When I visit Landskroon, I feel welcome, comfortable and there is a feeling of interest in the customer and his or her favourite style of wines. I feel that if there was chaos reigning, Landskroon would be a sea of calm and sunshine.
The De Villiers Family have owned and managed Landskroon for 5 generations. 6th and 7th generations already in the wings. The Patriarch of the family, and indeed the name of the Cellarmaster since the family bought the Estate, Paul V is the current incumbent and he is making some sublime wines. The flagship range of wines are named Paul de Villiers. The Landskroon Paul de Villiers Reserve 2017 is, I think the premium wine of the Estate. Paul de Villiers, Michiel du Toit and Dani Brown head up the cellar team responsible for the making of this wine. Brother Hugo de Villiers, who looks after the Vineyards, provides a blend of 52% Cabernet Sauvignon, 30% Cabernet Franc and 18% Merlot.
Once in the cellar, the grapes were destalked and crushed and the separately vinified in open fermenters with regular punch downs to extract colour flavours and soft tannins. Once fermented, the wines were separately matured in first and second fill French Oak Barrels for 18th months. Thereafter blending took place and the wine was prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. The label is black, simple and elegant. In the glass, the wine is a deep opaque blood plum which pales out to ruby at the rim. The aromas, I think, overdeliver and set a promise of more to come. Red and black fruits, oak and its concomitant spice and vanilla are delivered in a rich, generous palate. While the wine is eminently drinkable now, it will reward you after a couple of years of cool cellaring. A truly impressive glass.
The Landskroon Paul de Villiers Reserve 2017 is a wine for fine food, in the company of friends and family. The traditional Sunday Roast lunch with a haunch of beef, a stuffed shoulder of lamb or leg or pork with all the trimmings of rustly crisp roast potatoes and real gravy come to mind. A well prepared dish for a mid week supper can also be a great partner. Nina Timm’s Hearty Beef and Mushroom Pie is definitely the answer. Click HERE for her recipe.
Nina Timm of my-easy-cooking.com
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