Perdeberg Winery is in the foothills of the Paardeberg in the Voor Paardeberg. The Paardeberg is thus named for the ‘wilde paarden’ [The Cape Zebra] found there in the early days of the Dutch Settlement of the Cape. Today there are no Zebras in the Paardeberg, though they live on in the various ranges of wines put out by this unique winery. Interesting, the Cape Zebra is split up in small gene pools scattered around the Cape. They can be seen at Cape Point and also in the National Park at Cradock. The Perdeberg Rex Equus 2014 pays homage to these fine animals. Rex Equus is Latin for King Horse.
The Perdeberg Rex Equus 2014 is a flagship wine of the Perdeberg Winery. It is a blend known as a Cape Blend of which a high proportion is Pinotage, South Africa’s own grape, created in the late 1920s by Professor Abraham Perold. The blend for the Perdeberg Rex Equus 2014 is made up of 50% Pinotage, 20% Cabernet Sauvignon, and 10% each of Mourvèdre, Malbec and Grenache Noir. The grapes come from old bush vine dryland vineyards from the winery’s premium suppliers. It is a reflection of all the wines produced by Albertus Louw, the Cellarmaster at Perdeberg winery who selects the best combination of fruits for this limited release wine.
Bottled under a natural cork closure in a Burgundy shaped bottle. The livery is an elegant black with gold lettering for the name of the wine. This limited release wine is packed in a box which reflects the bottle packaging. In the glass, it is a deep bloodplum at the core which pales out to ruby garnet at the edges. The tempting aromas are of red berries, blackberries with brown spices. The palate is full and round from entry to tail. Sappy black cherries raspberries and Tay berries fill the palate with cashmere clad tannins. Soft and full mid palate with the tannins, fruit, acidity and oaking all interwoven into the long smooth finish.
A great post prandial bottle for philosophical conversation with a bar of snappy dark Belgian chocolate. This is a perfect food wine. It needs a dish which will honour it. Roberta Muir’s Steak with Green Peppercorn Hollandaise & Hasselback Potatoes hits the mark. Click HERE for her recipe.
Roberta Muir – cookbook author, food writer and manager of Sydney Seafood School – has a passion for good cooking, eating and drinking, and exciting travel in search of all three. A trained Chef and Cook Book Author.
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