The Zevenwacht Wine Estate is situated in the hills of Stellenbosch overlooking False Bay, which has a major effect on the vineyards with its cooling breezes on summer afternoons. This ameliorates the heat and allows for a longer hanging time for the bunches which results in fuller flavours and colours in the final wine. Owned and managed by the Johnson Family, Zevenwacht has a sister vineyard high up in the Banghoek Valley which supplies grapes adding interest to the wine made by Hagen Viljoen, the Estate’s winemaker. There was a time when tin mining was regarded as a possibility in the area, so the Zevenwacht The Tin Mine Red 2015 and its white counterpart are named for this little piece of Cape history.
The grapes used for the Zevenwacht The Tin Mine Red 2015 blend are 57% Shiraz, 26% Grenache Noir and 17% Mourvèdre, all grapes which have their origins in southern France. From harvesting, the three varieties were separately vinified right up to after ageing for 12 to 16 months in a selection of second, third and fourth fill 500 litre barrels. The wines are then blended and prepared for bottling.
From a Bordeaux shaped bottle, and closed with a silver screw cap. The label states the wines case, elegant black with silver printing. In the glass, the wine is a dark bloodplum at the heart which pales out to a violet tinged ruby at the edges. The aromas of little purple flowers, ripe Agen prune plums, red berry fruits and roadside brambles are blended with dark chocolate and oak spices. These all follow on to the generous entry through a broad mid palate with mildly grippy tannins and a thread of fine supporting acidity and a long and gently waning ending. All the components required to allow this wine to age for a couple of years of cool cellaring.
The Zevenwacht The Tin Mine Red 2015 is a perfect food wine. Do pop it into an ice bucket or the fridge for about 30 minutes before serving. The flavours being so full and earthy, you need full flavoured and earthy food. Carey Boucher-Erasmus’s Roast Leg of Pork with Hanepoot Apples & Crispy Duck Fat Potatoes is the perfect Sunday Roast Lunch for this wine. Click HERE for Carey’s Recipe.
Read more about Zevenwacht Wines – CLICK HERE