Muratie was in the early days of the settlement at the Cape was owned by the patriarch of the Melck family, Martin Melck from 1763 to 1781. Owned for a long time by George Canitz, well known South African artist and after his death owned and managed by his daughter Annemie.
It was Annemie, who sold Muratie to the legendary Ronnie Melck in the 1980s bringing it back into the family fold.
The grapes for the Muratie Martin Melck Cabernet Sauvignon 2015 come from three different Cabernet Sauvignon vineyards on the Estate. Hand harvested at 6 tons per hectare, the grapes were delivered to the cellar for destalking, crushing and then fermentation in both stainless steel tanks and open top fermenters. During fermentation, both pump overs and punch downs were applied. After fermentation and pressing, the wine was taken to French Oak Barrels of which 10% were new for maturation. The wine was then prepared for bottling. A fine and typical Stellenbosch Cabernet Sauvignon grown in the west facing slopes of the Simonsberg in the Stellenbosch Wine Appellation.
From a Bordeaux shaped bottle, closed with natural cork. The label is simple and elegant, good wine needs no bush. In the glass, the wine is a deep opaque bloodplum at the heart which pales out to the rim. The aromas, segue into the rich and generous palate with an intense concentration of blackcurrant, Morello cherries and prune plums. The oak is present in a supportive role to the fruit with its concomitant spice and vanilla. There is a lovely line of fruit acidity running through form entry to the long aftertaste where the fabulous fruit and excellent tannin structure blend in perfect harmony. A truly impressive wine, which will reward you after a couple of years of cool cellaring.
The Muratie Martin Melck Cabernet Sauvignon 2015 is a serious sipper and a perfect food wine. Annatjie Melck, Ronnie’s Widow is legendary as a cook and hostess. Here is her recipe, created to complement this wine.
Annatjie Melck’s Marinated Beef Pot Roast
1kg of bolo, aitchbone or topside
110g bacon cut in 5mm pieces
150ml beer of your choice
50ml canola oil
1 tablespoon (15ml) honey
4 whole peppercorns
2 whole cloves
1 bay leaf
2 teaspoons (10ml) salt
1 tablespoon (15ml) canola oil
2 onions, cut into slices
2 carrots, grated
1 tablespoon (15ml) cake flour
Use your larding needle to lard your beef with the bacon.
Mix the beer, 50ml oil, honey, pepper, cloves and bay leaves together in a big glass casserole. Place the beef in the casserole and marinade it for 12 to 24 hours whilst turning regularly.
Remove the beef from the marinade but keep the marinade aside. Dry the meat with paper towel. Season with salt by rubbing it into the meat.
Heat the oil in a heavy-duty saucepan and brown the meat thoroughly on all sides. Add the onions and grated carrots to the pot.
Heat the marinade and add to the meat.
Heat to boiling point and then lower the temperature and simmer until the meat is soft. Approximately 1,5 to 2 hours. Turn the meat once or twice during this process.
Remove the meat from the pot and reduce the remaining sauce by half. Mix the flour with some water until smooth and add to the sauce. Gently simmer for a few minutes.
Place the meat back into the sauce until it is warm.
Serve your pot roast with roast potatoes and vegetables.
Read more about Muratie Wine Estate – CLICK HERE