Grangehurst Pinotage 2007 & Mari-Louis Guy & Callie Maritz’s Bachelor’s Bobotie – 16.10.2016

img_0001-2Grangehurst Pinotage 2007

Grangehurst is a winery which flies well below the radar. And it shouldn’t as Jeremy and Mandy Walker make the most superb wines.

Recently we were fortunate to have a bottle of the Grangehurst Pinotage 2007.  Nine years old and not even in its prime.

pinotage-a-handfulA handful of Pinotage

The Pinotage grapes are selected by Jeremy from prime vineyards on the slopes of the Helderberg and the hills of Firgrove both area affects by cooling afternoon breezes from False Bay ameliorating the summer heat in the vineyard.

In the first vintage of this wine, the 1992, Jeremy did not have enough grapes to fill the tank, so he added Cabernet Sauvignon, creating a Grangehurst ‘recipe’ for this Pinotage.  The Cabernet Sauvignon component varies year from year from between 8% and 15%.

gallery_01_bigJeremy Walker of Grangehurst

Classical wine making methods, open tank fermentation, 4 to 6 punch downs per day.  The free run fermenting wine is drawn off and the skins pressed in a basket press.

The Pinotage wines from up to three vineyards were barrel matured separately and later blended with the Cabernet Sauvignon

[always less than 15%] – an average period of 18 months in 225 litre oak barrels of which about 75% were French and the balance America.  The wine was clarified according to the natural settling and racking methods before being prepared for bottling.

grangehurst-chaseLooking for all the world like Mr Fox from Beatrix Potter, meet Chase Grangehurst

It looks like
Bottled under a cork closure in a Burgundy shaped bottle, the wine has an elegant understated label.  In the glass it is a dark Satsuma plum colour at the core which pales out to garnet at the rim.

It smells like
The lovely red berries of the Pinot Noir parent and the roadside brambles of the Cinsaut. Supportive brushing of oak with its concomitant spices.

It tastes like
Full generous fruit, billowing mid palate, smooth tannins and a refreshing long aftertaste. Really fine wine at a good stage of development now but will certainly improve over the next year or so if properly cellared.

bachelor-bobotieMari-Louis Guy & Callie Maritz’s Bachelor’s Bobotie

It’s good with
A fine wine like this needs to be drunk after dinner during moments of reflection at the end of an evening.  However, it is fabulous with food.  Fabulous with the full on Sunday Roast Lunch and also with a well-cooked mid-week supper dish. Mari-Louis Guy and her brother Callie Maritz recently published their book One Pan Pot Tray. Easy cooking on one dish and they have cleverly added Bachelor’s Bobotie, which works well with this wine.  South African grape, South African dish!

callie-mari-louisCallie Maritz & his sister Mari-Louis Guy

Bachelor’s Bobotie

 Serves 6–8

2 onions, chopped
vegetable oil
1 kg beef mince
1 large sweet potato, cubed
1 Tbsp (15 ml) curry powder or garam masala
1 Tbsp (15 ml) turmeric
1 tsp (5 ml) brown sugar
3 Tbsp (45 ml) chutney
½ cup (100 g) seedless raisins
salt and pepper
1 slice wholewheat bread
1 egg, lightly beaten
60 g butter
4 eggs
½ cup (60 g) slivered almonds (optional)

oneOne Pot Pan Tray, published by Human & Rousseau
ISBN 9780798171410

In a large frying pan, fry the onions in a glug of oil until translucent. Add the mince and continue stirring until the mince is cooked and crumbly.

Add the sweet potato, curry powder, turmeric, sugar, chutney and raisins. Mix well. Season and then remove from the heat.

Soak the bread in a little water, then squeeze out the water. Mash the bread and mix with the beaten egg. Add to the mince mixture and mix through.

Cook, stirring, until the bobotie mince is cooked. Create 4 small hollows in the mince, dot each with butter. When melted, break an egg into each. Cook to desired doneness. Serve with the almonds (optional), fruit chutney and a fresh mixed salad.

Read more about Grangehurst Wines – CLICK HERE

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