The Family Range
The Steytler Range

Vision

A harmonious composition of Pinotage, Cabernet Sauvignon and Merlot give texture, intensity and depth. It captures Danie Steytler Snr’s vision of producing the ultimate Cape Blend, truly expressive of Bottelary. Over time nuances and layers of flavour will unfold, rewarding those patient enough to cellar. 

Only released in superior vintages.

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Vision

2020

Alcohol: 14.92%
Total Acidity: 6.0g/ℓ
Residual Sugar: 2.7g/ℓ
pH: 3.66

Tasting Notes

Power and concentration, within a tightly woven structure showing lots of promise. Generous cassis and black berries as well as vanilla and spice from oak. Complex and multi-dimensional. Those who can resist the temptation will be rewarded well with cellaring

51% Pinotage, 48% Cabernet Sauvignon, 1% Merlot

From vines planted between 1995 and 2002, these vines are all unirrigated and planted in low potential soils. Soil types are predominantly Clovelly and Tukulu.

These individual varieties are aged and vinified separately before blending and bottling. The grapes are individually inoculated with a biodynamic yeast culture, and fermented on skins until dry. After malo-lactic conversion, the wine is transferred to barrels for ageing. After 20 months in barrel, the blend is carefully selected and bottled under inert conditions

10–15 years

Tim Atkin – 93 points
Absa Top 5 Cape Blend Awards – Top 5

Power and concentration, within a tightly woven structure showing lots of promise. Generous cassis and black berries as well as vanilla and spice from oak. Complex and multi-dimensional.

The best leg of lamb

Serves 6

6 Hours

Print

50ml olive oil

3 tbsp butter

2kg leg of lamb

1/2 cup of brandy

6 cloves garlic

1 onion

2 leeks, trimmed and chopped

2 sprigs fresh thyme

10g freshly chopped parsley

2 celery sticks

1 bottle Kaapzicht Chenin Blanc

salt and pepper

Preheat the oven to 150°C.

Heat olive oil and butter in a large, oven proof pot, and brown lamb all over. Add the brandy, heat for a few seconds and then ignite and cover the pot with a lid to extinguish the flames. Place the garlic, onion, leek, thyme, parsley and celery around the lamb and season with lots of salt and pepper. Pour in the bottle of wine and cook for about 5 hours. Once done, carefully transfer the lamb to a serving dish and decant the gravy, removing all large chunks and meat.

Preparing this lamb is almost as exciting as seeing people's reactions when they taste it. It is quite dramatic as you add a whole bottle of white wine and then flambé it with brandy, adding layers of flavour and deliciousness.

Steytler Range

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

Enquiry

Please note that this wine is only released in superior vintages and bottles are therefore limited. Please fill in the fields below to enquire on vintage and stock availability.