Nativo Red Blend 2009 & Carey Boucher Erasmus Pork Belly & Shiitake Ramen – 28.10.2016

Nativo Red Blend 2009 copyNativo Red Blend 2009

In a world where most winemakers need to get their wines out of the cellar and onto the trade shelves as a financial necessity or to create tank, barrel and storage space for newer vintages, it is a joy to be able to buy a wine like this which is 7 years old and been matured under the most ideal of conditions.  Billy Hughes makes his Nativo Organic Wines on his Kasteelsig Farm on the old Piketberg Road in Malmesbury.  As one would expect, within sight of the magnificent Kasteelberg.

Jan and Claudia, customers from Villa, a restaurant in Bremen.Jan & Claudia, Nativo customers from Villa, a restaurant in Bremen
visit the vineyards during harvesting

While his White Blend 2014 is organically certified, it will take a couple more vintages before the Nativo Reds will be honoured with organic status.

The blend of the Nativo Red Blend 2009 is made up of 56% Shiraz, 16% Grenache Noir, 13% Merlot, 9% Mourvèdre and 6% Pinotage, all grown on Kasteelsig under organic viticulture.  The grape varieties are individually hand harvested into small lug boxes to protect the integrity of the fruit.  The grapes are separately vinified and then blended after 8 months in small 225 litre French Oak Barrels.  Destemmed and crushed, they are cold soaked for four days before the natural vineyard yeasts start the fermentation.  Regular punch downs take place for maximum colour and flavour extraction.  After fermentation the wine has skin contact for four days.  After the initial oak maturation, the different components are then blended and the wine then goes through a further four months in barrel to knit together.  The wine was then prepared for bottling.  It is a laster and if properly cellared will keep for at least 8 years after harvest.

Shiraz grapes on the vineShiraz, the lead grape in the blend

It looks like
Bottled under cork, itself a natural product, in a Burgundy shaped bottle.  The label is all white with a look of a piece of origami about it.  In the glass, it is an opaque dark plum at the core which pales out to ruby garnet at the rim.

It smells like
Predominantly black berries and ripe bloodplums, supported by oak and its concomitant spices.

It tastes like
Warm full  fruit flavours on entry which unravel layer for layer in the mouth.  Nice complex wine, broad mid-palate and then a lovely tail which fades away gently.

m_img_08522Carey Boucher Erasmus’s Pork Belly & Shiitake Ramen

It’s good with
A red wine like this is good as a glass on its own.  It begs for a braai with spicy sausages, apricot and lamb kebabs and meat marinated in a flavoursome marinade.  Excellent with north African tagines, made from lamb chick or beef on indeed vegetarian ones.  Carey Boucher Erasmus takes us off east instead of north with this utterly sublime Pork Belly & Shiitake Ramen. Click here for her recipe

Carey Boucher Erasmus CookingCarey Boucher Erasmus Cooking

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