The Terroir Range

Suidooster Shiraz

Perched high in Bottelary, these vineyards have one of the best views of Table Mountain. Here, the prevailing south-easter or suidooster wind gusting off False Bay is fierce and unrelenting. As it carves its way around the granitic outcrops between the vines it delivers small berries, shaping a Syrah with deep concentration and refinement.

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Suidooster Shiraz

2021

Alcohol: 13.63%
Total Acidity: 5.9g/ℓ
Residual Sugar: 3.1g/ℓ
pH: 3.54

Tasting Notes

Notes of violets and black pepper with bright red fruit. A focused and accessible palate defines this very attractive and concentrated Shiraz.

100% Shiraz

Vines planted in 2001 on weathered granite soil. Yield of 4-6 tons per hectare.

From one of the highest lying vineyards on Kaapzicht at 320m above sea-level, these grapes are hand-harvested, and destemmed with whole-berry fermentation. After gentle pressing the wine undergoes malo-lactic conversion in stainless steel tanks. The wine is racked to 300l barrels for 16 months.

5–7 years

Notes of violets and black pepper with bright red fruit. A focused and accessible palate defines this very attractive and concentrated Shiraz.

Pork ribs

Serves 4

2 Hours

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with chili caramel sauce

2 x uncooked and unsmoked pork loin ribs

1 tbsp coarse salt

1 tbsp smoked paprika

250ml beer, cider or chicken stock

Chili caramel:

2 cups sugar

1 cup water

4 red chillies chopped

1 tbsp fresh grated ginger

2 tbsp fish sauce

1 cinnamon quill

squeeze of lime juice

Preheat the oven to 160°C.

Coat the ribs with salt, pepper and smoked paprika. Place in a roasting dish, adding the beer, cider or chicken stock and cover with foil. Roast until tender, about 90 minutes.

To make the caramel, mix all of the ingredients. Bring to a boil over medium heat and reduce until it forms a delicious brown syrupy sauce.

Take the ribs out of the oven. Add a little more spices to your liking, and place it on a hot braai for colour.

Cut the ribs and drizzle with the caramel sauce and serve some fresh limes on the side.

I always get asked to share this recipe. It's a killer starter to enjoy while having a few drinks by the braai.