The Steytler Range
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.
Total Acidity: 6.0g/ℓ
Residual Sugar: 2.7g/ℓ
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
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
50ml olive oil
3 tbsp butter
2kg leg of lamb
1/2 cup of brandy
6 cloves garlic
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.