Cavalli Wine Estate is in the Stellenbosch Wine Appellation on the road between Stellenbosch and Somerset West. Since opening to the public 5 years ago, Cavalli has become a destination not only for great wine and sublime food but for its Art and, as the Estate’s name implies Horses, Cavalli being Italian for horses. The Estate’s world-class Equestrian Facilities grace the Estate’s driveway as you drive up through the 100-hectare wine estate.
In the Restaurant, Michael Deg’s focus on quality rather than quantity is apparent in his small à la carte menu with 6 starters, 6 mains and 6 desserts, for lunch and dinner. Michael likes to change 1 or 2 dishes on the menu monthly to ensure the menu keeps evolving with the seasons. His aim is for vegetarians and vegans to feel appreciated at Cavalli. Cavalli now has a winter special set menu. 6 courses for R350.
Craig Barnard has headed up the winemaking at Cavalli Estate since 2014, establishing the estate as one of the most dynamic young producers in the acclaimed ‘Golden Triangle’ of the Stellenbosch winelands. With his fifth harvest safely in the cellar, Barnard’s focus is firmly on Chenin Blanc and Cabernet Sauvignon. In order to choose the moment at which Craig wants to harvest the grapes, regular tasting is done in the vineyard as he like to pick the grapes with good acidity, which he feels gives it a ‘bit of backbone.” Oak is carefully used to act as a support to the fabulous fruit in the Cavalli Colt 2016.
Once harvested, the grapes are destemmed and crushed and then allowed a 24-hour cold maceration. Pump overs take place three times a day. Post fermentation maceration lasts for three weeks before pressing and ageing in a mix of 30% new barrels, 40% first fill, and the balance second fill. The wine is then prepared for bottling.
From and elegantly gold on black liveried Bordeaux shaped bottle, closed with natural cork. In the glass, the wine is a gem bright bloodplum at the heart which pales out to ruby at the edges. The aromas are classical Cabernet, oak and its concomitant vanilla and spices. The follow into the palate with a generosity of red and black berries and blackcurrant. Full mid palate with cashmere clad tannins and the fresh acidity running through from entry to the long aftertaste. The recommended selling price of the Cavalli Colt 2016 is an even handed R150.00 per bottle. The wine will reward if allowed a couple of years of cool cellaring.
A wine like the Cavalli Colt 2016 needs a bit of chilling before serving. While it will do honour to any traditional Sunday roast lunch, it will compliment a well-prepared midweek supper dish. Alida Ryder’s Slow Braised Lamb Shanks are a perfect supper dish to partner the wine. Click HERE for her recipe.
Further news in from Cavalli on 10th May…
At the centrepiece of the farm remains the Cavalli Restaurant, which takes full advantage of the remarkable setting. It’s a space bathed in natural light, with floor-to-ceiling glass doors opening out to a spacious terrace. Beyond the tables the views spill out across the farm dam, vineyards and paddocks; a scene framed by views of the distant Helderberg Mountains.
Head Chef Michael Deg has held the reins of the Cavalli kitchen since 2017, cementing the restaurant’s reputation for seasonal, produce-led cuisine. It’s refined food without the frills, Deg’s elegant presentation never resorting to smoke and mirrors. His is a considered style of cooking, borne of years working in high-end restaurants both at home and abroad.
For his winter menu this year, Deg has created an enticing, pocket friendly, 4-course food and wine pairing menu that will have you coming back for more. The winter menu is available from 1 May all the way through until the 30th of September 2019 for lunch or dinner at R350 for the 4-course menu, R425 with Cavalli wine pairing and the 4-course vegetarian menu at R300 or R375 paired with Cavalli wine. Bookings are limited to a maximum of 15 guests.
Read more about Cavalli Wine Estate – CLICK HERE