Groot Constantia Lady of Abundance 2017, so good with Roberta Muir’s Steak Diane, a classic…

Groot Constantia Lady of Abundance 2017

Fortunately, in life in the time of Corona, we are allowed some pleasures. Wine is certainly one of them, as is a good book. Above the front door of the Groot Constantia Manor House is a frieze known as The Lady of Abundance. And this is the name of Groot Constantia’s latest release, the Groot Constantia Lady of Abundance 2017. Another of Boela Gerber’s award-winning blends.

Award  winning Groot Constantia Wine Maker, Boela Gerber

The blend is made up of 34% Pinotage; 33% Shiraz; 32% Merlot; 1% Grenache Noir. Separate vinification for the grapes which were fermented dry on the skins before pressing and ageing for 14 months in 10% new French oak barrels, 35% in 2nd Fill barrels, 35% 3rd fill and 20% 4th fill barrels. The wines were then blended and prepared for bottling.

Groot Constantia’s gable with the Lady of Abundance frieze

From a classic Groot Constantia Bordeaux bottle, closed with natural cork. The word Constantia is embossed in glass just below the neck of the bottle indicating that only Constantia Wine Appellation grapes were used in the wine. In the glass, this new blend is a deep bloodplum at the heart which pales out to a purple tinged ruby at the edges. The aromas are of ripe red plums, red berries and cherries, and oak and its concomitant spice and vanilla. The palate, which has a gold thread of fruit acidity running through it from entry to the long and satisfying aftertaste, is generous, beautifully fruited and with perfect tannins. A very impressive glass. With. Couple of years of cool cellaring, this wine will reward.

Flambé time for Roberta Muir’s Steak Diane

While the Groot Constantia Lady of Abundance 2017 might be the perfect after dinner bottle while settling world affairs, aided by a bar of fine dark chocolate, it is a perfect food wine. Anything from a hearty vegetarian aubergine bake through the traditional Sunday Roast. Steak Diane was invented in the USA in 1945 when flaming at the table became de rigueur.  Roberta Muir’s Steak Diane is the perfect match, and so easy to prepare. Click here for her recipe. Roberta is the Manager of The Sydney Seafood School in that city.

Roberta Muir at The Sydney Seafood School

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