Sterling Steenberg

There were bubbles – this is a good way to start the tasting of The Wines. There was also talk of a burger – a Steenburger to be precise involving beef, pork, foie gras & truffle parmesan chips. My stomach wished this was more than talk, but was happy with the tasty wines – most notably the new mystery (to me) varietal.

WHITE:

·         Steenberg 1682 MCC (2011): Apple cider vinegar, rye bread, lemon marmalade, sourdough bread, unripe naartjie, the insides of sour green apple jelly beans, empty salt cellars, Brie & lime marmalade, creamy processed cheese mouthfeel.

·         Steenberg Sauvignon Blanc (2012): Stale fridge, asparagus, unpeeled litchis, Camembert & passion fruit, oranges, creamy blue cheese, mineral but soft

·         HMS Rattlesnake Sauvignon Blanc (2011): Tinned peas & corn, corn flapjacks, orange rind, light & creamy, tinned peaches, buttiriness, fish fingers, more acidity than previous, caramelised sugar. Darling, Durnbanville & Steenberg, 30% barrel fermented in 500 – 600 litre barrel. 11% Semillon.  (*)

RED:

·         Steenberg Shiraz (2011): Creamed butter & sugar, shortbread with lurking ginger & choc chips, soft, violet, velvet soaked in butter, rich, bitter liquorice, pink pepper, becomes spicier & more savoury as it ages. “Slutty Shiraz” – everybody loves it. (**)

·         Steenberg Nebbiolo (2011): Mary Poppins’ strawberry medicine, strawberry juice concentrate, strawberry jam, spicy strawberry juice (not fresh squeezed), viscous, tanniny, mouth watering, the kiddies red cooldrink of wine, black cherry juice, red Jelly Tots. Easy drinking summer time red.  Becomes more savoury & mushroomy (forest floor) as it ages. 6 000 bottles produced, most in SA. (**)

Jottings from JD:

·         Shiraz = “7 second slut” – she’ll bend over backward to please you – Katinka van Niekerk of the Food & Wine Pairing Guide

·         2 lips on an MCC bottle – lower 1 for the wire to keep the cork in, top 1 to hook the crown cap.

·         Nebbiolo is a Mediterranean/Italian variety. Normally aged 15 – 20 years before tannins soften

·         SA winemaking style has varied from traditional methods in order for Nebbiolo to be drunk younger

·         Mother block of Nebbiolo planted in 1994

·         Steenberg was the first winery in SA to plant Nebbiolo

·         Constantia Crest embossed on the bottle  - moulded for the region. Only used by wines made 100% of Constantia origin.

·         MCC is riddled by hand & the neck labelling etc. is all applied by hand.

·         Other Nebbiolos in SA:

·         Du Toitskloof – approx R65

·         Idiom

·         Morgenster

·         Nebbiolo is named after the mists that settle over the vineyards in the native region

·         Nebbiolo has Pinot Noir characteristics

·         It’s like “foreplay in a bottle”