Winemaker: Wynand Lategan
Background: Background: Stellenbosch is perhaps the most well-known of all the wine regions and considered the wine capitol of South Africa. This university town sometimes referred to as Eikestad (oak city) due to the many magnificent oak trees that line the streets and cobbled walkways, is steeped in history and boasts some of our nation’s oldest heritage buildings. In 1971 Stellenbosch became the first wine region to establish a wine route and today they have over 150 participating wine farms, many of which have excellent tasting facilities and fine restaurants. One of these farms is Lanzerac which is situated in the leafy suburbs of Stellenbosch and dates back to 1692. Ever popular with students and visitors it also produced the first Pinotage in 1961 under the name of Lanzerac although the grapes came from a nearby farm in the Bottlery Hills. Lanzerac over the past few years has had a complete make over with a few more renovations still to be completed. They now boast a luxurious 5 star hotel as well as a few excellent restaurants headed up by Executive Chef, Stephen Fraser. Last week a media lunch was held at Lanzerac for the upcoming and ever popular Pinotage and Biltong Festival which will he held later this month on the 22nd and 23rd April at L’Avenir Wine Estate (more info on the Festival can be found on www.cvomarketing.cp.za ). The lunch was an elaborate 5 course affair with each course being matched to a Pinotage. The main course was paired with the Lanzerac Pinotage 2014 but before we were served the 2104, Wynand opened up a couple of bottles of the 2009 Lanzerac Pinotage. The wine was incredibly good and proved how this variety has staying power! The 2014, however, paired beautifully with the pork belly and crusted fillet and judging by the complexity of the wine I believe it has the potential for many years of cellaring if you have the patience of course! The wine was made from grapes grown on Lanzerac along with a portion of bush vine pinotage from a vineyard in the Bottlery region close by. After fermentation in stainless steel tanks the wine was transferred to a selection of 2nd and 3rd fill barrels where the wine was left for around 15 months prior to bottling.
Result: Perfumed nose with the aromas of mulberry and raspberry fruit and subtle, spicy oak. Delicious density of fruit and fine-grained tannins.
When to drink: Now till 2022
Drink with what: enjoyed a few glasses with Kudu biltong and later with barbecued Ostrich fillet
Expect to pay: R160.00