VOL 281
Six reasons to try
3
COMFORTING
Self-Isolation Recipes
7 BOOZE
HACKS Your
WINE &
TV SERIES Pairing Guide
+
THE LEGEND OF TASSIES
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SOUTH AFRICAN
CONNOISSEUR www.wineofthemonth.co.za
EDITORIAL DIRECTOR Colin Collard ART DIRECTOR Taryn Breetzke DESIGNER Chloe Damstra WINE BU YER / PUBLISHER Natalie Collard WINE TASTING COORDINATOR / ASSISTANT TO BU YER Dean Townsend REGULAR CONTRIBUTORS David Biggs & Irina von Holdt (articles) OTHER CONTRIBUTORS Lorraine Lines (Consultant)
CONTACT ADVERTISING call on 021 492 4102 or email natalie@wineofthemonth.co.za. WINE DELIVERY OR WINE ORDERS call 021 492 4100, fax 086 674 3966, or email info@wineofthemonth.co.za. WRITE TO THE EDITOR: Email us on cheers@wineofthemonth.co.za or write to The Chairman, Connoisseur, P.O. Box 30, Constantia 7848. Send press releases via email to taryn@wineofthemonth.co.za. All contributions are edited for space and style. FACEBOOK: @wineofthemonthsa TWITTER: @WotMSA INSTAGRAM: @wineofthemonth
TER MS AND CONDITIONS FOR BUMBU COMPETITION Open to entrants in South Africa over the age of 18 only. The prize is non-transferable. The prize is valid for 6 months after the winner has been announced. The prize cannot be redeemed for cash. Winners will be drawn at random. If the winner has not responded to our announcement, via their contact details provided, within one month of the competition’s closing date, SA Connoisseur will send the prize to the next available winner. Employees of Converge (Pty) Ltd, SA Connoisseur, their families, their agencies, SA Connoisseur contributors, and any other parties associated with the competition may not enter. Closing date of the competition is 30 June 2020 and the judge’s decision is final.
Printed by
A division of Novus Holdings South African Connoisseur is published every alternate month by Converge (Pty) Ltd, Capricorn Boulevard South, Capricorn Business Park, Muizenberg, Cape Town, 7945. © Copyright 2020. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited. Liability. While every care is taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of the information herein, or any consequence arising from it. The views and opinions expressed in this publication are not necessarily those of Converge (Pty) Ltd, the publication or the publisher.
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21 22 12 CONTENTS 05 WINE & DINE—WHAT’S NEW IN FOOD AND DRINK 07 SEVEN LIFE-CHANGING BOOZE & WINE HACKS TO TRY 08 SIX REASONS TO TRY BUMBU THE ORIGINAL 10 DESIGNED FOR SOCIAL DISTANCING: YOUR WINE & TV SERIES PAIRING GUIDE 12 A VISIT TO STELLENBOSCH’S BEAUTIFUL BELLEVUE ESTATE 14 DISCOVER THE WILDEKRANS ESTATE IN THE BOT RIVER VALLEY
THREE COMFORTING SELFISOLATION RECIPES 20 THIS MONTH’S WINNING WINES 21 YOUR WINE QUESTIONS ANSWERED 22 IRINA VON HOLDT REPORTS ON THE LATEST PANEL TASTINGS 27 CONNOISSEUR’S CHOICE—A SELECTION OF TOP WINES TO TRY 32 DAVID BIGGS ON THE LEGEND OF TASSIES 16
ON THE COVER Ready to try Bumbu? Turn to p.08 to find out more and win!
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Book your spot at Café De Sol’s Cooking Workshops
Looks delicious doesn’t it? See how to make it on p.16
Discover all that Bellevue Estate has to offer on p.12
Solitude for the Soul
These are trying times, what with lockdowns, self-isolation and social distancing. We suddenly have to contend with unknowns in an unanticipated era of uncertain duration, The Time of Corona Virus. But there are some positives to take out of it. We can use our forced idleness to be productive in other ways. Like being more creative or doing the things we’ve always meant to do but never found the time for. Like painting a watercolour. Writing a short story. Reading the classics to our children. Redesigning the garden. Learning to play the piano. Improving our cooking skills. Ah, cooking. Here to pass the time are some Self-Isolation Recipes to try. They’re wholesome and hearty. Freezer-friendly. You can make a few batches either to keep or gift to an elderly neighbour. For some distracting fun (and don’t we need it) we’ve paired some of the favourite binge-worthy TV series that you will be watching a lot more of with a few of our best local wines. Or use it as a guide with which to enjoy all those wines you’ve been keeping for a special occasion—now is a special occasion. (p.10) And while you’re confined to the couch try experimenting with our Seven Booze Hacks. Who needs to go out to a bar when you can master the art of the perfect ice cube, or cool wine bottles super fast, or use frozen fruit to elevate the flavours in your glass? As always, we’ve stumbled across a couple of beautiful wine farms and share all they have to offer. Plan a visit once the lockdown has lifted. (p12 & p.14) Until then, don’t forget to read, rest and keep moving. And, most importantly, play and do things with your kids and connect with all your loved ones over video calls. Here’s to taking this time to feed your soul while having a glass of the best stuff to cheer you up. See all the latest and best in here. (For home wine deliveries, order online from www.wineofthemonth.co.za) Look after yourself and, as everyone now says, stay safe.
CHAIRMAN OF WINE-OF-THE-MONTH CLUB
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What’s New | WINE & DINE
Lourensford Like You’ve Never Seen It Before
Did you know Lourensford has over 4000 hectares of forestry, fruit orchards, vineyards and fynbos? Now, visitors can experience the beautiful estate in a whole new way with their VINFARI ADVENTURE. Climb aboard the safari-style Vinfari vehicle at the cellar door for a guided tour through the estate—enjoying tutored tastings while soaking up the views at two stops en route. The experience finishes back at the estate’s cellar, with a short cellar tour and final tutored wine tasting. Lourensford’s Vinfari Adventure costs R600pp and takes approximately 3 hours. www.lourensford.co.za
THERE’S A NEW GRAPE IN TOWN After a long 11 years, Waverley Hills has announced that they are the first South African estate to plant MARSELAN GRAPES. Marselan is an artificial crossing between two red grape varieties—Grenache and Cabernet Sauvignon. The cultivar was bred in 1961 by professor Paul Truel in the town of Marseillan—after which the grape was named. Waverley Hills’ Cellar Master Johan Delport started the project in 2009 by importing the first Marselan cuttings from France. After a one-year quarantine, multiplying and setting up small experimental vineyards, the first commercially viable Marselan vines were planted in 2016. It took four years for the vines to mature and start to bear grapes, with the first fruit being harvested in February 2020. Without a doubt, we’ll be in the queue to taste the first South African Marselan wine.
WINE & DINE What’s New in Food and Wine
THE FUTURE LOOKS PINK
Just in time to celebrate her 10th harvest at Waterkloof, winemaker Nadia Barnard-Langenegger unveils the estate’s CAPE CORAL 2019 MOURVÈDRE ROSÉ. “The Cape Coral Rosé was one of the first wines I tasted from Waterkloof. When I did, I just knew I’d ended up at the right farm,” says Nadia. The pale-coloured rosé shows delicate aromas of pomegranates and raspberries with a prominent flintiness. Enjoy finesse and elegance on the palate with lingering fresh acidity on the aftertaste. Enjoy a bottle of The Cape Coral 2019 Mourvèdre Rosé for around R118 a bottle. www.waterkloofwines.co.za.
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IN THE MOOD FOR ITALIAN COOKING? From April to September, the Café del Sol family will present three fun and interactive ITALIAN COOKING WORKSHOPS. At the heart of the famous Jozi eatery, is a passionate Italian family that believes in bringing people together around wholesome food—using only the finest and freshest ingredients. The workshops, hosted by Mamma Luciana and her daughter Chiara, will focus on traditional Italian dishes that are designed for people who love fine food and wine. Afterwards (and, in true Italian style) guests can then taste and share each other’s dishes with the rest of the class. Workshops cost R980pp and include ingredients, wine and refreshments. E-mail marketing@cafedelsol.cso.za.
