September Premium Wine Club

Bold wine Style logoBendewijn-Syrah-2020 (1)The Ahrens Family Winery
Bendewijn
Syrah

Paarl, South Africa

BOLD WINE STYLE

This medium to full bodied Syrah is grown on old bush-vines in a shale dominant soil on the northern side of the Paarl district. Bright red spicy fruit is complemented with a silky soft tannin.

Analysis: 14.5% alcohol / volume
Varietal: Syrah
Total Acidity:  5.4 g/L
pH: 3.56
Residual Sugar:  2.7 g/L
VA: 0.52 g/L
Total Production: 721 bottles


Bold wine Style logoBendewijn-Cabernet-Cinsault-2020 (1)The Ahrens Family Winery
Bendewijn
Cabernet Sauvignon, Cinsault

Wellington, South Africa

BOLD WINE STYLE

This medium bodied small batch red wine was grown on a complex coffee-stone gravel/quartz combination soil, giving the wine both weight and mineral elegance. The bold Cabernet tannins are rounded into a silky smooth texture with the addition of Cinsault, also enhancing the fruit.

Analysis: 14.5% alcohol / volume
Varietal: 72% Cabernet Sauvignon, 28% Cinsault
Total Acidity:  5.0 g/L
pH: 3.73
Residual Sugar:  2.0 g/L
VA: 0.59 g/L
Total Production: 994 bottles

ABOUT ALBERT AHRENS’ BENDEWIJN LABEL:

Albert Ahrens

© The Ahrens Family

Bendewijn is passion project for Winemaker, Albert Ahren of The Ahrens Family Winery. Bendewijn was intended to be a group united by wine. Albert writes:

“A ‘bende’ directly translated is a gang, and “wijn” translated is wine… Hence Bendewijn is a wine-gang, more specifically, a wine-following. Bendewijn is not a wine club! So… Let me explain… Firstly, I’m a grape-scout & winemaker, annually producing our address specific Ahrens Family Wines. As the years go by, I constantly find myself inspired to explore other regions and wine styles. Occasionally I stumble across an intriguing vineyard, in most cases an older vineyard, usually located on the slopes of one of our many mountains located in the Western Cape. I’m obviously keen to have a go at it and produce a barrel or two. After every harvest, the end result is a couple of interesting new wines. These wines could be once-off or made again… no rules. Bendewijn is my space of freedom of expression. The aim is for a group of winelovers to join my “wine-gang” and follow me on my exploration. Bendewijn is sent out in a mixed case of six bottles, once every few months and if there is enough wine – no rules!”. – Albert Ahren

© Information from Albert Ahren’s Bendewijn and The Ahrens Family Winery – All Rights Reserved. 


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Jan Harmsgat Pinot Noir

Flat,Breads,With,Lamb,Meatballs,,Yogurt,,Cucumber,And,TomatoesGRILLED LAMB MEATBALLS WITH MINT YOGURT

INGREDIENTS:

  • 1 lb. ground lamb
  • 1 cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 ¾ tsp ground cumin
  • 1 ½ tsp kosher salt
  • few cracks fresh black pepper
  • ¼ cup + 1 tbs tbsp chopped parsley
  • 1 tsp ground coriander
  • 1 large egg, beaten
  • 3 ounces crumbled feta cheese
  • 8 lemon wedges, for serving
  • grilled pita, for serving
  • Mint-Yogurt Sauce:
    • 1 cup Greek yogurt
    • 2 cloves garlic, minced
    • 1 ½ tbsp lemon juice
    • 1 tbsp olive oil
    • 1/3 cup chopped mint
    • salt to taste

DIRECTIONS:

  1. Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
  2. For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
  3. Roll the meat into 16, two-tablespoon-sized meatballs.
  4. Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
  5. Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.

© Recipe courtesy of Kristan Raines from La Crema.

