OCTOBER WINE CLUB:
Black Elephant Vintners
Rebels of the Vine
Syrah
Swartland, South Africa
BOLD WINE STYLE
This classic Syrah for everyday enjoyment shows opulent, bright fruit on the nose and a beautifully elegant palate of round tannins layered with clove spice, ripe cherries and violets.
Varietal: 100% Syrah
Analysis: 13.5% alcohol / volume
pH: 3.71
TA: 5.2 g/L
RS: 2.6 g/L
Appellation: Swartland, Western Cape, South Africa
Drinkability: now-2026
Harvest yield: 9.5 per ha.
Food Pairing: Complements food fit for a feast, such as roast duck, grilled meat and hearty pasta dishes
In the vineyard: This Syrah is sourced from dry-land farmed vineyards in the prestigious Swartland area. Syrah loves the “Mediterranean” climate of the Cape and grapes ripen with thick skins packed with velvety tannins and color.
In the cellar: Minimal oak was used during the aging of this Syrah, resulting in a very fruit-forward and spicy wine. The grapes were picked at 22 to 24 degrees balling and fermented in stainless steel tanks. Post fermentation they leave the wine on the skins to maximize complexity and mouthfeel. Matured in a selection of older oak for 12 months.
The vintage: It was a healthy growing season that followed a winter with good to normal rainfall which allowed the grapes to ripe optimally.
About the winery:
Black Elephant Vintners & Co. is a Franschhoek-based winery that blends tradition and innovation, breaking the norms of the wine industry with creativity and fun. Their wines are a tribute to the region’s unique terroir, pushing boundaries while celebrating the artistry of winemaking. With a mission to make wine more accessible and enjoyable, they invite non-conformists and dreamers to join their movement of rewriting the script on wine culture. Click here to learn more.
Try this wine with the following recipe…
Pappardelle with a Slow-Cooked Beef Ragu
INGREDIENTS:
Ragu:
- 12.5 lb. chuck beef, or other slow cooking beef cut, cut into equal 4 pieces
- 1 tbsp salt
- black pepper
- 3 tbsp olive oil, separated
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 28 oz crushed canned tomatoes
- 3 tbsp tomato paste
- 2 beef bouillon cubes, crumbled
- 1 cup red wine, full bodied, or sub with beef broth/stock
- 1 ½ cups water
- ¾ tsp dried thyme or 3 sprigs fresh thyme
- 3 dried bay leaves
To Serve (not all sauce is used):
- 1 lb. dried pappardelle, or other pasta of choice
- freshly grated parmesan cheese or Parmigiano Reggiano
- fresh parsley, finely chopped (optional)
DIRECTIONS:
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Pat beef dry and sprinkle with salt and pepper
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Sear Beef: Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 – 5 minutes in total), then remove onto a plate.
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Turn stove down to medium low and add remaining 2 tbsp of olive oil.
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Soffrito: Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
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Add remaining ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it’s bubbling very gently.
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Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred. (For slow cooker and pressure cooker).
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Shred: Remove beef then coarsely shred with 2 forks. Return beef to the pot. Simmer for 30 minutes until sauce is reduced and thickened – beef will soften slightly more during this step.
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Final season: Do a taste test and adjust the seasoning to your taste with salt and pepper. Also, add ½ tsp sugar if sauce is a bit sour for your taste . Place the lid on and set aside until ready to serve (it’s even better the next day and freezes well for months).
To Serve:
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Bring a very large pot of water with 1 tbsp of salt to the boil.
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Add pasta and cook for 1 minute less than the recommended cooking time as per the packet instructions.
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Meanwhile, place 5 cups of the ragu in a very large fry pan, dutch oven or use 2 normal size fry pans. Heat over high heat while the pasta is cooking.
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When the pasta is ready, transfer it directly from the pot into the fry pan using tongs.
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Add ¾ cup of pasta water into the fry pan.
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Gently toss the pasta (I use 2 wooden spoons) for 1 to 2 minutes, until the sauce water evaporates and leaves you with a thick ragu sauce that coats the pasta.
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Yell for your family to sit down at the dinner table because you need to serve it immediately.
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Serve with plenty of freshly grated parmesan, or even better, with Parmigiano Reggiano.
Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Recipe Tin Eats.
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