Copeland Distillery’s new Tiki inspired gin
Learn to make these Italian dishes in true Italian style
WINE PAIRING 101 Did I choose the right wine? The inevitable moment of self-doubt as a host sits down to a meal with guests. With this in mind, Libertas Vineyards & Estates has released
IT’S TIME TO TIKI Following their Rum, Copeland Distillery in Kommetjie has now released a new style of gin. The latest addition draws inspiration from the 1950s Tiki movement, which was created by the American cocktail legend Don the Beachcomber. Tiki was all about post-war Americans looking for escapism and who found it in Don’s kitschy beach décor and over the top drinks. COPELAND TIKI GIN features a rummy molasses base and is distilled with real pineapple, tonka bean and a host of tropical spices. Classic London Dry ingredients make sure it is very much a gin, but the exotic spice mix creates a connection to the rum world. Copeland Tiki Gin is available for R395 from all good liquor stores. www.copelandrum.com.
WINE | FOOD: THE ART OF THE PERFECT PAIRING,
a guide to food and wine pairing that tutors home cooks on the basic wine-tasting principles and how to use them in creating successful pairings of wine with food. Beautifully illustrated, the selection of recipes range from every day, easy eating to indulgent ideas for special occasions. The book is available from Alto Estate, Durbanville Hills, Nederburg and Plaisir de Merle at R225 for the softcover and R380 for the hardcover. 6
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SEVEN BOOZY HACKS A few LIFE-CHANGING wine and cocktail TRICKS to try
bottle of wine with ice, water and salt. Buy adding a big pinch of salt reduces the freezing point of water, which means that bottle of wine will be cool in under 6 minutes or so. Neat, huh?
2. MAKE ICE CUBES OUT OF TONIC WATER: Freeze tonic water in place of
plain water in your regular ice cube trays. Take note that this isn’t a substitute for tonic water as freezing will remove the fizz. Oh, and this works best in cocktails that use tonic water as an ingredient (like, say, a Gin & Tonic for example).
WINE STAINS 101
Use Milk: If the stain is still wet, pour milk onto it and let it soak. The stain should be gone after an hour or so. Use Salt: Right after the wine has been spilt, cover it with table salt and let it adsorb the stain. Then brush the salt off of the fabric. Use Shaving Cream: If your stain is dry, cover it with shaving cream and then wash it in the washing machine with hot water.
3. RE-CORK YOUR OPEN BOTTLE WITH PLASTIC WRAP: So you didn’t finish your
bottle, there’s always tomorrow, right? You may find it tricky to (depending on how many glasses you’ve had) to squeeze the cork back into the top of the bottle. A quick hack is to wrap the cork in plastic wrap first to help it glide back in with ease.
4. USE LEFTOVER BUBBLY TO MAKE CHAMPAGNE EGGS: If you have some
stale white wine like Prosecco or some sparkling wine that you just can’t bear to part with, add it to your morning’s eggs—one tablespoon for every two eggs. The result will be a fluffy, decadent twist on a breakfast staple. 5. INFUSE WINE WITH FRUIT FLAVOUR:
While wine snobs may turn their nose up at this one, add a little oomph to your white wines and bubbly by dropping a couple of frozen blackberries, blueberries, or raspberries to add colour and sweetness to your already tasty glass. Unlike ice, this hack won’t dilute the good stuff, all the while still keeping the contents of your glass cool. 6. USE BOILING WATER FOR SLICK LOOKING ICE BLOCKS: Channel your inner
mixologist and swap tap water for boiled water the next time you need to fill your ice trays. Water that’s been boiled creates beautifully clear ice blocks, rather than cloudy and opaque ones. It’s the little things, right?
7. WRAP A BOTTLE OF WINE IN WET PAPER TOWEL: Need to cool your wine down
in a cinch? Simply dunk a few paper towels in water and wrap them around the bottle and place it in the freezer for 10 - 15 minutes. The wet paper towel helps to significantly decrease the wine’s temperature.
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Illustration by: Chloé Damstra
1. COOL WINE QUICKLY WITH SALT AND ICE: In an ice bucket, place your warm
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REASONS TOTASTE
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umbu is an authentic expression of a Caribbean legend. Crafted by hand in Barbados and distilled from premium sugarcane from eight different countries throughout the Caribbean and South America, this smooth, dark spirit is distilled and aged for up to 15 years to create an effortlessly balanced delight that boasts layers of complexity and depth. THERE ARE MANY REASONS TO TASTE BUMBU, BUT WE’VE WHITTLED IT DOWN TO SIX… 1. It embodies the all-natural beverage trend: Natural is Bumbu’s by-word. Not only does it use natural flavours and spices, Bumbu is also naturally filtered by Barbados’s coral limestone.
TRY OUR BUMBU TWIST ON AN OLD FASHIONED INGREDIENTS 60ml Bumbu, 2 tsp Demerara Sugar, 2 dashes of Angostura bitters, small orange peel XX
Unlike most islands in the West Indies (formed by volcanoes), Barbados is a limestone island created by coral reefs. Ground water is forced through the limestone and naturally purified, where-as Distilleries elsewhere filter their water. You heard it here first! 2. It’s gluten-free: While we’re talking of trends, Bumbu doesn’t include any grain, making it glutenfree. Tell your friends! 3. Bumbu is the king of cocktails: Drinking habits may shift, but there are some cocktails that always deliver a familiar embrace and Bumbu can uplift any of your favourite tipples. Whether it’s a Manhattan, an Old Fashioned or a simple fresh Daiquiri, Bumbu’s notes of cinnamon, roasted nuts and allspice take the familiar onto a whole new level of taste exploration. 4. Drink it like whisky—neat or with a cube of ice: To savour Bumbu’s complex taste, sip neat or with a cube of ice to mellow out the flavour. 5. It can satisfy your sweet tooth: There are many sweet delights that creatively showcase Bumbu’s caramel and toffee notes. A Bumbu Tiramisu? Yes please! Or if you fancy, pour a shot of coffee and Bumbu over ice-cream and you have a simple Affogato dessert. It tastes amazing! 6. Bumbu is award-winning: Bumbu is a truly outstanding craft spirit, but don’t just take our word for it. It has been awarded 5 gold medals including back-to-back BEST IN CATEGORY honours – from the Los Angeles International Spirits Competition!
METHOD Add sugar and bitters into a mixing glass with a single ice cube. Stir the mix until the ice cube has melted enough to dissolve the sugar. Add Bumbu, and bitters into glass and stir vigorously. Strain into a double rocks glass over one large ice cube. Hold the orange peel over the glass and bend it to release some of the oil into the drink and rub along the rim. Drop the orange peel into the glass, stir and enjoy.
WIN
WIN
A BUMBU COCKTAIL BAR KIT Buy a bottle of Bumbu The Original and you could stand a chance to win 1 of 10 Bumbu Cocktail Bar Kits, including a bottle of Bumbu The Original.
To order your bottle of Bumbu, visit www.wineofthemonth.co.za or call 021 492 4100 Terms and conditions apply. Winners will be drawn at random. Closing date of the competition is 30 June 2020 and the judge’s decision is final. See page 1 for full terms and conditions.
FEATURE | WINE & TV SERIES PAIRING
Your WINE & SERIES Pairing Guide
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o you’re staying at home and watching a lot more TV. You’re also downloading episodes of all the currently available series. Tip number one. Pull out all those old wines you’ve been keeping for special occasions—now is a special occasion— and enjoy them as you binge watch your favourite episodes. Anyway, what better way is there to accompany a good series, or anything for that matter, than with a good glass of wine? Here’s a fun guide to pairing favourite wines with some of the best binge-worthy series.
Making t he most of staying at home
M IN D H U N T E R & N E D E R B U R G B A R O N N E Serial killers in the seventies is what this popular drama series is all about. Naturally, we have to trust a good Nederburg wine here. They have been delivering the goods for decades and produce top wines again and again. And, did you know the ever-popular Baronne was first released in the 70s too? Find your favourite and enjoy, while you try guess who done it.
