Signatures of Doolhof Single Vineyard Pinotage
Strongly pronounced blackberry aromas, violets, cinnamon and cloves on the bouquet. The palate behaves a bit more restrained and rather soft, but still full-flavored impressions and soft tannins on the finish.
Our Normal RRP: £17.99 now £15.99
Product Description
Doolhof’s history dates back to 1707 and grapes planted for wine and brandy production date back as early 1728 when Huguenot settlers planted vines on the property. Located on the outskirts of Wellington in the Bovlei Valley, Doolhof is surrounded on three sides by mountains. This makes it both scenic and isolated, which brought with it challenges back when the Cape was being settled. The valley in which Doolhof lies is blessed with unique and varied terroirs. The microclimates, growing conditions and soil types make it ideal for growing wine grapes. Doolhof is an Afrikaans word which means labyrinth so named for the maze of hills and mountains which surround the property. The farm has been the jewel of the Bovlei Valley for three centuries and has had many owners. The estate is one of the new wave, with a relatively young team, producing elegant, high quality wines with distinctive characteristics that reflect the local area. Although the farm has a 300 year history it was only in 1995 that the first vines were planted and in 2003 the current owners built the winery and the excellent soil in this fertile valley can be recognized in the brilliant wines that are produced on this estate.
Deep crimson in colour with aromas of clove, truffles and sweet spice on the bouquet. The palate is full and vibrant with juicy yet elegantly soft tannins which lingers to a smooth and long finish.
Grower: Doolhof Estate
Grape Variety: Cabernet Franc
Style: Rich and Velvety
Country: South Africa
Appellation: Wellington
Vintage: 2015/16
Closure: CORK
Alcohol: 13.7% ABV
Bottle Size: 75cl
Sweet Potato Wedges with Spiced Beef
Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 1
INGREDIENTS
½ sweet potato, skin on, cut into wedges
2 tbsp olive oil
salt and freshly ground black pepper
1 tbsp soy sauce
1 tbsp ketchup
1 tsp Dijon mustard
For the spiced beef //
1 tbsp olive oil
100g/3½oz minced beef
1 clove garlic, chopped
1 tbsp chopped chives
2 tbsp chopped coriander
1 tbsp soy sauce
For the yoghurt dip //
100g/3½oz yoghurt
½ clove garlic, chopped
handful of mint, chopped
salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the sweet potato wedges on a baking tray and drizzle with the oil.
3. Season with salt and freshly ground black pepper, then place into the oven for 15 minutes.
4. Remove from the oven and brush with the soy, ketchup and mustard.
5. Make the spiced beef. In a hot non-stick frying pan, heat the oil, then add the beef.
6. Cook for 5 minutes until browned and completely cooked through.
7. Add the garlic and cook for a further 2 minutes.
8. Finish by stirring in the chives, coriander and soy. Take off the heat.
9. Make the yoghurt dip. In a bowl mix the yoghurt with the garlic and mint, then season with salt and freshly ground black pepper.
10. To serve, place the sweet potato wedges on the plate and top with the spiced beef and a dollop of the yoghurt dip.
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