AUGUST WINE CLUB:

Mellow style logoJan-Harmsgat_Pinot-NoirJan Harmsgat
Pinot Noir
South Africa

MELLOW WINE STYLE

This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.

Varietal: Pinot Noir
Analysis:
13% alcohol / volume
pH: 3.75
VA:
0.64
VS02:
26 mg/L
TS02:
62 mg/L
RS:
2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.

WINEMAKER’S NOTES
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Winery South Africa


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August Wine Club Pairing Recipe

Grilled T-Bone Steak and herb butter on wooden cutting board

GRILLED T-BONE STEAK

INGREDIENTS:

  • For the Steak:
    • 1 (36 oz.) T-bone or porterhouse steak
    • 2 tablespoons olive oil
    • 1 tablespoon salt
    • ½ tablespoon pepper
  • For the Herb Compound Butter:
    • ½ cup butter (room temperature)
    • 3 tablespoons fresh cilantro (chopped)
    • 3 tablespoons fresh parsley (chopped)
    • 1 tablespoon fresh oregano (chopped)
    • 2 cloves garlic (diced)

DIRECTIONS:

  • For the Steak:
    • Take the steak out of the fridge and out of it’s packaging. Pat both sides with paper towel. Season with oil, salt and pepper on both sides. Let it come to room temperature.
    • Preheat your BBQ over high heat.
    • When the steak is too temperature, place it on the grill, let it sear for 2-3 minutes with the lid closed. Come back, and turn it 90°, and let it sear for another 2-3 minutes with the lid closed.
    • Flip the steak over (at this point, you should be able to see the diamond patter on this side). Sear for 2-3 minutes, then turn 90°. Allow it to finish cooking in this position (it should take another 8-12 minutes, depending on the size of your steak.
    • Allow the steak to rest on a cooling rack for 7-8 minutes. Serve with compound butter discs on top.
  • For the Compound Herb Butter:
    • In a small bowl, mix the butter, herbs and garlic.
    • Place a section of plastic wrap on your work surface. Scrap the butter on to the surface, and carefully roll the wrap around the butter. Twisting the ends, roll the butter back and forth until it forms a smooth cylinder. Refrigerate for one hour, then slice and serve with steak.

© Recipe courtesy of Cara at The Gourmet Bon Vivant.

AUGUST WINE CLUB:

Bold wine Style logoJan-Harmsgat_ShirazJan Harmsgat
Shiraz
South Africa

BOLD WINE STYLE

This Shiraz is spicy and fruit driven. The nose and the palate are equally spicy with notes of white peppers and dark fruit.

Varietal: Shiraz
Analysis:
15.0% alcohol / volume
pH: 3.77
RS:
2.1 g/L
Production: 5,000 Bottles
Wood Maturation: Spicy, white peppers, dark fruit

WINEMAKER’S NOTES
For a red wine so young, this Shiraz is remarkably drinkable with plenty of dark soft berries and spice. The flavors are rich and mouth-filling, while comfortably fresh tannins ensure there’s no heaviness. This wine should give pleasure of the next year or two.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.

© Information provided by Jan Harmsgat


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Jan Harmsgat Chardonnay

Caramelized-Onion-Apple-and-Brie-Flatbread-Pizza-7-768x512

© Photo by Jo-Anna Rooney

CARAMELIZED ONION, APPLE AND BRIE FLATBREAD PIZZA

INGREDIENTS:

  • Balsamic Caramelized Onions:
    • 2 large sweet onions
    • 2 Tbsp. butter
    • 2 Tbsp. balsamic vinegar
    • salt and black pepper to taste
  • Flatbread and Toppings:
    • 1 large (or 3 small) pre-made flatbread or Naan bread
    • 1 or 2 green apples, cut into thin slices (recipe used Granny Smith Apples)
    • ¾ cup sliced Brie cheese (recipe used 1/2 of a 350 g wheel of Brie)
    • ¼ cup chopped Arugula for garnish
    • caramelized onions 

DIRECTIONS:

