The Perdeberg The Vineyard Collection Cinsault 2014
You have me at Cinsault, always. In the days when it was known as Hermitage, the grape made up half of the grapes my father farmed on our farm Dagbreek in Durbanville. The other half was what we called Steen, a former name for Chenin Blanc.
Cinsault ripening on the vine
Perdeberg’s contracted grape providers grow excellent quality Cinsault grapes on bush vines with no irrigation.
The Vineyard Collection is part of a premiumisation project at Perdeberg. First came the Dry Land Collection and now this serious range of delicious wines of which The Perdeberg The Vineyard Collection Cinsault 2014.
Riaan Moller inspecting his open fermenting tanks
Riaan Moller, the Red Wine Maker for Perdeberg, made the wine in the traditional way using open top fermenters and punching down the cap under the fermenting juice. After fermentation, 30% of the wine was matured in French oak barrels for 19 months. The wine was then blended and prepared for bottling.
It looks like
Bottled in a Burgundy shaped bottle under cork. Very elegant label. In the glass a translucent cherry red which pales out at the rim.
It smells like
Fresh bright fruit, red berries, plums and spun sugar.
It tastes like
A generosity of spiced berries and cherries. Full, fat and soft with well integrated tannins in a long gently waning aftertaste.
Sophia Lindop’s Malay Knuckle Curry
It’s good with
Serve is chilled as a pre-dinner drink, excellent as a glass on its own. It quite likes traditional South African spicy dishes. Sophia Lindop, in her latest book, Spices, flavours and traditions offers her excellent recipe for a Malay Knuckle Curry.
Sophia Lindop with her new book at the launch last week
Malay lamb-knuckle curry
Serves 4 to 6
3 tbsp coconut oil
1 large onion, peeled and sliced
2 cloves garlic, peeled and chopped
2 tbsp curry powder (medium strength)
¼ tsp fresh ginger, peeled and grated
2 sticks cinnamon
3 bay leaves
2 medium tomatoes, peeled and chopped
1 kg lamb knuckles, cut into portions
100 ml water (plus extra if needed)
4 tbsp fruity chutney
salt and freshly milled black pepper to taste
Heat the olive oil in a saucepan, and fry the onions until they start to go brown. Add garlic and continue to fry, being careful to not allow the garlic to go brown. Add the curry powder, ginger, cinnamon sticks and bay leaves, and fry to release the flavours. Add the chopped tomatoes and continue to fry lightly.
Place the lamb in the saucepan and toss in the curry mixture. Pour the water over, add the chutney, season and cover.
Cook on low heat for 90 minutes, making sure the pot does not cook dry, until the meat is soft and falls off the bone.
Serve on a bed of basmati rice, with sweet pumpkin and greens.
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