G R E Y ’S A N AT O M Y & R O S É While some episodes may have too much heart-break to handle, this award-winning medical show also has many feel-good moments, romantic plot twists and muchneeded comic relief. We find it fitting to pair this with none other than a light, fresh and fashionable rosé. Here’s to scrubbing in at the Seattle Grace Hospital corridors with a less serious tipple by your side. 1 0
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WINE & TV SERIES PAIRING | FEATURE
T H E C R O W N & N A B YGE L E GE N P IN O T N O I R Well, if it is good enough for the aristocracy, it’s good enough for us, eh? How about cracking a bottle of Nabygelegen’s Chenin or Pinot Noir open when you next gear up for a couple of dramatic episodes of The Crown? It is what the Queen served to her guests during her Jubilee celebrations after all. Be sure to lift your pinky ever so slightly while you sip.
B R E A K IN G B A D & B L A N C D E N O I R When life gives you lemons, you start making meth… well, not all of us thank goodness. With such heavy topics to navigate we think you’ll need something light and fresh to get you through this award-wining series. And, perhaps with a nod to Jesse Pinkman and Walter White, why not enjoy a little Blanc de Noir?
T H E O F F I C E & C H E N IN B L A N C Now here’s a show everyone loves, with a boss who is considered a ‘man of the people’. What wine is more South African, bold, inexpensive and pairs easily with most dishes than a Chenin Blanc? We’re pretty sure an easy-drinking Pinotage will work too. So, it’s up to you, if it will be red or white time with this hilarious series.
P E A K Y B L IN D E R S & G A R A GI S T E W IN E A true epic gangster tale that’s set after the First World War, Peaky Blinders has crime, scandal, and, of course, lots of chain smoking and all-day drinking. Now, while we’re not promoting either… what better way to celebrate the time of the gangster than with a good garagiste wine? Okay, so our garagiste wines aren’t hiding from the law but it does remind us of those home brewing times.
OUR PICKS
RED BLEND Boland One Formation SGV 2016, R119,00 ROSÉ DeMorgenzon Garden Vineyards Rosé 2019, R95,00 PINOT NOIR Nitida Pinot Noir 2017, R169,00 CHENIN BLANC Rietvallei Chenin Blanc 2019, R89,00 GARAGISTE Compagnies Wijn Shiraz/ Mourvèdre 2017, R170,00 PINOTAGE Bruce Jack Reserve Pinotage 2018, R119,00
S T R A N GE R T H IN G S & M E E R L U S T R U B I C O N A real nostalgic blast from the past, this very popular science-fiction series goes deep into the 80s. When scratching our heads what would best pair well with this gem, Meerlust Rubicon popped straight into our minds. Hailed as one of the Cape’s great wines, and also launched in the mid-80s, we think a binge session of Stranger Things will be enjoyed even more while sipping on a fellow 80s baby with a strong backbone.
G A M E O F T H R O N E S & P IN O TA GE
So there you go, just a few of our favourite binge watches paired to some of South Africa’s best varietals. Go on, do your bit, stay on that couch, and order your wine online.
To purchase these wines and more, head to our website W W W.W I N E O F T H E M O N T H . C O . Z A
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Images courtesy of Pexels & Unsplash
A series that is constantly going through ups and downs, with a landscape that changes drastically, when pairing this show with a wine we couldn’t help but think of Pinotage. It didn’t have the best start, but boy it has come a long way (Ahem, thanks Pinotage Association) and, with so much in common, it seems like the ideal partner for a Game of Thrones marathon.
Discover
Bellevue Estate A CLOSER LOOK at everything this STELLENBOSCH WINE farm has to OFFER
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tellenbosch’s beautiful Bellevue Estate cultivates approximately 125ha of vineyards each year. This enables the winemaker to select the very best pockets from which to make the wines that Bellevue is renowned for. Rich in heritage, Bellevue Estate dates back to early 1800s and was one of the first wine farms to plant Pinotage on a commercial scale in 1953. The estate also boasts an original Cape Dutch homestead that was built in 1803. After careful restoration in 1993, the house was declared a national monument.
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THE TASTING ROOM & RESTAURANT The newly renovated tasting room is inspired by old world elegance— that displays soft modern touches and a strong emphasis on comfort. The spacious area caters for medium-to-large sized groups, while the tucked away cozy corners make small parties feel right at home. The Tasting Room’s traditional layout, mixed with its contemporary appeal, provides the ideal setting to sample Bellevue’s award-winning wines. Feeling peckish? The Tasting Room also offers cheese platters to graze on
while sipping on your favourite varietal. Plus, there’s a large play area for the kids so that the little ones can run around while mom and dad can linger a little longer on the oversized verandah. If you’re looking for something more substantial, Bellevue Estate Restaurant has a selection of delicious dishes to enjoy. Choose from a Pulled Pork Burger and Biltong Salad, to Sirloin Steak and Truffled Pasta Alfredo to name just a few favourites. Plus, Bellevue is also known for their gourmet wood-fired pizzas. Each of The Restaurant’s signature
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pizzas are loved for their unique topping combinations. The Chardonnay Pizza comes with Coronation chicken, green olives, litchi, hazelnuts and Parmesan. Whereas the Sauvignon Blanc Pizza is a mix of prosciutto, butternut, Feta, pumpkin seeds, avocado puree and crème fraiche. Sounds pretty tempting doesn’t it? WEDDINGS AND FUNCTIONS With its chic interior and large verandah overlooking the manicured lawn, Bellevue also makes for a wonderful wedding venue. The modern décor, the
traditional Cape Dutch house and the breathtaking grounds offers a unique combination of old and new. Bellevue Estate also has a stunning small private venue, ideal for your next conference, birthday or engagement party. AWARD-WINNING WINES With careful and integrated farming methods Bellevue has succeeded with some of the oldest vineyards in South Africa—with many vineyards over 40 years old. The result is lower yields, with vines delivering grapes with a higher concentration of fruit flavours and characteristics. ‘Good wine is made in the vineyard,’ has always been Bellevue’s philosophy when it comes to maintaining superior quality over the years. With minimum interference in the cellar, the role of the winemaker is to preserve the pure fruit present in the grapes, followed by a careful oak strategy, Bellevue is able to NOT SURE WHICH PIZZA TO PICK?
Try your top four choices with the Bellevue Pizza and Wine Pairing. Here you can enjoy four different slices paired perfectly with four Bellevue wines.
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produce award-winning wines that are both elegant and beautifully balanced. With rich heritage, magnificent grounds, delicious food and wonderful wine, don’t you think it’s time to visit Bellevue, then? We’ll meet you there.
DID YOU KNOW? All of the Estate’s available-for-purchase vintages are showcased in the Tasting Room. Visitors are privy to special cellar door prices and hassle-free national delivery.
CONTACT BELLEVUE Visit Bellevue Estate on the Bottelary Road, just outside Stellenbosch. To book call 021 865 2054 or email restaurant@bellevue.co.za To find out more, visit www.bellevue.co.za
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ADVERTORIAL | WILDEKRANS
AWARDWINNING wines, olive oils and food at the HEART of BOT RIVER
WILDEKRANS WINE ESTATE For those wanting a COMPLETE ESCAPE, there’s AS MUCH, or AS LITTLE to do ON THE ESTATE as you please, without having to venture out at all.
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ildekrans is a picturesque 1000 hectare estate that is tucked away in the beautiful Bot River Valley. Just an hour outside of Cape Town, Wildekrans is known for its award-winning wines, olive oils and world-class dining. On top of this, Wildekrans also offers luxury farm-style accommodation, and an abundance of outdoor activities for nature lovers as well as biking and hiking enthusiasts. A LAID BACK BISTRO The Tasting Room is Wildekrans’ casual, bistro dining option and boasts a wood-fired oven for fast, flavourful cooking. The menu features a selection of delicious pizzas, and an array of tasty mains that include sharing boards, burgers, and a kiddies menu for the little ones. Pull up a seat under the umbrellas on the lawns or on the sheltered terrace—both with beautiful views of the estate. FINE DINING ON THE TERRACE Quickly becoming a go-to destination for special occasions and family events, the Wildekrans Restaurant offers a chic country gourmet experience. The Restaurant features sophisticated dining with a menu that showcases a true Overberg food experience. The menu focuses on using fresh seasonal ingredients alongside big, bold local flavours. On warm summer evenings, guests can dine on the outdoor terrace, which provides a serene setting and peaceful ambience.