  1. Preheat your oven to 425ºF
  2. Make the caramelized onions first:
    1. Slice the onions.
    2. Melt the butter in a skillet over low-medium heat, then add the onions.
    3. Stir in the balsamic vinegar.
    4. Turn the heat down to low, and cook the onions until they are soft and there is no liquid in the pan, about 25 minutes.
    5. Stir often, making sure not to let the onions burn. You want them to be soft and deep golden brown.
    6. When they’re done, set aside.
  3. Putting it all together:
    1. Lay the flatbread out on a baking sheet.
    2. Spread the caramelized onions over the flatbread.
    3. Layer on the slices of apple, tucking some apple pieces under the onions.
    4. Add the sliced Brie cheese.
    5. Bake the flatbreads for 10 – 12 minute, or until the cheese is softly melted.
    6. Garnish with the chopped arugula and serve!

© Recipe courtesy of Jo-Anna Rooney from A Pretty Life.

AUGUST WINE CLUB:

Rich WineStylesJan-Harmsgat_ChardonnayJan Harmsgat
Chardonnay
South Africa

RICH WINE STYLE

This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.

Varietal: Chardonnay
Analysis:
13.5% alcohol / volume
pH: 3.46
TA: 6.14
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge

WINEMAKER’S NOTES
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.

ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.

© Information and Photos provided by Jan Harmsgat.

Jan Harmsgat Farm Winery

Jan Harmsgat Farm


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August Bubbly Club: Strandveld

Strandveld-Skaamgesiggie-Pinot_noir-sparklingStrandveld Vineyards
Skaamgesiggie
Pinot Noir Brut 
South Africa

BUBBLY WINE STYLE

The delicate Cap Classique is made in the traditional method from Pinot Noir grapes. It highlights notes of strawberry, cherry and oyster shell and has a fine, lingering mousse that delights the palate.

The wine is named after the very rare and beautiful Protea pudens, affectionately known as the Skaamgesiggie or in English the “Bashful Sugarbush”, because of its unique downward hanging flowers. This shy Protea is endemic to the Strandveld. It is endangered and is categorized as a ‘red data’ species.

Analysis: 11.23% alcohol / volume
Varieties: 100% Pinot Noir
Residual Sugar: 6.1 g/L
Total Acidity: 6.6 g/L
pH: 3.27
Appellation: Elim, Cape Agulhas, South Africa
Bottling: En tirage for second fermentation on August 3, 2018. Disgorged August 16, 2019.
Pairing Recommendations: Oysters, salads, sushi, salmon, trout, duck breast or a yogurt dessert (recommended recipe below).

VINTAGE:
Winter of 2017 was one of the driest in the Western Cape in the last century; fortunately, the winter rains were within average range. The winery received very late cold fronts with icy rain in mid-September. The storm did extreme damage to the young shoots, so while they received water for irrigation, the price paid was the loss of half of their potential crop almost overnight. In late November, they had a further blow with a hail storm that caused more vineyard damage – resulting in the final harvest crop being on average a very low 3.5 ton/ha. The conditions during the rest of the growing season were moderate with cool, dry weather and the small crop was handled with care to make the most of it. The result was a small, concentrated vintage, comparable to 2015.

VINIFICATION:
Specially selected Pinot Noir grapes were harvested at 65.3ºF, and were cooled to 35.6ºF before being loaded whole bunch into the press for 5 hours with skin contact. Only the first 550l of juice per ton obtained from gentle pressing was used. The clear juice was cold fermented with selected year strains. After fermentation, the base wine was matured in 500L French oak barrels for 7 months. The base wine was then reinoculated with yeast and a small amount of sugar, then bottled under crown cap for a second fermentation.

ABOUT STRANDVELD VINEYARDS:
Driven by a deep passion for premium, quality wines, and the spirit of discovery, Strandveld refers to the coastal belt of land which straddles the coastline around Africa’s southernmost tip at Cape Agulhas – where the vineyard proudly stands. This confluence of maritime climate, varying sites and soil types creates the diversity of terroir that distinguishes their unique and remarkably complex wines. Learn more about their history here.

