June is a designated Venison and Shiraz months in the Winelands. Many of those wineries which have restaurants are offering Venison Dishes on their menus. I remember the days at this time of the year, the De Villiers Brother Paul and Hugo would go fishing on the Namibian Coast, there is a time for everything. Shiraz and Venison are really made for each other, but more of that later. The Landskroon Wine Estate on the slopes of the Paarl mountain facing South to Table Mountain is in the Paarl Wine Appellation. The Estate is owned and managed by en enthusiastic group of De Villiers cousins, with 5th generation Cellarmaster Paul de Villiers. Paul won the Diners Club Winemaker of the year some time back for his Port Style Wines for which he and his predecessors had built quite a reputation. They also excelled in the making of fine red wines, of which the Landskroon Shiraz 2017 is just one shining example
The grapes for the Landskroon Shiraz 2017 are harvested on the estate and taken to the Cellar where Paul and his team destalk and crush the grapes. The mash is then taken to open fermentation tanks for controlled fermentation. Once fermented dry, the grapes are pressed, and the wine then racked to barrels for 12 months. The Oak Barrels were a mix of second and third fill of both French and American origin. The wine was then prepared for bottling.
From a Bordeaux shaped bottle, closed with natural cork. Classical elegant Landskroon label. In the glass, the wine is a deep bloodplum at the heart which pales out to a purple tinged ruby at the edges. The aromas are of sappy dark plums and roadside brambles and oak and its concomitant spice and vanilla. All these are present on the palate in a medium to full bodied wine, generous in the mid palate and into the long aftertaste which has all the components interwoven in harmony. An excellent glass, very accessible now, yet with cool cellaring for 5 to 6 years will reward amply.
The Landskroon Shiraz 2017 is the perfect food wine. It would meet a good spiced boerewors happily and some of those wonderful Greek Phyllo pastries with feta and spinach. It loves a bredie and Lizet Hartley’s Green Bean Bredie is about as classical a bredie you can find. Click HERE for her recipe. She is well worth following on the internet, her recipes are always exciting and add so much to fun in the kitchen.
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Read more about Landskroon Wines – CLICK HERE