I have long known and loved the wines of the Du Toitskloof Cellar. Driving through the old stonework Du Toitskloof Tunnel we always stopped off at the cellar so that my father could buy a couple of bottles of their lovely Muscadels to ward off the cold on his cousin’s farm in Victoria West for our winter holidays there. Du Toitskloof Selected Vineyard Pinotage Rosé 2018 inherits the legacy of fine wine from the Cellar with Shawn Thomson, the Cellarmaster producing fine wine in large quantities.
The grapes for the Du Toitskloof Selected Vineyard Pinotage Rosé 2018 don’t have far to travel to be turned into fine wine as all the trellised and bush vine vineyards are within a 5 kilometres radius from the cellar. Planted in soils which consist of earth and sand left behind on land which has been flooded or where a river once flowed. Irrigation only when absolutely necessary, results in lighter bunches with smaller berries which with a higher skin to fruit ratio means great flavour and colour in the resulting wine. Once in the cellar, the grapes are destalked and cold soaked for 8 hours to reach the perfect pink. The winemaking process is the same as for a white wine with cold fermentation for 18 days. The wine was then prepared for bottling.
From a Burgundy shaped bottle under screw cap. Elegant labelling. In the glass, a gem bright ‘centre of a cherry blossom’ pink. The fruit is all red on the nose and on the palate, strawberries, pomegranate and crunchy watermelon. Lovely balance of ‘sweet fruit’, acidity and length. A wine to drink now.
This is an ‘any time’ wine. Lovely with summery salads, plump pink prawns, smoked trout. The perfect refresher. The perfect sundowner wine. And with the Du Toitskloof Selected Vineyard Pinotage Rosé 2018 and Christine Capendale’s Walnut & Rosemary Cheese Biscuits to snack on, you won’t want to go inside.
Christine Capendale’s Walnut & Rosemary Cheese Biscuits
These delicious biscuits work well on a cheeseboard or as a savoury snack.
What you’ll need
125 g butter (at room temperature)
20 ml finely chopped fresh rosemary
200 g grated hard cheese (Parmesan, Pecorino or Mature Cheddar)
5 ml salt
75 g chopped walnuts (you can substitute with pecan nuts)
190 g cake flour
What you’ll do
Preheat the oven to 160 °C. Grease and line a baking sheet.
Mix the butter, rosemary and cheese together – use an electric beater or do it by hand.
Add the salt, nuts and the flour and mix well to combine.
Shape the dough into two logs and wrap with clingfilm. Refrigerate for at least 1 hour.
Slice each log into 5-mm-thick slices and place the slices on the prepared baking sheet.
Bake for about 15 minutes until golden brown.
When completely cool, store in an airtight container
You can add chilli flakes (5ml) to make it spicy
The rolls can be frozen before baking – thaw for 30 minutes and then bake as above
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