Strandveld Vineyards

Terrior Standveld Vineyards

Strandveld Vineyards South Africa


Recipe Recommendation:

Yogurt,With,BerriesBAKED YOGURT WITH FRESH BERRIES:

  • Makes 6-8 servings

INGREDIENTS:

  • 2 cups Fresh Cream
  • 2 cups Double Cream Greek Yogurt
  • 1 cup condensed milk
  • 3 granadillas (or fruit of your choice)
  • 1 cup fresh raspberries

DIRECTIONS:

  • Mix the cream, yogurt and condensed milk together and stir until smooth
  • Divide evenly among ramekins
  • Bake in a preheated over at 140ºC (284ºF for about 10 minutes)
  • Remove from the oven and leave to cool at room temperature (or refrigerate for later)
  • To serve, scoop out the pulp of half a granadilla onto each baked yogurt
  • Finish with a generous scoop of berries

© Information provided by Strandveld Vineyards.
© Recipe from Liezie Mulder’s Book “île de païn-anytime”


Bubbly Wine ClubLearn more about our Bubbly Club >

 

 

Winery Spotlight: Remhoogte February 23rd

Remhoogte-Logo

Remhoogte Wine Estate
Stellenbosch, South Africa

Wednesday, February 23, 2022
6:00pm CST / 7:00pm EST

Join us for a wine tasting event, featuring Remhootge Wine Estate, a family winery in Stellenbosch, South Africa. Brothers Chris and Rob Boustred will be our guest speakers, tasting through 7 of their amazing wines from their winery in South Africa on the big screen.
 

Wines Tasted:

  • First Light Chenin Blanc
  • Honeybunch Reserve Chenin Blanc
  • Free to be Riesling
  • Soaring Eagle Blend
  • Chronicle Cape Blend
  • Vantage Pinotage
  • Sir Thomas Cullinan Reserve

To reserve a table and attend the wine tasting in person, please call your local participating WineStyles store. Or, if you prefer to attend remotely, pre-order a wine tasting kit to-go and watch/taste along with us on Zoom!

Remhootge_wines_email-header

About Remhoogte Wine Estate:

Remhoogte Wine Estate is a family winery, run by brothers Chris and Rob alongside their father Murray Boustred, with vineyards located in foothills of the Simonsberg mountain in Stellenbosh, South Africa. Learn more about their winery here.

“We believe wine is made in the vineyards, and our goal is to allow the vineyards to express themselves by interfering as little as possible. As a result we have adopted a minimalist approach in both the vineyards and the cellar. We are also proud members of the Biodiversity and Wine Initiative, and of the Integrated Production of Wine Scheme. We have set aside 30% of the estate and dedicated it to the Western Capes indigenous flora and fauna.” – Chris Boustred, winemaker.


Let’s Taste, Learn and Enjoy® together!
Contact your local WineStyles to RSVP for this tasting event.
Winery Spotlight with Remhoogte Wine Estate
Wednesday, February 23, 2022
6:00pm CST/ 7:00pm EST
Cheers!
WineStyles.com

 

Raised by Wolves 777 Chardonnay

Delicious,Fish,Cakes,With,Dill,Closeup,In,A,Pan,OnMaryland Crab Cakes with Tartar Sauce

INGREDIENTS:

  • For the Crab Cakes:
    • 2 large eggs
    • 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 teaspoons Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1/4 teaspoon salt
    • 1/4 cup finely diced celery, from one stalk
    • 2 tablespoons finely chopped fresh parsley
    • 1 pound lump crab meat (see note below)
    • 1/2 cup panko
    • Vegetable or canola oil, for cooking
  • For the Quick Tartar Sauce:
    • 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
    • 1-1/2 tablespoons sweet pickle relish
    • 1 teaspoon Dijon mustard
    • 1 tablespoon minced red onion
    • 1-2 tablespoons lemon juice, to taste
    • Salt and freshly ground black pepper, to taste

DIRECTIONS:

For the Crab Cakes:

  1. Line a baking sheet with aluminum foil for easy clean-up.
  2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  3. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.

