Steenberg Nebbiolo 2014
I have written about the Steenberg Nebbiolo before and recently had the opportunity to talk about it on a Radio Today, Gauteng, broadcast.
It reminded me how this grape of Italian nobility is firmly rooted in the Steenberg terroir. And it is this terroir that makes the Steenberg Nebbiolo 2014. The soils, the climate and the art of the winemaker.
Nebbiolo going through veraison
Made from 90% of grapes from an older Nebbiolo vineyard planted in 1994, and the balance from a younger block, the 2014 vintage is an elegant expression of this classic Italian variety. While the earthy tones resonate with the Piedmont landscape, famous for its truffles and porcini, fynbos herbaceousness, floral rose note and great fruit define its sense of place on the Steenberg foothills.
JD Pretorius, Steenberg Winemaker
It looks like
Bottled in a Burgundy shaped bottle with the elegant calligraphied Steenberg label. IN the glass, a just translucent gem bright cherry red.
It smells like
Aromas of rose, fynbos herb and red and black berries and cherries.
It tastes like
On entry, it has that deliciously tart, berry and cherry flavour. The palate is full with the acidity and the tannins well interwoven, and sufficient to make sure that this wine, like its Italian cousins will age well. “Decanting this wine promises to bring it to life even more,” says cellarmaster JD Pretorius who believes the evolution of the wine over the next decade will be a fascinating journey.
Archie Maclean’s Parmesan gratinated beef sirloin
artichoke hearts, mushroom, caper, basil pesto
guacamole & pickled aubergine
It’s good with
Those of us lucky enough to be close to Steenberg, have the pleasure of eating Executive Chef Archie Maclean of Catharina’s Restaurant on the estate. Archie’s recommendation as a dish to go with the Nebbiolo is a Parmesan gratinated beef sirloin, artichoke hearts, mushroom, caper, basil pesto, guacamole, pickled aubergine.
Archie notes: For this dish it is better to make the pickled Aubergine first then the gratinated beef. The dish can be assembled while the beef is cooking so when it is ready, it can go straight on the plate and to the table…. Good luck and happy cooking!
2 x 200g sirloin steaks
4 x artichoke hearts (1 tin)
8 x button mushrooms
30g chopped capers
1 x small jar of ready-made basil pesto
1 x small tub grated parmesan
1 x small tub of ready-made guacamole – for the plate
Remove the fat from the sirloin and cut in half.
Use a tenderising mallet or back of a large heavy serving spoon to bat the halves to about 0.5cm high trying to keep them square. Season with salt and pepper.
Rub the flattened steaks with some basil pesto.
Slice the artichoke and place the slices one after the other running down the steak, use 1 artichoke heart per piece of beef.
Sprinkle on some chopped capers
Slice 2 button mushrooms per piece of beef and do the same as with the artichoke.
Sprinkle parmesan cheese on top of the mushrooms till completely covered.
Place under the grill till the cheese has melted and gone golden brown, the meat should be rare, then serve.
2 x large Aubergine
1 x small red onion peeled and diced
½ teaspoon turmeric
½ teaspoon curry spice
1 x teaspoon chopped garlic
1 x teaspoon chopped ginger
1 x teaspoon brown sugar
50ml sherry vinegar
150ml olive oil
Salt and pepper
Cut the top off the Aubergine and dice.
Place a pan on a low heat and lightly fry the onion, garlic, ginger and spices for two to three minutes being careful not to burn them.
Increase the heat to high and add the Aubergine.
Cook till the Aubergine is soft them add the sugar.
Add the sherry vinegar and cook till it is all evaporated.
Season with salt and pepper to taste.
Remove from the heat and allow to cool.
Put a table spoon of guacamole on the left-hand side of the serving plate and drag left to right with the back of a spoon.
Put the beef in the middle of the plate.
Spoon a line of pickled aubergine along the side of the meat.
Garnish with some soft herbs or micro leaves.
Archie McLean, Catharina’s Executive Chef