectares are used to produce red chateauneuf du pape wine grapes . 1 . 5 hectares are reserved for the white wine grape varieties .
ogier is located slap - bang in the middle of the châteauneuf - du - pape appellation . they own two separate vineyards ; one in le clos de l’oratoire des papes and one in a . o . c châteauneuf - du - pape .
clos de l’oratoire des papes is usually better with 2 - 4 years of bottle age . of course that can vary slightly , depending on the vintage . in the best vintages the wine should be consumed within 3 - 10 years after the vintage .
it was at one time part of the massive peyreau estate . when that vineyard was split into separate parts around the time of the first st . emilion classification , chateau clos de l’oratoire came into being using the better terroirs from the previously larger vineyard .
clos de l’oratoire , located on saint - emilion ' s northeast slope , has 13 hectares of vines . the terroir of fronsac molasse , consisting of a layer of sandy soil and a clay subsoil , is ideally suited to merlot ( 80 % of the vines ) .
on the hillsides , you find clay , limestone and fronsac molasse . on the bottom of the slopes , the soils are clay with sand . clos de l’oratoire is located on the north east slope of st . emilion giving it a slightly cooler terroir , which is perfect for the merlot dominated vineyard .
the ogier clos de l’oratoire chateauneuf du pape spent 12 months of its existence in oak “foudres . ” these massive wine barrels are of an undefined size , but usually are between 4000 - 8000 liters in capacity . each barrel holds enough to fill 5 , 000 - 10 , 000 bottles of plonk .
clos de l’oratoire des papes blanc is made from a blend of 25 % grenache blanc , 25 % roussanne , 25 % bourboulenc and 25 % clairette . after aging for between 4 to 6 months in a combination of tanks and used , french oak barrels , the annual production is 750 cases per vintage .
clos de l’oratoire des papes can be enjoyed on the young side . young vintages can be popped and poured , or decanted for about 1 hour , give or take . this allows the wine to soften and open its perfume . older vintages might need very little decanting , just enough to remove the sediment .
learn everything about clos de l’oratoire des papes chateauneuf du pape with wine tasting notes , wine and food pairing tips , a history of the property , information on the vineyards and winemaking . if you want to read about other important wineries and wine makers from the rhone valley : links to all rhone valley wine producer profiles
clos de l ' oratoire is barrel - aged for an average of 13 to 22 months ( between 50 and 70 % new barrels ) . the merlot - dominated wines have deep colour and are redolent of dark , ripe berry fruits , with fine texture and structure . best with at least five to six years ' age .
clos de l’oratoire des papes choregies is made from a blend of 60 % grenache , 35 % syrah and 5 % mourvedre . the grapes are always destemmed . the wine is aged for 14 months in a combination of demi muids along with new and used , french oak barrels . on average , 400 cases are produced each vintage .
earthy , licorice , jammy berries and fresh figs open to a plush , silky , fresh , fennel and blackberry filled wine with a lot of freshness at the moment . give it a few years of bottle age for things to come together and settle down . this could be the best vintage of clos de l ' oratoire produced yet !
one of the von neipperg estates , the 2012 clos de l & apos ; oratoire is an undeniable success story . dense ruby / purple , with plenty of crème de cassis , roasted coffee , licorice and spice , full - bodied , opulent and sexy , it is a hedonist’s dream wine . pure and long , it has a great finish and terrific palate presence . drink it over the next 12 - 15 years .
clos de l’oratoire . from low yields of 30 hectoliters per hectare and a biodynamic approach , the property produced a wine from a blend of 95 % merlot and cabernet franc that will be aged in 75 % new oak . vanilla , fennel , black cherry , fresh herbs , lush textures , silky tannins , sweet licorice covered jammy berries and chocolate . 92 - 94 pts
as la mondotte continues down its unique path , with a massive 2003 that scored 94 points , canon - la gaffelière and clos de l ' oratoire are trending toward elegance . von neipperg now uses micro - oxygenation—adding tiny bubbles of oxygen to the wine instead of racking it from one barrel to another—only as a last resort , since the technique adds color and plush texture at the possible expense of ageability .
learn everything about chateau clos de l’oratorie st . emilion with wine tasting notes and wine with food pairings . learn the best vintages , a history of the property , information on the vineyards and winemaking . if you want to read about other important , bordeaux chateaux : links to all bordeaux wine producer profiles
08 château clos l’oratorie . the crop was severely damaged by the hail storms early in 2008 . since close to 80 % of the vines suffered damage , little wine will be produced in 2009 . the 08 clos l’oratorie starts off with plum , ripe cherry , and earthy notes . ripe , soft , and elegant in the mouth , the wine finishes with overtones of licorice tinged black fruits . 91 - 93 pts
the 10 . 32 hectare st . emilion vineyard of clos l’oratorie is planted to 90 % merlot , 5 % cabernet franc and 5 % cabernet sauvignon . the character of the wine is the result of two unique terroirs .
since 2000 , ogier have been responsible for making the clos de l’oratoire des papes , a wine created in 1880 by edouard amouroux and continued by the amouroux family : the label has not changed its design since 1926 . the grapes come from a 25 - hectare vineyard that boasts a perfect balance between châteauneuf - du - pape’s three great soil types : the galets roulés ( rounded pebble ) , safres ( fine sand ) and eclats calcaires ( limestone rock ) .
clos de l’oratoire des papes chateauneuf du pape is produced from 80 % grenache , 10 % syrah , 5 % mourvedre and 5 % cinsault . the vines for this wine are close to 50 years of age . the wine is aged in a combination of foudres and french oak barrels , some of which are new , but most are used . the wine is aged for 10 - 12 months before bottling . on average , the annual production is 7 , 000 cases per year .
in 1991 , von neipperg was given control of nearby clos de l ' oratoire by his father , and he subsequently bought the remaining 30 percent of the property from other investors . he quickly realized that the estate , planted with almost 90 percent merlot , was imbued with different attributes than canon - la gaffelière and produced vastly different wines .
in the first property , you learn the business ,
he says .
in the second property , you adapt your knowledge to the terroir .
clos de l & apos ; oratoire is located on saint - emilion & apos ; s north - east slope . the 10 . 32 hectares of vines grow on fronsac molasse covering a layer of sand with a clay subsoil . this terroir is ideally suited to the blend of merlot ( 90 % ) , cabernet franc ( 5 % ) , and cabernet sauvignon ( 5 % ) grapes . merlot contributes roundness and opulence to the wine , whereas cabernet franc is responsible for power , aromatic complexity , and length .
clos de l ' oretoire is a bordeaux wine producer located on the northeast slope of saint - émilion . the estate has a history dating back to the 1800s and was originally part of château peyreau ' s vineyard land . the sites were purchased by the von neipperg family in 1972 . second - generation family member stephan von niepperg now owns and manages the estate , as well as several other bordeaux properties including château canon la gaffelière , la mondotte , château peyreau , clos marsalette , and château d ' aiguilhe .
at clos de l ' oratoire many traditional vineyard practices are used to keep production down , thus concentrating flavour in the wine . grass is left to grow between the vine rows and pruning is quite severe . the vines are thinned out to keep yields down and to create the ideal natural equilibrium . fertilizer is mostly organic , and used sparingly . the grapes are hand picked and any poor - quality ones are immediately sorted out and eliminated in the vineyard . the vintage takes place as late as possible to obtain maximum ripeness .
at canon - la gaffelière , the wines are soft and feminine . the challenge is attaining sufficient structure to frame the elegant fruit . at clos de l ' oratoire , in contrast , the merlot must fully ripen or the wines will be hard . when it does ripen , as in 1998 ( 94 points ) or 2000 ( 92 ) , the result can be outstanding . but von neipperg learned from experience the difficulty of trying to make a deeply extracted wine from a lesser vintage .
the wine will be out of balance ,
he says .
that was a lesson .
in the ocean of vines surrounding the ruins of the papal palace , rising up from the galets stones , lie the vineyards of châteauneuf - du - pape . the ' clos de l ' oratoire ' is a place of prayer built in the 18th century , now an improving wine estate . an intense , perfumed and enticing array of sweet spices , brooding black fruits and sweet red cherries . earthy , fruity , spicy and complex layers of flavour a marshalled by firm tannins into a long finish . secret this away for ten years or drink now as the youthful fruits and juicy sweetness with roast veal or filets mignons .
