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November 2009...pleasing to the palate, very nice surprise for the price, smokey, with spice. Read more
It is a deep full bodied red, just what you would expect from South Africa, but the Viognier gives it a playful openness that I really enjoy. Fo... Read more
Actually this wine tastes better when slightly chilled! Read more
Food Pairings for Boekenhootskloof the Wolftrap Red Blend Coastal Region
November 2009...pleasing to the palate, very nice surprise for the price, smokey, with spice.
It is a deep full bodied red, just what you would expect from South Africa, but the Viognier gives it a playful openness that I really enjoy. Founded in 1776, Boekenhoutskloof is one of the oldest farms situated up the "Valley" in the Franschhoek foothills. Marc Kent is the wine-maker, cellar-master, and part owner of this homestead and wine farm. We enjoyed a bottle last week with some terrific skirt steaks done in a tamari, ginger, honey marinade, steamed baby bok choy and a coconut rice. The wine went really well with the spicy, garlicky Asian flavors. Tonight I paired with some delicious pork baby back ribs, "Lloyd's", in a classic bar-b-que sauce, sweet potatoes with butter and brown sugar, cole slaw and mixed veggie's. Again absolutely perfect. The wine is full of great fruit, red and black berries, a touch of tartness, it rolls over the tongue with seductive flavors. There is a dark earthiness, not heavy, some may say cocoa, it adds a level of complexity and a solid base for the flowery violet flavors and peppery sensations that are intertwined. Very smooth on the palate the nose has soft aromas of wild strawberries and cherries.
Actually this wine tastes better when slightly chilled!
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