This wine, for that dish
So much wine, so little time. Here are some standout wines to try this April, paired with delicious recipes from our magazine.
Val de Vie ‘Memo’, R395
This double-magnum blend of Chardonnay & Pinot Noir has been named Memo in honour of the time His Royal Highness Prince Harry had difficulty staying on his polo pony (called Memo) while playing in the sixth Sentebale Royal Salute Polo Club in 2015. During the event on the polo fields of Val de Vie (the largest one-day charity polo event in the world) the monarch was thrown off twice in one match.
The three-litre wine holds an impressive 16 glasses and is just the thing to toast in the upcoming Royal Wedding with a group of friends and family. The wine opens with a melange of red fruit such as strawberries, raspberries and cranberries, laced with a subtle scent of white blossoms. The red fruit continues on the fruity palate with some cut red apple and plenty of lemony citrus.
The wine is exclusively available from the L’Huguenot Cellar at Val de Vie Estate. Email firstname.lastname@example.org for more info.
WIN: Just in time for the Royal Nuptials (19 May) we’re giving away THREE DOUBLE-MAGNUMS of the Val de Vie ‘Memo’ to three of our lucky readers! Valued at R395 each. To enter, simply complete the entry form below. Terms and conditions apply. Competition ends 30 April 2018.
Waterkloof Revenant 2017, R95
With its roots in a Loire style of blending, Revenant 2017 is a blend of sauvignon and chenin blanc and is said to pay homage to the first white wine—which was also composed of the two varieties—made by owner of Waterkloof, Paul Boutinot, in France in 1984,
The Revenant was wild fermented primarily in old barrels and concrete eggs, followed by 10 months of ageing on lees. The result is a wine that shows all the lovely fruit expression that both varieties are capable of: think white pear, citrus and apples on the nose, but with a more, textured luxurious body thanks to the winemaking techniques as well as the chenin helping to rein in the acidity of the sauvignon.
Paul Cluver Wines Estate Riesling 2017, R100
What a beautifully composed wine. The Estate Riesling 2017 feels as if it’s balanced on a tightrope of the acidity and residual sugar: taut, mineral and refreshing. Curls of fresh green apple, white blossom and honeyed beeswax open up the wine. The palate is all green apples, lime and lemon sorbet—with that tightrope pulling a line straight through the wine, making for a contemplative yet refreshing sipping.
Pair with: Crispy pork belly with caramel vinegar.
Glenelly Lady May 2012, R490
As exquisite and layered as the lady herself. “It has always been my dream to craft the finest Cabernet Sauvignon blend outside of France. At the grand age of 78, I finally discovered Glenelly Estate, in the heart of the iconic Stellenbosch, the ideal place for my vision to become reality. Selected from the highest and coolest vineyard slopes, these grapes confer to Lady May elegance, exceptional depth and ageing potential. This wine is my legacy.” – May de Lencquesaing.
The Lady May 2012 is a blend of 89% cabernet sauvignon, 10% petit verdot and 1% cabernet franc. The wine was matured for 24 months in oak and shows concentrated aromas of black fruit such as cassis and blackberries as well as subtle cedar from the barrel, which acts as a bridge into the layered wine of red and black fruits, the mid-palate is silky and slightly savoury with some herbaceous undertones.
Pair with: Comforting lamb ragout.
The Garden Route Pinot Noir 2016, R110
The Garden Route label is a project of Boets Nel, the MD of De Krans Wine Cellar in Calitzdorp, and currently produces a sauvignon blanc as well as a pinot noir with grapes sourced from the Waboomskraal Valley at the foothills of the Outeniqua Mountains. This juicy wine is simply a delight, popping with flavours of cherries and strawberries. Made with just the free run juice, the wine is enticingly fresh yet not without structure; having spent 12 months in French oak barrels. There’s an earthiness to the finish reminiscent of steeped tea.
Pair with: Roasted fig and apple-glazed bacon salad.
Written by Malu Lambert, food and wine writer.