Peter Falke PF Blanc de Noirs 2016 & Alida Ryder’s Vietnamese Prawn Salad with Soy Lime Dressing – 17.02.2017

Peter Falke Blanc de Noirs 2016

Peter Falke Winery is on Groenvlei Farm on the Annandale Road set against the Helderberg, part of the Stellenbosch Wine Appellation known for its fine red wines.  It has a lovely collection of Cape Dutch Buildings, all very classical from the outside but they have been given a real modern makeover inside.  Bougainvillea tumbling over the buildings and the gardens filled with the scent of roses, it really is a lovely place to visit.

Peter Falke’s Outside Lounge

Traditionally open later in the evening than most of the estates, it has lovely outside lounge areas, if the weather is good – which it has been lately. The platters and variety of dishes are available from the Estate’s Kitchen.

Produced only from Cabernet Sauvignon grapes, the Peter Falke PF Blanc de Noirs 2016, is not one to set aside for summer drinking only.  Once brought into the cellar the grapes are destalked and then lightly pressed in order not to extract too much colour. The juice was then drained off the skins to avoid it taking too much colour.  The juice was then cold settled for two days and racked off to stainless steel tanks where it is made further in exactly the same way as a Sauvignon Blanc.  The wine was then prepared for bottling in May 2016.

Cabernet Sauvignon ripening on the vine

It looks like
Packed in a Bordeaux shaped bottle in flint glass so the colour shows through brilliantly.  Silver foil label.  In the glass a stunning partridge eye pink with gentle flashes of pale amber when held up to the light.

It smells like
Fresh sliced white fleshed peaches and mashed raspberries.

It tastes like
Red berry fruits and crunchy watermelon. Notes of honey bush tea.

Alida Ryder’s Vietnamese Prawn Salad with Soy Lime Dressing

It’s good with
Great glass on its own or as an aperitif before a meal. Alida Ryder’s Vietnamese Prawn Salad with Soy Lime Dressing is a great match – click here for her recipe.

Alida Ryder in conversation with Sam Woulidge


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