Steenberg Stately Red 2015 great with Nina Timm’s Fried Liver with Rich Onion Gravy – 15.11.2017

Steenberg Stately Red 2015

Steenberg recently released three wines in The Fleet series named for the Royal Navy Battleships which took part in the Battle of Muizenberg on 7th August 1795.  There is a Chardonnay, a Rosé, a blended red and the Steenberg Stately Red 2015.  The wine is a blend of 63% Cabernet Sauvignon and 37% Shiraz, the fruit from Darling and Stellenbosch. The vines which are between 20 and 28 years, planted in Koffieklip and Shale soils, and yield between 7 and 10 tons per hectare.

JD Pretorius, Steenberg Cellarmaster

Once in the cellar, under the care of Winemaker JD Pretorius, the grapes are separately vinified and later blended. Pump overs for gentle extraction of colour and tannins took place three times a day. The wines were racked into French oak barrels – a combination of 2nd, 3rd and 4th fill. Malolactic fermentation took place in barrel and the wine was aged for 20 months before being prepared for bottling in November 2015.

It looks like
Bottled under natural cork closure in a Bordeaux shaped bottle with a restrained elegant label. In the glass, the wine is an Indian ink red black at the core which pales out to ruby garnet at the edges.

Cabernet Sauvignon grapes ripening on the vines

It smells like
A generosity of spicy ripe fruit, rustic blackberries, blackcurrants, mulberries, roadside fennel and sun dried black olives.

It tastes like
Rich, concentrated, silken textured with great tannin structure.  Lovely mouthful with spiced bright fruit, petrichor flavours. Ends in a long finish. Will deliver great pleasure if laid down for 5 to 8 years from vintage.

Nina Timm’s Fried Liver with Rich Onion Gravy

It’s good with
Perfect after dinner glass with a bar of snappy dark chocolate and some philosophical conversation. It is a wine for red meat and the lusty flavours of a vegetarian main course. Nina Timm’s Fried Liver with Rich Onion Gravy is a great match. Comfort food from my childhood, you’ll find here recipe here.

Nina Timm of

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