On the nose this is a classic Cabernet Franc with hints of pencil shaving, leafy and lovely red fruit aromas. The mouthfeel is long, elegant with a memorable finish and weightless tannins.
At Waterkloof, they make honest wines which are true to the unique place in which the grapes are grown. Each of the single varietal wines in the Circumstance range is defined by the circumstances influencing the chosen varietal and vineyard blocks on this windswept biodynamic farm, including soil, aspect, altitude and vintage.The Cabernet Franc is from two adjoining south-facing blocks 240-60m above and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting. De-stemming and sorting take place and fermentation happens spontaneously with wild yeast in large, open-top wooden fermenters. Manual punch downs take place twice per day and the wine is left on skins for 35 days before going through malolactic fermentation in mainly old barriques then ageing for 20 months in the same vessels. No fining, just a light filtration. No additions other than sulphur. Vegan-friendly, organic and biodynamic wine (uncertified). 15 barrels made.
Great with grilled lamb with herbs.
2013 Vintage: "Cabernet Franc's classic aromas but subtly so - on the herbaceous side but not excessively, certainly not green. Full of energy and a deliciously dry, fine-boned texture. Super-elegant and cool. Almost weightless but still long." JancisRobinson.com 17/20
2013 Vintage: "Sourced from nine-year-old vines on decomposed granite, this Cabernet Franc comes from a cool wind-blown site. Aged in 20% new oak, it's a fresh, floral, graphite-scented style with classic green pepper varietal characters, bright acidity and a long, leafy finish." Tim Atkin MW - 91 points
2013 Vintage: "This delivers a rock-solid core of bitter black cherry, dark plum and black currant fruit flavours, inlaid liberally with tobacco leaf and dried sage notes, ending with an alder accent on this finish. Textbook varietal character, in a slightly muscular package. Wine Spectator - 90 points
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Steak with chimichurri sauce
small bunch parsley, roughly chopped
½ tsp oregano, fresh or dried
2 garlic clove
1 shallot, chopped
½ tsp chilli flakes
2½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar
2 x 125g rib-eye or sirloin steaks
fries and salad, to serve
1. To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency..
2. Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.Recipe from http://www.bbcgoodfood.com/node/97170/bbcgf_pdf
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