Peter Falke PF Cabernet Sauvignon 2016, so good with Darina Allen’s Top Side of Beef with Carrots & Thyme…

Peter Falke PF Cabernet Sauvignon 2016

With Winter upon us, we deserve to spoil ourselves with a fine wine from the Golden Triangle, on the slopes of the Helderberg in the Stellenbosch Wine Appellation. The Peter Falke PF Cabernet Sauvignon 2016 is the wine of the day. Werner Schrenk, the Winemaker and General Manager of the Estate has produced another Cabernet, and it’s going stratospheric. The next available vintage, the 2017, took a Platinum Award at last year’s Michelangelo International Wine & Spirits Awards 2019.

Hand harvesting Cabernet Sauvignon Grapes

At harvesting a double selection process takes place, once on the vine and then before destalking in the cellar, a berry selection. No crushing took place and the grapes were cold soaked in the juice for 3 days before natural fermentation took place. Once fermented dry, the wine is left on the skins for a further 25 to 35 days. The skins are then pressed gently, and the wine is them taken to new French Oak Barrels for 18 months before being prepared for bottling.

They say the best fertiliser is the farmer’s boots in the Vineyard – Werner Schrenk

Pour
From a Bordeaux bottle, closed with natural cork. The labelling is classical Peter Falke, simple red with silver printing. In the glass, the wine is bloodplum read at the core, which pales out to ruby garnet at the rim. The wine has fabulous fruit aromas which continue onto the rich and generous palate, with the typical red and black berries expected, the undertow of oak and its spice and vanilla with flavours of Parma Violets, roadside fennel seeds. Perfect balance, from beginning to end with fruit, oak, acidity and tannins all singing from the same hymn sheet. A satisfying glass, which will reward if the wine is cool cellared for a year or two.

Darina Allen’s Top Side of Beef with Carrots & Thyme

Pair
The Peter Falke PF Cabernet Sauvignon 2016 is a wine for a well-prepared meal, though it works well as that after dinner bottle where the world’s affairs are put to rights in front of the end of the day embers in the hearth. Darina Allen’s Top Side of Beef with Carrots and Thyme is a great partner. Click HERE for her recipe. Read more about Ballymaloe Cookery School, click HERE.

Darina Allen and me on one of her visits to Cape Town

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