Winemaker: Hattingh de Villiers
Background: Rivalry between wineries can actually be a lot of fun and so it is between two respected wineries namely Muratie Wine Estate and Du Toitskloof Winery. Over the past few years they have the Muratie-Du Toitskloof – Cook Off and the farms take it in turns hosting the event!
This year they gathered at Muratie in Stellenbosch to draw the battle lines in an open-fire ‘pork war’, preparing two different cuts of pork. The Du Toitskloof team, headed up by winemaker Shawn Thomson and his wife Elrine, opted for neck steaks prepared with honey, mustard, orange, garlic and ginger, and short ribs marinated in red wine and star anise. The Muratie team, Kim Melck and winemaker Hattingh de Villiers, chose a deboned neck, smoked and drizzled with ginger, honey and soy, and rashers prepared with lemon juice, rosemary and coarse salt. After the pork was prepared the cook-off judges headed by Peter Gouff-Wood enjoyed the food and later voted their favourite dish from the two wineries. In turn each winery presented a wine to match their food and with Muratie’s dish we savoured the delicious Muratie Laurens Campher 2016 white blend.
The farm on which Muratie Wine Estate is situated started life back in 1685 when it was granted to a young German soldier, Laurens Campher, by Governer Simon van Der Stel. This surely must make Muratie one of the oldest estates in the Cape and judging by the delightfully olden tasting room, along with cobwebs, there are often interesting stories told from all the characters that lived there! Today Muratie is owned and managed by Dr Rijk Melck, who has over the years revived the rich heritage of the estate as well as the brand by naming his range of wines after the many characters that have made up its history along its way…the Laurens Campher being one of them!
This wine is an interesting combination of 47% Chenin Blanc, 27% Verdelho (a Portuguese variety), 6% Viognier and 20% Sauvignon Blanc. After barrel fermentation the wine spent time in both new, second and third fill barrels for eleven months prior to bottling.
Result: This is a complex wine with honeysuckle aromas leading to a rich, slightly off-dry palate full of dried peach flavours with hints of caramel leading to a long stylish finish.
When to drink: now till 2020
Drink with what: We enjoyed the wine both with the barbecued pork and later with Kim’s (Rijks wife) delicious Roast Chicken!
Expect to pay: R129.00