Zevenwacht The Tin Mine White Blend 2017, perfect partner to Sophia Lindop’s Fennel & Sumac Crusted Salmon Trout…

Zevenwacht The Tin Mine White Blend 2017

For me, Zevenwacht Manor House is one of the – I restrain myself from using the word cute, though cute it is – most perfectly situated in the Cape. Hills covered in vines behind it, a lake before it, it looks as though it was built somewhere else and by some higher hand, perfectly placed there. The Polkadraai Hills are in the Stellenbosch Wine Appellation and close to what people hoped would be an economically viable Tin Mine in the early days of the Cape Colony. The Zevenwacht The Tin Mine White Blend 2017 pays homage to the hopefuls of the time, a perfect ‘the sum is greater than the parts’ blend of 66% Chenin, 25% Chardonnay, 5% Viognier, and 4% Roussanne.

Chenin Blanc coming to the cellar after harvest

The Chenin Blanc comes from low yielding 38 years old vines, planted on decomposed granite, at altitudes that range from 300-500 meters above sea level, False Bay is within sight of Zevenwacht. The higher part of the slopes give the blending partners a beautiful natural acidity. The rich and full-bodied fruit has been accentuated by the open canopies of the vineyards during ripening. Cooling sea breezes off False Nay ameliorate the summer heat in the vineyards and allow for longer hanging time to ripening, hence greater flavour in the final wine.

Hagen Viljoen, Zevenwacht’s Winemaker

After harvesting, destalking and pressing the juice was cool settled and then taken to a mix of 500 litre French oak barrels of 1st, 2nd, 3rd and 4th. The wine was aged and then matured for 11 months in the barrels on the lees adding mid-palate weight and creaminess to the wine.. Just sufficient time for the oak to be supportive rather than trying to be the equal of, or indeed overtaking the fruit. The wine was then prepared for bottling.

Zevenwacht pre dawn mechanised harvesting

Pour
From a Bordeaux shaped bottle, closed under screw cap. The label is elegant and simple. In the glass, the wine is a pale buttery gold, gem bright. The aromas are all about ripe tropical and subtropical fruits, melon, mango, and ripe fleshed Kakamas peaches. The palate from entry is rich with elegant fruit, and oak and its concomitant spices and vanilla. The mid palate is generous and extends into a harmonious and long lasting citrussy aftertaste. The Zevenwacht The Tin Mine White Blend 2017 has all the properties of a wine which will benefit from a couple of years of cool cellaring.

Sophia Lindop’s Fennel & Sumac Crusted Salmon Trout

Pair
This wine is no quaffer, it is more an elegant sipper with lunch on the patio or watching the setting sun. It is a perfect food wine for food and Sophia Lindop’s Fennel & Sumac Crusted Salmon Trout is the perfect match. Serve it with small boiled potatoes and a crisp green salad.

Sophia Lindop – chef, teacher, cook book author, photographer, Lebanese descent

Sophia Lindops Fennel & Sumac Crusted Salmon Trout

Serves 4 to 6

Ingredients
1 cup panko breadcrumbs
4 cloves garlic, peeled and crushed
1 tsp fennel seeds
2 tsp sumac
rind of 2 lemons, finely grated
30 g flat-leaf parsley, destalked and finely chopped
30 g French chives, finely chopped
sea salt and freshly milled black pepper to season
100 g butter, melted
1 tbsp olive oil
1 side (about 500 g) of salmon trout, skin on
1 tbsp creamed horseradish sauce

Method
Preheat oven to 220° C.

Mix the breadcrumbs, garlic, fennel seeds, sumac, lemon rind, parsley, chives, salt and pepper with the butter.

Place a sheet of baking paper on an oven tray and drizzle with the olive oil. Place the salmon, skin side down, on the paper and pat the top dry with paper towel. Spread the horseradish sauce over the top and press the spiced breadcrumb mixture over the top to coat.

Place the salmon trout in the oven for 15 minutes or until just cooked through.

Allow to rest for 5 minutes before serving.

Read more about Zevenwacht Wine Estate – CLICK HERE

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