2009 clos l’oratorie is a blend of 90 % merlot , 5 % cabernet franc , and 5 % cabernet sauvignon . owner stephan neipperg works the vineyards with a biodynamic approach . no herbicides , pesticides , or insecticides allowed . yields were only 28 hls per ha , in part because of the may hailstorm . smoke , licorice , coffee , and blackberry scents are coupled with supple textures in the mouth . the wine finishes with dark cherries and blackberry jam . 90 - 92
that has helped revise his reputation as a modernist ; he ' s now seen as more of a moderate .
he begins with techniques and goes 100 percent ,
says château angélus ' hubert de boüard de laforest , president of the syndicat viticole of st . - emilion .
but then he ' s able to say , ' maybe i went too far , ' and change his approach . he ' s very open . he listens . that ' s important .
the change turned heads , but it was the wine in the bottle that really startled . made in limited quantities ( some 650 to 1 , 000 cases a year ) and in a highly extracted style , the wine immediately earned a reputation as a vin de garage , a winemaker ' s wine whose attributes reflected a disregard for the traditional handling of its particular terroir . it positioned von neipperg and coconspirator derenoncourt as raging modernists .
wines like that are not meant to be drunk at table ,
gazin ' s de bailliencourt says now .
they ' re meant to be drunk at competition , to see which one is better—or more extracted .
the personality helps . were château pavie ' s polarizing owner gerard perse or globe - trotting pomerol - based consultant michel rolland to act as brazenly , they would be the topic of even more whispered conversations on the right bank than they already are . von neipperg , though , sails through—and his wines with him .
stephan is friendly with everybody ,
says nicolas de bailliencourt of pomerol ' s classically styled château gazin .
and it ' s said that wines reflect the people who make them .
in fact , he has quite literally chosen a different road , one that leads past st . - emilion to the commune of st . - philippe - d ' aiguilhe in the côtes de castillon . the destination is a striking château that is barely visible from the road . this is château d ' aiguilhe , which since 1999 has gradually become von neipperg ' s favored property . of course , he ' ll still pour the canon - la gaffelière with delight and exult in the success of la mondotte , but aiguilhe is where his heart currently resides .
out of a crumbling castle along the pilgrimage route to santiago de compostela , in the midst of 330 acres of an appellation known for rustic , less - than - serious wines , von neipperg has created a gravity - based modern winery and a wine that he believes will evolve into a masterpiece . a blend of 80 percent merlot and 20 percent cabernet franc , it is already nipping hard at the heels of the st . - emilions .
everything i have learned in the last years ,
he says ,
i have taken it and brought it here .
since 2000 , every château d ' aiguilhe that von neipperg released has scored 89 points or higher , a remarkable achievement for the appellation .
his name is stephan von neipperg . his title is count of the holy roman empire . he wears boldly striped ascots and silk handkerchiefs tucked into the double - breasted blazers he favors even on the warmest days . he seems like a max von sydow character come to life on bordeaux ' s right bank .
until he greets you . before long , von neipperg ' s deadpan sense of humor and sweet - spirited sarcasm make themselves known . paging through the guest book at canon - la gaffelière , one of the six châteaus that he and his family own in and around st . - emilion , he encounters an inscription in chinese characters .
oh , that ' s so very nice , what he says ,
von neipperg quips , though he can ' t read a word of it . of the vintages of canon - la gaffelière that preceded his arrival in bordeaux in 1985 , he confides ,
they ' re so good , i give them away to the gendarmes each time i get a speeding ticket .
such irreverence is a weapon , used benignly but with purpose . it has helped make von neipperg almost universally popular in st . - emilion , where rumor and innuendo are the social currencies . an outsider in a famously insular place , he remains above the fray , trafficking in quips and jokes in place of gossip .
i have no jealousy ,
he says .
if someone makes a good wine , i ' m so happy for him . if he sells it at a good price , that ' s not a problem for me .
coming from an outsider in particular , such moves seem guaranteed to disturb the existing order . yet von neipperg insists he ' s simply trying to produce the best possible wines .
people say i ' m a revolutionary guy ,
he says .
i don ' t look like a revolutionary . in fact , i am bringing back a lot of the ways from 60 , 70 years ago .
born in 1957 in southern germany , von neipperg comes from a line of neckar valley winemakers that dates back 800 years . yet , as a young man , he had no intention of getting involved in wine . he was content to immerse himself in the study of politics and business theory and in his passion for classical music . that changed in 1983 , when he opened a bottle of 1953 canon - la gaffelière and tasted the fragrant fruit still evident after three decades .
by then , his father was getting worried . joseph - hubert von neipperg owned and operated the weingut des grafen neipperg estate in württemberg . in 1971 , he had journeyed west with a neighbor to negotiate the purchase of canon - la gaffelière and some affiliated properties . it was a time of economic crisis in bordeaux , and the château was on the market at a bargain price . joseph - hubert bought it and installed a manager , but seldom visited . he assumed that one of his eight children would get around to running it eventually .
the wines from this period showed not only the signs of this neglect , they reflected an accumulation of chemical fertilizers that for years had deadened the soil . when stephan tasted them at the family table in württemberg , they confirmed his intention to stay away from the wine business . but after four older siblings became ensconced in other jobs , he agreed to reconsider . tasting from canon - la gaffelière ' s library , he was struck by the property ' s potential .
to return to school again and make a third study , a technical study of wine , i had to really want to do it ,
he says .
wines like [ the 1953 ] made it exciting .
in 1985 , he brought his wife to st . - emilion , where they settled down to raise their family and develop the winery . if the project was worth doing , he figured , it was worth his total immersion . in the years that followed , he boldly lifted canon - la gaffelière out of the doldrums , one innovation at a time . he tramped around the globe , to as many as three dozen countries a year , seeking the latest techniques .
in 1988 , he instituted a green harvest , dropping fruit in june to gain depth and ripeness in september . ( the property ' s vines are 55 percent merlot , 40 percent cabernet franc and 5 percent cabernet sauvignon ; the blend in the wine varies from year to year . ) he stopped using chemical fertilizers and insecticides in 1993 as he edged toward a more biodynamic approach .
just like 70 years ago ,
he says .
the insects eat each other .
he harvested later than his neighbors and aged his cuvées entirely in new oak . the wine has benefited . the 1990 , 1995 and 1998 vintages of canon - la gaffelière each earned 95 points on wine spectator ' s 100 - point scale upon release , while the 1993 , 2000 , 2001 and 2002 vintages each scored above 90 .
in 1996 , after a cellar master left to pursue other opportunities , von neipperg found stéphane derenoncourt , a long - haired , guitar - strumming autodidact whose background could hardly have been more different than the count ' s .
i was a laborer ,
says derenoncourt , who was working at château pavie - macquin at the time .
i didn ' t meet a lot of people . but stephan came and talked to me , and he listened to what i had to say . everyone was worried about his choice to hire me . nobody in st . - emilion understood . people said , ' why do you hire a guy like that ? maybe he does drugs . rock and roll . be careful . ' but stephan didn ' t care about any of those people .
stéphane ' s unusual , not the kind of guy you come across every day ,
von neipperg acknowledges .
but what i liked about him was not only that he had knowledge , but that he understood exactly what terroir means . he did what needed to be done in different places .
von neipperg believes that this is in part because derenoncourt is self - taught , so he relies on problem - solving skills rather than academic techniques .
in france , we have a problem that if someone doesn ' t go to school , no matter how good he is , he ' s not respected ,
he says .
we ' re not like that in germany . i ' ve seen in my life so many people who have a lot of degrees—they are engineers or doctors—but they ' re not good at what they do . in our business , you need knowledge , but also sensitivity .
