Carolyn & JC Martin, run a perfect little winery up in the Hemel en Aarde Valley in the Walker Bay Wine Appellation. Many visitors attest to the fine food offering that accompanies their sublime wines. Pinot Noir has a special place in the Hemel en Aarde Valley with its steep foothills of the Babylon Toren and height above sea level. The soils are ancient clay loam with decomposed Bokkeveld Shale. Cooling breezes from the nearby Atlantic Ocean lengthen the ripening time, resulting in greater colour and flavour. Pinot Noir takes on its terroir more so than other grapes varieties.
The grapes are hand harvested and brought to the cellar where they are destalked and crushed, and the wine goes through both alcoholic and malolactic fermentation in barrel. !2 months maturation time was spent in French Oak barrels, 25% of them new and the balance 2nd and 3rd fill. The wine was then filtered lightly and prepared for bottling.
From a Burgundy shaped bottle, closed with natural cork. The label is classical Creation livery. In the glass, the wine is a translucent cherry red which pales out to the rim. The aromas are of Parma violets, raspberries, petrichor and oak with its concomitant spice and vanilla. The rich and generous, though delicate, the palate is in perfect harmony with sappy red berry and cherry fruits, and their acidity, the gentle tannins and the supporting oak. Long gently waning aftertastes. An impressive glass. Will improve with a year or two of cool cellaring.
While Pinot Noir is the wine of Coq au Vin and Boeuf Bourguignon and a few other robust dishes. However it works well with Oeufs en Meurette, Eggs cooked in Red Wine, it is a great accompaniment to Vegetarian dishes. Heerenbone, a dried bean with a pretty cream colour and a little black eye, are grown on the West Coast, usually by potatoes farmers in between crops. I had my first taste of them in a fabulous tiny restaurant run by Kobus van der Merwe in the little fishing village of Paternoster – should be high on your buscket list after lockdown. Kobus gave me a bag of beans to bring home. Perfect with the Creation Pinot Noir 2018.
Heerenbone with Brown Shimeji Mushrooms
200g dried heerenbone, white coco beans work well too
boiling water to cover
2 large onions thinly sliced
4 – 6 Tbs butter
2 punnets brown Shimeji Mushrooms, stalks cut off, separated & washed
splash tarragon vinegar
Sea Salt and freshly milled black pepper
What you’ll do
Place the heerenbone in a bowl and pick them through to be sure there are no stones or bad beans amongst them. Pour over boiling water to well cover and allow to soak for two hours. They reconstitute quickly. Bring them to the boil with fresh unsalted [important] water and simmer for about 35 to 40 minutes until almost soft. Add salt to the water for the last five minutes or so. Drain and set aside. In a large frying pan, sauté the onions until they are quite soft and turning golden brown. Add the mushrooms and sauté until soft. Stir in the cream and cook for a while with the drained beans. Add a splash of tarragon vinegar, season with the salt and pepper and serve either as a side dish or a vegetarian luncheon dish with some crisp bread and a salad.
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