Spice Route Chakalaka 2014 & Tracy Foulkes’s Cassoulet with Lamb & Rosemary Sausage Toulouse Saucisson & Crunchy Breadcrumbs – 05.05.2017

Spice Route Chakalaka 2014

Chakalaka is a Zulu word which we have taken to name a rich and spicy sauce. It is also the Spice Route Chakalaka’s name – a rich and spicy blend of 41% Syrah, 17% Carignan, 15% Mourvèdre, 10% Grenache Noir, 10% Petite Sirah

[no relation to Shiraz] and 7% Tannat.

Charl du Plessis & assistant winemaker Licia Solomons

The vineyards from which the grapes for the Spice Route Chakalaka 2014 are mainly bush vines farmed with no irrigation and planted in deep iron-rich clay soils with decomposed granite.  Yields from these vineyards are low and the wines are made to best express their Swartland Terroir. The grapes were hand-harvested and taken to the cellar where winemaker Charl du Plessis and assistant winemaker Licia Solomons and their team destalked them and gently crushed and taken to open top concrete fermenters where the different components were separately vinified. These are known in the business by the old Dutch name of kuipe. Malolactic fermentation took place in in barrel and 12 months maturation took place in previously filled French and American oak barrels. After blending the final wine had time in the barrels to further mature. It was then prepared for bottling.

Petite Sirah in bloom

It looks like
Bottled under a natural cork closure in a Burgundy shaped bottle.  In the glass, it is a deep opaque bloodplum which pales out to purple garnet at the rin.

It smells like
Spiced plums, a grind of white pepper. Subtle oak whiffs.

It tastes like
Rich and full plum and berry fruits. Sappy mid palate and a smooth ending with well interwoven tannins, oak, fruit. Made for drinking now, but will mature well. A great glass.

Tracy Foulkes’s Cassoulet with Lamb & Rosemary Sausage
Toulouse Saucisson & Crunchy Breadcrumbs

It’s good with
A stick of dried boerewors or a stick of biltong with a sharp knife while watching a bit of sport on TV. It is perfect with a fully flavoured spicy casserole of game bird, venison, beef or lamb. Tracy Foulkes’s Cassoulet with Lamb & Rosemary Sausage Toulouse Saucisson & Crunchy Breadcrumbs makes a perfect midweek supper for this wine. Click here for her recipe

Tracy Foulkes with her husband & business partner Paul Raphaely

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