in derenoncourt , who rather enjoyed shaking up staid bordeaux , von neipperg found the perfect partner for his next adventure : transforming a neglected vineyard producing second - rate wines into one whose bottlings now frequently sell for more than the first - growths .
one of the small parcels of land that joseph - hubert von neipperg purchased near st . - emilion in 1971 was a property called château mondotte . historically , grapes from the 11 - acre parcel east of town struggled to ripen , and the wine produced from them tended to lack charm .
by 1995 , von neipperg was convinced that better techniques would enable the fruit to ripen successfully . that year he petitioned the local syndicat for the right to append mondotte ' s vineyards to canon - la gaffelière . refused permission , he decided to revamp the property and make an utterly different wine .
he was a little bit proud and a little bit angry ,
derenoncourt says .
during the summer of 1996 , von neipperg supervised the construction of a tiny new winery in a cottage on the mondotte grounds . wooden fermentation tanks were installed (
i like stainless steel very much—for sardine cans ,
von neipperg says now ) , and the old pumping system was discarded .
we did everything differently ,
he says .
we cut down on production . and we paid real attention to making great wines from the property .
the resulting wine was so different from the old château mondottes that von neipperg changed the name of the property to la mondotte to highlight the new start .
besides ,
he says ,
that little house on the property is hardly a château .
yet von neipperg insists that la mondotte is actually a terroir wine , with or without the word
château .
he notes that it is produced with indigenous yeasts and , in most years , with as little manipulation as possible . the vines—80 percent merlot and 20 percent cabernet franc—average nearly 40 years of age , with some thick , gnarled vines of cabernet franc now in their eighth decade . yields are naturally low .
and the terroir ? von neipperg grabs a flashlight and heads into the limestone quarries that were dug beneath the property decades ago .
you see this and you understand that it gives a lot of punch to the wine ,
he says , illuminating the rock wall of the cave .
you can never produce a lot of wine here . you only have this bit of dirt , and then the stone starts . but if you get ripe grapes , you get a sexy wine . some people say a wine made this way cannot age . i ' m laughing ! their 1997s are dead . mine is just starting to live .
von neipperg has evolved personally , too , a process accelerated by tragedy . in 1994 , his eldest child , 10 - year - old marie - beatrice , died in a fire at an equestrian camp . von neipperg was devastated , but having four children at home forced him to push ahead . when he emerged from his despair , he discovered that his approach to life had changed .
i live in a more profound way now ,
he says .
i am more present . i look only for what is most important in each day and i accept more easily the faults of other people . our lives are complex . we have pain . you have to be kind .
two châteaus , beau - séjour bécot and angélus , were admitted into the elite grouping in 1996 , the last time the classification was revised , and at least one is likely to be added this year . von neipperg could make a strong argument that canon - la gaffelière has been making better wines than several of the 13 premier grand cru classé properties .
but st . - emilion dislikes nothing so much as change , and the promotion of canon - la gaffelière would be perceived by many as tacit approval of von neipperg ' s boldness . accordingly , he is hopeful , but has no expectations . far from actively campaigning for promotion , he maintains the same studied nonchalance that has enabled him to thrive in st . - emilion for two decades .
two decades into his life in st . - emilion , he is still perceived as an outsider who speaks french with a german accent , all his good humor notwithstanding . yet in this st . - emilion satellite , he is hailed as a savior .
they say , ' you ' re the guy we ' ve been waiting for , '
he says . if he manages 90 - point scores , it confirms that such a thing is possible in this backwater of bordeaux . other st . - emilion owners have now followed his example , buying and investing in their own castillon properties .
beyond this success , though , something about the setting at aiguilhe—the hundreds of years of history and the rustic lifestyle—touches von neipperg . the place seems basic and elemental in a way that the st . - emilion properties do not . in that sense , the dapper bearing and noble title hide a true man of the land .
in all the wines i have , there ' s a lot of emotion , but in this one maybe more than the others ,
he says . his gaze is now opaque as he speaks and there is no mirth in his voice . despite his disarming smile , he has known real hardship in this foreign country .
making wine is not always easy ,
he says .
i put a lot of myself in my wine . i believe that you can feel it . i hope you can .
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meticulous work is done all year long to maintain quality in the vineyard . fermentation takes place exclusively in temperature - controlled oak vats . oak , a noble material in perfect synergy with fine wine , enhances its colour and flavour , and enables it to reach its full potential .
every vat is handled according to its specific profile . fermentation temperatures are kept relatively low and pigeage ( punching down the cap ) is done very slowly .
terroir : clay - limestone with fronsac molasse on top of the slope and clay - sand soil at the foot of the slope .
harvesting : by hand , into small crates to avoid bruising . sorting before and after destemming . no crushing . the grapes arrive on a conveyor belt .
fermentation : in temperature - controlled wooden vats for 22 to 30 days depending on the vintage . extraction by pneumatic
pigeage
( punching down the cap ) .
malolactic fermentation and ageing : in new oak barrels ( up to 80 % ) on fine lees . fining and filtering as necessary , depending on the vintage .
harvest dates 25 / 09 to 30 / 09 / 2015 yield 45 hl / ha winemaking in wooden vats for 30 days . extraction by pneumatic pigeage ( punching down the cap ) ageing in new oak barrels ( 40 % ) on the lees for 17 months . no fining bottling château - bottled in june 2017 ( 06 / 06 to 07 / 06 ) blending 90 % merlot , 10 % cabernet franc alcoholic degree 14 , 5 %
harvest dates 03 / 10 to 10 / 10 / 2014 yield 40 hl / ha winemaking in wooden vats for 30 days . extraction by pneumatic pigeage ( punching down the cap ) ageing in new oak barrels ( 50 % ) on the lees for 17 months . no fining bottling château - bottled in june 2016 ( 29 / 06 to 30 / 06 ) blending 90 % merlot , 10 % cabernet franc alcoholic degree 14 %
harvest dates 06 / 10 to 10 / 10 / 2013 yield 17 hl / ha winemaking in wooden vats for 20 days . extraction by pneumatic pigeage ( punching down the cap ) ageing in new oak barrels ( 55 % ) on the lees for 15 months . no fining bottling château - bottled in april 2015 ( 16 / 04 to 17 / 04 ) blending 95 % merlot , 5 % cabernet franc alcoholic degree 13 . 5 %
in wooden vats for 30 days . extraction by pneumatic pigeage ( punching down the cap )
in new oak barrels ( 60 % ) on the lees for 15 months . no fining
in wooden vats for 26 days . extraction by pneumatic pigeage ( punching down )
in new oak barrels ( 60 % ) on the lees for 14 months . no fining
in wooden vats for 28 days . extraction by pneumatic pigeage ( punching down the cap )
in new oak barrels ( 75 % ) on the lees for 15 months . no fining or filtering
in new oak barrels ( 70 % ) on the lees for 15 months . no fining or filtering
in new oak barrels ( 70 % ) on the lees for 17 months . no fining or filtering
in new oak barrels ( 80 % ) on the lees for 17 months . no fining or filtering
in new oak barrels ( 70 % ) on the lees for 18 months . no fining or filtering
in new oak barrels ( 80 % ) on the lees for 18 months . no fining or filtering
in wooden vats for 23 days . extraction by pneumatic pigeage ( punching down the cap )
in wooden vats for 22 days . extraction by pneumatic pigeage ( punching down the cap )
in wooden vats for 25 days . extraction by pneumatic pigeage ( punching down the cap )
in wooden vats for 26 days . extraction by pneumatic pigeage ( punching down the cap )
in new oak barrels ( 90 % ) on the lees for 18 months . no fining or filtering
in wooden vats for 24 days . extraction by pneumatic pigeage ( punching down the cap )
in new oak barrels ( 100 % ) on the lees for 18 months . no fining or filtering
in new oak barrels ( 60 % ) on the lees for 18 months . no fining or filtering
stephan von neipperg also consults several other bordeaux wine producers and maintains interests in the saint emilion satellite appellations and pessac leognan .
