NOVEMBER 2021 FEATURED PREMIUM WINES
WINE ONE: TESTALONGA EL BANDITO MONKEY GONE TO HEAVEN
About: This vineyard was planted in 2001 and features dry-farmed bush vines and the typical decomposed granite soils of Swartland. Whole clusters were fermented in tank for ten days before being pressed onto neutral puncheons. The wine is unfined, unfiltered, and sees only minimal Sulphur before bottling. (167 Cases Produced)
Taste: This wine is a medium purple in the glass. The nose is chiseled, primordial. It has aromas of dried violet, hickory, mulberry, gunpowder, saucisson sec, and black currant. The palate has tea-like tannins, a jolt of acidity running through the centre, and a sappy texture making it feel bevelled. There’s a minerality here - an untamed rockiness held in check by ripe fruits. You’ll find further flavours of plum, charred lavender, assam tea, niçoise olive, blood orange, and saskatoon berry.
Pairing: I think this wine would go incredibly well with Kofta B’siniyah. These meatball adjacent torpedoes of flavour are usually spiced with tons of garlic, cinnamon, and nutmeg. The combination of rich ground lamb and beef with pine nuts needs a savoury, intense wine with enough acidity. Alternatively, lamb shawarma sounds like a dream right now. Cumin, fenugreek, cardamom, and paprika will all play well with the spices in the wine.
WINE TWO: CRAVEN CABERNET SAUVIGNON
About: Mick has been desperate to work with Cabernet Sauvignon and was finally presented with the opportunity. He received a minuscule 1.2 tons of fruit from a vineyard in Polkadraai, Stellenbosch. He was able to get maximum ripeness at low alcohol and high acid. Fermentation was whole berry in open-top tank. After a short time on skins, the wine was pressed off into neutral barrel.
Taste: This wine is medium purple in the glass. The nose is classic with aromas of cassis, lilac, blackberry, graphite, currant leaf, sweet tobacco, and liquorice. The palate is vibrant and lifted with stoic tannins and a directional acidity that pushes you forward. It is centred, confident, charming, witty, composed. You’ll find further flavours of oxalis, wild blueberry, peppermint, charred cedar, and damson.
Pairing: I’m trying to limit the amount of meat I consume in a week, but when I get that hankering for a steak, I do my best to track down some ethically farmed, grass-fed beef. I know many of you are huge grilling fans, but I’m admittedly partial to cast iron. I usually let my steak dry out on a rack in the fridge overnight, making sure to season liberally and pat dry with some paper towel. Make sure you let that thing come up to room temperature before letting it hit that screaming hot pan. I usually try to render some of the excess fat first; who needs oil anyway? I’m trying to say that this wine is a perfect pairing for a classic steak, nothing fancy, just properly cooked.
WINE THREE: MEINKLANG TAG
About: This mini-cuvée comes from some of their oldest Grüner Veltliner vines, planted in sandy, loamy soils. The grapes undergo carbonic maceration for two weeks before being pressed off into concrete egg for élevage. It is bottled unfined and unfiltered under Nomacork.
Taste: This wine is medium green-gold in the glass. The nose is frisky and whimsical with aromas of matcha, tomatillo, gooseberry, guava, young jackfruit, clementine, and hay. The palate is equally exuberant, with a zap of acidity leaving your mouth tingling after each sip. The tannins are low but present, and the wine has more body than you’d expect. There’s a real botanical quality here, almost like tonic. You’ll find further flavours of finger lime, green melon, pea flowers, chickpeas, peach pit, and cashew.
Pairing: I love poke! It’s so easy to make at home, and there are so many ways to tailor it to your mood. My usual methodology is raw salmon tossed in a bit of soy and mirin, Japanese mayo, green onions, furikake, tobiko, something spicy (either sauce or hot peppers), and something pickled (radish, carrot, mushroom, etc.). Since this wine likes green flavours so much, you can certainly add some leafy vegetables to the mix as well. Half the battle is cooking the rice just right; it’s all about texture!