While one tends to think of De Wetshof in the Robertson Wine Appellation as Chardonnay specialists. However, Peter de Wet, the Winemaker, makes a couple of sublime reds. One of these is the De Wetshof Estate Nature in Concert Pinot Noir 2017. A grape which takes on the terroir, the soil, the weather and the winemaker and becomes an expression of the vintage and a total reflection of all the factors which make a fine wine.
The grapes for the De Wetshof Estate Nature in Concert Pinot Noir 2017 are picked in the cool of morning to capture the complexities of fresh ripe crispy berries. After destalking, the grapes are cooled down and moved to stainless steel tanks for a few days’ cold-soaking on the skins before fermentation starts. The wine ferments on the skins until dry, and after racking and pressing the young wines are moved into French oak barrels specially selected by Monsieur Christian Radoux, well known Burgundian Cooper and friend of the De Wet family. Once this 12 to 15-month process is complete, the wine is prepared for bottling.
From a Burgundy shaped bottle and closed with natural cork. The label is classic De Wetshof, simple and elegant. In the glass the wine is a translucent cherry red at the edges and more opaque at the heart. The aromas are all of fresh cherry crisp fruit. The palate, from entry is filled with an excellent line of acidity and soft cashmere clad tannins, with an undertow of well applied oak and its concomitant spices. Broad mid-palate with tones of nut and fresh sliced mushrooms. While very accessible now, this wine will reward you after a couple of years of cool cellaring.
When I think of the traditional Burgundy dishes of Coq au Vin and Boeuf Bourguignon, which are made with Pinot Noir, the De Wetshof Estate Nature in Concert Pinot Noir 2017 is a good partner. Though its very nature, especially when chilled for about 30 minutes before service, is such that it will be excellent with a ceviche or Ina Paarman’s Thai Fish Fritters with Chilli Chutney. Click HERE for her recipe.
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