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WILDEKRANS | ADVERTORIAL
Did You Know? Wildekrans also produces three different olive oils and offers tastings and tours of both the wine and olive oil ranges and operations.
A SPECIAL WEEKEND AWAY As soon as you arrive at Wildekrans, you will quickly notice the breathtaking views and a tranquil atmosphere. The estate is an ideal base for exploring the beautiful Overberg region and the quaint neighbouring towns. For those who prefer a complete weekend escape, there’s as much, or as little to do on the estate as you please. With all the amenities your heart desires, you can read, relax and sleep in without having to venture out at all. THE WILDEKRANS WINES “All our wines are bottled on the Estate. We get one shot each year and
we have complete control over the process. This means that only the very best quality wines are produced’, says Head Viticulturist Braam Gericke. The estate’s celebrated and awardwinning wines are incorporated into two main ranges; The Barrel Select Reserve Range, the farm's signature, premium range, and The Estate Range – their classic range. WINE TASTING & TOURS Wildekrans also offers specialised Wine Tastings and Tours, where you can sample the estate’s established favourites, as well as their range of award-winning wines. At the intimate tasting room, a Wildekrans wine ambassador will guide you through the tasting, discuss the wines, and answer any questions you may have.
2019
WINE AWARDS Recognised for their wines, below are some of the most recent awards and accolades given throughout 2019: South African Wine Index scores (100 | Platinum) Decanter Awards (Gold, Silver & Bronze) Old Mutual Trophy Wine Show (Silver & Bronze) Novare SA Terroir Wine Awards ABSA Top 10 Pinotage Competition Perold ABSA Cape Blend Awards Tim Atkin SA Report Rosé Rocks Michelangelo The Sommeliers Selection Veritas Awards (Double Gold, Gold, Silver & Bronze)
Location: R43 Botrivier, 7158, Western Cape Contact: +27(0)28 284 9488 W W W.W I L D E K R A N S .C O M SOUTH AFRICAN CONNOISSEUR
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RECIPES | FREEZER FRIENDLY MEALS
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Freezer friendly meals
SOUTH AFRICAN CONNOISSEUR
BEEF AND MUSHROOM STEW WITH CHEESE
Three delicious self-isolation meals to make for dinner, freeze for later or drop off at the door of an elderly neighbour
FREEZER FRIENDLY MEALS | RECIPES
BEEF AND MUSHROOM STEW WITH CHEESE
CHICKEN SALTIMBOCCA WITH TOMATO SAUCE
Serves 6
Serves 4
INGREDIENTS:
INGREDIENTS:
2 tbsp olive oil 600g | 4 cups beef mince 1 large onion, finely chopped 2 large carrots, peeled and diced 3 celery stalks, diced 2 cloves garlic, minced 300g | 4 cups mixed mushrooms, cleaned and quartered 400g | 2 cups tinned chopped tomatoes 250ml reduced-salt beef stock 2 bay leaves 1 dash Worcestershire sauce 6 - 8 slices wholemeal bread 2 tbsp butter, cubed 100g | 1 cup Parmesan, grated 100g | 1 cup Mozzarella, grated 1 handful thyme, torn salt freshly ground black pepper
600g | 4 cups baby potatoes 4 tbsp olive oil, divided 4 large skinless chicken breasts 2 large red peppers, cored, seeded, and sliced 2 cloves garlic, minced 1 tbsp paprika 2 tsp dried oregano 1 tsp dried basil 300g | 2 cups cherry tomatoes 1 handful oregano leaves salt freshly ground black pepper
METHOD: 1. Preheat the oven to 180°C. 2. Heat the oil in a casserole dish set over a moderate heat. Add the beef mince and a pinch of salt, breaking the beef up with a spoon and cooking until no longer pink. 3. Stir in the onion, carrot, celery, and another pinch of salt, cooking and stirring over a medium heat until softened, about 8-10 min. 4. Stir in the garlic and mushrooms, cooking and stirring for 5 min. Add the tomatoes, stock, tomatoes, bay leaves, and Worcestershire sauce, stirring well. 5. Bring to the boil and then reduce to a simmer until slightly thickened, about 10 min. Season to taste with salt and pepper. 6. Cover the surface of the stew with bread slices, tearing them to fit as needed. Top with the butter and grated cheeses. 7. Bake in the oven until the bread is toasted and golden-brown, and the cheeses are melted and bubbling, about 35-45 min. 8. Remove from the oven and let stand for 5 min. Garnish with thyme before serving.
METHOD: 1. Preheat the oven to 190°C. 2. Parboil the potatoes in a large saucepan of
salted, boiling water until just tender to the tip of a knife, about 10-12 min. 3. In the meantime, make three or four deep slashes in each chicken breast, opening them up and stuffing them with pepper slices; you may not use all the pepper slices. 4. Stir 2 tbsp olive oil with the paprika, dried herbs, 1 tsp salt, and ½ tsp pepper in a small bowl or ramekin. Smear the mixture onto the chicken breasts. 5. Drain the potatoes when ready and toss them with the cherry tomatoes, remaining 2 tbsp olive oil, and some salt and pepper to taste in a roasting tray. Arrange the chicken and any remaining pepper slices amongst the potatoes. 6. Roast until the chicken is cooked through and the potatoes are golden-brown and crisp at the edges, about 35-40 min. 7. Remove from the oven and let stand for 5 min before serving with a garnish of oregano leaves.
CHICKEN SALTIMBOCCA WITH TOMATO SAUCE
SOUTH AFRICAN CONNOISSEUR
1 7
RECIPES | FREEZER FRIENDLY MEALS
PASTA WITH OSSO BUCCO RAGOUT
A
Serves 4
INGREDIENTS: 1 2/5kg veal shanks, trimmed and cut into slices 60g | ½ cup plain flour, for dusting 4 tbsp olive oil, divided 1 large onion, chopped 3 cloves garlic, finely chopped 4 celery stalks, sliced 4 carrots, peeled and sliced 250ml dry red wine, preferably Italian 600g | 3 cups tinned chopped tomatoes 400ml beef stock, plus extra as needed 2 bay leaves 1 handful thyme sprigs salt freshly ground black pepper 450g | 6 cups penne 250g fresh Mozzarella, drained and divided 4 tbsp basil pesto
M h th O in
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1. For the ragout: Dust the veal with some flour, coating them evenly. Shake off any excess before seasoning with salt and pepper. 2. Heat 3 tbsp olive oil in a large casserole dish set over a moderate heat until hot. Brown the veal in the hot oil, working in batches, removing to a plate when ready. 3. Add the remaining 1 tbsp olive oil and reduce the heat to medium. Stir in the onion, garlic, celery, carrots, and a generous pinch of salt. 4. Sweat until softened, about 8-10 min. Deglaze with the red wine, scraping the base of the dish with a spoon to loosen any stuck-on fond. 5. Let the wine reduce by half before stirring in the tomatoes, stock, bay leaves, and thyme. Preheat the oven to 150°C. 6. Bring to a simmer, cover with a lid, and then transfer to the oven, cooking until the meat is starting to come away from the bones, about 2½ -3 hours; stir from time to time. 7. Remove from the oven and shred the veal using two forks. Bring the ragout to a simmer over a medium heat, letting it reduce until thickened to your liking. Season to taste with salt and pepper as needed. 8. To serve: Cook the penne in a large saucepan of salted, boiling water until 'al dente', about 10-12 min usually. 9. Drain well and divide between bowls. Top with the ragout, Mozzarella, and some pesto before serving. 1 8
SOUTH AFRICAN CONNOISSEUR
PASTA WITH OSSO BUCCO RAGOUT
Recipes courtesy of Stockfood
METHOD:
Among The Best in The World Morgenster’s Extra Virgin Olive Oil was awarded 99% in the internationally acclaimed Flos Olei Guide 2020—the most established international olive oil publication. This is the highest score ever achieved by a South African producer and places Morgenster among the best in the world. Morgenster has also been producing award-winning Bordeaux-style blends for over 20 years and produces small volumes of Italian grape varietals, such as the featured Tosca 2013. To sample and purchase Morgenster’s Extra Virgin Olive Oil and our award-winning wines, join us at our beautiful estate’s tasting room, open seven days a week.
