Bordeaux blends for Easter

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ith Easter fast ap­proach­ing, it’s time to turn our thoughts to­wards ro­bust and hearty reds. For me, Easter is all about lamb. And noth­ing goes bet­ter with lamb than a Bordeaux-style blend – the com­bi­na­tion of el­e­gant caber­net, rich mer­lot and spicy hints of mal­bec and pe­tit ver­dot per­fectly com­ple­ments the meat. Here are three top-class blends to spoil your­self with this Easter. There’s some­thing about drink­ing an or­ganic wine that just makes you feel bet­ter about your­self. And when a good or­ganic wine comes at an ex­cel­lent price, your wal­let feels bet­ter about it­self, too! The Waver­ley Hills De Hui­js­bosch 2016 (R130) is one such wine, with bright notes of red and black fruit, and soft tan­nins. Dom­i­nated by caber­net sauvi­gnon, it has a lovely struc­ture that will only im­prove over the next few years – if you can wait that long! I’m a big fan of wines from the Slanghoek val­ley near Raw­sonville. It’s a place we all race past on the N1, usu­ally on our way to some­where else, but re­ally we should slow down and go try a bot­tle of the new Ja­son’s Hill Izak Re­serve 2013 (R199). It’s a tribute by wine­maker Ivy du Toit to her fam­ily, and it’s a full-on five-way blend with chewy tan­nins and plenty of black­berry fruit. Go and do a tast­ing at Ja­son’s Hill Pri­vate Cel­lar next time you shoot through the Huguenot Tun­nel – you’ll have a won­der­ful time. Over the years, Neeth­ling­shof has been grad­u­ally work­ing its way back to bet­ter health – both in the vine­yards and the cel­lar. They’ve also done good con­ser­va­tion work on the farm and many indige­nous an­i­mals have re­turned to the land, in­clud­ing the cara­cal. This stately fe­line is hon­oured in their Cara­cal Red 2014 (R200), a caber­net-led blend with loads of plush power and char­ac­ter. If you’re look­ing to splurge this Easter, you won’t find a bet­ter ac­com­pa­ni­ment for a slow-cooked lamb shank.

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