Fortunately we have Hermanuspietersfontein and Bartho Eksteen and the Posmeester that is very pleasant to us and love survives.

I have a feeling that Bartho Eksteen had fun making this wine, it comes out in the glass. It is accessible, and slips down so easily with a massive blast of flavour. A blend of Cabernet Sauvignon, Merlot, Shiraz, Mourvedre, Cabernet Franc, Petit Verdot, Grenache, Malbec & Viognier – that must have been fun in itself. He gives it the same elevation in the cellar as his other wines. 3-4 days of cold maceration before fermentation and a week after fermentation. Blending takes place in tank where the wine is left on oak chips for a period of 6 months.

It looks like: Gem bright, deep prune plum red, paling to purple garnet at the edges.

It smells like: Waves of fruit and Provencal sundried olives and lavender.

It tastes like: A wash of berry fruits and plums. Medium of body. Soft smooth tannins. Great balance and dry in the long aftertaste.

It’s good with: What would the Posmeester be having for lunch? Sue Green, Pietermaritzburg food writer, who has a website on food24 Souschef, offers a dish of saucy bangers. She says, a lot of my food tends to be budget orientated. Like so many of us, Sue!  Click here for Sue’s recipe.  The fruitier low tannins of this wine go well with a number of dishes, says Bartho in his tasting notes. Enjoy with tomato-based pizza or pasta; slightly spicy food such as traditional Cape Malay bobotie springrolls; bacon and egg quiche; BBQ spare ribs.

Originally posted on http://michaelolivier.co.za/archives/20310