Vergelegen Avenue (Off Lourensford Rd) | Somerset West bookings +27 21 852 1738 or tastingroom@ morgenster.co.za For more information about the estate, visit www.morgenster.co.za
THIS MONTH'S SELECTIONS (TASTED OUT OF 20 WINES)
Platinum Club • Hermanuspietersfontein Die Arnoldus 2015 R420 • Glenelly Lady May 2013 R505 • Quoin Rock Shiraz 2015 R550 • Cape Of Good Hope Basson Pinotage 2015 R519 • Flagstone Free Run Reserve Sauvignon Blanc 2019 R339 • Thelema Sutherland Reserve Chardonnay 2016 R339
SA’S TOP WINE PICKS
Reserve Club • Nuiba Second Post Shiraz 2017 R255 • Bellevue Pinotage Reserve 2016 R259 • Morgenster Lourens River Valley 2012 R199 • High Constantia Cabernet Franc 2012 R399 • Avondale Anima Chenin Blanc 2016 R289 • Flagstone Free Run Reserve Sauvignon Blanc 2019 R339
Our panel’s TOP PICKS this month and a listing of the club selections
Avondale Anima Chenin Blanc 2016 Reserve Club Winter melon, pineapple, lime and a hint of honey confirm the elegance and fullness of this softly wooded, supple Chenin Blanc. The palate is dense with fresh fruit flavours of gooseberry, quince and peach, all harmonising with the soulful minerality that gives this wine its name. PAIRING: Malaystyle chicken curry, creamy rice and poppadoms.
is tight and fresh followed by fine, dense tannins. This is a wine which is built to last, however, for early drinking would benefit from decanting. PAIRING: Stews, steak, lamb, casseroles, roasts or venison.
Neil Ellis Cabernet Sauvignon 2017 Wine-of-the-Month Club Intense dark colour. The nose shows restraint, with aromas of complex blackberry and cedary notes. The palate
David Biggs
Margaret Fundira
Winnie Bowman
Colin Collard
Van Loveren Retief Reserve Cape White Blend 2018 Best Value Club Gentle aromas of honey suckle, lemon peel and guava radiate from the glass and are complemented by soft citrus fruit flavours, honeydew melon, crisp apple and a long, elegant finish. PAIRING: Grilled salmon, Caesar salad, roast chicken and creamy based pasta dishes.
Claude Felbert
PJ ‘Buks’ Nel
Christine Rudman
Wine-of-the-Month Club • Neil Ellis Cabernet Sauvignon 2017 R180 • Marklew Cape Flora Pinotage 2017 R185 • Stellekaya Malbec 2017 R199.99 • Boland Reserve No. 1 Shiraz 2015 R169 • DeMorgenzon DMZ Chenin Blanc 2019 R116 • Thelema Chardonnay 2016 R169 • Anura Sauvignon Blanc Reserve 2015 R140 • Wildeberg Tea Leaf 2018 R125 • Simonsig Gewürztraminer 2018 R109 • De Krans Premium Moscato Perlé 2019 R72 • De Wet Special Late Harvest 2019 R72.99 Best Value Club • Clos Malverne Le Café Pinotage 2018 R120 • Yonder Hill Inanda 2015 R185 • Bellevue Shiraz 2018 R97 • Flagstone Longitude 2018 R80 • Balance WMS Chardonnay 2019 R79 • Rietvallei Chenin Blanc 2019 R89 • Van Loveren Retief Reserve Cape White Blend 2018 R99 • Waterkloof Wild Ferment Sauvignon Blanc 2019 R75 • Simonsig Gewürztraminer 2018 R109 • De Krans Premium Moscato Perle 2019 R72 • De Wet Special Late Harvest 2019 R72.99
Gregory Mutambe
Clive Torr
To purchase these wines and more, call us on 021 492 4100 or email us at info@wineofthemonth.co.za WWW.WINEOFTHEMONTH.CO.ZA
Irina von Holdt
Tinashe Nyamudoka
I was told by a local wine lover that all South African wines are made from grapes grown on American vines. I would have thought wines like Chenin Blanc and Pinot Noir come from European vines. Am I missing something? You are both right. Back in 1885, the country’s vineyards were attacked by a nasty aphid called phylloxera. It destroyed the entire South African wine crop. Fortunately, it was found that wild American grape varieties did not succumb to the dreaded phylloxera, so farmers started grafting their usual grape varieties, like Chenin and Pinot Noir, onto the rootstocks of wild American vines. The plan worked and to this day our popular wines with French and Italian names are grown on hardy American roots.
YOUR WINE FAQS YOUR WINE QUESTIONS ANSWERED
I inherited a rather elegant cut-glass wine decanter. Usually, I pour wine straight from the bottle, but is there any advantage in serving it from a decanter? It seems rather a pretentious thing to do. Old style wines were not stabilized before bottling, so long storage often resulted in the formation of tartrate crystals at the bottom of the bottle. The idea of decanting old wines was to pour off the wine carefully leaving the crystal sediment behind. Then the wine could be served from the decanter sans sediment. Cold stabilization removes the sediment from the wine before it is bottled, so there’s no practical reason for decanting it. A decanter could add an elegant touch to a formal table setting though. Your choice.
Why do wine lovers place so much importance on vintages? Surely wines from the same vineyards must be the same every year. It’s the same soil, same grape variety and the same harvesting and wine-making process. What makes one year better than another? Like any agricultural product, grapes depend on the climate, soil and rainfall. In a rainy growing season, the grape berries will be plump and large, whereas a dry season will produce small berries. Most of the flavour and colour comes from the grape skins and the flesh next to the skins. Small berries will, therefore, produce intensely flavoured and coloured wine. Larger berries will probably produce blander wine. Hot sunshine creates high sugars, while cooler years result in more acids in the grapes. All these factors combine to make each vintage unique.
