What a wonderful media event attended at the Fat Butcher in Stellenbosch, celebrating Stellenbosch Hills Wines’ latest vintages of their Sense of Place range.
Sense of Place is dedicated to the best individual vineyard components at the winemakers’ disposal and is a window on the provenance that flows throughout the Stellenbosch Hills portfolio. As such, quantity is limited by what the vineyard provides; and, the harmony of its growing season.
All skill, care and attention are brought to bear in crafting these ambassadorial wines, as displayed in the 2017 Sense of Place Suikerboschrand and 2020 Sense of Place Anna Christina MCC.
Situated on the corner of Drostdy and Van Riebeeck Street, this contemporary steakhouse is a restaurant every meat lover needs to experience.
The afternoon kicked off with a refreshing Stellenbosch Hills MCC Anna Christina 2020. It is a gracious wine, with aromas of fresh apples, citrus blossoms and nutty yeastiness that envelop the palate. Perfectly paired with Summer Spring Rolls and Fresh Saldanha Bay Oysters topped with compressed apple, yuzu pearls and mignonette sauce. The apple and oysters were a match made in heaven and complemented the Stellenbosch Hills MCC Anna Christina 2020 beautifully.
STARTERS was a delightful taste sensation and a delicious display of textures and flavours. The West Coast Mussels were cooked in Sauvignon Blanc, garlic, leeks and cream. Dal Molise Burrata is a buttery textured cheese enclosed in a bag of mozzarella, first pressed extra virgin olive oil, heirloom tomatoes, fresh basil and tomato gazpacho. Nothing like a tasty and flavoursome Steak Tartare served with mustard, capers, Maldon salt, parsley, yolk and for a different twist in flavour – a dash of Die Mas Kalahari True Brandy was added for a slight sweetness.
Beautifully paired with Kanstanjeberg Chenin Blanc 2020. Kastanjeberg is the name of the farm where this unique single vineyard block of Chenin Blanc grows high on the slopes, facing the False Bay region. The name Kastanje refers to Chestnut and originates from the Wild Chestnut / Calodendrum capense trees that grew lavishly here in the Cape area in the early 1800’s.
The wooded Chenin Blanc is rich, complex and displays effusive aromas of stone fruit, honey, dried apricots, violets and vanilla oak spice aromas. The palate is full with a well weighted mid palate, balanced by a creamy texture and crisp acidity. This show stopping white erupts with pear and peach flavours combined with hints of vanilla, almonds and a lingering finish.
MAIN COURSE was a feast for all meat-lovers with well-presented display of tender Lamb meat that literally melts in your mouth. Juicy cuts of meats, well seasoned with spices that tantalises your taste buds. Skaapstertjies was so delicious. It’s Lamb tails chargrilled and served with Fat Butcher barbeque sauce. Who can resist a tender Lamb Rump, chargrilled with coarse salt, light soya and chili jus, served with fresh rocket, oven roasted rosa tomatoes and parmesan shavings? A feast is not complete without a juicy T-Bone Lamb Chops flame-grilled and served with a double thick Greek yoghurt tzatziki. For the non meat-eaters, they were not left out and was served a generous portion of a creamy and fragrant Porchini Risotto. An authentic mushroom risotto cooked with white wine, wild mushrooms and topped with parmesan cheese and shaved Italian fresh black winter truffle.
The Suikerboschrand Cape Blend 2017 was paired with this mouth-watering feast. It is a blend dominated by Pinotage with Shiraz and equal measures of Cabernet Sauvignon and Merlot. Its tasting notes describe the wine as “voluptuous” and “elegant”, with abundant notes of ripe berries, dark chocolate, cigar box and a hint of spice.
The newly released 2017 vintage clinched Double Gold status at the 2021 Veritas Awards, whilst its predecessor, the 2015 Sense of Place Suikerboschrand, was a Perold ABSA Cape Blend Top Five winner for 2020; and, received 4,5 stars in both the 2020 and 2021 editions of the Platter’s South African wine guide.
We ended off a great lunch experience with DESSERT. Delicious Banana Loaf and Quince Jellies with its fragrant and subtly sweet taste that went well with the Dalewood Superlative Brie. Then to top it off an Almond Biscotti dunked in Muscat De Hamburg 2020 for a decadent finish.
The Muscat is sunset coloured, almost explosively fragrant with a candy floss, boiled sweets, rose petal and violet bouquet. Elegant, long & beautifully balanced, great length & complexity. The Muscat de Hambourg is made in Jeripico style which means the juice is fortified with alcohol.
This was a memorable lunch and wine experience at this fabulous restaurant. This is a very popular restaurant and it’s not surprising that they are always fully booked. The staff and the food is top-notch and they also have an impressive wine list! Special thank you to Fat Butcher for WOWing us with their food, to Stellenbosch Hills for their outstanding Sense of Place range and last but not least @sutherland for the lovely invite. It definitely left a lasting impression on me.