For the Quick Tartar Sauce: In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.

Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.

Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won’t hold together well.

© Recipe courtesy of Jenn Segal of Once Upon a Chef.

JANUARY WINE CLUB:

Rich WineStylesRaised-By-Wolves-777-Chardonnay-wine-bottleRaised by Wolves
777 Chardonnay
Piekenierskloof, South Africa

RICH WINE STYLE

The Cape is generally regarded as a hot viticultural region. Fortunately, there are some cool mesoclimates to be found close to the ocean or at higher altitudes. With high altitude generally comes a more continental climate, and so it is with this Piekenierskloof Chardonnay, grown between 700 and 800 meters above sea level on the Sandveld plateau bordering the Olifants river.

The 777 Chardonnay is whole bunch pressed, settled overnight without the use of enzymes, and then racked straight to barrel for uninoculated fermentation.

After maturing for 9 months in 228L Burgundian pieces, the Chardonnay was cleanly racked and bottled.

Appellation: Western Cape, Citrusdal Mountain, Olifants River Valley, Piekenierskloof Ward
Varietal:
100% Chardonnay
Analysis:
13.69% alcohol / volume

Residual Sugar: 2.1 g/L
VA:
0.54 g/L
pH:
3.33
TA:
5.3 g/L
SO₂:
13/72 ppm
Bottled: 8/10/2018
Grower:
Shelley Sandell

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Adam Mason, leading Wine Industry Specialist. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape. He has showcased how interesting and rare the Cape’s vineyards can be; these small batch, experimental wines have transformed the Cape into one of the more dynamic regions in the world. 

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

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Raised by Wolves Old School Red Blend

Pizza

Photo Credit: Copyright Anson Smart

Pizza Vesuvio with the Works

INGREDIENTS:

  • 1/2 cup frozen artichoke hearts, thawed, sliced
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 pound pizza dough, thawed if frozen
  • All-purpose flour, for dusting
  • 1/2 cup fresh ricotta (4 ounces)
  • 3/4 pound fresh mozzarella, cut into 1-inch cubes
  • 2 ounces thinly sliced baked ham, cut into 1-inch strips
  • 2 ounces salami, cut into 1-inch strips
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons marinara sauce
  • 2 large cremini mushrooms, sliced 1/4 inch thick
  • 4 pitted olives, sliced 1/4 inch thick

DIRECTIONS:

  1. Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
  2. On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3-inch edge of dough over the filling and press to seal in the center of the round.
  3. Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2-inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
  4. Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.

© Recipe courtesy of Francis Ford Coppola from Food & Wine.

JANUARY WINE CLUB:

Bold wine Style logoRaised by Wolves Cinsaut Cabernet SauvignonRaised by Wolves
Old School
Cinsaut Cabernet Sauvignon
Stellenbosch, South Africa

BOLD WINE STYLE

Having enjoyed many old South African Cabernet Sauvignons from the 1960’s and 1970’s, Adam Mason was enthralled to discover that many of these old gems contained far greater percentages of Cinsaut than Cabernet Sauvignon, reflecting the actual plantings of both varieties at the time. Using possibly the oldest producing Cinsaut vineyard in Stellenbosch (planted in 1965) and Bonniemile Cabernet planted in the 1980’s, Adam attempted to pay homage to this uniquely South African story. Vinification of both varieties was carried out in separate concrete ‘kuipe’ before transferring to barrels for 18 months maturation.

