Dreams do come true and especially for Billy Hughes of Hughes Family Wines which is based on Kasteelsig Farm on the old Piketberg Road, Malmesbury. He set out to plant a vineyard, to farm it organically and to produce organic wine.
The Nativo Organic White Blend 2014 is the second vintage of white wine to be certified organic. The reds will follow from the 2013 vintage.
The current vintage of Nativo Red Blend 2009 is on the shelves. The grapes are organically grown and are sourced from Kasteelsig Vineyards. The blend is made up of 56% Shiraz, 16% Grenache, 13% Merlot, 9% Mourvèdre and 6% Pinotage.
Billy testing the development of the 2009
The grapes were separately vinified and handpicked at phenolic ripeness.
They are cold soaked on the skins in small bins for 4 days when a natural fermentation started taking off. Over the following 4 days the fermenting mash is punched down regularly. Malolactic fermentation took place in French oak barrels where the different varieties were aged for 8 months. After blending, the wine spent another 4 months in the barrels. The wine was then prepared for bottling.
It looks like
Packed under cork in a Burgundy shaped bottle with a white origami like label. In the glass it is a deep Satsuma plum red at the core which pales to ruby garnet at the rim.
It smells like
The dryland farming brings small berries packed with aroma and flavour. So expect dark berries, plums and wood spice.
It tastes like
A concentration of fruit, roadside brambles, black berries and ripe plums. The oak is in undertow and supportive of the fruit. The tannins are well interwoven into the long lasting aftertaste.
Mari Louis Guy & Callie Maritz’s Citrus meatballs
It’s good with
Wonderful spiciness in this wine makes it work well with north African dishes like Moroccan Tagines and local spicy bredies. Mari Louis Guy & Callie Maritz’s Citrus meatballs with roasted chickpeas & broccoli is a great match this wine.
Mari Louis Guy & her brother Callie Maritz
Mari Louis Guy & Callie Maritz’s Citrus meatballs with roasted chickpeas & broccoli
Serves 6 – 8
1 tin (400 g) chickpeas, drained
3 Tbsp (45 ml) olive oil
2 tsp (10 ml) smoked paprika
zest of 1 orange
500 g pork sausages, squeezed from the casing
500 g beef mince
2 spring onions, finely sliced
2 cups (180 g) fresh or dried breadcrumbs
½ cup (125 ml) orange marmalade, pieces chopped smaller
¼ cup (65 ml) sour cream
2 tsp (10 ml) salt
1 tsp (5 ml) pepper
½ cup (125 ml) beef stock
2 Tbsp (30 ml) honey
1 tsp (5 ml) cayenne pepper
zest of 1 orange (reserve the segments)
½ cup (125 ml) orange marmalade
½ head broccoli, broken into florets
Preheat the oven to 200 °C.
Rinse and dry the chickpeas and scatter over a baking tray. Add the oil. Roast the chickpeas, tossing once or twice, for 10 minutes or until crispy. Remove from the pan with a slotted spoon. Allow to cool for a minute, then toss with the smoked paprika and orange zest. Set aside.
Mix together the sausage meat, minced beef, spring onions, breadcrumbs, marmalade, sour cream, eggs and seasoning. Mix well to combine.Roll into about 40 small meatballs. Arrange the meatballs on the baking tray. Drizzle with olive oil. Shake the tray to coat the meatballs.Bake for 15 minutes.
Combine the beef stock, honey, cayenne pepper, orange zest and marmalade. Pour the glaze over the meatballs. Return to the oven for another 5 minutes or until the glaze is sticky.
Scatter the broccoli over the meatballs. Baked, covered, for 5 minutes. Remove from the oven. Garnish with the fried chickpeas and orange segments.
ONE POT PAN TRAY by Mari-Louis Guy & Callie Maritz
published by Human and Rousseau
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