It always surprises me how many Spitfire Pilots during World War 11 were tall spindly legged chaps which had to fit into a tiny cockpit. They were brave men. Their nicknames varied from Tiny to Brack [bracket legs] and in this case The Stork. This wine honours Ken McKenzie nicknamed The Stork and great lover of Shiraz and owner of Hartenberg. Carl Schulz makes a limited edition of this wine from a vineyard on a site that has clay–rich “Terra Rossa” type soils – terra rossa meaning red soil. Interesting that this is a late ripening vineyard which ripens a full month later than the well-known Gravel Hill Shiraz site.
The wine spends 18 months in new French oak barrels, 90% of which are new and the remining second fill. The wine was then prepared for bottling.
From a Burgundy shaped bottled, closed with natural cork. The label in minimalist and very elegant. The foiling around the cork has an etching of the homestead. In the glass the wine is a deep bloodplum red at the heart which pales out to a rich translucent ruby at the edges. The aromas are of spicy berry, cherry and plum fruits which flow onto the palate and fill it generously, interwoven with cashmere clad tannins and a triumphant long and gently waning aftertaste. All the elements there to cool cellar this wine and allow it to improve over a couple of years.
The Hartenberg The Stork 2015 is very much a food wine. Do chill it for about 30 minutes in the fridge or an ice bucket. Sophia Lindop’s Malay Lamb Knuckle Curry is a great companion. Be careful not to make it too hot, chilli and tannins are not friends.
Sophia Lindop’s Malay Lamb Knuckle Curry
Serves 4 to 6
3 tbsp coconut oil
1 large onion, peeled and sliced
2 cloves garlic, peeled and chopped
2 tbsp curry powder (medium strength)
¼ tsp fresh ginger, peeled and grated
2 sticks cinnamon
3 bay leaves
2 medium tomatoes, peeled and chopped
1 kg lamb knuckles, cut into portions
100 ml water (plus extra if needed)
4 tbsp fruity chutney
salt and freshly milled black pepper to taste
Heat the olive oil in a saucepan and fry the onions until they start to go brown. Add garlic and continue to fry, being careful to not allow the garlic to go brown. Add the curry powder, ginger, cinnamon sticks and bay leaves, and fry to release the flavours. Add the chopped tomatoes and continue to fry lightly.
Place the lamb in the saucepan and toss in the curry mixture. Pour the water over, add the chutney, season and cover.
Cook on low heat for 90 minutes, making sure the pot does not cook dry, until the meat is soft and falls off the bone.
Serve on a bed of basmati rice, with sweet pumpkin and greens.
Read more about Hartenberg Wine Estate – CLICK HERE