the vineyard is planted to a vine density that ranges from 5 , 500 to 7 , 500 vines per hectare . the newer plantings are at the higher vine densities . on average , the vines are old at an impressive 35 years of age .
stephan von neipperg is also involved in a bulgarian winery and vineyard planted to bordeaux varietals and syrah in the bessa valley . the top wine is sold under the name of enira .
in 2005 stephan von neipperg added south africa to the list of wine regions he consults , when he began working with capaia wines in the stellenbosch appellation . in 2015 , stephan von neipperg announced he was going to become an investor and partner in capaia wines , which produce wines from bordeaux grape varietals .
strawberry , earth , black cherry and floral notes open the wine . medium / full bodied with lush , soft textures , the fruit is juicy , fresh and sweet . you can drink this young or age it for a few years . the wine was made from blending 90 % merlot and 10 % cabernet franc . the harvest took place september 26 to october 10 . due to the frost , close to 65 % of the harvest was lost .
black cherry liqueur , dark chocolate , flowers , smoke and espresso on the nose , when this wine hits your palate you’ll find ripe , fresh , sweet , silky dark red berries and plum . blending 90 % merlot and 10 % cabernet franc , there is a sweetness and softness to the tannins , carrying fruit and freshness to the endnote .
silky , soft , fresh and fruity , you can already find some secondary notes of truffle , tobacco , flowers and earth . medium / full bodied with a silky , lush finish , give this a few years in the cellar and it will be even better .
fresh , sweet , ripe blackberries , licorice and chocolate pop from the blend of 90 % merlot and 10 % cabernet franc . there is sweetness , plush textures and a mineral - driven finish to top things off .
blending 90 % merlot and 10 % cabernet franc , there is a sweetness and softness to the tannins , carrying the fruit and freshness to the endnote . the wine is aging in 50 % new , french oak barrels . 90 - 92 pts
cigar box , licorice and black cherry fruits are quickly followed by a soft , medium - bodied finish with sweet red and black plum . from 95 % merlot and 5 % cabernet franc , the wine reached 13 . 2 % alcohol . from yields of 17 hectares per hectare , the wine is aging in 40 % new french oak . 88 - 91 pts
showing nicely , with only a few years of age , the licorice , cherry , earth and floral notes are already in plain view . soft , refined , and with plenty of fruit in the middle , give it another couple of years for more complexity .
thyme , earth , and black cherries , already open , with a sweet , fresh , cherry and wild strawberry , dusted with cocoa in the finish .
from 90 % merlot and 10 % cabernet franc , the wine will be aged in 60 % new french oak . with licorice , earth , cherries and round textures , this medium - bodied wine has a sweet , red cherry finish . 89 - 91 pts
medium bodied , soft , open and already giving pleasure , the core of spicy cherries , flowers and earthy sensations make this a well - priced treat .
from 90 % merlot and 10 % cabernet franc , the wine will be aged in 60 % new oak . black raspberry , cocoa and earthy aromas open to a fresh , black cherry and chocolate , round textured , sweet wine . 90 - 92 pts
licorice , stone , floral , earth and fresh blackberry scents work well with the round textures and the long , fresh , fennel and plummy liqueur finish . 91 - 93pts
deep in color , the perfume is filled with licorice , coffee , blackberry , blueberries and smoke . round and supple in texture , the wine finishes with sweet , jammy black cherries .
with a licorice , black cherry jam , earth , espresso bean , plum and spicy personality , this lush , round , sweet , soft wine is starting to open and will only get better with a few more years of bottle age .
still dark in color , with a fragrant nose filled with licorice , black and blue fruit , chocolate , earth and mocha , this blend of 90 % merlot and 10 % cabernet franc delivers a suave , sexy , lush sensation on the palate . give it another 2 - 4 years before it truly begins to blossom .
truffle , wet earth , plum and licorice are joined by a soft , silky , licorice and black cherry finish .
drinking great today , with its cherry , black raspberry , fennel , earth and tobacco personality , medium / full body , soft , textures and spicy , plum and cherry finish , this is close to fully mature . while there is no hurry to drink this charming wine , it ' s probably not going to get much better .
this is probably at its apogee , with all its soft , round fruits , floral notes , earth and tobacco that shine through . medium / full bodied , 20 minutes of air added everything you needed here .
drinking great today , this is a wine for truffle lovers , especially if they also want loads of ripe , juicy , black plums , wet earth and cherry liqueur , all wrapped up in supple tannins and lush textures .
fully mature , round , soft and focused on more red fruits than black , with an earthy , smoky accent , this blend of 90 % merlot , 5 % cabernet franc and 5 % cabernet sauvignon is probably at absolute peak . there is no reason to hold this wine any longer .
black licorice , espresso , blackberry , jam , kirsch , truffle and spice aromas open up this supple st . emilion wine . on the palate , the st . emilion wine feels round , soft and supple , ending in layers of spicy black cherries and licorice . at 11 , this blend of 90 % merlot , 5 % cabernet franc and 5 % cabernet sauvignon is drinking well . in a few more years , it ' s going to be even better .
ripe , licorice accented black fruit aromatics . good concentration . but the wine seems simple compared to its peers from the same vintage . while obviously well made , at 10 years of age it has not developed enough complexities to keep me involved in the glass , wanting another sip . while good , it lacks excitement .
if you like a page in the wine cellar insider , please link to it ! all material on this web site , including but not limited to written articles , tasting notes and photographs are the exclusive property of jeff leve and may not be copied , used , or reprinted without written notice and must be properly accredited with links to the appropriate page where the material was first published in the wine cellar insider without exception to jeff leve / the wine cellar insider . © copyright 2010 , 2011 , 2012 , 2013 , 2014 , 2015 , 2016 , 2017 , 2018 . site design by chris schendel .
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in 1991 and he has resurrected this property , turning it into one of the finest in st - emilion .
wines sold
in bond
( including bbx ) or “en primeur” are not available for immediate delivery and storage charges may apply .
this vintage is not as promising as hoped based on previous vintages . licorice , herb , and stewed vegetable - like characteristics make an appearance in this dark plum / garnet - colored effort . although well - made , medium - bodied , and evolved , with sweet fruit , and a superficial charm , it lacks depth and delineation . obviously , this vineyard suffered from the vintages heat . drink the 2003 over the next 7 - 8 years . ( robert parker - urltoken - 30 - april 2006 )
warehouse shop , hamilton close , rg21 6yb telephone : 01256 247 933 this number should only be used for warehouse shop queries .
nishimotokosan nishikicho , bldg . 14f , 3 - 23 kanda - nishikicho , chiyoda - ku , tokyo , japan
registered company 05492886 . bb & r limited , trading as berry bros . & rudd , 3 st james ' s street , london , sw1a 1eg . all rights reserved . you must be 18 or over to order . * calls may be recorded .
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if you receive an unsatisfactory bottle , we will always replace , refund , or recommend another wine we think you’ll love – and there is no need to return the bottle to us . if you do not enjoy a bottle you ordered , simply get in touch with your local majestic wine store , let them know you did not enjoy this wine and our highly knowledgeable staff will be more than happy to replace the wine with something else we think you’ll love or refund the full amount to you .
our glass hire service includes wine glasses , flutes and hi - ball tumblers . *
all we ask for is a £1 - per - glass deposit , payable in advance when adding glasses to your order when the glasses are returned to us clean and ready for re - use , the deposit is fully refunded– all you pay for is breakages . and since you have paid a deposit , there ' s no time limit in which you have to return them . you can request glasses when you order online , simply enter how many wine glasses , flutes or hi - ball tumblers you ' d like to your trolley , all avalible in multiples of 12 .
majestic offers free chiller bin * loan for customers purchasing wine from us . when ordering , a £15 per bin deposit is added to your order . this deposit will be refunded when you return the items to us , clean and ready to re - use .
our bins hold 18 - 24 bottles of wine or champagne or 2 - 3 cases of lager when filled with ice and water . drinks will be chilled in 30 - 45 minutes and will be kept cold for several hours , especially if kept in the shade . we can also sell the ice to go in a chiller bin , or have arrive separately - simply add to your trolley at the time of adding the chiller bins
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grand cru classe . indicative blend : predominantly merlot with cabernet franc . ownership : vignobles comtes von neipperg .
