Tag Archives: Thelema Mountain Vineyards

Sutherland Syrah

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JUNE WINE CLUB:

Sutherland-Syrah_bottleBold wine Style logoSutherland Vineyards
Syrah
Elgin Valley, South Africa

BOLD WINE STYLE

This Syrah reveals a harmonious blend of ripe blackberries and plums with touches of violet, black pepper, and smoky cedar on the nose. On the palate, vibrant acidity complements juicy black cherries, while subtle notes of cured meat and graphite add complexity. The finish is enduring, with lingering black fruit and white pepper spiciness, reflecting its coastal origin.

WINE DETAILS:

  • Analysis: 14% alcohol / volume
  • Residual sugar: 2.2 g/l
  • pH: 3.49
  • Total Acidity: 5.5 g/l
  • Food Pairing: This cool climate Syrah pairs wonderfully with a range of dishes. Its vibrant acidity and complex flavors make it a versatile companion for grilled lamb chops with rosemary, wild mushroom risotto, or a charcuterie board featuring cured meats and aged cheeses.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Syrah – Clones SH22F & SH174F
  • Root stock: Mgt
  • Soil: Tukulu / Bokkeveld Shale
  • Age of vines: Planted 2005
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Yield: 7.9 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well-structured wines with lovely intensity
  • Grape sugar: 24ºB
  • Acidity: 6.25 g/L
  • pH at harvest: 3.2

WINEMAKING PRACTICES:

  • Yeasts: ICV Gre
  • Fermentation Temperature: 82.4ºF
  • Method: De-stalked, hand sorting of berries, pumped into stainless steel tanks, punch downs being done twice a day, left for 2 days before pressing, racked to barrel for malolactic fermentation.
  • Wood Maturation: 18 months in barrel. 30% new French oak, balance 3rd and 4th fill barrels

ABOUT 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.

flatbread-mushroom-goat-cheese-blogMushroom and Goat Cheese Flatbread with Balsamic Reduction

INGREDIENTS:

  • 8 oz mushrooms
  • 4 oz goat cheese
  • 1 large pre-baked flatbread
  • 1/2 cup balsamic Vinegar
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • salt and pepper to taste
  • 1 cup baby arugula

DIRECTIONS:

  1. Begin by preheating your oven to 400ºF. This ensures a crisp flatbread base.
  2. Prepare the balsamic reduction by pouring the balsamic vinegar into a small saucepan over medium heat. Allow it to come to a gentle boil, then reduce the heat and simmer until the vinegar thickens and reduces to about ¼ cup. Set aside to cool; it will continue to thicken as it cools.
  3. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and minced garlic, sautéing until the mushrooms are tender and golden brown, usually about 5-7 minutes. Season with fresh thyme, salt, and pepper.
  4. Place the pre-baked flatbread on a baking sheet. Scatter the sautéed mushrooms evenly over the flatbread.
  5. Crumble the goat cheese and sprinkle it over the mushrooms.
  6. Bake in the preheated oven for about 10-12 minutes or until the edges are golden and the cheese is slightly melted.
  7. Once baked, remove the flatbread from the oven and let it cool for a couple of minutes.
  8. Drizzle the balsamic reduction over the flatbread, add a handful of fresh baby arugula, and slice into pieces.
  9. Serve immediately and enjoy the melody of flavors.

Information & Photos © Thelema Mountain Vineyards – All Rights Reserved.
© Recipe courtesy of Cooking Mediterranean.

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Sutherland Sauvignon Blanc

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JUNE WINE CLUB:

Crisp Wine StyleSutherland-Sauvignon-Blanc_bottleSutherland Vineyards
Sauvignon Blanc
Elgin Valley, South Africa

CRISP WINE STYLE

Beautiful purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.

WINE DETAILS:

  • Analysis: 13.5% alcohol / volume
  • Residual sugar: 1.9 g/l
  • pH: 3.44
  • Total Acidity: 6.4 g/l
  • Food Pairing: A nice apéritif with fresh cheeses like chèvre (goat), or with oysters, shellfish and white fish like trout, cod and halibut.