FAQ.indd 21
2020/03/25 10:40 AM
WINE | Panel Report
OLD & TRADITIONAL PLUS YOUNG & TRENDY
This month we look at two categories of wine that will charm and delight you— classic Chardonnay and trendy pinks BY IRINA VON HOLDT CWM 2 2
SOUTH AFRICAN CONNOISSEUR
Panel Report | WINE
Chardonnay is SPECIAL, sitting there high on its PEDESTAL
“
GET THE CHARDONNAY. I’ve made something special for dinner!” How often do we say that? Well, quite often because we know Chardonnay is special, sitting there high on its pedestal. In a different scenario, at a relaxed lunch where wine is urgently needed—not the sort that takes control, more of a good obliging pal—we say, “Go grab the rosé!” H E L L O , CL A S S IC C H A R D O N NAY One of the great white wines of the world, Chardonnay owes its primary reputation to the great wines of Burgundy. Legendary names like Montrachet, Puligny and Chablis have attracted and enchanted serious wine lovers and collectors for centuries. The challenge to make brilliant Chardonnay has been eagerly taken up by every self-respecting wine-producing country. Most fall very short of top Burgundy, however. But now we live in a new, more egalitarian world and if the man in the street wants Chardonnay, he’ll get it, because someone will make it for him. From being an iconic, ripe, wellwooded, intense and supremely elegant (read expensive) Chardonnay, we now
have more modest everyday versions. The greater public has spoken (and winemakers have listened) and we’re seeing lighter, fresh-faced, and, it must be said, often simple wines. And, South Africa does them very well. Fortunately, there are still classy, welloaked, but nuanced wines for a more demanding clientele. And, our winemakers do those very well, too. The panel has both praise and criticism for the basic styles. First the good news. “Lees character charms me, I love the toasty oak, minerality if I can find it, and I like the creaminess that comes from batonnage,” says Clive. Christine agrees. “A variety of flavours— citrus, stone fruit, they have character and interest and show very good use of oak,” she says. Tinashe also agrees. “Loved the use of oak,” he says, “there’s a lot of character here.” “They’re ripe,” from Dave. SOUTH
WINES TASTED BY THE PANEL CHARDONNAY WINE-OF-THE-MONTH CLUB: Anura Reserve Chardonnay 2017 ALSO LIKED: Anura Chardonnay 2017, Glenelly Estate Reserve Chardonnay 2016, Haut Espoir Chardonnay 2017, Lyngrove Reserve Chardonnay 2017 WINES LISTED IN ALPHABETICAL ORDER: Bosman Upper Hemel en Aarde Chardonnay 2016, Canto Chardonnay 2017, Delheim Sur Lie Chardonnay 2016, Glenwood Unoaked Chardonnay 2017, Môreson Dr Reason Why Chardonnay 2017, Mount Vernon Chardonnay 2014, Mount Vernon Three Peaks Unwooded Chardonnay 2017, Pearl Mountain Avis Chardonnay 2014, Spier Signature Chardonnay 2017, Tokara Chardonnay 2016, Van Loveren Chardonnay 2017, Van Loveren Christian Reserve Chardonnay 2017, Van Loveren Tangled Tree Butterscotch Chardonnay 2017, Vriesenhof Unwooded Chardonnay 2017, Warwick First Lady Chardonnay 2017 AFRICAN CONNOISSEUR
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WINE | Panel Report
WINES TASTED BY THE PANEL BORDEAUX BLENDS WINE-OF-THE-MONTH CLUB: Idiom Cabernet Sauvignon Merlot Cabernet Franc Petit Verdot 2014
“And balanced,” from Christine. But when it goes wrong… “Lacking fruit, over-wooded,” short and sharp from Claude. Winnie too: “Not enough fruit, some overaged, not nuanced.” “Worst case scenario,” says Irina, “is thin wine, poor wine, given too much oak. How sad.” Optimistic Dave sighs: “On the other hand, there is a lot of accessibility. So nice to drink.” But Irina’s not having it: “This is Chardonnay, and we expect more—‘nice to drink’ is not good enough!” Dave sighs again. “I like to drink it,” he says. Then we look at the everyday styles and find much to like. Christine is quick off the mark with: “Lovely range of flavours. Good balance between acidity and fruit. Some charm and a fair amount of elegance, I may say.” Winnie agrees with: “I enjoyed them; lovely use of oak.” Yes, some of these wines are lightly oaked, often barely detectable, but it does add another dimension to the palate. But when it goes wrong… “I don’t know what bathwater tastes like, but I suspect that this is it! No character here,” from a highly indignant Claude. “A lot of sameness,” says Irina. Colin has good advice. “There’s not enough attention to detail,” he says. “This is sloppy winemaking. And, we need more ripeness.” Clive has more advice: “Lees contact can make a huge difference to the mid-palate.” 2 4
SOUTH AFRICAN CONNOISSEUR
ADVICE TO WINE LOVERS: When you pay less, don’t expect big, bold, well-oaked wines. Instead, you should find fresh, well balanced, fruity wines that will please and charm you. ROSÉ AL L DAY Lately very fashionable, we are seeing an explosion of rosés, from bone dry to lusciously sweet, from single varietal offerings to multivarietal blends. Meant to be fresh and lively— these wines are not for ageing—they are the perfect summer tipple. Should they be easy and forgettable? Absolutely not, according to our picky panel members who want more creativity, more flavour and better balance from this style. First, a look at the dry versions. “The very low alcohol wines are also very low on flavour,” Winnie says. “Only certain varieties work—the white and red blends really don’t work and Merlot certainly doesn’t,” says Christine. Oh dear, another blow for Merlot. Just exactly where does it work? “My favourites are the Cabs, I love that fresh herbal quality. Shiraz doesn’t work either,” says Irina. “It’s often very austere and earthy.” What about colour? There is huge variation in depth of colour from the palest blush pink to deepest rosé, almost a pale red. All are permissible according to the Wine and Spirit Board regulations. “Colour does not matter, except if very dark, then I get worried,” says Christine. Winnie changes tack with: “The blends here have not been as carefully worked out as with our red blends. Some are really odd.” “And many are very shy on the nose,” adds Claude. Dave too, “I wrote ‘nil’ so many times.”
ALSO LIKED: Anthonij Rupert Optima 2014, Quoin Fat Barrel 2014, Waverley Hills De Huijsbosch 2016, Wildekrans Cabernet Franc Merlot 2014 WINES LISTED IN ALPHABETICAL ORDER: Bonnievale Shiraz 2016, Compagnies Drift Cabernet Sauvignon Merlot 2017, Doolhof Lady in Red 2016, Flagstone Treaty Tree Cabernet Malbec Merlot 2016, Haskell IV 2013, Idiom Cabernet Sauvignon Merlot Cabernet Franc Petit Verdot Malbec 2015, Idiom Merlot Cabernet Franc Cabernet Sauvignon Petit Verdot Malbec 2016, Labri Affinity 2014, Landskroon Paul de Villiers Reserve 2016, McGregor Cabernet Sauvignon Merlot 2017, Morgenhof Estate 2012, Nitida Calligraphy 2015, Overhex Balance Classic Cabernet Sauvignon Merlot 2016, Quoin Fat Barrel OTB 2013, Under Oaks Just B 2015
ROSÉ WINE-OF-THE-MONTH CLUB: Spier Signature Chardonnay Pinot Noir 2018 ALSO LIKED: Badsberg Perlé Moscato 2017, Bonnievale Dusk NV, Knorhoek Two Cubs Rosé 2018, Diemersfontein Rosé 2018 WINES LISTED IN ALPHABETICAL ORDER: Darling Cellars Pyjama Bush Rosé 2018, Dragon Back Mountain Meduim Sweet Rosé NV, Duke of Wellington No 5 White Pinotage 2018, Excelsior Caitlyn Rosé 2018, Groote Post Pinot Noir Rosé 2018, Hermanuspietersfontein Bloos 2017, Hidden Valley Treasure 2017, Knorhoek Two Cubs Rosé 2018, Klein Constantia KC Rosé 2017, Le Pommier Rosé 2018, Overhex Magaliesburg NV, Simonsvlei Lifestyle Pinotage Rosé 2017, Stellenbosch Versus Natural Sweet Rosé NV, Waterkloof False Bay Whole Bunch Cinsault Mourvédre 2017, Wellington Collection Moscato Blushing Pino Frizzante NV
Lately very FASHIONABLE, we are seeing an EXPLOSION OF ROSÉS, from bone dry to lusciously sweet “And, some have very high acidity,” says Margaret. This is not going well, so what do we want? Margaret: “A fruity flavour.” Christine: “Something with flavour.” Irina: “More body.” But Winnie tops it all: “A smile on my face!” Then she goes on the attack, “Everyone has jumped on the rosé bandwagon,” she says, “so they should be getting it jolly well right.” “There are a lot of missed opportunities here,” Irina says, “and it’s a pity. I like rosés generally and always have. They’re so useful—I serve them with starters when I do
a red wine dinner.” But what of the sweetish rosés? Suddenly everyone is smiling. “I like those that are not too sweet, especially from muscats which have a lovely perfume, terrific floral flavours and show charm and delicacy,” says Irina. “The ones with moderate sugar had so much more than the dry wines—at least there is something there,” says Winnie. “And no cloying sweetness,” Irina adds. Christine is succinct: “These appeal to different consumers,” she says, “some are delicious, but will not be for Reserve or Wine-of-the-Month Club members.”