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simba chips ( commonly referred to as simba ) is a popular south african brand of potato crisps .

it was first introduced in 1957 by the greyvensteyn family .

" simba " is the swahili word for " lion " and the product 's mascot is an adult male african lion .

simba chips

simba chips is a private company . simba chips has 8 followers on owler .
due to popular demand , simba the chips that roarrr with flavour , has re - introduced delicious simba monkey gland sauce flavoured potato chips .
owler has collected 10 screenshots of simba chips ' website since jun 2015 . the latest simba chips website design screenshot was captured in aug 2017 .
perhaps simba was giving us a clue as to how the chips were manufactured .
the owler community has estimated the number of employees of simba chips to be one .
the owler community has estimated the revenue of simba chips to be less than $ 1m .
simba chips - potato fields ad by networkbbdo . ranked 12 in millward brown ' s best liked ads 2008 .
simba chips are south africa’s favourite snack because they are everywhere where families are having fun and enjoying themselves ! simba chips were first launched in 1956 with a sachet of salt in the packet which had to be sprinkled on the chips . every chip found in our packets roarrrs with flavour and this is why every potato in the land wants to become a simba chippie ! our chips are about great times with friends and family and we make them from only the very best potatoes in south africa ! simba chips guarantee that every time you open a packet , great taste , fun , and sharing will follow . come on , open a packet of simba chips and enjoy south africa’s favourite snack ! simba chips are for everyone ! from grandpa to grand son , gogo to grand daughter and majita to ousies , simba roarrrs with flavour……… . .
a small local potato crisp manufacturer has to change its logo and packaging after simba chips accused it of being a copycat .
i got a packet of simba chips today and it had 6g more than the usual 30g . i wonder how much of chips used to fill up a packet in 1965 when i was a little kid .
the advertising standards authority of south africa ( asa ) partially upheld simba’s complaint against krunch potato chips last week‚ saying that krunch had not adequately justified the similarities between its crowned logo and simba’s .
simba chips is celebrating 60 years in the south african market with the launch of a new immersive campaign . the ’some things are better when you mapha’ campaign taps into the many memories south africans have of special , family fun times shared with a bag of simba chips .
lay’s deli has introduced a new range of deli - inspired kettle cooked potato chips to the snacks category with the launch of lay’s deli kettle cooked potato chips .
the truth is out : yes , some bags of lay’s potato chips do in fact contain fewer chips . it’s intentional , and it’s saving the company millions .
simba chips are made from only the very best potatoes grown right here in southern africa , and while every young potato aspires to become a simba chippie , only the very best make the grade .
niknaks were first launched in 1972 , and quickly became south africa ' s most popular snack after simba chips . click here for the niknaks product catalogue
the south african potato chips are possibly the first foodstuff in the store ( other than greek olives maybe ) that are named after a country . on first seeing them , i thought it odd , but then i thought of my old standard , simba chips , tomato sauce flavour .
they even tried to explain the name of the chips by referring to their mascot as “nik the nak” .
between 2010 and 2015 simba spent about r132 - million on advertising‚ it said .
it said that the crowns used by simba and in its logo are different as simba’s crown is traditionally worn by a king and its crown by a queen .
click here to find more simba
mrs . balls chutney
36g product information
click here to find more simba
mrs . balls chutney
125g product information
johannesburg , thursday 8 december 2016 – the inaugural winners of the sing off sa , durban - based isicathamiya group , thee legacy , have collaborated with the iconic south african heritage brand , simba , by providing the soundtrack to the latest simba mapha tvc with their chart - topping hit single wena wedwa ( musiccraftman mix ) , as simba chips celebrates 60 years .
her son , leon , decided to diversify the family business and in 1952 he bumped into herman lay , who was responsible for making lay’s chips . these two started talking and leon came back to south africa to start production on simba chips . it was at this precise moment in time that simba became a reality . something that would one day be part of millions of peoples’ happiness every single day !
i’m just going to go ahead and assume that simba was inundated with phone calls and e - mails , mostly from spike lee , complaining about the suspicious choices made in designing a mascot for their chips .
i was hoping someone on this forum could give me clarity on a promotion simba chips had sometime in the early 90’s . in this promotion the customer had a chance of winning the newly realeased r1 , r2 or r5 ( not sure which one exactly ) coin in their packet of chips . the coin came wrapped in plastic .
simba ( pty ) ltd , andré greyvensteyn avenue , isando , 1600 , south africa .
while every young potato aspires to become a simba chippie , only the very best make the grade .
simba chips & spar have a competition running from the 25th june 2012 at 00 : 01 and will close on the 12 august 2012 at 00 : 00 . consumers stand a chance to win weekly prizes ; and / or stand a chance to win the main prize .
sometimes life moves just a little too fast . that ' s the perfect time for a bag of fritos® corn chips . click here for the fritos product catalogue
now , perhaps simba was intentionally trying to appeal to an african demographic , but i’m jewish and if they decided to appeal to a jewish demographic by having a man with a big nose and a rabbi’s hat on their oy - veyn baked potato chips , i’d be pretty insulted .
but krunch claimed that the word “king” is used by other chip brands too and is not solely associated with simba .
simba’s dedicated flavour fundi judges have announced the top four flavour finalists in the “what’s your lekker flavour ? ” competition .
l ots of us grew up knowing this fundamental truth : south africa has the best chips in the world ( or ‘potato chips’ as they say in the us , ‘crisps’ in the uk ) . never mind the cheese and onion and barbecue flavours ; there was smoked salmon and chutney…and my favourite ( don’t laugh ) , tomato sauce .
hi alta , as far as i understand the simba brand was started by leon greyvenstein . i did some research and the name leon is derived from the latin ( and / or greek ) word lion . so , i’m guessing it’s possible that leon grevenstein decided on simba as it was a derivative of his name , simba - > lion - > leon .
before pepsico’s takeover , simba boasted a 60 % market share . pepsico’s annual reports showed this slipping to about 55 % .
throughout the years , simba has always strived to bring a little flavour and fun to everyone that wanted to enjoy themselves .
over the years , simba has changed and evolved to reflect what is going on in our country . simba has had his finger on the south african pulse and has always been in tune and in step with what people have wanted to snack .
terms and conditions – simba cheese twirls competition general 1 . please read these competition terms and conditions ( “terms” ) . . .
manufactured by simba , a south african company specialising in the latest in snack food technology , niknaks are maize chips which come in a variety of flavours . these range from the original cheese flavour , to fruit chutney , cheese and sweet chilli , and spicy tomato . simba has made the claim that niknaks are the country’s biggest selling snack . a bold claim to be sure , but one which 96 out of 100 scientists believe to be accurate .
ouma rusks and simba chips are two iconic food brands started by the entrepreneurial greyvenstein family , in the small town of molteno in the eastern cape . many great ideas are born out of necessity , and the humble beginnings of these south african products that roar with success steeped in tradition are no different . ( video )
like fritos’s customers who rejected what was supposed to be an imperceptible change in taste , local consumers seem to be buying less simba .
welcome to the simba contact centre . we would love to hear from you so please don ' t hesitate to get in touch .
from the humble beginnings of a half - crown venture , ouma ' s rusk empire emerged and grew into one of south africa ' s most popular food brands . and from a chance meeting between herman lay and ouma ' s son leon , south africans received their own brand of crispy potato chips . no company is successful without hard work and effective management of the business ' s growth , and these elements are further critical components behind the success story of ouma rusks , simba chips and the greyvenstein family .
the world’s most eaten chip is part of the simba stable and delivers on its promise of light and crispy . once you’ve opened a packet of these chips , you’ll find that it’s very hard to put the packet down until you’ve finished it , that’s because they’re simply made from only the best potatoes and fantastic flavours . more
in 1995 , pepsico foods international , the largest savoury snack food producer outside the us , and foodcorp announced that pepsico would invest $ 55 million in simba , foodcorp ' s salty snacks subsidiary . this agreement established pepsico as an equal partner in simba , and in 1999 , pepsico upped its stake in simba , turning it into a wholly owned subsidiary , and a success story in its own right .
