Peter Falke Leilani Muscat d’Alexandrie Noble Late Harvest nv, excellent with Hugh Fearnley-Whittingstall’s Oaty Banana Drop Scones…

Peter Falke Leilani Muscat d’Alexandrie Noble Late Harvest

You can always get me with the words Noble Late Harvest. These wonderful wines are so underrated, and the South African Wine Drinker doesn’t always know the joy that they bring.

Peter Falke GM & Winemaker, Werner Schrenk, testing sugar levels in grape juice

Werner Schrenk, the GM and Winemaker of the Peter Falke Estate Vineyards on Groenvlei Farm on the slopes of the Helderberg in the Stellenbosch Wine Appellation, finds grapes infected with Botrytis Cinerea amongst the Muscat d’Alexandrie Vineyards and these are taken to the cellar for the wine making process.  Because the grapes are quite desiccated when they arrive at the cellar, pressing is quite a business. The process of fermentation continues until either the yeast cells die from the alcohol they have produced, or the wines are chilled to stop the fermentation process.

A delicious Peter Falke Flatbread with Prosciutto

From a tall slim bottle, closed with natural cork. The bottle is elegantly labelled and is part of the Peter Falke Signature Collection, the premium range of the Estate. In the glass, the wine is citrine in colour. The aromas are classic NLH. Soft sun-dried apricots, fynbos honey and white tropical flowers. The palate from entry has a fine counterbalancing acidity which run through to the long and gently waning aftertaste. The Muscat flavours always remind me of sun kissed Hanepoot [for that is the local name for these grapes]. Full and generous, beautifully balanced and elegant

Hugh Fearnley-Whittingstall’s Oaty Banana Drop Scones

Serve the Peter Falke Leilani Muscat d’Alexandrie Noble Late Harvest well chilled. I prefer the wine in normal wine glasses rather than the parsimonious little glasses that grandmother brings out for Sherry when the vicar comes for a late afternoon visit. The wine is excellent with a smooth chicken or duck liver paté, a mildly curried butternut or carrot soup, is with dessert. If you need an excuse [and why should one] a later afternoon snack of Hugh Fearnley-Whittingstall’s Oaty Banana Drop Scones from his book River Cottage, Love your leftovers. Published by Bloomsbury. Click HERE to get the recipe.

Hugh Fearnley-Whittingstall, of River Cottage fame

Read more about Peter Falke Wines – CLICK HERE

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