Groenvlei Farm, the home of Peter Falke Wines, is in the foothills of the famed Helderberg, known for producing fine wines. Groenvlei has the added advantage of breezes off False Bay which ameliorate the summer heat in the vineyards. This means that the grapes ripen slower and hang for longer picking up greater flavours and aromas and colour. The grapes for the Peter Falke Signature Exclusive Bland 2014 are grown on the Estate and the final blend is 88% Cabernet Sauvignon and 12 % Merlot, a classic Bordeaux style blend.
Werner Schrenk, GM, Vineyardist and Winemaker keeps the vineyards in really good nick. At hand harvesting the teams pick bunches and discard any which may be sunburned or raisined. In the cellar the bunch are resorted so that only the best grapes go through to the final winemaking process. Once destalked and crushed, the wines are then fermented dry and the spend 18 months in a combination of first second and third fill French oak barrels after which the wine is prepared for bottling.
It looks like
Bottled under natural cork in a Bordeaux shaped bottle with the elegant silver label. In the glass it is a dark ruby garnet at the core which pales out to garnet at the edges.
It smells like
Blackcurrants and roadside brambles, oak and its concomitant spices.
It tastes like
Sappy, rich and full. A cloud of berries in the mid-palate, dry at the ending. The silken tannins, brightness, oak and fruit are all interwoven in the long and satisfying aftertaste.
It’s good with
Perfect as a glass on its own when the need for a glass of red wine becomes overwhelming, or indeed after a meal. It is the perfect match to almost any meat dish. Justine Wall’s Harissa Duck & Cherry Slaw is a perfect lunch or midweek supper dish. Click here for her recipe.
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