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Shiraz
The variety that made Hartenberg famous. Hartenberg is one of the oldest and foremost producers of Shiraz in South Africa spanning some 40+ years.
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Hartenberg Estate Riesling shines at 2012 Veritas Awards
Hartenberg Estate Riesling made its mark once again as one of South Africa’s top Rhine Rieslings by clinching a Gold medal at the 2012 Veritas Awards, the country’s biggest and most prestigious wine competition.
Enchanting local and international judges alike with its delicate floral hints and spicy richness, this is the second Gold medal this year for the delicately aromatic Hartenberg Estate Riesling 2010. The wine also won Gold at the prestigious 2012 Les Grands Concours du Monde in Strasbourg, France.
The award winning Hartenberg 2010 vintage is the latest in a long line of acclaimed Rhine Rieslings crafted by celebrated winemaker Carl Schultz whose previous 2009 vintage also struck Gold at the 2011 Veritas Awards and the 2011 Five Nations Challenge in Australia. A Museum Class Trophy for the 1999 vintage at the 2010 Old Mutual Trophy Wine Show, attests to the great ageing potential of Hartenberg Rieslings, which continue to improve for decades when matured under optimal conditions.
What made the 2010 Riesling vintage particularly special at Hartenberg Estate, was the presence of Botrytis in 25% of the grapes, lending wonderful layers of richness and complexity to the wine. At the first encounter, delicate floral hints with spicy richness envelope the senses. On the palate, the wine shows layers of soft summer fruits finishing off with a lovely tropical zestiness.
“One of the most versatile of wines imparting immense, concentrated flavours with a wonderful velvety mouthfeel and a fine balance between the fruit and acidy, this is a quality wine that offers great value and food pairing possibilities,” says Carl, for whom a fine Riesling is one of life’s sublime pleasures, be they local or foreign.
As South Africa’s biggest wine competition, the Veritas Awards has set the benchmark for quality market ready wines for more than two decades. This year 1 744 wines and brandies were rated by an authoritative line-up of international judges, joined by local specialists.
Hartenberg Riesling 2010 is available at leading wine outlets and fine dining establishments and sells at the cellar door at R60 per bottle and can be enjoyed thoroughly with smoked trout terrine and Thai inspired foods as well as spicy local favourites such as bobotie and peri-peri chicken livers.
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Sea Bass Roasted in Red Wine Sauce
There is a splendid restaurant-wine bar in Verona called Antica Bottega del Vino (the Old Wine Shop). It is indeed very old, a cavernous room decorated with large wall frescoes, and it's always bustling, with waiters darting back and forth, and a solid crowd at the small bar at the front. One dish that's often on the menu is Branzino in red wine, deliciously irresistible.
In a heavy-bottomed saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the shallots and cook until soft - about 5 minutes. Add the garlic, bay leaf, marjoram, rosemary, and wine, and bring to the boil. Boil rapidly until the liquid is reduced by half - about 10 minutes. Remove from the heat and strain through a fine-mesh sieve into a small bowl. Discard the solids. Add the balsamic vinegar and stir to mix. Set aside.
Preheat the oven to 400°F.
Rinse the fish and dry well. Using a sharp knife, score the skin with 3 diagonal slashes on each side. Rub the fish with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Oil the bottom of a roasting pan with the remaining olive oil and place on the stove top over medium heat. Place the onion, celery, and tomatoes in the pan and heat through, shaking the pan frequently until the vegetables release a little liquid - 3 or 4 minutes. Remove from the heat and place the fish on top of the vegetables in the pan. Pour the wine sauce evenly over the fish.
Put the pan in the oven and roast the fish, basting once (halfway through) until the skin is lightly browned and the flesh is firm to the touch - about 25 minutes. Remove the pan from the oven, lift 1 fish from the pan, and place it on a work surface.
To fillet it, make sideways cuts behind the head and before the tail, and then cut along the backbone from the head to the tail of the fish. Place the knife in that cut, parallel to the backbone, and work the knife down along the rib bones of the fish, from top to bottom. Lift off the fillet and place, skin side up, on a warmed plate. Turn the fish over and repeat the process, placing the second fillet on another warmed plate. Repeat with the remaining fish. Spoon the pan juices, including the onion, celery, and tomatoes, over the fillets and serve.
NOTE: Because of overfishing, Sea Bass are getting smaller, so a 2-pound fish is average. A 3-pounder, if available, will also serve four people nicely. This recipe also works well for Snapper or other types of bass.
Serves four....
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TRADING
HOURS
MON-SUN
From 1 Dec - Easter 2012
MON-FRI
09h00-17h15
SAT & PUBLIC HOLIDAYS
09h00-15h00
SUN (DEC & EASTER)
10h00-15h30
LUNCH
12h00 - 14h00
CELLAR TOURS
By appointment only
CLOSED
Christmas Day
New Year's Day
Good Friday
RESERVATIONS
021 - 865 2541
info
@hartenbergestate.com
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