Landskroon Sauvignon Blanc 2020, great partner to Sophia Lindop’s Dandelion Salad…

Landskroon Sauvignon Blanc 2020

The Landskroon Wine Estate situated on the south east facing slopes of the iconic Paarl Mountain in the Paarl Wine Appellation has been owned and managed by the De Villiers Family for 5 generations. Paul de Villiers V is the current Cellarmaster, and his predecessors were also named Paul.

Landskroon De Villiers Cousins Management Team, Paul, Huguette, Madelief & Hugo

While the Estate uses its own grapes, some are bought in from contracted suppliers. This is the case with the Landskroon Sauvignon Blanc 2020 which is denominated Wine of Origin Western Cape. Paul is assisted in the Cellar by Michiel du Toit as Winemaker and Dani Brown as Assistant winemaker. The hand harvested grapes, once in the cellar were destalked and crushed. The free run juice was given a bit of gravitas by adding some delicate pressings. Cool and slow fermentation took place to retain as much of the freshness and flavour in the final wine. The wine was then prepared for bottling.

Landskroon’s Paul & Nelie de Villiers

From a Burgundy shaped bottle closed with a back screw cap. The label is the new Landskroon design, simple elegant and descriptive. In the glass, the wine is a pale straw in colour. The aromas tend more to the green attributes of Sauvignon Blanc, green bell peppers, ripe figs and a fynbos herbaceousness. These are repeated on the palate with the addition of shredded green mango and the weight of ripe winter melon. Very refreshing. The wine is eminently drinkable now and will reward you after a couple of years of cool cellaring.

Sophia Londop’s Dandelion Salad

The Landskroon Sauvignon Blanc 2020 is excellent as a glass on its own sipped as a mid-morning refresher, or watching the sun go down. With food it is superb, use it as an aperitif before a meal, then take it through to the first course. Dandelion Salad is the perfect match. You should be able to forage them in your garden now. The Dandelion is a relation of the Aster. In common parlance, the name dandelion is a corruption of the French dent-de-lion, lion’s teeth, of which one is reminded looking at the side of the leaf. You know it, you have seen it growing in the spaces between paving stones down the road, in your garden and in fields with their lovely floral seed heads which, we as children used to pick and blow the seeds off them and  watch the little seeds take off in the breezes and go to plant themselves elsewhere. We look at the flowers and think how pretty they are, but the stems are too short to pick them and pop then into a vase. So, we leave them, one of the most edible plants in our garden. You can eat the whole plant. Sophia Lindop well known Cape Town Cook, Food Photographer, and Cookbook Author uses the dandelion to make a salad with great success  last weekend. She speaks so simply of her first Dandelion Salad and says, “Our first crop of dandelion leaves was just enough to make a small salad for two. Because of its slightly peppery flavour, I decided to dress it with a peppery Olive Oil, added some freshly milled black pepper and a well-aged nutty Parmesan. Delicious!”

Sophia Lindop of [well worth a visit]

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