Perdeberg Rex Equus 2019

The Perdeberg Winery is situated on the foothills of the Paardeberg, named by early settlers after the Cape Zebra which roamed the hills in earlier times. The winery is celebrating 80 years of fine wine quality and excellence followed by the pioneers of Perdeberg. Made up of 38% Malbec, 35% Cabernet Sauvignon, 17% Merlot and 10% Petit Verdot harvested in the Paarl Wine Appellation, the only traditional variety not used is Cabernet Franc.

Harvested from an 18 year old dry land vineyards, the yield from which was 6 tons per hectare, the grapes were picked at different levels of ideal ripeness in order to get a wide spectrum of flavours.

Albertus Louw, ‘thieving’ wine from a barrel

Once in the Cellar, berries were sorted before fermentation by Cellarmaster Albertus Louw & his team. Fermentation took place for 7 days in small stainless-steel tanks with regular pump-overs of the fermenting must to extract the flavour, colour and structure from the skins. Once fermented dry, the wine was taken to 500 litre French Oak barrels for 18 months, during which time malolactic fermentation took place, the wine was the prepared for bottling.

Perdeberg Winery

From a Bordeaux shaped bottle, closed with natural cork and the top dipped I red wax. The label is bespoke for this wine. In the glass, the wine is a deep purple plum at the heart which pales out to. Purple tinged ruby at the edges. The aromas are of blackcurrant, mulberries and oak with its concomitant spice and vanilla. The palate from entry, is rich and generous. The sweet fruit in this dry wine really showing itself, counterbalanced by excellent raspberry acidity, pleasant tannins and a long and lingering aftertaste. An impressive glass. The wine will reward you further after a couple of years of cool cellaring.

Dianne Bibby’s Ginger and Turmeric Chickpea Stew

Suitable for vegans and vegetarians, the Perdeberg Rex Equus 2019, is a wine in a grand style and will go well with duck and game birds, and then virtually every red meat, whether off the braai or grill, oven stove top or casserole. Suitable for vegans and vegetarians. Dianne Bibby’s Ginger and Turmeric Chickpea Stew. Click HERE for her recipe.

Read more about Perdeberg Winery – CLICK HERE


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