Landskroon Cabernet Franc Merlot 2015 & Nina Timm’s Smoked New York Strip Sirloin – 24.08.2017

Landskroon Cabernet Franc Merlot 2015

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Landskroon Cabernet Franc Merlot 2015 is an interesting variation on what we call a Bordeaux Blend. Blended Bordeaux grapes grown on either side of the Gironde River which splits the Appellation in two. Cabernet Franc, Merlot and a splash of Shiraz make up this wine. The de Villiers family have been on Landskroon Estate since 1874. Today the Estate is family run with the 5th generation Paul as Cellarmaster, his brother Hugo, in charge of vineyards and labour, and his cousins, Huguette who manages marketing and sales, and Madelief who handles admin. And the next generation is already in the wings.

Landskroon Cellarmaster Paul de Villiers with his wife, Nelie

The farm is situated on the slopes of the Paarl Mountain whose three massive granite ‘pearls’ shine like, well, pearls when the rains fall.

While there is the allowed dollop of 15% Shiraz, the Cabernet Franc is the lead grape at 55%, the balance is made up of Merlot.

Cabernet Franc ripening on the vine

The three wines were separately vinified with regular pump overs taking place to ensure gentle extraction of colour and tannins. The Merlot and Shiraz were matured in a mix of new, 2nd, 3rd and 4th fill French oak barrels before being blended with the Cabernet Franc and being prepared for bottling.

It looks like
Bottled under natural cork in a Bordeaux shaped bottle with the elegant Anthony Lane designed label. In the glass, a gem bright deep plum at the core which pales out to ruby garnet at the meniscus.

Merlot, perfect blender with Cabernet Franc

It smells like
Red and black berries and plums. Oak and its concomitant spices.

It tastes like
Brambles, mulberries and blueberries. Medium of body but consistent in texture from entry to a gently waning tail. Oak and its gentle spices sufficiently recessive to allow the fruit to shine.

Nina Timm’s Smoked New York Strip Sirloin

It’s good with
This is a partner to red meats. It will go as well with venison pie as it will with a plate of charcuterie. However, it shines with Nina Timm’s Smoked New York Strip Sirloin. Click here for her recipe.

Nina Timm of My Easy Cooking

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