Panel Report | WINE
SAUVIGNON BLANC WINE-OF-THE-MONTH CLUB: Hermanuspietersfontein Kat met die Houtbeen 2015 ALSO LIKED: Allée Bleue Sauvignon Blanc 2017, Môreson Miss Molly Kitchen Thief Sauvignon Blanc 2017, Simonsig Sunbird Sauvignon Blanc 2017, Strandveld First Sighting Sauvignon Blanc 2017 WINES LISTED IN ALPHABETICAL ORDER: Bonnievale Sauvignon Blanc 2017, Bosman Upper Hemel en Aarde Sauvignon Blanc 2017, Clos Malverne Sauvignon Blanc 2017, De Wet Sauvignon Blanc 2017, Hermanuspietersfontein Kaalvoet Meisie Sauvignon Blanc 2016, Lutzville Vintales Sauvignon Blanc 2017, Louisvale O’Connell’s Sauvignon Blanc 2017, Meerendal Reserve Sauvignon Blanc 2017, Mount Vernon Three Peaks Sauvignon Blanc 2017, Ormonde Chip Off The Old Block Sauvignon Blanc 2017, Rietvallei John B Sauvignon Blanc 2018, Van Loveren Christina Reserve Sauvignon Blanc 2017, Waterkloof False Bay Windswept Sauvignon Blanc 2017, Waterkloof Peacock Wild Ferment Sauvignon Blanc 2017, Waterkloof Sauvignon Blanc 2017
To purchase these wines and more, head to our website W W W.W I N E O F T H E M O N T H . C O . Z A
Introducing the
RETIEF RESERVE CRAFTED OVER THREE G E N E R AT I O N S
Van Loveren Vineyards has been in the Retief family since 1937, when Hennie Retief Snr purchased land in Robertson. Hennie Snr made his first wine in 1939 and it wasn’t long before his sons, Nico and Wynand, joined him on the farm. Following on from Nico & Wynand’s success, their sons also joined the family business one by one––Hennie, Bussell, Phillip and Neil. First released in 2017, the Retief Reserve is a celebration of over 80 years of winemaking in the Robertson Valley, and a benchmark for the many generations to follow.
P H O N E : 0 23 615 15 0 5
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RETIEF RESERVE CAPE RED BLEND Flavours of cherry, blackberry and vanilla radiate from the palate, followed by soft tannins and a dark chocolate finish.
RETIEF RESERVE CAPE WHITE BLEND Enjoy gentle aromas of orange blossom, lemon peel, peach and soft citrus, which are complemented by soft vanilla spice and a long elegant finish.
E M A I L : I N F O @ VA N L OV E R E N . CO. Z A
|
W W W. VA N L O V E R E N . CO. Z A
The Drift.indd 26
2020/03/25 9:48 AM
Connoisseur’s Choice | WINE
CONNOISSEUR’S
CHOICE A SELECTION OF TOP WINES TO TRY
Did you Know? You can join our Olive Oil Club today and receive the best local olive oils and olive oil products from around South Africa. You can choose how often you would like to receive them and they’ll be delivered to your door. Call: 021 492 4100 | Website: www.wineofthemonth.co.za To purchase these wines and more, head to our website www.wineofthemonth.co.za
Ed's Choice.indd 27
2020/03/25 1:46 PM
WINE | Connoisseur’s Choice
1. Stony Brook The Lyle 2014 MCC (Price R235.00) Fresh citrus on the nose, with a hint of brioche from the extended lees contact. Lovely balance between brightness and richness on the palate, followed by a long, dry finish. Drink now or to be cellared for many years to come. PAIRING: A wonderful wine to
accompany oysters or to be enjoyed on its own for that special celebration.
2. Quoin Rock MCC (Price R350.00) Prominent notes of green apple, honeyoats, biscuit and lime are supported by interesting mineral characters on the nose. The delicate mousse and tiny, persistent bubbles complement the crisp, refreshing acidity and creamy palate of this elegant Brut style MCC. Drink in +- 10 years from vintage.
PAIRING: Enjoy with salmon tartare, oysters and sushi.
3. Flagstone Free Run Reserve Sauvignon Blanc 2019 (Price R339.00) Aromas displaying layers of fruit complexity with asparagus, green fig, citrus, passion fruit as well as a hint of guava. The palate giving this fullbodied wine a vibrant acidity and great length. Enjoy now or keep for up to 5 years. PAIRING: Enjoy with oysters, delicate fish and white meats.
4. Middelvlei Free Run Pinotage 2018 (Price R129.00) This uniquely South African variety rewards with complex flavours of raspberries, mulberries and elegant oak spices. The soft tannins are beautifully balanced by the fruit weight with creamy vanilla flavours that linger on the palate. Drink now or keep for up to 5 years. PAIRING: Grilled or slowcooked sausages, beef and lamb.
7. Rustenberg Cabernet Sauvignon 2018 (Price R105.00) The wine shows typical Cabernet Sauvignon flavour and aroma profiles of dark berries, cedar and tobacco with a well-structured and lengthy palate.
5. Glenelly Lady May 2013 (Price R505.00) Top-end Cabernet Sauvignon lives up to its Bordeaux pedigree of its legionary owner, May De Lencquesaing. It is sappy, refined and mineral. The wine is etched with underlining fruit power. It is fresh, stylish and subtle with dense age-worthy tannins and a long, tight finish. Drink now. PAIRING: Enjoy with grilled lamb, braised beef and venison.
8. Rustenberg Shiraz 2018 (Price R105.00) This Shiraz has plenty of red and black fruit on the nose. The palate is medium-bodied with a fine line of acidity, crisp tannins and expressive red berry fruit mixed with spice and cloves on the finish. Drink now or up to 10 years from vintage. PAIRING: Enjoy with spare ribs, lamb, duck and Asian dishes or to be enjoyed on its own.
6. Rustenberg Chenin Blanc 2019 (Price R99.00) Aromas of pineapple and yellow pear follow through to a crisp, textured palate complemented by characters of citrus. Drink now or up to 5 years from vintage. PAIRING: Enjoy with roast chicken, ceasar salad, sushi and fish dishes or simply enjoy on its own.
9. Rustenberg Peter Barlow 2017 (Price R498.00) A bold rich Cabernet Sauvignon with concentrated cassis, black cherries and dried herbs on the nose and palate.
Drink now or up to 10+ Years.
PAIRING: Enjoy with mushroom-based dishes, barbequed meat and roast lamb or to be enjoyed on its own.
Drink now or up to 20+ years from vintage. PAIRING: Enjoy with slow-
roasted lamb, vegetable moussaka, beef steak or to be enjoyed on its own.
‘Flavour and aroma profiles of dark berries, cedar and tobacco with a well-structured and lengthy palate’ 2 8
SOUTH AFRICAN CONNOISSEUR
Ed's Choice.indd 28
2020/03/25 2:03 PM
Connoisseur’s Choice | WINE
10. Quoin Rock Shiraz 2015 (Price R550.00) Chunky, bold and big! Very expressive of this variety in perfect balance, expressing characters of jasmine, pepper spice, melba toast and sweet vanilla, with beautiful oak and tannin integration. Drink 15 years from vintage. PAIRING: Beef, lamb and rich venison dishes, however, on its own it expresses all the characters of Shiraz.
13. DeMorgenzon DMZ Chenin Blanc 2019 (Price R116.00) Green apple, apricot, peach, hints of honey and floral aromas characterize a fresh and upfront nose. The palate is rich and well-integrated with a lingering aftertaste. Will continue to PAIRING: Enjoy with duck liver on crispy toast, otherwise enjoy with a good traditional roast chicken.
16. Stellekaya Cabernet Sauvignon 2015 (Price R189.00) The Stellekaya Cabernet Sauvignon 2015 wine shows earthy and minty notes with enticing flavours of dark fruit, tobacco and chocolate. The palate is inviting and balanced with a backbone of acidity and an integrated tannin structure. Drink now or in 8-10 years. PAIRING: Pairs well with roast lamb or porcini mushroom risotto.
11. Eagles’ Nest Shiraz 2016 (Price R309.00) Perfume and floral aromas combine harmoniously with red cherry and spice on the nose. Flavours gracefully carry through to a savoury, spicy palate. Flavours are pure, clean red fruit flavours. Soft, well integrated tannins coat the palate. Drink in 20 years. PAIRING: Lamb, game birds and flamegrilled foods with a smoky char.
14. High Constantia Cabernet Franc 2012 (Price R399.00) A savoury herbaceous character. Complex nose melds earthiness, leather, wild herbs. Sweet, high-toned flavours of dark berries, with a peppery element with the exquisite tension between fruit, acidity, tannins. Drink in 2 to 5 years. PAIRING: Would be excellent with spicy foods such as bobotie, Thai food, venison or grilled tuna.
