Groenvlei Farm, on the foothills of the Helderberg, is the home of Peter Falke Signature Exclusive Blend 2014. The mini area is well known for the production of fine red wines, breezes off nearby False Bay cool the vineyards in mid-summer and allow for slower ripen which results in greater flavour in the grapes, thus on the final wine. Werner Schrenk, GM and Winemaker keeps the vineyards in good health and is careful about leaf canopies and protecting the grapes from the sun. Special pickings are done for the Peter Falke Signature Exclusive Blend 2014, Cabernet Sauvignon 88% and Merlot 12%.
The grapes for the Peter Falke Signature Exclusive Blend 2014 are hand chosen in the vineyard and then, once in the cellar the bunches are destalked, and a further berry sort takes place before crushing and cool fermentation. A period of 18 months in French oak barrels took place. The mix of barrels was some new, some second fill and some third fill. The wine was then prepared for bottling.
From a Bordeaux shaped bottle closed with natural cork. The label is in the usual Peter Falke Style, silver and minimalist. In the glass, at the heart, the wine is an opaque deep bloodplum in colour which pales out to ruby at the edges. The aromas are typical of a Cabernet Merlot blend. The Cabernet bringing its black berries and the Merlot it spicy plums, these follow on to the generous palate, packed with fruit, the tannins in the wine are cashmere clad, the oak is in support of the fruit and the components all beautifully interwoven in the long and gently waning aftertaste – smooth and satisfying. This is a fine wine with all the necessary attributes to allow for cool cellaring and later rewards.
The Peter Falke Signature Exclusive Blend 2014 is a food wine. You would do well to chill it in the heat of summer, for about 30 minutes in the fridge or an ice bucket. It will do your Sunday Roast Lunch as proud as it does a well cooked mid-week supper. Asian pork with Sichuan pepper is a perfect partner, with its zingy and slightly anaesthetising peppercorns.
Sophia Lindop’s Asian pork with Sichuan pepper
Serves 10 – 12
2 kg pork belly, skin and excess fat removed
4 cloves garlic, crushed
3 sticks cinnamon
4 star anise
2 tsp Sichuan peppercorns
thumb-sized piece of ginger, peeled and thinly sliced
juice of 2 small oranges
60 ml kecap manis
1 medium-sized red chilli, finely chopped
100 ml honey
100 ml soy sauce
100 ml sweet chilli sauce
1 tbsp wholegrain mustard
sea salt and freshly milled black pepper to season
1 orange, thinly sliced
6 spring onions, finely sliced
400 g rice noodles
Preheat oven to 220° C.
Cut the pork belly into large chunks about 3 cm x 3 cm. Place in an ovenproof dish and set aside.
In a separate bowl, mix together all the other ingredients, except for the orange slices. Pour over the pork and toss so that the cubes are all covered. Allow to marinate for 20 minutes.
Place, uncovered, in the preheated oven, and bake for 40 minutes. Toss the pieces and add the orange slices. Cook for another 20 minutes until sticky and brown.
To serve, prepare rice noodles, then place the pork on top and pour the sauce over. Garnish with spring onions and serve.
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