Groot Constantia Shiraz 2015 & Nadia Graves’s Slow Cooked Mutton Curry with Garam Masala – 26.07.2017

Groot Constantia Shiraz 2015

Boela Gerber, Groot Constantia’s award winning Winemaker and member of the Cape Winemaker’s Guild, once told me he had great faith in the Shiraz grown on the estate. Since the arrival of viticulturist Floricius Beukes a couple of years ago, there has been a new approach to the vineyard.  Beukes is a man who loves wine and wants to produce the finest grapes to the cellar.  He and his team are making a difference.

The grapes for the Groot Constantia Shiraz 2015 come from vines planted in Clovelly and Glen Rosa soils.  They come from a single vineyard most of which is growing at about 80 metres above sea level.  Cooing breezes off both the Atlantic coming up off the Benguela Current, and the False Bay ameliorate the heat of summer during the ripening time. This means a longer time to ripen and greater aroma, colour and flavour in the final wine.

Boela Gerber, Winemaker

Hand-harvested and fermented in closed tanks with pump overs four times a day during the first half of the fermentation.  14 months’ maturation took place in French oak barrels of which 24% were new and the balance previous fill – 2nd, 3rd and 4th fill. After this the wine was prepared for bottling

Shiraz grapes on the vine

It looks like
Bottled under a natural cork closure in a Bordeaux bottle with the glass embossed Constantia logo just beneath the neck. This indicates that the grapes were grown in Constantia. In the glass, it is a deep plum ruby at the core that pales out to garnet at the meniscus.

It smells like
Rich dark berry fruits and plums, fynbos herbs, grinds of black pepper and violets.

It tastes like
Full rich and round from entry to a long well integrated ending. Firm tannins and acidity in the tail indicate that the wine is a laster.

Nadia Graves’s Slow Cooked Mutton Curry with Garam Masala

It’s good with
Perfect with a slab of snappy dark chocolate after a meal. It loves spicy food as much as the traditional Sunday Roast Lunch. Nadia Graves in her Dordogne kitchen has rustled up a delicious Slow Cooked Mutton Curry with Garam Masala. It is a great partner to this Shiraz. Click here for her recipe.

Nadia Graves in her Dordogne Kitchen

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