De Krans Tritonia 2017, a good match with Jane-Anne Hobbs’s Cape-Malay-Style Curried Lamb Kebabs with Apricots..

De Krans Tritonia 2017

The Portuguese Port grape varieties were introduced to Calitzdorp in the early 1970s with the introduction Tinta Barocca. The vines took well to a climate as similar to their home in the Douro valley in Northern Portugal. Shallow soils and a continental climate, and micro irrigation made them feel at home. Other varieties were to follow, The De Krans Tritonia 2017, named for an indigenous wildflower, is a blend of Touriga Naçional, Tinta Roriz, and Tinta Barocca.

Tritonia Distachia, the Flame Freesia

The grapes were hand harvested and then separately vinified in open fermenters. After pressing the wines underwent malolactic fermentation and were then aged in 2nd and 3rd fill French oak barrels and left to matures for a year. The wines were carefully selected and then blended and prepared for bottling.

De Krans Owner & Winemaker Boets Nel

Pour
From a Bordeaux shaped bottle, closed with natural cork. The label is in black and simple and elegant. There are four medals on the bottle, looking like a General in a small banana republic. Granted 4 and a half stars by Platter’s and 93 points by Time Atkin is no mean achievement. In the glass, it is a bloodplum colour at the heart which pales out to ruby at the rim.  The aromas are full frontal fruit. Raspberries, mulberries and soft dried prune plums. On entry, the palate is rich and generous. There is a line of fruit acidity which runs through to the long, gently waning aftertaste. There are Parma Violets in undertow with the well-integrated oak and its concomitant spice and vanilla. The tannins are gentle and supportive. The wine will reward you well after a couple of years of cool cellaring. A different and impressive glass.

Jane-Anne Hobbs Cape-Malay-Style Curried Lamb Kebabs with Apricots

Pour
The De Krans Tritonia 2017 needs food to truly shine. That said, it is a good bottle on its own as an after-dinner pleasure. Spicy Portuguese dishes like Arroz de Pato, a rice and duck dish, or Sarapatel, a goat or lamb offal dish. Having visited Portugal, I have tasted some fabulous sheep’s milk cheeses there too. Closer to home, Jane-Anne Hobbs’s Cape-Malay-Style Curried Lamb Kebabs with Apricots are so delicious with this lovely spicy wine. Click HERE for her recipe.

Jane-Anne Hobbs, everyone’s favourite Food Person

Read more about De Krans Wine Estate – CLICK HERE

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