VITICULTURAL PRACTICES:

  • Appellation: Western Cape, Elgin Valley, South Africa
  • Varietal: Sauvignon Blanc — 316D, 316A, 317A and 7A
  • Root stock: R99 and R110
  • Soil: Bokkeveld Shale
  • Age of vines: Planted 2003 and 2005
  • Plant density: 2222-2500 vines per hectare
  • Trellising: Vertical hedge
  • Pruning: 2-bud spurs every 15 cm
  • Yield: 11.4 t/ha
  • Irrigation: Supplementary drip
  • Vintage: Drier conditions limited berry mass and subsequently yields, but also ensured outstanding quality
  • Grape sugar: 21.0-23.3ºB
  • Acidity: 6.5-8.8 g/L
  • pH at harvest: 3.3-3.3

WINEMAKING PRACTICES:

  • Yeasts: Vin 7 & Alchemy 2
  • Fermentation Temperature: 59ºF
  • Method: The grapes were gently de-stemmed, pumped through a mash cooler, (Glycol set at 41°F) to cool the fruit down, a dose of pectolytic enzymes as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation and spontaneous fermentations. Once the press is full, the cycle is started and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. The juice is inoculated with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 6 months, then racked and add a light fining to clean them up a bit for evaluation and then bottled.

ABOUT 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.

grilled-halibut-blogGrilled Halibut

INGREDIENTS:

  • 4 4-6 oz halibut fillets
  • salt to taste
  • black pepper to taste

Garlic Thyme Butter

  • 3 cloves garlic minced
  • 4 tablespoons unsalted butter melted
  • 1 tablespoons fresh thyme leaves
  • 1 lemon juice

DIRECTIONS:

  1. Preheat your grill 375ºF.
  2. Place the halibut fillet in a shallow baking dish. Combine all of the ingredients for the butter in a small bowl and pour over your halibut fillets.
  3. Gently toss the fillet to ensure all sides are evenly coated in the butter. Season all sides with freshly cracked pepper and salt.
  4. Moisten a paper towel with cooking oil. Pinch the paper towel between tongs and wipe it on the grates of your grill to prevent the halibut from sticking while it grills.
  5. Place the seasoned halibut directly on the grill grates. Close the lid and grill for 5-7 minutes. Flip them, close the lid, and grill until the internal temperature of the halibut reads 145ºF. You want your fish to be opaque and just start to flake.
  6. Remove the grilled halibut from the grill. Serve hot with lemon wedges.

Information & Photos © Thelema Mountain Vineyards © Sutherland Vineyards – All Rights Reserved. © Recipe courtesy of Hey Grill Hey.

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June Wine Club Pairing Recipe

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JUNE WINE CLUB:

Bold wine Style logoSutherland-Cabernet-Sauvignon_bottleSutherland 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.

LambBurgerwithBlackberryBalsamicSauce-BLOGBlackberry Balsamic Lamb Burgers

INGREDIENTS:

Lamb Burgers

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

  1. Heat your grill or a large skillet.
  2. Add all of your ingredients to a bowl and mix until just combined.
  3. Depending on how thick you like your burgers form 3-4 patties.
  4. Place burgers onto heated skillet or grill. Cook for 4-5 minutes per side, or until desired doneness.

Blackberry Balsamic Sauce

  1. 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.
  2. 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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Winery Spotlight Series: May 2024

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Thelema Mountain Vineyards lightThelema Wine bottlesWinery Spotlight Wine Tasting
Thelema Mountain Vineyards
Stellenbosch, South Africa

May 2024

Join us for a wine tasting event featuring Thelema Mountain Vineyards Wines from South Africa! We will be sharing the seven wines below; to reserve a spot and attend the wine tasting, please contact your local participating WineStyles store, or reserve your tickets on Eventbrite.

Wines Tasted:

  1. Thelema Mountain White
  2. Thelema Chardonnay
  3. Thelema Mountain Red
  4. Thelema Shiraz
  5. Thelema Cabernet Sauvignon
  6. Thelema Rabelais
  7. Thelema ‘Vin de Hel’ Muscat Late Harvest
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

About Thelema Mountain Vineyards:
After leaving his accounting career to become a winemaker Gyles Webb and the McLeans, his in-laws, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 1990’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”.  Situated on the southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard.

Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema since it is present on both sides of the families. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

Photos and Information © Thelema Mountain Vineyards – All Rights Reserved.

