Landskroon Paul de Villiers Shiraz 2017, serve chilled with Nina Timm’s Beef Carpaccio…

Landskroon Paul de Villiers Shiraz 2017

Landskroon Wine Estate, on the south east facing slopes of the majestic Paarl Mountain, has been owned and managed by the families of de Villiers family for five generations. Each winemaker and Patriarch has been called Paul. Paul V is now the Cellarmaster with Michiel du Toit as his winemaker. The premium range of the Estate’s wines is named after these Pauls, and today’s wine The Landskroon Paul de Villiers Shiraz 2017 is a prime expression of the grape.

Shiraz grapes ripening on the vine

The grapes for the Landskroon Paul de Villiers Shiraz 2017 are especially selected from the vineyards on the Estate and taken to the cellar where they are destemmed and crushed and taken to open fermentation tanks. Juice and skins are fermented at between 25 & 28 Celsius. Vinification takes place using both traditional methods and modern cutting-edge techniques. Once completed, the wine is taken to 87% new American Oak and 13%second fill French Oak barrels.

The Four De Villiers cousins who operate Landskroon
Paul – Cellarmaster, Huguette van der Merwe – Sales & Marketing, Madelief  Malan – Admonistration & Hugo – Vineyards & Labour

Pour
From a Burgundy shaped bottle, closed with natural cork. The label is black and elegantly printed as behoves a wine like this. In the glass, the wine is a dark opaque bloodplum at the heart which pales out to ruby at the edges. The aromas are of berries, plums and the oak showing its spice, pepper corns and vanilla. The wine is full bodied, with a generous mid palate, excellent fruit forwardness and a gentle thread of fruit acidity running through from entry to the long and gently waning aftertaste. Eminently ready for drinking now, the wine will only improve with a couple of years of cool cellaring.

Nina Timm’s Beef Carpaccio

Pair
The Landskroon Paul de Villiers Shiraz 2017 is a wine for fine food – not cheffy stuff, but a good dish of home cooked food. Anything off the braai, a good piece of spicy boerewors, a lusty vegetarian dish. If you chill the wine for about 30 minutes or so in the fridge or an ice bucket, it would be the most perfect match with Nina Timm’s Beef Carpaccio. Beef Carpaccio was created by Arrigo [Harry] Cipriani of the eponymous hotel in Venice. Here the iconic Bellini cocktail was first made and is regularly served in Harry’s Bar. Carpaccio was known for his paintings with bold red and white colours, like the Beef Carpaccio. Click HERE for Nina’s Recipe and for a browse through her website.

Nina Timm of myeasycooking

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