Top Drop #21, Creation Syrah Grenache 2018, perfect with the Estate’s Olive Ciabatta…

Creation Syrah Grenache 2018

Creation Wines is situated high up in the Hemel en Aarde Valley, outside Hermanus in the Walker Bay Wine Appellation in the small Hemel en Aarde are known as The Hemel en Aarde Ridge. Here, the vineyards climb up the side of the Babylon Toren Mountain. The vineyards are planted in clay loam soils with decomposed Bokkeveld Shale, enjoy adequate sunshine and cool nights. These conditions, together with cooling breezes off the close by Atlantic Ocean all go to producing grapes of fine flavour and the potential in the final wines.

Carolyn & Jean Claude Martin in the Creation Cellar

Owned by Jean Claude & Carolyn Martin, Creation has gone into the stratosphere over the last couple of years with its sublime wines and also its food offering.

My Top Drop for today is the Creation Syrah Grenache 2018, which has a 75% Syrah contents, the balance being Grenache Noir. After destemming and crushing the juices are taken to fermentation tanks and then to barrel where malolactic fermentation took place. During 14 months in barrel the wine had 2 – 3 rackings. In preparation for bottling, the wine underwent a light fining.

The Creation Barrel Cellar

Pour
From a Burgundy shaped bottle, close with natural cork. The label is simple and elegant. In the glass, the wine is a deep almost Indian ink at the heart which pales out to a purple tinged ruby at the edges. The aromas are of dark fruits, black olive tapenade and the looked-for grind of pepper. The palate is rich round and generous, from entry there is a refreshing line of acidity. Plums and mulberries and roadside brambles. The tannins are beautifully interwoven in the harmonious and long aftertaste. A truly impressive glass. The wine will reward later if cool cellared for anything up to another 5 plus years from now.

Creation Olive Ciabatta

Pair
The Creation Syrah Grenache 2018  would be happy to be served chilled slightly. It is a superb food wine. The Estate recommends their Olive Ciabatta as a perfect accompaniment.

Creation Olive Ciabatta

Pre-dough
300 g flour
300 g water
20 g fresh yeast

Mix all ingredients until a wet dough forms and there are no dry lumps of flour.
Cover and put in a cool place to prove overnight.

Dough
whole batch of pre-dough
600 g flour
350 g water
20 g fresh yeast
30 g sugar
200 g black or mixed olives
24 g salt
olive oil to grease a mixing bowl
flour to dust a work surface

Preheat oven to 240° C.
In a stand mixer add all the ingredients except the olives and salt.
Mix on medium speed for 5 minutes until combined and there are no dry lumps of flour.

Add salt and olives and turn up the speed to high until the dough starts to pull away from the sides.
When the dough pulls away from the sides and has an elastic sticky texture it is ready to be transferred into a well-oiled bowl.

Place in a warm place for 30 minutes.

After 30 minutes it’s time to fold the dough onto itself: grab the edge of the dough pulling it up and stretching it a bit and placing it two thirds over the dough and turning the dough 180˚ and doing the same with the dough, stretching the dough and folding it onto itself again.

Turn the dough 90˚and repeat the process of pulling and folding and turning 180˚ and folding again.
Let the dough prove again for 30 minutes and repeat the folding process one more time and prove one last time.

Turn out the dough onto a floured work surface and divide it into four quarters.
Form each loaf by folding in the sides a bit and like an envelope the top and bottom onto one another and placing it seam side down on a floured baking sheet.
Let the loaves prove for 30 minutes until double in size.

Bake in a 240˚ C preheated oven, placing half a cup of hot water at the bottom of the oven to create steam and ensure a crispy crust. Bake for 8 minutes and then turn down the heat to 200˚ C and bake for another 8 minutes.

Cool on a wire rack and enjoy.

Creation Wine Estate in the Hemel en Aarde Ridge

Read more about Creation Wines – CLICK HERE

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