Let’s Taste, Learn and Enjoy® together! 
Contact your local participating WineStyles to RSVP for this tasting event.
Winery Spotlight Wine Tasting
Thelema Mountain Vineyards
May 2024
Cheers!
WineStyles.com

Thelema Mountain Red

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Grilled BBQ Chicken PizzaGrilled BBQ Chicken Pizza

INGREDIENTS:

  • 1 pound pizza dough raw
  • all-purpose flour for dusting dough
  • olive oil for brushing on grill and pizza
  • ½ cup barbecue sauce
  • 1 ¼ cups mozzarella shredded
  • ½ cup smoked gouda shredded
  • ⅓ cup roma tomato, ¼-inch thick slice
  • ⅓ cup green bell peppers, ¼-inch thick slice
  • ⅓ cup red onions, ¼-inch thick slice
  • ½ cup corn fresh, canned or defrosted frozen
  • 2 slices bacon cooked, diced
  • 1 cup cooked chicken breast ¼-inch thick slice
  • ¼ cup green onions thinly sliced

DIRECTIONS:

  1. On a floured piece of parchment paper in a baking sheet pan, stretch or roll out the dough to about 12 inches in diameter.
  2. Make sure the bottom of the dough is floured and not sticking to the paper.
  3. Preheat barbecue grill to have all burners on medium-high heat, or direct heat if you are using charcoal, try to target 550°F (287°C).
  4. Clean the grill, then use a folded piece of paper towel to carefully grease the grill grates with a small amount of olive oil to help prevent sticking.
  5. Brush the top of the dough with olive oil.
  6. Use the parchment paper to transfer the dough oiled-side down onto the grill, work quickly to stretch the pizza dough into a circle before it sets on the grill.
  7. Cover the grill for 2 minutes, open and check if the bottom of the pizza crust has browned and no longer sticks, the dough may look bubbly. 
  8. Cook for an additional 1 to 2 minutes uncovered if needed.
  9. Turn all of the burners heat down to medium-low.
  10. Flip the dough over and work quickly to add the BBQ sauce, mozzarella, smoked Gouda, tomato, bell pepper, onion, corn, bacon and cooked chicken.
  11. Cover and cook for 4 to 5 minutes, until the cheese is melted and bubbly.
  12. Check the bottom of the crust halfway through to make sure it doesn’t burn too much. 
  13. Top pizza with sliced green onions and more barbecue sauce if desired.
  14. Transfer pizza to a cutting board and cut into 8 slices, serve immediately.

© Recipe courtesy of Jessica Gavin.

JULY WINE CLUB:

Mellow style logoThelema mountain red wine bottleThelema Mountain Vineyards
Mountain Red
Stellenbosch, South Africa

MELLOW WINE STYLE

This wine shows inviting aromas of juicy black fruit, mulberries, plums and hints of warm spice. After spending 18 months in barrel, the palate is soft and juicy with well rounded tannins and a long, delicious finish.

WINE DETAILS:

  • Varietal: 58% Shiraz, 22% Grenache, 20% Petit Verdot
  • Analysis: 14% alcohol / volume
  • Residual Sugar: 2.2 g/l
  • pH: 3.51
  • Total Acid: 5.4 g/l
  • Food Pairing: Particularly good with light and medium flavored meals, such as pizza or braai (barbecue)

VITICULTURAL PRACTICES:

  • Rootstock: 101-14, R99
  • Soil Type: Tukulu / Glenrosa
  • Age of Vines: Planted 2004-2006
  • Trellising: Vertical Hedge
  • Pruning: 2-bud spurs
  • Yield: 11.8 tons per hectar
  • Irrigation: Supplementary drip
  • Vintage: Cool weather conditions constituted smaller more concentrated berries, leading to wines with great natural acidity and flavor
  • Grape Sugar: 23.8-25.1ºBalling
  • Acidity: 5.48 g/l – 7.18 g/l
  • pH at Harvest: 3.45-3.48

WINEMAKING PRACTICES:

  • Yeasts: NT50 / Alchemy 3 / ICV Gre
  • Method: De-stalked, crushed, pumped into stainless steel tanks, with pump overs being done twice a day.
  • Wood Maturation: 18 months in older French Oak barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
Thelema Mountain Vineyards lightThelema Mountain Vineyards’ crest showcases a phoenix. This sacred phoenix appears in ancient Arabian, Egyptian, Greek, Roman, Chinese and Indian mythology, but it also symbolizes the birth of Thelema as it is present on both sides of the Thelema family. The McLeans owned the Phoenix Garden Hotel in Kimberley, and there is a phoenix on the Webb family crest. To learn more about the family winery and their history, click here.

Information and Photos © Thelema Mountain Vineyards – All Rights Reserved.

