Gourmet wel­come to red duo

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Weekend Argus (Saturday Edition) - - GOODDRINKING - MYRNA ROBINS

IT WAS not your ev­ery­day mid­day meal. In a small mar­quee set on the lawns at Druk-my-niet’s, An­drea Mayer, a two-star Michelin chef from Schloss Prielau, Aus­tria, pre­sented a four-course gourmet lunch from the farm­house kitchen.

Look­ing re­laxed, but keep­ing an ea­gle eye on pro­ceed­ings both in­side and across the al fresco din­ing scene, he de­fied con­ven­tion more than once, pre­sent­ing a duo of cray­fish with white asparagus and beet­root sauced with re­duced caber­net sauvi­gnon, fol­lowed with shoul­der of An­gus beef and glazed baby onions with an In­vic­tus fu­sion, this be­ing the new flag­ship wine.

Rare grilled duck breast was ac­com­pa­nied by red cab­bage and teamed with the 2009 T3, a unique blend of Mediter­ranean cul­ti­vars.

Mid­dle Europe came to the fore with a fi­nale of vari­a­tions on Bavar­ian cheese with a pear crème brûlée, part­nered by grappa made from the same three Med cul­ti­vars by Hel­mut Wilderer.

The oc­ca­sion was the launch of Druk My Niet’s flag­ship red duo, and friends and neigh­bours from near and far cel­e­brated at the bou­tique cel­lar on this his­toric Dal Josafat farm.

The 2009 In­vi­tus (R180), com­posed of just over half mer­lot and more or less equal quan­ti­ties of caber­net and cab franc, has al­ready at­tracted gold. It pleases the palate now, but will prob­a­bly peak in about three years’ time.

The 2009 T3 (R280), made from tinta amarella and tem­pranillo planted on the farm in 2004, and tan­nat bought in from Welling­ton, is Ibe­rian in char­ac­ter; back­bone from the tem­pranillo com­ple­mented by fruit from the tinta amarello, with tan­nat pro­vid­ing nat­u­ral acid­ity. This wine calls for dishes star­ring mor­cilla or chorizo.

Ge­org and Dorothee Kirch­ner have notched up an im­pres­sive list of achieve­ments since they moved to the Boland from Ger­many. Restora­tion of the orig­i­nal cel­lar and ren­o­va­tion of the farm­stead were ac­com­pa­nied by plant­ing 10ha with vines. Alien veg­e­ta­tion on the moun­tain has been re­placed by fyn­bos and vine­yard prac­tices are sus­tain­able and mostly bio­dy­namic, both in the ca­pa­ble hands of wine­maker Abra­ham de Klerk.

Vis­i­tors should taste the 2010 Ma­poggo White (R50), a blend of sauvi­gnon with chenin and a lit­tle viog­nier, and the Ma­poggo red (R60), which com­bines cab franc with cab and a lit­tle mer­lot.

AD­VEN­TUR­OUS: Druk-my-niet wine­maker Abra­ham de Klerk.

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