Groot Constantia Rood 2015, lovely match with Dianne Bibby’s Pastitsio with Basil & Sage Butter – 08.11.2017

Groot Constantia Rood 2015

Nothing like a really good red blend. Nothing like a good red blend from Boela Gerber at Groot Constantia. Member of the Cape Winemaker’s Guild and multi award winner, Boela has produced a gem with the Groot Constantia Rood 2015.

Boela Gerber, Groot Constantia’s Winemaker

The blend for the Groot Constantia Rood 2015 is made up of Merlot 47% Pinotage 19% Cabernet franc 16% Shiraz 11% Petit Verdot 2% Cabernet Sauvignon 2%. These grapes come from south to south east facing vineyards which are planted in Glenrosa, Clovelly, Avalon, Hutton and Cartref soils.

Groot Constantia French Oak Barrel Cellar

Once in the cellar, the grapes are separately vinified and the wine is blended later after barrel maturation. The different wines were aged separately for 13 months in 28% 1st fill barrels, 34% 2nd, 15% 3rd, and 23% 4th fill French oak barrels before being blended to create the final wine. The wine was then prepared for bottling.

It looks like
Bottled in a Bordeaux shaped bottle with the Constantia crest embossed in glass  on to the bottle just below the neck. This is an indication that the grapes were all grown in the Constantia Wine Appellation. In the glass, the wine is a bright bloodplum red at the core which pales out to ruby garnet at the edges.

The famous pediment on the old cellar reputedly by Anton Anreith

It smells like
Black fruit, brambles and plums. Undertow of gently toasted oak and its concomitant spices.

It tastes like
Though dry the entry is of sweet ripe black fruit. Oak lingers. Nice full palate with cashmere clad tannins. Single thread of fine acidity running through from entry to its long exit.

Dianne Bibby’s Pastitsio with Basil & Sage Butter

It’s good with
This wine is made for food, and for the perfect glass after dinner with serious conversation and a bar of good dark chocolate. It’s a red meat wine and perfect with Dianne Bibby’s Pastitsio with Basil & Sage Butter. Click here for her recipe.

Dianne Bibby in her Johannesburg Kitchen

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