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 >

 
 
 

 

Thelema Mountain White

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Grilled OystersGrilled Oysters with White Wine Butter Sauce

INGREDIENTS:

  • 12 shucked Atlantic or Pacific oysters

White Wine Compound Butter:

  • 1 stick unsalted butter, room temperature
  • 1 clove garlic, finely grated (try a microplane grater to finely grate the garlic so there are no chunks)
  • 1 tablespoon dry white wine
  • 1 tablespoon diced chives
  • 1 teaspoon kosher salt
  • ½ tablespoon finely diced parsley

DIRECTIONS:

  1. Preheat the grill and prepare for direct grilling with lump charcoal. Target the temperature in the grill at 500ºF.
  2. For the Compound Butter: Combine all ingredients in small bowl with a fork. Use 1 heaping teaspoon of compound butter per oyster. Reserve some to add more after they come off the grill.
  3. Layer slightly crumbled aluminum foil onto a sheet pan. Place shucked oysters onto sheet pan and gently press down so the oysters sit well on the pan.
  4. Place one heaping teaspoon of the butter into each oyster.
  5. Place gently over direct heat and grill for 4 – 6 minutes. The butter will bubble and remove when you start to see the edges of the oyster flesh slightly brown. Remove with high heat gloves or tongs. However, tongs can be difficult with the edges of oysters causing the liquid to fall out.
  6. Serve warm in the half shell over a plate that has been layered with coarse salt.

© Recipe courtesy of Vindulge.

JULY WINE CLUB:

Crisp Wine StyleThelema-Mountain-White-bottleThelema Mountain Vineyards
Mountain White
Stellenbosch, South Africa

CRISP WINE STYLE

This vibrant aromatic wine exhibits beautiful passionfruit and gooseberry aromas which merge with hints of apricot and melon on the nose. The palate is medium bodied with a crisp clean finish. The Sauvignon Blanc provides fresh, natural acidity, while the Viognier adds palate weight, layers of complexity and depth to the wine.

WINE DETAILS:

  • Varietals: 90% Sauvignon Blanc, 10% Viognier
  • Analysis: 13.5% alcohol / volume
  • Residual Sugar: 1.4 g/l
  • pH: 3.22
  • Total Acid: 6.7 g/l
  • Food Pairing: Cheeses, oysters or delicate fish like sole

VITICULTURAL PRACTICES:

  • Root stock: 101-14
  • Soil type: Tukulu / Glenrosa
  • Age of vines: Planted 2005, 2006
  • Plant density: 2500 vines/ha
  • Trellising: 7 wire Perold with moveable foliage wires
  • Pruning: Spur
  • Irrigation: Supplementary drip
  • Grape sugar: 22.5ºB
  • Acidity: 7.6 g/l
  • pH at harvest: 3.24

WINEMAKING PRACTICES:

  • Yeasts: Vin7 / QA23
  • Fermentation temp: 57.2ºF
  • Method: The grapes were gently de-stemmed, pumped through our mash cooler, (Glycol set at 41°F) to cool the fruit down, received a dose of pectolytic enzymes, as well as a small amount of SO2 to aid in the juice clarification process, prevent oxidation, and spontaneous fermentations. Once the press is full the cycle is started, and the juice is moved to a holding tank. Clarification takes place via floatation in the late afternoon and the juice is moved to its fermentation tanks early the following morning. They inoculate with a commercial yeast strain, the ferment runs at 57.2°F, to maintain a progressive yet stable fermentation curve. The wines are left on their gross lees for 5 months after which the winery team will rack them and add a light fining to clean them up a bit for evaluation. After tasting, their winemaking team decides on the final blend, the blend is made and the wine is prepared for bottling.
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
The name Thelema comes from the monk, François Rabelais, a doctor and writer in sixteenth-century France who imagined a utopian abbey on the banks of the Loire. Contrasting to the religious orders of his day, this community admitted both men and women, and encouraged them to live together in great luxury. Only one law governed its members: “Fay ce que couldras” – “Do what thou wilt!”. This was the Abbey of Thélème. Here, Rabelais spent a lot of his time thinking and writing about wine. Some of his most memorable quotes being, “Wine is the most civilized thing on earth”, and “Never did a great man hate good wine”. Thus, the name of the vineyard on the slopes of the Simonsberg Mountain. Learn more about the winery history here.

Information © Thelema Mountain Vineyards – All Rights Reserved.

