Last year this time, I was at Durbanville Hills Winery tasting wines with Founding Cellarmaster Martin Moore. We were joined by Wilhelm Coetzee, the Red Wine Specialist, who brought along some fairly new red wine releases and together we wrote some tasting notes. A very special treat for this writer. Kobus Gerber, the Winery’s White Wine specialist was under an inundation of newly harvested grapes.
The Winery has a great choice of vineyards from which to draw its grapes with its own 9 wine grape producers. The wine is a blend of 50% each Shiraz and Cabernet Sauvignon. The grapes are harvested by hand. Once in the cellar, Kobus and his team destalked and crushed the grapes. No skin contact was allowed to prevent too much of a colour uptake. The free-run juices were drained to a settling tanks where, over a two-day period, the juice was allowed to settle until clear. Fermentation then took place over 21 days. Once fermented dry, the wines were blended and prepared for bottling.
From a Champagne shaped clear glass bottle, closed with natural cork a white screw cap. The label is quirky and fun – appropriate for the wine.. In the glass the perlage is vibrant, forming a crown round the edges. The aromas are of red berry fruits, white fleshed nectarines and rose water flavoured Turkish Delight. From entry the palate, though the wine is dry, has sappy sweet fruit and a line of raspberry acidity which runs through into the aftertaste. The ripe stone fruit reappears with country lane fruits like brambles and mulberries. The wine is eminently drinkable now.
The Durbanville Hills Sparkling Rosé 2019 is the perfect mid-morning refresher in Summer, a lovely aperitif before a meal and sundown sipper. Excellent with a dish of Salmon Rillettes and some crispy slices of toast. Here is my recipe.
Rillettes of Salmon with Salmon Caviar
The rillettes are a flavoursome pâté. Serve with crisp sourdough toasts. You can roll in cling film rolls which will last a couple of weeks in the freezer.
What you’ll need
300g flaked cooked salmon
50g softened butter
1 tsp finely chopped gherkins
1 tsp finely chopped small capers
finely grated zest of half a lemon
a squeeze of lemon juice
sea salt and freshly milled black pepper
small jar of salmon or trout eggs
What you’ll do
Mix together the salmon, butter, gherkins, capers, lemon zest and lemon juice. Season with sea salt and freshly milled black pepper.
Spoon into a serving dish, garnish with the eggs and serve with crisp toast.
If you have any left over, spoon the mixture onto a piece of clingfilm and tightly roll the clingfilm to form a long sausage.
This will keep for a couple of weeks in the freezer. Take off slices and serve on rounds of crisp toast or pumpernickel bread. Garnish with a blob of sour cream and a few beads of keta or caviar.
Click HERE to listen to my Podcast about the Durbanville Hills Sparkling Rosé, first aired on Fine Music Radio
And HERE to read about the Durbanville Hills Merlot Dry Rosé
Read more about Durbanville Hills and its wine and hospitality offerings – CLICK HERE