Vriesenhof Grenache Noir Shiraz Mourvèrde 2017, so good with Nadia Graves’s Braised Beef Cheeks…

Vriesenhof Grenache Noir Shiraz Mourvèrde 2017

Jan Boland Coetzee is a legend. The owner of Vriesenhof Wine Estate, he was recently honoured with an honorary Doctorate by Stellenbosch University. Usually seen in a pair of shorts, even in winter, this accomplished and award winning winemaker is in every way a modern person. He has spent time in France working with the Drouhin Family on his passions Pinot Noir and Chardonnay. He and his winemaker, Nicky Claasens, produce a fine range of wines using a broad palette of wine grape varieties. At times they are blended, as with the Vriesenhof Grenache Noir Shiraz Mourvèdre 2017.

Winemaker Nicky Classens with Vriesenhof Owner Jan ‘Boland’ Coetzee

The Vriesenhof Grenache Noir Shiraz Mourvèdre 2017 blend is made up of 46% Grenache Noir, 35% Shiraz and the balance Mourvèdre. After careful elevation in the cellar, the wine matures in 3rd and 4th fill French oak barrels before being prepared for bottling

Vriesenhof with the Helderberg in the background

Pour
From a Burgundy shaped bottle, closed with a white screw cap. The label is elegant with a sketch of the Estate on it. In the glass, it is a gem bright ruby plum at the heart which pales out to ruby at the edges. The aromas and the palate all seem to run together in perfect balance and harmony. The berries are red like strawberries, blue like the blueberries the cherries are black and the roadside brambles, somewhere between the two. Chocolate is there as is the supportive oak, with its concomitant spice and vanilla, and a grind of white pepper. The wine has a long beautifully balanced, all parts interwoven, aftertaste which wanes gently. A delicious glass.

Nadia Graves’s Braised Beef cheeks

Pair
The Vriesenhof Grenache Noir Shiraz Mourvèdre 2017 is a great food wine, do chill it for about 30 minutes before serving. A blend which loves fine winter food, spiced sausages, a good bredie. NadiaGraves’s Braised Beef cheeks [Daube de joue de boeuf] are a great partner. Nadia lives in Vence in southern France. Click HERE for her recipe.

Nadia Graves, enjoying the sunset in Vence, in the south of France

Read more about Vriesenhof Wine Estate – CLICK HERE

 

 

 

 

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