Morgenster White 2014
The myth that South African White Wines don’t age is thoroughly busted with this sublime wine. A blend of the finest Sauvignon Blanc
One of the interesting stories about the Morgenster White 2014 is the oak regime which Winemaker Henry Kotze used for the 10 months during which the maturation takes place. A mix of French oak barrels, 25% of which are new, 20% are second fill, 20% third fill and 35% are 8th fill.
Early ripening in 2014 meant that the grapes could be harvested at ideal ripeness and in ideal condition without the fear of early autumn rains.
This is a sister wine to the iconic Morgenster Red, a Morgenster flagship.
Morgenster Winemaker Henry Kotze
It looks like
Bottled under a cork closure in a Bordeaux shaped bottle with the glass embossed Morgenster logo just below the neck. The elegant green label with gold printing makes for elegant livery. In the glass it is a yellow straw colour.
It smells like
Fresh ripe white fleshed peaches, Melissa herbaceousness. Desiccated pineapple and sweet tropical limes.
It tastes like
I like the multi-layered elegant complexity of this wine. It just keeps on giving. Sappy on entry which blossoms into a full palate and then into the zippy long aftertaste. Very refreshing.
It’s good with
This is certainly a food wine. Sophia Lindop’s Seared duck breast salad from her recently released book, Spices, flavours and traditions is such a perfect partner.
Seared duck breast salad
Serves 2 to 4
2 duck breasts
2 tsp Chinese five spice
salt to season
6 baby pak choi, cut in half lengthways
50 g baby butter lettuce
100 g mung bean sprouts
1 mango, peeled and sliced
3 spring onions, finely sliced
75 g pomegranate arils
20 ml sesame oil
30 ml olive oil
20 ml honey
salt and freshly milled black pepper
juice of ½ a lime
50 g cashew nuts, roasted and salted
a few sprigs fresh coriander
Thinly score the fat on the duck breasts. Rub the five spice into the breasts and set aside for 10 minutes.
Place in a medium-hot frying pan, fat side down, and allow the fat to cook out of the skin. Fry until golden brown and then turn, allowing the other side to cook for a further 5 minutes in the rendered fat. Remove from the heat, season with salt and allow to cool and rest.
Steam the pak choi for 5 to 10 minutes until al dente. Place under cold running water to cool and drain on paper towel.
Place the pak choi, lettuce, sprouts, mango, spring onion and pomegranate arils in a large bowl.
Mix all the dressing ingredients together and drizzle over the salad. Toss well and arrange on a serving platter.
Slice the duck breasts into thin slices. Top the salad with the duck slices and finish off with the cashew nuts and coriander.
Serve at room temperature.
Sophia Lindop, successful Cookery Writer
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Morgenster Wine & Olive Estate