OCTOBER WINE CLUB:
Black Elephant Vintners
Three Men in a Tub with a Rubber Duck
Red Blend
Western Cape, South Africa
MELLOW WINE STYLE
Old world meets new in this trio of classic varieties. Cabernet Sauvignon (55%), Merlot (43%), and Mourvèdre (2%) sourced from the coastal region of the South African wine-lands seamlessly blends to create this playful blend called Three Men in a Tub with a Rubber Duck. Crafted by a passionate team led by the three men in the tub: Kevin Swart, Raymond Ndlovu and Jacques Wentzel (winemaker and viticulturist).
Varietal: 55% Cabernet Sauvignon, 43% Merlot and 2% Mourvèdre
Analysis: 13.17% alcohol / volume
Extract: 30.4 g/l
pH: 3.66
TA: 5.1 g/l
VA: 0.54 g/l
FSO2: 45 mg/l
TSO2: 96 mg/l
RS: 1.7 g/l
Appellation: Western Cape, South Africa
Harvest: Mid-February to End-March
Maturation: The wine was matured in French oak barrels for 19 months
Source of Grapes: The fruit for their Three Men in a Tub with a Rubber Duck was sourced from various vineyard sites around the Western Cape of South Africa. Each site contributes a different flavor profile to the final blend as it grows on diverse soil types and slopes. Each vineyard is handled separately to capture its unique personality.
Winemaking: Fruit was handpicked and chilled in a cold room overnight. The following day they were destemmed and transferred to 500kg fermentation bins or barrels for fermentation. 30mg/I SO2 is added at this stage, and no other chemical additions (acid, enzymes or tannins) are made. The grape must was allowed to macerate for 3-4days before fermentation starts spontaneously. Fermentation lasts for 7-12 days at a maximum of 82.4°F. To extract color, flavor and tannin from the grape skins, the must was mixed by hand 2-3 times daily according to extract and tannin development. A short post ferment maceration was allowed to soften and focus tannins. At this stage, the wine was drained, and the skins were pressed using an old basket press and transferred directly to the barrel for malolactic fermentation and maturation. After completion of malolactic fermentation, the wine receives a racking to remove solids and an SO2 addition before being laid down for a 16 month maturation period. At this stage, the final blend was assembled and allowed to mature for a further 3 months. The wine received a light fining and filtration before bottling; decanting is recommended within the first 3-5 years.
About the winery:
Black Elephant Vintners & Co. redefines winemaking in Franschhoek by fusing the region’s heritage with modern innovation. They aim to inject creativity and fun into a traditionally serious industry, crafting wines that reflect the unique character of the Franschhoek Valley. Their rebellious approach calls for dreamers and non-conformists to join their movement, celebrating wine as a vibrant and expressive art form. Click here to learn more.
Try this wine with the following recipe…
Pumpkin Risotto
INGREDIENTS:
Toasted Hazelnuts & Crispy Sage
- 2 tablespoons unsalted butter divided
- 12 fresh sage leaves
- ½ cup dry roasted unsalted hazelnuts roughly chopped
Pumpkin Risotto
- 2 tablespoons unsalted butter
- 2 large yellow onions thinly sliced
- 4 cloves garlic thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup arborio rice
- ½ cup white cooking wine optional
- 4 cups vegetable stock substitute chicken stock or water
- 1 tablespoon fresh sage minced
- ½ teaspoon nutmeg
- 1 cup pumpkin puree
- ½ cup Parmesan cheese
DIRECTIONS:
Toasted Hazelnuts & Crispy Sage
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The toasted hazelnuts and sage are optional, but a great topping to add texture to the risotto.
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In a small pan, melt 1 tablespoon of butter over medium high heat. Then add in the sage leaves and cook for 1-2 minutes or until crispy. Immediately remove from the heat and pour off into a small dish and set aside.
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In the same pan, melt 1 more tablespoon of butter and then add in the chopped hazelnuts and toast gently for 2-4 minutes or until the nuts are toasted and the butter is browned. Remove from the heat and pour off into a small dish and set aside.
Pumpkin Risotto
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In a large skillet over medium heat, melt the butter and add in the sliced onions, garlic, salt, and pepper. Cook slowly for about 30-40 minutes, stirring occasionally until the onions are soft, golden brown, and beginning to caramelize. If you want to speed up the process slightly, you can add in 1 tablespoon of brown sugar once the onions are soft.
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In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave). Remove from the heat and set aside.
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Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
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Add in ½ cup of the warmed vegetable stock, fresh sage, and nutmeg and stir the risotto until the stock is completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it’s all absorbed and the rice is fully cooked.
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Then stir in the pumpkin puree and Parmesan cheese until fully combined and creamy. Taste and add salt and pepper if needed.
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Top the pumpkin risotto with the toasted hazelnuts and crispy sage and enjoy!
Information & Photos © Black Elephant Vintners – All Rights Reserved.
© Recipe courtesy of Barley and Sage.
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Black Elephant Vintners
In the vineyard: The grapes are sourced from dry-land farmed bush-vine Swartland Chenin Blanc. Dry-land conditions naturally limit crop yields and produce riper berries with balanced acidity when picked at optimum ripeness.
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