Durbanville Hills Cabernet Sauvignon 2014
Often I hear the comment, ‘red wines are for winter’, and I feel for them as reds are wonderful in summer. It loves summer dishes. It loves being the glass you have after a braai while you sit in philosophical conversation watching the embers die down, eating a bar of snappy dark Belgian chocolate. It loves being the centre of a happy time with loved friends and family.
Harvest Time in the Durbanville Hills
The grapes for the Durbanville Hills Cabernet Sauvignon 2014 come from low yielding vineyards in this unique little mini part of the Durbanville Wine Appellation where anything from an even handed 6 to 9 tons is the norm for the crop. The vines are planted in deep red soils so characteristic of the area.
If you are not making wine, this is where you are, Martin & Wilhelm
Founding Cellarmaster Martin Moore and his red Wine maker Wilhelm Coetzee receive the hand harvested grapes and each vineyard is vinified separately for later blending after oak maturation. During fermentation, regular pump overs ensure the gentle extraction of soft tannins, colour, aroma and flavour. After alcoholic fermentation, the wine was left on the lees for a week to soften the texture of the wine. After malolactic fermentation, the wine is taken to oak barrels made predominantly French barrels and some other region oak. A small percentage of the barrels were new, and wood derivatives were also used. Oaking is done with great care to allow the fruit to perform with the support of the oak flavours and concomitant oak spice. The wine is then prepared for bottling.
Louisa Greeff, Executive Chef at The Eatery, Durbanville Hills
It looks like
Bottled under cork in a traditional Bordeaux shaped bottle with the elegant Durbanville Hills diamond shaped livery. In the glass, it is a deep opaque Satsuma plum purple red which pales out to garnet at the rim.
It smells like
Great blackcurrant cassis and berry aromas. Undertow of the judicious oaking.
It tastes like
Rich elegant with sweet fruit on entry. perfect balance and harmony of the fruit, acidity, oak, fullness of mouthfeel, rich mid palate and a long tail with beautifully interwoven tannins as it gently wanes away.
Alida Ryder’s Peri Peri Chicken Livers
It’s good with
Do chill it in summer for about 30 minutes, it just adds to the pleasure of drinking the wine. As I said earlier, a perfect wine for contemplation as the braai embers die down. It really is the perfect partner for any red meat, venison, game birds are a richly flavoured vegetarian or vegan dish. However, when you’re looking for a supper dish with a great bottle of wine in the middle of the week you need Alida Ryder’s Peri Peri Chicken Livers. Classical southern African Portuguese style food. Click here for her recipe.
Alida Ryder in her kitchen
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