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July Wine Club Pairing Recipe

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Smash Burger PhotoSmoked Gouda Smash Burgers

INGREDIENTS:

  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ tablespoon canola or vegetable oil
  • 1 tablespoon unsalted butter
  • 4 to 6 ounces smoked gouda cheese thinly sliced
  • buns for serving
  • lettuce tomato, red onion (whatever else you like)

(For the House Sauce):

  • ½ cup mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 tablespoon your favorite BBQ sauce

DIRECTIONS:

  1. Separate the ground beef into equal portions – most most likely 4 or 6 equal parts. Form into balls so they smash into a more circular burger, but it’s not necessary.
  2. Heat a large cast iron skillet over medium-high heat. You want it to be hot, so heat it for a few minutes.
  3. Once it’s hot and your burgers are ready to go, quickly brush the skillet with oil and place half of the butter on the skillet. It will smoke, so work quickly. Place one of the balls of beef on the skillet and smash it down with a spatula once or twice. You want it to be about ½ inch in thickness (or a little less if you wish) and want to try and smash it only 2 or 3 times. Season it with salt and pepper and repeat with the rest of the beef. Cook them for 2 to 3 minutes and then flip, season with salt on the other side and cook for 2 minutes more. Add the cheese and let it melt.
  4. Remove the burgers with a spatula and serve immediately with the house sauce, on buns, with lettuce, tomato and onion if you wish.
  5. (For the House Sauce): Whisk all ingredients together until creamy and smooth and combined. Serve for dipping or as a sauce on burgers and sandwiches.

© Recipe courtesy of How Sweet Eats.

JULY WINE CLUB:

Bold wine Style logoThelema-Shiraz-bottleThelema Mountain Vineyards
Shiraz
Stellenbosch, South Africa

BOLD WINE STYLE

Aromatic and inviting, this flavorful Shiraz shows a spicy white pepper undertone with cassis and dark red fruit aromas of mulberries. It is characterized by versatility, demonstrating a smooth, soft palate with a savory finish.

WINE DETAILS:

  • Varietal: Shiraz
  • Analysis: 13.5% alcohol / volume
  • pH: 3.48
  • Residual Sugar: 2.1 g/L
  • Total Acid: 5.5 g/L
  • Food Pairing: Grilled meats, meaty casseroles and mature cheeses

VITICULTURAL PRACTICES:

  • Varietal: Shiraz, clone SH99/SH9C/SH1A
  • Root stock: 101-14, R110
  • Soil type: Hutton – decomposed granite
  • Age of vines: Planted 2000 & 2001
  • Plant density: 2300-3200 vines per hectare
  • Trellising: VSP & Guyot
  • Pruning: 2-bud spurs every 12cm & cane pruning
  • Yield: Approximately 11.2 t/ha
  • Irrigation: Supplementary drip
  • Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
  • Grape sugar: 23.2-24.2 *B
  • Acidity: 5.0 g/l
  • pH at harvest: 3.4-3.5

WINEMAKING PRACTICES: 

  • Yeasts: Enoferm Syrah
  • Fermentation temp: 78.8-80.6ºF
  • Method: The grapes were gently de-stemmed, retaining as many whole berries as possible, before passing over an additional vibrating table to remove all MOG (matter other than grapes), after which a displacement pump takes the fruit to its fermentation tank. The tanks are then inoculated with a specific commercial yeast strain, this way insuring the development of the perfect flavor profile. Fermentation is done in stainless steel fermenters, and combination of aerated pump overs and punch down techniques are used to ensure optimal color, tannin and flavor extraction. Once fermentation is complete, the wine is drained off the skins and moved to a holding tank to be barreled down. Malolactic fermentation takes place in the barrels.
  • Mood Maturation: 18 months in barrel, 30% new French and the balance in older barrels
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards
© Thelema Mountain Vineyards

ABOUT THELEMA MOUNTAIN VINEYARDS:
After leaving his accounting career to become a winemaker, Gyles Webb, and the help of his wife’s family, the McLean’s, purchased Thelema in 1983. The manor house was restored and the first wines under the Thelema label were released in 1988. By the mid 90’s, their wines sold out within a month of release, making it one of the most sought-after wine estates in South Africa. The Webb family describe Thelema as “one of the most beautiful places on earth”. Situated on the Southeastern side of the Simonsberg Mountain, with elevations 1739 feet above sea level and mainly south-facing slopes, Thelema Mountain Vineyards possesses some of the highest elevations in Stellenbosch, South Africa. These high altitudes and the rich red soils are ideal for premium quality wine grape production. The Webb family believes grape quality is the single most important factor in serious winemaking; their policy is one of minimum interference, allowing the wines to be a true expression of each vineyard. Learn more about the winery here.

Information, Photos & Video © Thelema Mountain Vineyards – All Rights Reserved.

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