ask the oldest person you know if they have heard of simba and you’d probably get a surprising story from way back when ! simba’s seen some radical changes in south africa since we first launched our simba chips in 1957 ! as amazing as it may sound , this billion rand company was born out of the vision of an old lady from the eastern cape , mrs greyvenstein . affectionately known as oumagreyvenstein , this loveable and caring grandma planted a seed that would one day germinate into a snack empire that spanned all across africa and became an important part in the world’s biggest snack and beverage company .
sarah , do you normally weigh your chips ? ! : ) i’d say you’re one lucky lady ! fwiw , i’m almost sure that chip packets use to be larger when i was young .
the asa said that krunch had failed to prove that the image of a crown and simba’s taglines were not the brand’s original intellectual thought .
hi , we were wondering how did the greyvenstein’s bring the lion ( simba ) to the potato ( chip ) . is it because of the roarring with flavour ? then how did they come to the name simba ? we know lion translated by swahili is simba . we had a discussion last night and it just came out – how did they bring the lion to the potato ? your response is appreciated . regards
ask the oldest person you know if they have heard of simba and you ' d probably get a surprising story from way back when ! simba ' s seen some radical changes in south africa since we first launched our simba chips in 1956 ! as amazing as it may sound , this billion rand company was born out of the vision of an old lady from the eastern cape , mrs greyvenstein . affectionately known as ouma greyvenstein , this loveable and caring grandma planted a seed that would one day germinate into a snack empire that spanned all across africa and became an important part in the world’s biggest snack and beverage company .
the asa agreed with krunch that the reasonable consumer would not see its slogan as fact‚ but sided with simba on the other aspects of its complaint .
now the extremely hip american supermarket chain trader joe’s has cottoned on to this and introduced its very own simulacrum , with possibly one of the longest names in recent grocery history – ‘potato chips with south african style seasoning’ .
simba also said that krunch’s slogan amounted to an unsubstantiated claim as it implied that it had the best flavour among all its competitors‚ which it could not prove .
in 1957 , south africans were introduced for the very first time to the simba chippie ! oh what a day ! not only did south africa receive its very own local is lekker chip , but we also caught our first glimpse of simba the lion , who would one day become one of our countries most recognised and loved icons .
i think it’s terrific that simba finally woke up to the fact that their mascot may have been more appropriate in georgia circa 1751 , but the damage has already been done .
many years ago , when in primary school , our teacher took us on an outing to the simba factory . it was fascinating to watch how potatos got skinned , chopped up , and dumped into huge baths of oil . i however remember at the time being mildly disenchanted by the thought that the chips that i loved weren ' t lovely made by friendly ladies in nice kitchens , but by machines in dirty - looking factories . : (
just how much is lay’s making ? cutting half an ounce from a bag while leaving its price unchanged correlates roughly to a 21 cents - per - bag saving . lay’s potato chips bring in over $ 1 billion annually in retail sales , equivalent to over 200 million bags , if the average price per bag is somewhere around $ 4 . at 21 cents saved per bag , the total amount saved is therefore upwards of $ 50 million—quite a lot for lay’s considering the tiny amount of chips on which consumers miss out .
in its complaint simba said that the crown in krunch’s logo and krunch’s slogan “the king of flavour ! ” exploits elements of its logo and taglines “roarrrs with flavour” and “king of snacks” .
according to urltoken , nak is internet slang for “nursing at keyboard” . that doesn’t really fit with the whole chip thing , unless simba are trying to bag the coveted breast feeding market .
lay’s regular packs are 10 oz . , but the company’s bags of flavored chips are 9 . 5 oz , yet both sell for $ 4 . 29 , according to the associated press . the difference is equivalent to roughly 5 - 6 chips . and while that gap is saving consumers about 75 greasy calories , the biggest benefits are to lay’s parent company , pepsico , which raised its full - year earnings forecast wednesday in part because of these flavored bags , whose interesting tastes were crowdsourced by potato chip - loving americans .
the local simba takeover story is echoed in the united kingdom with walkers and in mexico with sabritas . these acquisitions were all part of pepsico’s global blitz to buy dominant regional potato - crisp makers .
congratulations lesego ! you could also stand to win the monthly r10 000 cash prize when you buy 6 simba small bags and enter all the codes within a month . it’s that simple * ts & cs apply
both pepsico’s arms—frito - lay and pepsi - cola—re - entered south africa by forming local partnerships . frito - lay bought half of simba for $ 55 - million in june 1995 , while pepsi - cola partnered new age beverages .
in march 1998 the simba company launched the world ' s number 1 potato chip into south africa . lay ' s is now south africa ' s fastest selling potato chip brand . click here for the lay ' s product catalogue
riskey said that with brand perception a crucial factor , he ordered a redesign of the frito - lay logo , eventually settling on a red logo with a banner suggesting ‘celebration” and a sun denoting ‘universality . ” the logo , along with the company’s long - held marketing image of the ‘irresistibility” of its chips , would underpin the company’s global expansion .
and change them simba did , as a few years back the niknak man was redesigned to look less minstrel - like , and more non - racisty . the hat stayed , as did the shades , but gone were the uncomfortably large lips .
we are able to bring you snacks that you want , not only because we are local , but because we are part of a bigger family that specialises in snacks and beverages all over the world . simba is part of the pepsico international stable .
the latter was liquidated in 1996 after pepsi - cola refused to pour further capital in to fend off creditors owed more than r419 - million , while frito - lay upped its stake in simba , turning it into a wholly owned subsidiary in december 1999 .
no , because us multinationals are far too regimented and brainwashed by their own corporate logos to let regional brands be . the mastermind behind pepsico’s global chip blitz , dwight riskey , explained to abc news that regional brands such as simba are slowly being morphed into one global frito - lay logo .
ten years on , coke faces a far more formidable foe . pepsi - cola’s parent company pepsico is already entrenched in south africa—not through drinks , however , but through crisps . a phone call to simba these days will be answered with the following greeting : ‘pepsico south africa , how may we help you ? ”
i might be wrong on this ( my lawyers advised me to add that line in so that i can’t be sued for libel ) , but i’m fairly certain simba owns a large number of slaves and forces them to produce their snacks and beverages . in my head i picture their factory to look something like this .
“these uniquely seasoned chips start with paprika that is slow - smoked . this method infuses a roasted flavor , reminiscent of the south african braai ( “barbecue” ) . we then , blend the smoked paprika with chili pepper , sea salt , garlic , basil , and parsley . this combination of flavors is traditionally used on grilled meat , fish , or poultry . we decided to try it on our ode to the classic potato chip… and we think our instincts were right ! ”
so , how did ouma get the ball rolling , or more to the point , how did she get the chips frying ? back in ’39 things weren’t going too well for the world . world war two was looming large and in molteno , a small town in the eastern cape , things weren’t looking too bright either . times were tough but things were about to get a lot better because oumagreyvenstein started making her now famous ouma rusks . this project helped the community generate much needed funds while supplying south africa with its favourite rusk .
the fewer chips strategy is a tack - on to pepsico’s larger effort to cut costs through productivity increases , a plan announced in 2012 that’s expected to save pepsico $ 1 billion annually through 2019 . overall this quarter , pepsico saw a 5 % rise in worldwide on global organic snack revenue , and even a 2 % global increase in global beverage sales . the two upward sales and general cost cutting are vital for pepsico’s ongoing battle against investor nelson peltz , a stakeholder who’s launched a campaign urging pepsico to split its snack business from its sluggish beverage business .
after buying walkers , the dominant chip in the uk , texas - based frito - lay refashioned the walkers logo into the red ‘banner sun” design , as a first step toward changing the brand to frito - lay outright . similar plans are under way for sabritas in mexico and simba in south africa . ‘we just say , ‘you know that stuff you love ? well , now it’s going to be called lay’s , ’” said riskey .
like many multinationals around the world , we have recently been subject to attempts to defraud our consumers by email . it has come to our attention that a number of emails purporting to be from representatives of pepsi , frequently using the pepsi trademark and asking either for cash payments or personal information , are beingsent to consumers across the world . if you receive one of these emails , it is highly likely to be fraudulent with no connection to either pepsico or any of pepsico ' sauthorised bottlers . please do not reply to the email , transfer any money into unknown accounts , or provide any personal details to thesender . if you have any doubts about an email and / or sms you have received which shares the above characteristics , please forward it to talkto . simba @ urltoken so we can confirm its authenticity or otherwise . we are doing all we can to stop the fraudulent emails but in the meantime please exercise caution .
