NiëlNiël Groenewald, Bellingham Wine Maker, in a Bush Vine Vineyard

Earlier this year Niël Groenewald, award winning wine maker for the famed Bellingham Wines, released a range of wines called the Bellingham Homestead Series. A Sauvignon Blanc, a Chardonnay a Pinotage and a Shiraz.

Already the Sauvignon Blanc and the Pinotage have sold out and Niel recently released the Sauvignon Blanc 2016 and the Pinotage 2015.  Popular wines.

bellingham-homestead-series-sauvignon-blanc-2015Bellingham Homestead Series Sauvignon Blanc

The grapes for the Bellingham Homestead Series Sauvignon Blanc 2016 are grown in the Tygerberg Appellation in vineyard soil made up of decomposed granite and shale, both of which are known for their excellent water retention abilities. Useful in the dry summer of 2016 when these grapes were harvested. Hand harvested, destalked and gently crushed, the grapes were cold fermented and when dry the wine had extended  time on the gross lees with regular stirring to build up creaminess and a good mid palate.

sauvignon-blanc-in-harvesters-handsSauvignon Blanc in the hands of the harvester

It looks like
Bottled in a Burgundy shaped bottle under screwcap with an elegant label with an etching of the Manor House. In the glass a gem bright pale yellow with lime green flashes.

It smells like
Radiant citrus with an undertow of fresh sliced pear, and ripe winter melon.

It tastes like
Generous fruit from entry through mid-palate and long aftertaste.  Zippy and clean right through into the aftertaste.

calamarie-ratatouilleMari-Louis Guy & Callie Maritz’s Calamari Ratatouille

It’s good with
Perfect refresher on its own and works well with food. Mari-Louis Guy & Callie Maritz’s Calamari Ratatouille works as well with this wine as it does with the sister wine, The Pinotage.

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bellingham-homestead-series-pinotageBellingham Homestead Series Pinotage

The grapes for the Bellingham Homestead Series Pinotage 2015 come from the Stellenbosch wine appellation.  Grown on mountain slopes in essentially decomposed granite.  Classical elevation in the cellar with slow cool fermentation and regular punch downs for colour and flavour extraction. Malolactic fermentation takes place in the barrel while the wine is maturing.

It looks like
Bordeaux shaped bottle bottled under a cork closure.  In the glass it has a dark deep Satsuma plum core which pales to ruby garnet at the rim.

pinotage-a-handfulPinotage in the hands of the harvester

It smells like
Classical Pinotage whiff of sweet spiced Satsuma plums, country berries and gentle aromas of vanilla pod.

It tastes like
Ripe red fruits are generous from entry, strawberries, Morello cherries and raspberries.  Great mid-palate and good integration of the oak and also the tannins into the long [and lovely] aftertaste.

It’s good with
Loves meat off the braai.  I think also that when chilled, it will be perfect with the calamari dish below.

callie-mari-louisMari-Louis Guy & her brother Callie Maritz

Mari-Louis Guy & Callie Maritz’s Calamari Ratatouille

Serves 4 – 6

olive oil
knob of butter
400 g aubergines, cubed and salted to extract water
1 large onion, sliced
3 cloves garlic, minced
2 tins (400 g each) whole tomatoes, chopped
½ cup (125 ml) white wine or stock
3 bay leaves
2 Tbsp (30 ml) tomato paste
1 tsp (5 ml) each salt and sugar
500 g baby marrows, thinly sliced
2 sprigs fresh oregano
800 g calamari rings
2 sprigs basil, leaves only
chopped fresh parsley to garnish
grated Parmesan cheese to serve

Heat the oil and butter in a heavy-bottomed pan. Add the aubergines, cook while stirring until browned on all sides. Reduce the heat. Push the aubergine cubes to one side of the pan, add a splash more oil, then add the onion and garlic and cook until the onion is translucent.

Add the tomatoes, wine (or stock), bay leaves, tomato paste, salt and sugar. Bring to a boil, then cover, reduce the heat and let simmer for 10 minutes. Add the marrows and oregano, cook for a further 2-3 minutes.

Add the calamari and cook, stirring, until it turns a clear white, about 2-3 minutes.

Stir in the basil leaves.

Serve with chopped parsley and grated Parmesan.

The sauce for this dish is a fantastic base for any home-cooking. Make a large batch, let it simmer for a bit longer, about 30 minutes, for deeper flavours to develop and store it in the freezer until needed.

oneOne Pot Pan Tray, published by Human & Rousseau
ISBN 9780798171410

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