Boland Cellar One Formation Shiraz, Grenache Viognier & Alida Ryder’s Salt & Pepper Pork Belly with perfect Crispy Crackling – 14.07.2017

Boland Cellar One Formation Shiraz, Grenache Viognier

Those of us who knew Boland Cellar in the 70s and 80s of the last century would not recognise the wines which are produced there now.  And it has not come easy. Big work in the supplier’s vineyards by the Boland Viticulturists, they have pioneered co-operation with the suppliers to produce smaller crops of greater per hectare instead of going for bulk, bringing grapes to the cellar which modern winemakers with enormous skill elevate in the cellar and produce some really fine wines. Also, making use of the various microclimatic conditions in their wide spread geographic supplier base, from maritime climate vineyards, through alluvial riverine soils to mountain slopes.

Shiraz, major grape in the blend

Recently the Cellar has released a couple of ranges of wines in their move towards premiumisation.  The One Formation range has the Shiraz Grenache Noir and Viognier blend in a range of three.

Using compatible grapes which perform to their best in specific areas, these come from decomposed granite and shale soils in the Paardeberg Appellation, the Boland winemakers create an expression of the vintage that is a fingerprint, and unique to that year.

The grapes in the blend are separately vinified at warmer temperatures to ensure gentle tannin, aroma and colour extraction. Once fermented the wine is then blended and the blend matured in previously filled French oak barrels 14 months before being prepared for bottling.

An old bush vine

It looks like
Bottled with a natural cork closure in a Burgundy shaped bottle. In the glass, it is a dark bloodplum which pales out to ruby garnet at the rim.

It smells like
Dark spiced berry and cherry and plum fruits.

It tastes like
Exactly as you would expect a blend like this to taste. Generous fruits, grinds of white pepper, vanilla from the barrels, creamy marzipan, undertow of charcuterie. Harmony from entry to the end of the long lingering tail.

Alida Ryder’s Salt & Pepper Pork Belly with perfect Crispy Crackling

It’s good with
Chill it for about half an hour before serving. It makes a great glass on its own while waiting for the braai fire to be ready. Should the evening be chilly, Alida Ryder’s Salt & Pepper Pork Belly with perfect Crispy Crackling is the best of partners.  Click here for her recipe.

Alida Ryder, a quiet moment in a busy life

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