I will be bringing some produce from my valley.
from the Olive Boutique (more available during the Olive Festival early May 2013)Olives in Blueberry Dressing
.....delicious, even for those who do not normally eat olives.
Make that a special slice of toast with some Tapernade
from Riebeek Cellars
a bottle of Cape Ruby
and a bottle of Shirazhttp://www.riebeekcellars.com/riebeek-c ... -ruby-porthttp://www.riebeekcellars.com/riebeek-c ... ion/shiraz
of 2006 Vintage Port
of the last local wine that could be called "Port"technical analysis
Winemaker : Danie Malan
Main Variety : Tinta Barocca
Alcohol : 17.66 %vol
pH : 2.97
RS : 102.8 g/l
Total Acid : 7.9 g/l
Appellation : Coastalcharacteristics
Type : Fortified
Style : Sweet
Body : Full
WOODED tasting notes
Colour: Deep ruby.
Bouquet: Alluring aromas of honey, raisins and blackcurrant with chocolate and mocha undertones.
Taste: Velvety and rich with a soft, smooth lingering fruitcake finish. blend information
20% Tinta Barocca, 20% Souzao, 20% Pontac, 10% Touriga NaÃ§ional, 10% Tinta RÃ¶riz, 10% Malvasia Rey, 10% Tinta Francesca food suggestions
The winemaker recommends this port with cheese, desserts or simply to be enjoyed on its own.in the vineyard
Allesverloren, situated on the south-eastern slopes of the Kasteelberg near Riebeek West, is the oldest estate in the Swartland Wine of Origin district and is renowned for its red wines and port.
The farm, which dates back to 1704, began producing wine exactly a century later. In 1872 Allesverloren was acquired by Daniel Francois Malan and has remained in the Malan family for five generations.
Winemaker Danie Malan and his late father, Fanie, were among the wine pioneers of the Swartland, ably demonstrating the outstanding wine growing potential of what was once considered the breadbasket of the Cape. While wheat remains the major crop in the region, increasing numbers of wine farms are established each year to take advantage of the beneficial terroir.
The seven cultivars from which the port is made came from trellised vineyards, grown in Malmesbury shale at between 270m and 340m above sea level. Planted from 1954, the vines received no irrigation.
about the harvest
The grapes were harvested fully ripened at 26° Balling in mid-March.
in the cellar
After harvesting the wine was blended before ageing in wood for just under two years (20 months) in old oak.http://www.wine.co.za/directory/wine.aspx?WINEID=22281