HARVEST 2015 ROUND-UP
Winemaker Abé Beukes shares the general feedback about the incredibly early 2015 harvest! He explains: “This was the earliest harvest of my winemaking career and in the last 57 years, according to the people with the white coats. At Yonder Hill we started on 30 January with Merlot, a full two weeks before the 2014 vintage. The wine industry is reporting a smaller crop, but thanks to our new plantings in 2010 we have a 3% bigger crop than last year.”
According to Abé the quality is excellent. “The grapes were healthy and the wines look promising with deep colour, good body and structure. The Y- Sauvignon blanc was selected from the Darling region and the 2015 will hit the market very soon. It shows typical flavours and a good balance of acid and alcohol. The 2014 red wines are reaching maturity in the barrels and will be botteled later this winter.”
Tip: Prepare the oxtail one day before you want to serve it.
500ml Yonder Hill Inanda – pour the rest in your glass…
3 large sliced red onions
2 stems sliced leeks
3 stems sliced celery
3 large sliced carrots
80 ml Olyfberg olive oil
5 pepper corns, 4 cloves, 2 bay leaves, 8 stems fresh thyme
1 cup of flour
1 teaspoon heaped ground coriander, 1 teaspoon heaped ginger or 1.5 cm freshly cut ginger grated
2 cubes chicken stock diluted in 5 cups of water
Salt and pepper to taste
1. Preheat oven to 180 degrees Celsius.
2. Open the Inanda and pour 250ml in wine glass and enjoy your first sip!
3. Fry onions, celery, leeks and carrots in olive oil until glassy, put it on a plate.
4. While frying the vegetables, mix the flour and ground spices into a lidded plastic container.
5. Put the oxtail in the container, seal it and shake until the mixture fully covers the meat.
6. Braai oxtail in olive oil until brown.
7. Enjoy another sip of the Inanda’s vibrant mix of roasted coffee beans, dark chocolate and red berry aromas.
8. Placed the oxtail and vegetables in a casserole dish.
9. Add 500ml wine, spices, stock and herbs to the dish.
10. Put the dish in the preheated oven for 1 hour at 180 degrees Celsius.
11. Turn the oven down to 150 degrees Celsius and slowly bake for another 4-5 hours while enjoying the rest of the bottle of Inanda with your feet up.
12. Let the oxtail cool down and remove any fat.
13. Heat the dish thoroughly the next day and add parsley.
14. Serve the oxtail with rice or polenta.
15. Open a fresh bottle of Inanda; pour all guests a glass and revel in its rich, red flavours, perfectly paired with the delicious oxtail on your plate.
INANDA 2013 LAUNCHED WITH MEDIA EVENT
Nineteen wine and food media representatives joined us early in April to celebrate all things “Inanda”. We started off with a vertical tasting of our much-loved Red, which proved once again that this Bordeaux-style wine is a winner and ageing just makes it better! Keen wine lovers all, the media then helped us to make up the blend from which the next vintage will be created. The winning media team was an all-female affair with Shannon Latimer (Good Taste Magazine), Johané Neilson (Tuis Tydskrif) and Juli Huisamen (Wine Republic) taking the laurels.
Inanda, meaning Place of Beauty in Zulu, is a 47% Cabernet Franc, 44%Cabernet Sauvignon, 6% Merlot en 3% Petit Verdot blend. The wine has a complex nose, with a mixture of roasted coffee beans and dark chocolate aromas expertly complemented by vibrant red fruits. Inanda has an elegant, well balanced structure that can be drank now or cellared for 4 to 6 years. It has been crowned with a silver Veritas award as well as a 3.5 star Platter. At a mere R90.00 per bottle, this beauty is a must next to any fire place this winter.
Pop in to taste and buy all our wines our wheel chair friendly tasting room,next to the R44 between Stellenbosch and Somerset West. Monday to Friday: 09:00 – 16:00. Closed on weekends and public holidays. R30.00 per person includes: pre-drinks, 4 wines and Olyfberg olive products. Book a cheese and wine tasting at R85.00 per person. The platter includes, 4 cheeses, Olyfberg Olive Products, a selection of biscuits and bread.
See what the media had to say: