JUNE WINE CLUB:
Sutherland Vineyards
Cabernet Sauvignon
Elgin Valley, South Africa
BOLD WINE STYLE
Vibrant, dark ruby in color, this fruit driven, complex wine displays layers of dark berry fruit flavors and prominent cassis on the nose which follow through onto the palate with the additional intrigue of spice. Seamless tannins supported by the fruit intensity have combined to create a wine that provides a satisfying and lingering mouth feel.
WINE DETAILS:
- Analysis: 14% alcohol / volume
- pH: 3.40
- Residual sugar: 2.2 g/l
- Total Acidity: 6.3 g/l
- Food Pairing: Red meat (especially game), strong cheeses.
VITICULTURAL PRACTICES:
- Varietal: Cabernet Sauvignon, Clone 338C
- Appellation: Cape South Coast, Elgin Valley, South Africa
- Soil: Tukulu/Glenrosa
- Age of vines: Planted August 2005
- Plant density: 2353 vines/ha
- Trellising: 7 wire perold with moveable foliage wires
- Pruning: Spur
- Yield: 6 t/ha
- Irrigation: Supplementary drip
- Vintage: Wet, cool climate conditions allowed replenishment of water reserves and slow ripening period
- Picking date: 9th-24th March 2021
- Grape sugar: 24-25º Balling
- Acidity: 5.3 g/l
- pH at harvest: 3.5
WINEMAKING PRACTICES:
- Yeasts: Alchemy4
- Fermentation Temperature: 78.8ºF
- Method: De-stalked, hand sorting of berries, crushed, pumped into stainless steep tanks, pumped over once a day until dry, racked to barrel of malolactic fermentation. 18 months in 35% new French oak, balance in 3rd and 4th fill barrels.
ABOUT THE SUTHERLAND VINEYARDS:
After establishing Thelema Mountain Vineyards as a renowned estate in Stellenbosch, Gyles Webb set out in the early 2000s to craft a new line of small-batch, cool-climate wines. His search for the ideal location led him to a former apple orchard in the Elgin Valley—an area that would become home to Sutherland Vineyards. Located just 9 kilometers from the Atlantic Ocean and ranging from 140 to 250 meters above sea level, Sutherland benefits from its cool maritime climate. These conditions contribute to wines that are beautifully balanced, with remarkable depth and complexity of flavor. Elign was declared a wine ward in 1990, as one of the Cape’s newer appellations. Even though it has a grape cultivation history dating back to the 18th century, it was only recently recognized as a wine ward (designated viticultural area). Learn more about the Elgin wine region here. Learn more about the winery here.
Blackberry Balsamic Lamb Burgers
INGREDIENTS:
Lamb Burgers
- 1 lbs ground lamb
- 1 tsp blackberry balsamic seasoning
- ½ tsp kosher salt
- ½ tsp black pepper
Blackberry Balsamic Sauce
- 1 cup fresh blackberries
- ¼ cup water
- 1 tbsp balsamic syrup
Toppings
- gluten free buns
- arugula
- dairy free feta
DIRECTIONS:
Lamb Burgers
- Heat your grill or a large skillet.
- Add all of your ingredients to a bowl and mix until just combined.
- Depending on how thick you like your burgers form 3-4 patties.
- Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.
Blackberry Balsamic Sauce
- Add all of your ingredients to a small saucepan on medium heat. Gently smash the blackberries down and allow to cook for 10 minutes. The sauce will reduce and thicken.
- To assemble burgers place burgers on your favorite gluten free bun. Top with the blackberry balsamic sauce, fresh arugula, and dairy free feta. Enjoy!
Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved.
© Recipe courtesy of The Salty Cooker.
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