17. Stellekaya Merlot 2018 (Price R146.00) Has a deep crimson colour. This wine showcases attractive dark berry fruit with savoury and earthy notes. Elegant with juicy soft tannins and good acidity. Drink now or in 8-10 years. PAIRING: This wine pairs well with beef carpaccio, drizzled with homemade mayonnaise, topped with rocket and Parmesan shavings.
12. Wildeberg Tea Leaf 2018 (Price R125.00) Complex sandy stone fruit nose with notes of crushed granite, slightly saline. The palate has firm, highkey fruit, a broad texture and quiet persistence that persists and persists. Ultimately this is a deeply satisfying wine. Drink in 3 to 5 years. PAIRING: Fish dishes, light seafood pasta, risotto, salads and sushi.
15. Nuiba Second Post Shiraz 2017 (Price R255.00) Plush red fruit with the oak supporting the primary Shiraz fruit flavours. The vineyards are found on the slopes of the Olifantsrivier Mountain on the Paleisheuwel Road. Dryland vineyards grown in a Rhône-like climate, are ideal for growing Shiraz. Drink in 5 years. PAIRING: Can be enjoyed with a well sauced steak or a spicy curry.
18. Morgenster Lourens River Valley 2012 (Price R199.00) Aromas of black and red cherries, strawberry shortcake and cassis. Earthy and spicy nuances of liquorice, vanilla and sweet cinnamon. Plum, mulberry and raspberry notes. Drink now. PAIRING: Pairs well with big flavoured meat dishes as well as roast duck, poultry and ostrich served with salad and a wellaged balsamic dressing.
improve for 5 years from vintage.
‘Enticing flavours of dark fruit, tobacco and chocolate’ SOUTH AFRICAN CONNOISSEUR
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2020/03/26 9:16 AM
WINE | Connoisseur’s Choice
19. Le Riche Cabernet Sauvignon 2017 (Price R275.00) Fruit from six different Stellenbosch sub-regions. Pure, focused and very well balanced, it’s a fresh, elegant expression of the variety, showing granular tannins, cassis, plum and wild herb flavours and stylish oak. Drink 4-7 years from vintage. PAIRING: Roast prime rib, delicious with any steak dish and even a classic SA braai.
20. Le Riche Cabernet Sauvignon Reserve 2016 (Price R689.00) Fruits with currants and cassis are supported by a fresh, vibrant nose. The palate shows sweet, ripe fruit balanced by round, structured and firm tannins. Balanced finish lined with a good acidity. Reveals power to improve with time. Drink 7-10 years from vintage. PAIRING: Oxtail stew, ribeye steak on the braai or beef short-rib potjie.
21. Knorhoek Chenin Blanc 2019 (Price R199.00) Beautiful citrus characters on the nose. The palate shows harmonious weight, white pear and the citrus fruit follows on from the nose to the palate, with hints of almond. Subtle and supportive oak. Has a fine mid-palate, pithy texture and vibrant fresh acids. Drink in 5 years. PAIRING: Honeyglazed ham or a melon, Mozzarella and parma ham salad.
‘Fruits with currants and cassis are supported by a fresh, vibrant nose’ 3 0
SOUTH AFRICAN CONNOISSEUR
Ed's Choice.indd 30
2020/03/26 9:15 AM
Connoisseur’s Choice | WINE
EXPERIENCE EVERYTHING Known for their excellent wine and delicious food, Clos Malverne also boasts luxury accommodation and a world-class spa. From April to September, Clos Malverne is offering a full lifestyle package that gives visitors the chance to experience all that this beautiful Stellenbosch estate has to offer.
The Annual Lifestyle Package For 2 Includes: • 2 night’s accommodation in a luxury unit • A 3-course food and wine pairing lunch • A couples spa treatment • A 3-bottle wine gift pack
WWW. CLOSMALVERNE.CO.ZA
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Tel: 021 865 2022 Email: accommodation@closmalverne.co.za Location: Devon Valley Rd, Stellenbosch, 7600 ClosMalverneWineEstate
closmalverne
Handcrafted with passion & patience
WWW.MARKLEW.CO.ZA +27 21 884 4412 . wine@marklew.co.za . R44 Adam Tas Rd, Muldersvlei, Stellenbosch, 7607 .
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MarklewFamilyWines
2020/03/25 10:14 AM
David Biggs on SA’s most iconic wine
T
assenberg—Tassies to most of us—may be regarded as a cheap everyday plonk to most people, but the iconic wine has played an important role—and won many friends—in the South African wine world. For generations of students, Tassies was the drink that introduced them to the world of wine. Tassies was traditionally consumed in substantial quantities on float-building night, which is why so many of the students on board the floats on Rag Day appeared serenely calm. Comatose, even. 3 2
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For years Stellenbosch Farmers’ Winery (SFW) sponsored popular inter-varsity tasting competitions under the Tassenberg banner. Winemakers at SFW confessed that they took more care over the blending of Tassies than they did with any of the company’s more expensive brands. The reason was simple. A good Cabernet Sauvignon could be expected to vary from vintage to vintage and connoisseurs accepted this. But Tassies drinkers expected the same wine year after year. It took skillful blending to ensure
Illustration by: Chloé Damstra
The Legend of Tassies
that each vintage matched the previous one. One year the marketing people at SFW decided to include Tassies in their Kellerprins range, with a new, streamlined label to match the other Kellerprins wines. Sales plummeted. Nobody liked the new “improved” Tassies “This is not real Tassies,” the fans said. “We want our dear old Tassies back.” Fortunately, the marketing people quickly realised their mistake. I was a young wine writer at the time and was sent a smart wooden box containing a bottle of Tassies with the original label, plus a stick of excellent kudu biltong and a wooden-handled pocketknife with which to slice it. There was a note to say Tassies was back. Real, original Tassies. Years later I was asked to present a wine tasting to the Naval Officers’ Club in Simon’s Town. I decided to do a little test and bought six ordinary boxed wines (three red and three white), which I decanted into elegant and expensive cut-glass decanters and served in fine crystal wine glasses. I donned a dress suit for the occasion. The officers decided to show their sophistication by displaying their wine knowledge and suggesting this one was probably a French Chardonnay and that one was most likely a Barolo from southern Italy, or possibly a Rhône blend based on Syrah. Then one of the tasters sipped a red wine and announced: “This is Tassies. You can’t fool me.” The others hushed him and told him to behave. This was a serious tasting, they reminded him. At the end of the event, I pronounced the Tassies man to be the Taster of the Evening and presented him with the rest of the Tassies box as his prize. He opened it immediately and shared it among his fellow tasters and the evening quickly developed into a party. I have no idea how I found my way home that night, but it taught me an important truth: you don’t have to be rich, or sophisticated, to discover there’s a world of fun in every bottle (or box) of wine you open.
s O U T H A F R I C A N C O N N O I SS E U R
2020/03/25 9:45 AM
FROM OUR HANDS TO YOUR HEART
The Stellekaya Malbec 2017 This firm, well-balanced wine is handcrafted from our Lello Family Private Cellar. That means we’ve held the grapes in our hands the whole way - from picking and sorting to fermenting in small batches and basket pressing. Once you’ve tasted the wine, with its rich aromas of black cherry and plum flavours followed by subtly integrated notes of molasses, black pepper and gravel, we believe you will hold this wine in your heart for years to come. The Malbec 2017’s star inspiration comes from the giant red star Enif—found in the nose of the constellation Pegasus. Stellekaya is guided by both the stars and the vineyard’s unique terroir when creating their range of quality wines. This family-owned vineyard and winery, specialises in premium barrelmatured red wines, welcomes you to the home of their star-studded wines. Tastings by appointment. 11 Distillery Road, Bosmans Crossing, Stellenbosch.
WWW.STELLEKAYA.CO.ZA
Tel: 021 883 3873 • info@stellekaya.co.za Stellekaya.indd 3
@stellekayawines
@stellekayawineestate 2020/03/25 1:19 PM
Kumala Shiraz.indd 4
2020/03/25 9:46 AM
