Boland Cellar is almost in the town of Paarl. The growers of grapes for the wines of Boland Cellar come from a wide geographical area and 5 separate microclimates. I like the idea behind the One Formation Range of wines produced by Boland Cellar as it tells of the unique opportunity the winemaker has each year to create a unique expression and a fingerprint of the vintage. So there is a slight variance each vintage creating expectation and surprise for the consumer.
The grapes for the Boland Cellar One Formation Chenin Blanc Sauvignon Blanc Grenache Blanc 2018 come from three different homes.
The Chenin Blanc vineyards mainly grow in shale dominated soils, with a proportion situated in the granite soils of the Drakenstein area, while the Sauvignon Blanc from Lutzville, close to the West coast of South Africa. In the dry but cool 2018 season the Rhone cultivar, Grenache Blanc from the shale soils on the slopes of the Paardeberg Mountain performed well. The Grenache Blanc’s rich palate with juicy pear flavours and creamy aftertaste complimented the elegance of the 2018 Sauvignon Blanc and Chenin Blanc wines.
The varieties were separately vinified in oxygen free conditions. The Grenache Blanc was treated differently as it was racked to third fill French oak barrels for three months. This swells out the flavours and adds to the final blend. Once blended the final wine was left on its lees for 2 months with regular batonnage. It was then prepared for bottling.
From a Burgundy shaped bottle under screw cap. The label is simple and elegant. In the glass, the wine is a pale golden straw. The aromas are crisp and clean with ripe cold kiwi fruit, slices of Granny Smith Apples. These are repeated on the palate with green melon, mango and papaya. The fruits and the acidity are well balanced in a long, refreshing and satisfying aftertaste.
Excellent glass of wine before a meal as a digestif. Will be happy with quite full flavoured foods. Oriental dishes, mild Kerala Curries, smoked fish or ceviche. Sophia Lindop’s Honey and Mustard Chicken Thighs from her Braai and Potjie, flavours and traditions book. Information at the bottom of this post.
Sophia Lindop’s Honey and Mustard Chicken Thighs
2 tbsp honey
6 tsp wholegrain mustard
juice of ½ lemon
12 deboned chicken thighs
Soak 24 kebabs sticks in water for an hour.
Mix the honey, mustard and lemon juice in a bowl. Spear the thighs crossways using two sticks per thigh, and place them in a flat dish. Pour the honey and mustard mixture over and allow the chicken to marinate for an hour before cooking on a medium-hot open fire until golden and sticky.
Read more about Boland Cellar Wines – CLICK HERE
The Old Road Wine Company is based in Franschhoek and uses grapes from a number of wine appellations to make some truly special wines. Very focused wines, as in the case of this Butcher and Cleaver Cape Blend, no doubt that this is a wine made for meat.
Interesting components are used to make this Cape blend in 2015, in what has become recognised as one of the finest vintages this century. The Shiraz which makes up 60% of the blend comes from Stellenbosch with a few barrels from Paarl. The Pinotage, a 30% component comes from Stellenbosch and is the minimum requirement for the wine to be called a Cape Blend. The Mourvèdre is grown in a 16-year-old bush vine vineyard in the Agter Paarl. Mourvèdre is perfect for bush vine cultivation as it gives more body and weight to wine compared to trellised vines. Classical elevation in the cellar ends in the wine being given 14 months in French oak barrels, 50% in new barrels and the rest in 2nd and 3rd fill barrels. The wine is then prepared for bottling.
From a Burgundy shaped bottle. Closed with natural cork. The label, emphasising the use of the wine with meat, has a butcher’s cleaver and a quote, ‘A must for meat.’ Very clear. In the glass, the wine is a dark bloodplum at the heart which pales out to ruby at the edges. The aromas are big and bold and repeat themselves on the palate, spicy plums, dark berry fruits, roadside brambles and mulberries. The mid palate is broad, the tannins soft, the wine very drinkable. I can’t say it better than the winemakers comment “Shiraz shines in this exciting combination with its spicy smokiness and flavours of ripe berries. Pinotage adds an unmistakable contribution to the blend, rounded off with a touch of Mourvèdre. A great accompaniment to grilled beef mutton or venison. In fact, it’s a must for meat.”
A must for meat – so Sophia Lindop’s Stuffed Beef Fillet from the braai is made for this wine. Click here for her recipe.
Read more about The Old Road Wine Company – CLICK HERE
Sophia Lindop is a well known Cape Town Chef, Caterer, Cookery teacher, Food Writer, Food Stylist and Photographer. Having performed the feat of publishing four cook books in two years, Sophia has forged ahead and is currently researching a fifth book which will be published next year.
Both recipes are extracted from braai & potjie, flavours & traditions. Sophia’s books are available from book shops.
Click here if you would like to visit her website and buy her books online.