The Family Range
The Terroir Range

Bottelary Hills Estate Blend

In the 1600s our hills were used as an outpost on the two-day trek from Cape Town to Stellenbosch. They were named “Bottelary” after a ship’s pantry. In 1946, our great-grandfather traded in the stark Karoo landscape for the exciting promise these hills had to offer. Today, it’s been our home for four generations. This blend celebrates our region’s harvest made by real farmers.

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Bottelary Hills Estate Blend

2020

Alcohol: 14.85%
Total Acidity: 6.0g/ℓ
Residual Sugar: 3.6g/ℓ
pH: 3.59

Tasting Notes

This stylish and powerful red blend is our all-rounder with notes of dark berries and cherries. The palate boasts richness, concentration and dense fruit.

35% Shiraz, 32% Merlot, 19% Cabernet Sauvignon, 10% Cabernet Franc, 3% Malbec, 1% Petit Verdot

Unirrigated vineyards ranging between 5 and 25-years-old. Yields range between 5 and 7 tons per hectare. Soil types are predominantly Clovelly and Tukulu.

Grapes are hand-harvested, crushed, destemmed and fermented in stainless steel tanks for 5-7 days (varietal dependent). The must is inoculated with certified biodynamic yeast strains to promote varietal and terroir characters. After very gentle pressing. The wine is transferred to stainless steel tanks for malo-lactic conversion. After completion, the wine is racked, stabilized and transferred to 225l and 300l French and Hungarian oak barrels for 16 to 18 months (varietal dependent). The wine is blended after ageing and stored in concrete tanks until bottling.

3-6 years

This stylish and powerful red blend is our all-rounder with notes of dark berries and cherries. The palate boasts richness, concentration and dense fruit.

Slow cooked beef brisket

Serves 6

3 hours

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2 tbsp extra virgin olive oil

1.5 kg beef brisket, trimmed and cut into 4 pieces

1 onion, finely chopped

3 cloves garlic, thinly sliced

1 cup Bottelary Hills Estate Blend

2 cups beef stock

2 cups water

3 cups tomato puree

6 bay leaves

sea salt and cracked pepper to taste

Preheat oven to 180°C.

Heat half the oil in a large ovenproof saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.

Add the remaining oil, onion and garlic to the pan, stirring for 4–5 minutes or until softened. Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan with any juices and bring to a simmer.

Cover with a tight-fitting lid, transfer to the oven and cook for 3 hours or until very tender, turning the beef halfway through cooking time.

Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve with homemade pasta or creamy mashed potatoes.

Slow food is perfect for lazy winter weekends when you can enjoy a few bottles while the food is busy cooking.