Appellation: Stellenbosch, South Africa
Varietal: 2/3 Rustenhof Cinsaut, 1/3 Bonniemile Cabernet Sauvignon
Analysis:
12.81% alcohol / volume
Residual Sugar: 1.8 g/L
VA:
0.79 g/L
pH:
3.66
TA:
5.3 g/L
SO₂:
5/65 ppm
Bottled: 10/18/2019
Growers:

  • Rustenhof: Pieter Bredell
  • Bonniemile: Deon Joubert

Raised by WolvesABOUT RAISED BY WOLVES:
Raised by Wolves offers exceptional wines with excellent values. Made as a project by Wine Industry Specialist, Adam Mason, Adam says the name is a parody of the constant one-upmanship between winemakers. He mocks other winemakers’ statements of ‘my wine is single vineyard!’, or ‘Yeah, well my wine is naturally fermented…’, and ‘Oh yeah, well my wine is hand sorted by berry.’, by saying “My wines are all of the above, and I was raised by wolves.” – Adam Mason. Adam’s wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the Cape, showcasing how interesting and rare the Cape’s vineyards can be. 

 

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!

Learn More >

 
 
 

 

January Wine Club Pairing Recipe

Filet MignonPan-Seared Filet Mignon

INGREDIENTS:

  • 4 (10 ounce) thick tenderloin beef fillets (roughly 2 inches thick)
  • 2–3 tablespoons butter
  • salt and pepper to taste
  • Garlic & Herb Butter
    • ½ stick of butter
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh tarragon
    • ½ tablespoon minced garlic

DIRECTIONS:

  • FOR THE HERB BUTTER:
    • Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
  • FOR THE FILLETS:
    • Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
    • Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your fillets a nice seared edge.
    • Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Remove fillets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperature. Top with a slice of garlic and herb butter and serve.

© Recipe courtesy of Shawn Williams from Kitchen Swagger.

JANUARY WINE CLUB:

Raised-By-Wolves-Bonniemile-Cabernet-Sauvignon-wine-bottleBold wine Style logoRaised by Wolves
Bonniemile Cabernet Sauvignon

Stellenbosch, South Africa

BOLD WINE STYLE

The Bonniemile road provides access to agricultural smallholdings just south of Stellenbosch off the Polkadraai road. Established in 1986, this block of Cabernet Sauvignon occupies 0.89 hectares of land, and is planted to just 3100 vines.

The soil is typical of the area, being rich in ironstone laterites overlaying a heavy clay bank. It’s great terrain for Cabernet Sauvignon.

Vinified in traditional open-topped concrete fermentation tanks and left on skins for 14 days before pressing off, it then matured in neutral 300L hogsheads for 18 months before bottling.

Varietal: 100% Cabernet Sauvignon
Analysis:
13.09% alcohol / volume
Residual Sugar:
1.7 g/L
VA:
0.64 g/L
pH:
3.74
TA:
5.3 g/L
SO₂:
6/49 ppm

Bottled: 10/19/2018
Grower:
Deon Joubert
 
Raised by Wolves
ABOUT RAISED BY WOLVES:
Raised by Wolves is a project by Wine Industry Specialist, Adam Mason. Adam says the name came to mock the one-upmanship between winemakers, explaining his wines are all naturally fermented, single vineyard, and hand sorted but yet he was “raised by wolves”. His wines are produced in limited quantities, and are made from a selection of unique vineyards from his travels around the cape, showcasing how interesting and rare the Cape’s vineyards can be. Adam’s work with small batch, experimental wines has transformed the Cape into one of the more dynamic regions in the world. 
 

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City-on-hill-red-blendCity on a Hill Wine Company
Red Blend
Swartland, South Africa

Bold wine Style logoBOLD WINE STYLE

The second of their “canvas wines” and the second vintage of this wine, City on a Hill Wine Co. used three varieties stretched across five vineyards. This wine remains the winery’s main focus in terms of red wine and this blend continues to grow in vineyards and varieties as they stretch their reach further across Swartland. The Red Blend has great structure, showing red and black fruit with their trademark Swartland fynbos and olive notes. Syrah dominates this blend followed by Tinta Barocca, and Cinsault.

