The Steytler Range
Pentagon
By blending five Bordeaux varieties grown on our farm, this is a distinctive expression of our area with bold lushness and power. Vivid, concentrated flavours rest on an intricate frame of tightly woven tannins, delivering purity and finesse.
Only released in superior vintages.
Pentagon
2021
Alcohol: 14.23%
Total Acidity: 5.6g/ℓ
Residual Sugar: 2.8g/ℓ
pH: 3.62
Tasting Notes
A muscular Bordeaux style blend that exudes power and concentration, tied up in a structure of fine-grained tannin and bright acidity that not only promise extensive evolution, but also entices with every visit to the glass. Brooding dark fruit tightly packed in an intricate frame are delivered with great purity and finesse.
71% Cabernet Sauvignon, 16% Cabernet Franc, 9% Merlot, 4% Petit Verdot
Vines planted in weathered granite topsoil on a layer of gravel, above a crumbly clay sub-soil. Yield of 5 tons per hectare.
Specially selected from the best blocks on the estate, these components were individually fermented in stainless steel tanks with a cultured biodynamic yeast to enhance terroir characteristics. The wines were all separately aged for 20 months in 225l and 300l barrels and blended after careful selection. The wine was bottled unfined and unfiltered.
10–15 years
A muscular Bordeaux style blend that exudes power and concentration, tied up in a structure of fine-grained tannin and bright acidity that not only promise extensive evolution, but also entices with every visit to the glass. Brooding dark fruit tightly packed in an intricate frame are delivered with great purity and finesse.
100ml olive oil
2 tbsp butter
1kg oxtail
salt and pepper to taste
1 onion, chopped
3 celery sticks
3 carrots
70g tomato paste
6 cloves garlic
1 litre beef stock
500ml red wine
2 sprigs fresh thyme
2 or 3 bay leaves
10g parsley, freshly chopped
baby potatoes
baby carrots
Season the oxtail very well with salt and pepper and pack on a braai grid next to the fire (like you would do a Staanrib). The thinking behind this is to give the meat some colour and render some of the fat before adding it to the pot.
While this is happening, add your olive oil and butter to the potjie and gently sauté the chopped onion, carrot and celery until translucent and starting to get a little brown. Add the garlic and tomato paste and stir for about two minutes before adding the red wine and beef stock. When the oxtail is ready, add it to the pot with the thyme and 2 or 3 bay leaves. Cook for about 3 hours until almost soft, then add veg to your liking – we enjoy carrots and baby potatoes. Taste for seasoning and add more salt and pepper as needed. Sprinkle with
fresh parsley before serving.
This oxtail potjie reminds me of my grandpa who made it on special occasions for friends and family. It takes lots of time and effort, but is well worth the wait, even more so when served with an older vintage of Steytler Pentagon.
The Steytler Range
The pinnacle of our legacy, these wines create a lasting impression of something truly extraordinary.