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as the countdown to the final of the 2015 / 16 uefa champions league tournament kicks off , official snack and beverage sponsors , lay’s and pepsi , have joined forces to bring south african fans closer to the action via an engaging # perfectmatch campaign .
leading global snack brand lay’s has come on board as an official partner of the 2015 international cricket council ( icc ) cricket world cup , being hosted in australia / new zealand over february and march 2015 .
lay’s scooped top awards at the 2014 food review / symrise new product competition ( npc ) awards evening held at the radisson blu hotel park inn , cape town on 18 september .
lay’s and pepsi , the official snack and soft drink partner of the uefa champions league , are proud to announce the three lucky winners of the uefa champions league quarterfinals tickets .
kellogg co . ( k ) agreed to acquire procter & gamble co . ’s pringles potato chip business for about $ 2 . 7 billion in cash to triple its global snacks sales after a deal with diamond foods inc . ( dmnd ) fell through .
silo is south africa ' s leading source of rich brand content and retail promotional intelligence . silo provides a digital asset management solution to brands , retailers and brand content users .
remember pepsi - cola’s attempt to re - enter south africa 10 years ago ? from booking its endorsement star whitney houston in a stadium where coca - cola owned marketing exclusivity to fielding rookie new age beverages against the formidable south african breweries’ amalgamated beverage industries , it was pepsi’s bloodiest chapter in the history of the cola wars .
coke not only withstood pepsi’s invasion of south africa , it counter - attacked in venezuela , where pepsi had an 85 % market share , and captured that entire market in one fell swoop by buying pepsi’s local bottler .
pepsi announced a coming in - vasion of south africa in a press release that only a few united states beverage trade journals picked up on . the press release indicated some interesting strategy changes .
firstly , it is not being spearheaded by any pop singer , perhaps unsurprisingly considering coke and pepsi have cause to regret associating their brands with george michael and michael jackson , respectively .
secondly , instead of a black economic empowerment joint venture , pepsi - cola’s fighter in the south african theatre of the cola war will be pioneer foods—a boere outfit better known to consumers through its brands bokomo , weet - bix and marmite .
though pepsico’s market capitalisation recently overtook coca - cola’s , it has not overtaken its rival in the soft - drinks business . crisps pay the lion’s share of pepsico’s dividends—not just in south africa , but worldwide .
the corporation was created in 1965 through the merger of pepsi - cola with frito - lay . frito - lay’s crisps and pepsi’s cold drinks each contribute roughly half of sales , but the crisps business—where pepsico does not face mighty coke , only small regional players—is far more profitable .
with all eyes on the cola wars , pepsico’s global domination of the crisp market over the past decade has gone virtually unnoticed .
while pioneer foods seems an odd choice of partner since it competes against pepsico on the savoury snack business , namibia breweries seems the obvious choice .
just as coke enjoys hegemony in south africa thanks to its alliance with sabmiller , pepsi has captured namibia’s soft - drink market by tying up with nambrew . those few pepsis that have been served in south africa over the past decade crossed the border with nambrew’s windhoek lager .
pioneer appears to have lined up this deal by buying some of new age beverages’s equipment in its 1996 liquidation , which nambrew declined to do . pioneer entered the beverage market six years ago by purchasing a 37 , 5 % stake in ceres fruit juices . since then it has acquired the rest of the shares and now owns 100 % of the company .
pepsico’s press release described the arrangement with pioneer foods as a franchise agreement—there is no mention of pepsico buying a stake . but given pepsico’s disastrous experience in venezuela where coke staged an overnight coup by buying half of pepsi’s independent bottling company—this seems too precarious an arrangement to last if the local cola war gets fierce .
pepsico’s former chair - person and ceo , roger enrico , wrote a book titled the other guy blinked : how pepsi won the cola wars before his set - backs in south africa and venezuela ( which may have contributed to his replacement by incumbent pepsico head steve reinemund ) .
when he wrote the book in the late eighties , enrico could crow over his rival’s new coke fiasco , caused by forgetting a cardinal rule in the fast moving consumer goods business that enrico pithily summarised as : ‘don’t fuck with fritos . ”
enrico explained that this saying was coined after a dip in fritos’s sales . an investigation revealed a chemist at the flavourant plant had tinkered with the formula , believing his new way achieved the same taste more cheaply . the chemist was convinced there was no difference , but customers noticed a change and were buying less . as soon as fritos were made the old way , sales recovered . the lesson pepsico took to heart was don’t tamper with market leading products .
a problem both pepsi and coke face is that the world’s perception of the us has changed for the worse . pepsi is credited with getting the thin edge of the capitalist wedge into the old soviet bloc . in 1972 , pepsi - cola became the first western consumer product to breach the iron curtain when it struck a barter agreement to exchange its concentrate for stolichnaya vodka .
to russian youth in the seventies , pepsi wasn’t just soda water mixed with obscene amounts of caffeine and sugar , it truly tasted like freedom .
in the post cold war era , pepsi and coke have lost their symbolic cloaks and people have started to see cola for what it is—disgusting gunk that makes you fat .
in june , the health minister released the long - awaited national health insurance bill . what does it mean to you and your medical aid ? we tell you .
the udm ' s bantu holomisa is asking the president to investigate why the pic paid r1 . 8 - million to a private company when only r1 . 7 - million was approved
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the history of ouma rusks starts in the 1930s , a time when the world was faced with economic challenges after the great depression . in 1939 , ouma ' nannie ' greyvenstein and her friends attended a local church meeting where ways in which to help mission work were discussed . their church minister offered each attendee a half - crown ( equivalent to about 30 british pennies ) and challenged them to reinvest the money using their natural talents .
ouma greyvenstein decided to use this money to buy the ingredients to make her revered family - recipe rusks . at the next church bazaar , her first batch of rusks sold out within minutes and orders came pouring in for more . word soon spread , and the demand for ouma ' s rusks continued to grow . ouma ' s eldest son , leon , saw great potential in selling his mother ' s popular rusks further afield , and set off on a road trip , his ford ' bakkie ' loaded up with rusks , to investigate the possibility of a market up north .
the rusks sold well and he sensed the potential for a good business . upon his return to the farm , he converted the modest farm barn into a rudimentary rusk factory , using an old car engine for a rusk dryer , and adding a few extra clay ovens . at first the rusks were sold under the name of uitspan and later outspan , but as ouma ' s rusk empire expanded and grew in popularity across south africa , it was decided to rename the brand ouma rusks , in recognition of their founder , ouma ' nannie ' .
the business soon needed to expand , and in 1941 , the greyvenstein ' s barn was converted into a proper factory , financed through a loan from the industrial development corporation ( idc ) . this was one of the idc ' s earliest investments . disastrously , the factory burnt down in 1952 , but a bigger , better factory was built in due course .
the business continued to grow , and other food products and snacks were added to the prosperous greyvenstein empire , including taystee wheat breakfast cereal and roasted peanuts . in the 1970s the business was sold to fedfood , and in 1994 , ouma rusks became part of the nola brand and a range of new flavours , including buttermilk and muesli were introduced . nola eventually became a division of foodcorp ltd ( foodcorp was created in 1992 following the merger between food groups fedfood and kanhym ) .
back to the ouma rusk story , what started as a simple buttermilk bun rusk had grown into a successful family business , and more than 70 years later , ouma rusks were still being produced on the friedenheim farm in molteno . however , by 2011 , the logistical and financial challenges facing ouma rusks in molteno had become a major concern for foodcorp . ageing infrastructure , poor water quality , unreliable electricity supply and bad roads , along with rising transport costs , forced them to seriously consider moving the production facility to randfontein in gauteng . but foodcorp ceo justin williamson realised that there would be negative socio - economic implications for molteno if the ouma rusks factory was moved .
in 2012 , williamson announced that foodcorp was investing r46m to build a new factory in molteno . this project would be the biggest investment ever made in the small town , and would replace the existing facility , which was more than 50 years old . in addition to infrastructure challenges , the complexities of operating in a small town were becoming onerous .
we had 91 power outages in the last financial year alone ,
williamson said .
that costs us millions in wasted batches and equipment wear and tear caused by power surges .
in addition to these challenges , the water supplied by the local water authority was of such poor quality the company had to purify its own water . and when it snowed , the absence of road clearing equipment meant that the factory became inaccessible .
the result of all of this was that we under - supplied the market by a wide margin last year ,
williamson said .
foodcorp was initially keen to build a new ouma rusk factory in gauteng , as this would translate into annual savings of r6m in transport and associated costs .
building a factory in molteno costs us about r7m more than to build it here . and 70 % of our rusk market is in gauteng and north of gauteng , while the current facility is 800km away ,
williamson noted .
however , despite the economic viability of moving the factory to gauteng , williamson said the company had made a moral decision to invest in the eastern cape facility instead , pointing out that foodcorp was currently the biggest employer in molteno , employing 250 workers .
i could not bring myself to live with what would have been severe consequences for the town of molteno if we had moved the plant . we have reinvested in molteno on moral and ethical grounds - financially it is a poor decision , but it was absolutely necessary ,
williamson said .
the upgrade will increase the factory ' s production capacity by 25 % , from the current production of 16 tons per day to 23 tons per day . the factory has been geared for further expansion , as well as for the addition of new product lines in a grocery category in due course .
we are looking to expand the ouma brand into biscuits ,
williamson said .
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it said the elements krunch had used were associated with its brand‚ that has a history of almost 60 years and a 67 % value share in the local chip market .
it also said that its “the king of flavour ! ” slogan is an exaggeration and cannot be interpreted literally .
though krunch had argued that a brand called king crisps uses similar devices‚ this brand is sold in ireland and is therefore not relevant when considering the associations south african consumers are likely to make with the word “king”‚ the asa found .
krunch said it plans to appeal the asa’s decision as the cost of withdrawing its packaging may have devastating consequences for its business‚ including forcing it to lay off staff .
krunch general manager mohammed gathoo said : “we don’t want to piggy - back off a giant [ in the chip market ] . we are just looking at [ promoting ] good flavours . ”
johannesburg - based krunch‚ which has been on the market for just more than a year‚ is sold mainly in gauteng at various independent supermarkets .
‘i wish him a very long life in prison’ : diego novella found guilty of killing . . .
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in the 60’s , two major movements emerged . one was the hippie generation the other was the arrival of fritos . fortunately for us the fritos revolution never slowed down and this popular product is still around today , stronger and better than ever .
potatoes , refined vegetable oil ( palm fruit & maize germ ) with tbhq , corn flour , salt , sugar , msg [ flavour enhancer ( e621 ) ] , hydrolysed vegetable protein ( soya ) , spices , flavourings ( soya ) , anticaking agent ( e551 ) , colourants ( e110 , e122 , e124 , e133 ) , flavour enhancers ( e631 , e627 ) . allergens : contains soya .
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over the next few weeks i’ll be interspersing original content with certain older pieces i’ve written over the years . the following is a slightly edited version of one such piece , originally published on the 19 th october 2011 .
“there is no scientific basis on which these arguments can be proved . some of the greatest minds in the world have thrown their weight behind this discussion and there is still no clear evidence to suggest that global warming is a threat to mankind . wait , what was the question again ? ”
some believe the name derives from the mayan word “nikanaku” , which can either mean “crunchy goodness” or “unholy abomination” , depending on the inflection . the mayans were the first to produce the snack , making it from a combination of mud , dry leaves and human tears . but it wasn’t until the new world was settled and corn became a staple food , that the recipe as we know it today was finally perfected .
in 1660 the snack was sent to europe on large sailing vessels , packed in wooden crates to prevent them from getting wet during the long voyage . for two hundred years it was sold in secret , in seedy back alleys and dodgy inns where dark dealings could take place . this was because one of the ship’s captains , a spanish man by the name of antonio felipe , had the inspired idea to combine the snack with a combination of cocaine and heroin , which he dubbed le sombra del diablo , or the devil’s chip .
“with a knick - knack , paddy whack , give a dog a bone . ”
we’ve all heard that line , but not many people know what the line actually means , or what its origins are . well , lucky for all of us i have a phd in literary history ( from the university of mind your fucking business in seattle ) , so allow me to explain :
a paddy is a type of shoe worn by gypsies and believed , in irish folk lore , to contain ten gold pieces belonging to a leprechaun .
when a child got out of line his parents would whack him with a paddy , hence the term “paddy whack” .
literary scholars have tried for centuries to trace the word’s usage in the above children’s song , but it was only relatively recently , in 1999 , that sir thomas cumberbatch uncovered documents believed to belong to enid blyton , which explained the origins of the famous line .
in the documents , what is assumed to be a young blyton describes having an encounter in the forests of alberta with a wolf of some kind . blyton was seemingly eating a packet of niknaks at the time and the wolf , drawn by the aromatic cheesy scent in the air , tracked her movements in an attempt to ambush her in a clearing .
being on her own and a woman of very little substance , blyton became alarmed and started to panic . as the wolf approached , its fangs bared and spittle flying every which way , blyton looked around for an object to use as a makeshift weapon . at first she threw one of her niknaks at the snarling beast but , being a chip , it simply bounced off the wolf’s fur and landed in the snow , where it promptly became soggy and turned the snow a bright orange colour . the wolf , undeterred and in fact quite insulted that blyton thought a chip would be an adequate weapon , started snarling even harder and moved in close for the kill .
blyton checked her pockets frantically and produced a noddy doll that was given to her by the publishers of her first book , noddy and the kingdom of the crystal skull . she hurled the doll through the air and , because it was made in a chinese sweat shop from the cheapest plastic available , it went straight over the wolf’s head and smacked into a tree ( incidentally , this is how the phrase : “if you want the job to be right - on , don’t ask blyton” was born ) .
the wolf was now almost upon her . blyton was at her wit’s end . being a children’s author , she tried using the greatest skill that the lord god had provided unto her – her literary skills . “once… upon a t - time…” she stammered . the wolf , not having an understanding of the english language , was not interested in her bedtime story and was about to pounce when blyton suddenly remembered that she was wearing a pair of paddies given to her by a band of roaming gypsies that had passed through old clapham’s common a fortnight past . she swiftly removed the left paddy and hurled it at the wolf . it landed on the wolf’s head with a loud thwack ! of course , being naught but a simple shoe it also did little in the way of deterring the wolf , which leapt through the air and savaged poor blyton until she was nothing more than pile of bones and entrails . after a while the wolf , sated and full , left the clearing where the grisly scene had taken place .
sometime later it is believed a dog came by and picked up one of blyton’s femur bones .
hence the lyrics : “with a knick - knack , paddy whack , give a dog a bone . ”
by now you’re probably wondering where this is going . well , that makes two of us . i do , however , have an argument that i’d like to present . it’s something that has been bothering me for years .
you see , niknaks might taste great . they might be crunchy and shaped like the stone clubs you see in old flintstones cartoons .
“oh michael , how can a chip be racist ? it’s only a food ! it can’t reason or form opinions . man is greater than chip . ”
while you’d be right to think that , one need only look at the packets that niknaks have come in since their introduction to south africa in 1972 to see that i may be more close to the truth than you’d like to admit .