Analysis: 13.5% alcohol / volume
Varietals: Syrah, Tinta Barocca, and Cinsault
RS: 1.9 g/L
TA:
5.2 g/L
pH:
3.65
Fermentation: Native Yeasts – 75% whole bunch
Vessels: Old 500 liter oak barrels
Year of Planting: 1968-1990’s
Soil Type: Decomposed granite, schist, & clay
Cultivation: Bush vines & trellised vineyards

ABOUT CITY ON A HILL WINE CO.:
City on a Hill Wine Company was started with one goal in mind: to make wine with freedom to explore and engage the vast terroirs and people that make up this beautiful region. The team was drawn to the rustic traits of the Swartland in the South Western part of South Africa – a location where you will rarely find landscaped vineyards or shiny farm gates, but rather an unforgiving landscape and people of the soil. The climate is hot and dry, and the conditions are becoming very extreme to farm in. Herein lies the beauty of the Swartland: a mix of old dry-land bush vines planted by previous generations, complimented by younger plantings of newer and experimental varieties, planted by this generation for the generations to come. City on a Hill Wine Co. has grown their offering to six wines. A lot of effort goes in to ensure constant improvement in all areas of grape growing and vinification. This is a lifelong task and something that the next generation will benefit from.
 


Last-of-the-First-WineFalse Bay Vineyards
Last of the First
Stellenbosch, South Africa

Bold wine Style logoBOLD WINE STYLE

Professor Perold’s creation, Pinotage, was propagated at Elsenburg College in 1935. In 1941 Myrtle Grove on the Schapenberg was chosen for the first commercial plantings. Today only one block remains on the Schapenberg — The Last of The First.

Completely different in style to inland Pinotage. The Last of The First is elegant, perfumed, graceful. It is luminescent dark cherry in color with earthy smells of lifted mulberry and damson plums. The taste is balanced with finely integrated tannins threading through from start to finish. It highlights morello cherry with a touch of earthiness. Drink now and over the next decade. Serve at 59ºF – pairs beautifully with duck.

Region: Schapenberg (W.O. Stellenbosch)
Varietal: Pinotage

Analysis: 13% alcohol / volume
RS: 1.5 g/L
TA:
4.9 g/L
Total SO2: 85 mg/l
Production: 1549 bottles

REGISTERED SINGLE VINEYARD:
A small and singular parcel of mature 1994 planted Bush Vine Pinotage measuring 1.3 hectares. This block is the last Pinotage grown on the ocean facing slopes of the Schapenberg, where the original commercial plantings of Pinotage took place. This rare little block is on a cooler, elevated south-facing slope, just 2.5 miles from False Bay. Due to the effect of incessant wind and the application of organic farming practices, the berry-size and yield is also tiny at just over 3 tons/ha or 20 hl/ha. The up-side, however, is healthy grapes with excellent balanced concentration. Good things really do come in small packages.

WINEMAKING:
Grapes are handpicked, sorted and fermented whole bunch with wild yeasts in a small open top oak fermenter, using regular, manual-punch downs during the fermentation process. The wine is left on the skins and stems for 31 days, then is pressed off in a basket press before being transferred to three old 600 liter barrels. Here, the wine goes through a maturation period of 16 months before bottling without fining with only the lightest of filtrations.

ABOUT THE WINERY:
Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. It is a sister company to Waterkloof Winery. In 1994, well before Waterkloof was founded, Paul Boutinot came to the Western Cape to seek grapes from balanced, yet under-appreciated vineyards. These vineyards would soon be lost to large co-operative blends that were dominating South Africa’s wine industry at that time. Paul transformed these Cape gems into wines with minimum intervention – something unusual for the time. He chose to organically farm using wild yeast ferments and no acid additions. Today, ingredients remain the same using beautiful coastal fruit, old vines, wild yeasts and additions avoided. Learn more here.

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