The Durbanville Wine Appellation is regarded as one of the coolest in the winelands. Durbanville Hills Winery has 9 premium grape suppliers. The grapes for their Durbanville Hills Cabernet Sauvignon 2017 come from a selection of low yielding vineyards. Planted in a variety of trellising systems over 30 years ago in deep red soils, the wines yield between 6 and 9 tons per hectare. The grapes were hand harvested and each vineyard separately vinified in closed fermenters using soft timer regulated pump overs. Soft tannins, flavour and colour are gently extracted. After fermentation, the wine was left on the skins for a week, this softens the texture of the final product.
Controlled malolactic fermentation took place in tank after which the Cabernet Sauvignon was oak matured for 12 months using predominantly French oak, utilising a small percentage of new oak together with older wood as well as wood alternatives. The oaking in support of the fine fruit. The wine was then blended and prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is the elegant lozenge shaped Durbanville Hills livery. In the glass, the wine is a deep opaque bloodplum at the heart which pales out to ruby at the edges. The aromas are of cassis, plums and spiced poached prunes. The palate, from entry has a lively line of fruit acidity and soft elegant tannins in a rich and generous middle palate into the long and gently waning aftertaste. Medium of body, the flavours are bright fruited with an undertow of good Belgian dark chocolate. A fine glass, eminently drinkable now, though will reward you handsomely with a year or two of cool cellaring.
The Durbanville Hills Cabernet Sauvignon 2017 is a fine food wine. Any number of meat dishes would be great partners. At the moment, my great partner is Christine Capendale’s Orecchiette with Pan Fried Beef Strips, Mushrooms & Peppers.
Christine says “This is a family favourite! Very easy and quick to prepare. You can make the sauce while the pasta is boiling away – and dinner will be ready in 20 minutes!” We like 20 minutes!
Christine Capendale’s Orecchiette with Pan Fried Beef Strips, Mushrooms & Peppers
400 g free range beef fillet – cut into thin strips
30 ml olive oil
1 small onion, sliced thinly
chopped chili to taste
2 cloves crushed garlic
1 small red pepper, cut into strips
200 g mushrooms, washed and sliced
30 g butter
100 g baby spinach
100 g cherry tomatoes, halved and seasoned with salt and pepper
100 ml cream
500 g orecchiette pasta
Salt and black pepper for seasoning
Fresh coriander for serving
Pan fry the fillet strips in half of the olive oil, season and remove from the frying pan.
Add the rest of the olive oil and add the onion, chili and garlic, cook on low heat until almost soft. Add the red pepper strips and cook for another minute. Season and remove from the frying pan.
Add the butter to the frying pan and cook the mushrooms until cooked and dry – season.
Add the cooked onion mixture and the meat back to the frying pan.
Add the baby spinach, tomatoes and the cream and cook for a minute or just until the spinach starts to wilt. Taste and adjust the seasoning.
Meanwhile cook the pasta in a saucepan with lots of boiling water and enough salt until it is al dente. Drain and stir through a little olive oil.
Serve the meat sauce on the pasta and top with some fresh coriander
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