The Family Range
The Steytler Range

Pinotage

Pinotage began in Bottelary. This wine is a homage to our passion for making refined Pinotage that is typical and worthy of its birthplace. A perfumed wine that is forceful yet possesses ample subtlety and detail.

Only released in superior vintages.

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Pinotage

2021

Alcohol: 14.59%
Total Acidity: 5.9g/ℓ
Residual Sugar: 1.8g/ℓ
pH: 3.68

Tasting Notes

This wine is dominated with cherry and red fruit aromas, backed up with inky and vanilla notes. Spice and richness create tension on the palate leaving an earthy and elegant finish.

100% Pinotage

From a block of bush vines planted in 1995 on Koffieklip soils. These weathered soils are low potential and unirrigated. Yields are between 5 -7 tons per hectare

From one block of old bush vines on the estate, these grapes are hand harvested and whole-berry fermented with a cultured biodynamic yeast. Fermentation occurs in stainless steel tanks until dry and aged for 20 months in 80% new oak.

10–15 years

This wine is dominated with cherry and red fruit aromas, backed up with inky and vanilla notes. Spice and richness create tension on the palate leaving an earthy and elegant finish.

Spit braai Porchetta

Serves 6-8

4 hours

Print

1 large porchetta (I get our butcher to prepare it for me. It must be a deboned belly
attached to the loin, skin on and scored)

80g fresh basil pesto

100g toasted pine nuts

2 1/2 tbsp salt, divided

1/2 cup grated parmesan cheese

6 slices prosciutto

2 teaspoons ground black pepper

2 tbsp olive oil

Place the porchetta on a cutting board with the fat side down. Dust with half the salt and some white pepper. Top with pesto, and sprinkle with the pine nuts and parmesan. Roll meat back into a tight spiral, and, using butcher’s twine, tie roll in 6 places. After tying it up, attach the porchetta to the spit, and season properly
with salt and pepper.

Hang the rod with the porchetta between the spit’s support posts. Cook the rotating porchetta for about 3 to 4 hours while constantly rotating, until the fillet reaches an internal temperature of at least 64°C. When the porchetta has a good dark colour and the rind is crispy, it has finished cooking. Remove it from the fire and wrap it in aluminium foil. Transferring it to a large cutting board, let it rest for 10 minutes before pulling out the rod. Cut away the butcher’s twine, thickly slicing the porchetta, crispy rind and all.

We first made this Porchetta for Braai Day one year. We wanted to do something really special and this was everything we were hoping for. Crispy crackling and juicy salty pork... it paired perfectly with our Steytler Pinotage.

The Steytler Range

The pinnacle of our legacy, these wines create a lasting impression of something truly extraordinary.