Got three new wines from at Morgan & York from a South African producer I’ve never seen before, Leeuwenkuil. They date back to 1693, so shame on me!
I tried the reds the other day with a grilled steak, and the white last night with a chicken dish that included a rhubarb and garlic pan sauce.
Leeuwenkuil Cinsault (2015) Swartland, South Africa – $22
Color: garnet red.
Aroma: red fruit and cedar.
Taste: fresh and bright – according to the label, they use carbonic maceration (the technique used for Beaujolais Nouveau) on some of the clusters to produce pure, young fruit notes. A hint of vanilla, and quite soft. This isn’t up to a big beef dish but would be good for lamb, pork, or charcuterie.
Leeuwenkuil Grenache (2015) Swartland, South Africa – $22
Aroma: dark earthy notes and sweetish black fruit.
Taste: Chewy – leather, oak, dried fruit, lots of white pepper and black pepper. Oak and tannin on the finish. It’s a bit hot at 14% alcohol, so make sure to chill this for a few minutes before serving in the summer.
I’m definitely a fan of this one over the Cinsault. Needs a touch of air and chill. Recommended.
Leeuwenkuil Grenache Blanc (2015) Voor Paardeberg, South Africa – $22
Color: medium gold.
Aroma: light – mostly floral and melon.
Taste: great balance of melon, citrus, pear, and minerality. The perfect amount of acidity for a good meal, and the minerality is especially appealing when paired with rhubarb.
Also recommended – compare to white Rhone varietals or blends.
Voor Paardeburg is a new appellation to me; from a bit of research I see it’s a subdistrict of Paarl, just north of Stellenbosch.