We are blessed with some wonderful artisanal butchers in this country and to watch a trained butcher working with his cleaver and razor-sharp knives is a treat. So to the winemaker, like Ryan Puttick of The Old Road Wine Company using Shiraz 60%, Pinotage 30% and Mourvèdre 10%. And here we have the perfect Cape Blend. A robust big fella with so much going for it. And a child of what is regarded as the best vintage of the century.
Will be so perfect for that leg of lamb from Prieska in the Karoo and on offer this time of the year by Andy Fenner of Frankie Fenner Meat Merchants. A fine example of excellent butchering. Do visit the website, they have a couple of branches in the Cape Town and Durbanville. Click here for more information – http://www.ffmm.co.za/christmas
Ryan uses Stellenbosch and Paarl Shiraz, and Pinotage from Paarl. The Mourvèdre is from Agter Paarl 16-year-old bush vines giving greater intensity to the berries. The common link is that the grapes are all grown on decomposed granite. The wines are separately vinified and then given generous oaking for 14 months in 50% new barrels and the rest in 2nd and 3rd fills. The wines are then blended and prepared for bottling.
From a Bordeaux Shaped bottle, closed with natural cork. The label is amusing with an image of a bitcher’s cleaver. In the glass. The wine is a beautiful opaque dark almost Indian Ink plum red which pales out to a rich ruby at the edges. Ryan Puttick says, “Shiraz shines in this exciting combination with its spicy smokiness and flavours of ripe berries. Pinotage adds an unmistakable contribution to the blend, rounded off with a touch of Mourvèdre. A great accompaniment to grilled beef mutton or venison. In fact, it’s a must for meat.” It is a very impressive glass and so drinkable now. I love the robustness of the fruit, the red and black berries and plums and the way the oak and its concomitant spice and vanilla is there in support of the lushness of the fruit.
The Old Road Wine Company The Butcher and Cleaver 2015 is best served slightly chilled. This is a superb food wine and will complement many a hearty meaty dish, as well as a lusty vegetarian main course which could include, aubergine, big brown mushrooms, sun dried tomatoes and some tangy vegetarian cheese, all brown and bubbly on top. Diane Bibby’s Roast leg of lamb with sweet onion marmalade is a total match for this lovely wine. Click HERE for her recipe and to browse her website.
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