Ashbourne Pinotage 2018

‘Ag, dis daai magic as iets net eenvoudig lekker saamwerk’

The word Synergy comes from the Greek word, συνεργία, or synergos. I could google this, but luckily I had my own unique Greek-Italian blend as a fiance ready, confirming this at the table. Or one can hear Beyers Truter say it in Afrikaans: “Ag, dis daai magic as iets net eenvoudig lekker saamwerk.” What Beyers Truter humbly emits, and his son Anri has followed in his footsteps, is that one needs to master the individual parts first before any blending venture could have a meaningful outcome.

Beyerskloof has a second home in the heart of Stellenbosch

Apart from its cellar door bistro, Red Leaf, Beyerskloof has a second home in the heart of Stellenbosch. The bar is open from Monday to Saturday from 11h00 – 21h00. The kitchen closes at 20h00.

Established 30 years ago

Beyerskloof was established 30 years ago, and the first vines were planted at their family farm off Koelenhof road in 1988.

Beyerskloof Diesel Pinotage 2014 won the Trophy for the best Pinotage

In 2018, the Beyerskloof Diesel Pinotage 2014 won the Trophy for the best Pinotage at the International Wine & Spirits Competition.

” The fire is lit, you are settled in your favourite braai-lounge chair, watching the flames crackle up into the night sky. Sounds cheesy, but when you crave a braaibroodjie, you will understand the cheese. It is when your loved one hands you a glass of delicious red wine that the objective of sitting there is really fulfilled.”
– Samarie Smith

MATCHMAKING BEEF RIBS WITH THE BEYERSKLOOF SYNERGY 2018

  • Beef ribs are a rich cut of meat, and a Cape Blend like Synergy matches that same intensity. It also holds its ground to spicy flavours.
  • Grilling your ribs over flames adds a beautiful smokiness that complements the bold fruit and subtle mocha notes in the wine.
  • Red wines packed with ripe plum and mulberry flavours benefit from the cool touch added with fresh herbs.
  • A generous spoon of chimichurri adds freshness, while the bright acidity in the wine somewhat tames this spectacle of flavour.
  • The savoury character of the wine can handle a gentle squeeze of lemon to alleviate the richness of the ribs.

Asado-style Argentinian beef short ribs with a chimichurri sauce will elevate this pairing, and it is super easy to prepare.

You need: half a cup of olive oil, two tablespoons of red wine vinegar, 1 cup finely chopped parsley, four cloves of garlic cut into fine flakes, one red chili deseeded and finely chopped, one generous pinch of dried oregano, and salt and pepper to taste.

Mix ingredients in a bowl and add the oil.

Refrigerate overnight for the flavours to be released.

Our Experience

Braai is so much more than just a meal. Braai means gathering around a fire, spending quality time with your favourite wine and people. It is not limited to one season, nor will the weather or time of day ever deter a real braaier. And, braai doesn’t always have to include meat.

Beyerskloof Synergy is such a go-to wine when you are meeting friends for a braai. The fruit of the wine packs a punch, standing up to rich sauces and the crispy fat that South Africans love so much. The structure of the wine is also of such a nature that it will complement peri-peri chicken or a whole fish prepared over the fire. And don’t forget charry vegetable skewers with aubergine, shallots, and peppers that add an earthy element to your braai while it celebrates the red fruit in a wine like this.

As the name suggests, seven grape cultivars are showcased in this blend, creating a synergy of different characteristics derived from Pinotage, Cabernet Sauvignon, Merlot, Cabernet Franc, Shiraz, Pinot Noir, and Cinsault. The initial introduction of the wine is characterised by red fruit like mulberry and young plums, while darker fruit like blueberry and black currents follows suit. A gentle perfume of violets and dried thyme adds a cool edge, balanced by more masculine aromas of dark chocolate and leather. All these vivid aromas are confirmed with a mouth-filling fruit-sweetness, albeit dry and relatively linear. The tannins are almost porcelain-like with just enough grip to announce its longevity while it is already very approachable in its youth. It is a wine that is certainly easy to drink and easy to love. Both modern with characteristics such as olive brine reminiscent of the old world, this blend is a balancing act of class and deliciousness.

While Pinotage takes the lead, each cultivar in this wine takes a bow to create this synergy of taste – a mouth-filling medley of sweet, sour and salty flavours. And this is the thing about blends: if done well, it is not just a case of adding this or that. Nature is the ultimate chef preparing your mise and place.  Nature adds “some of this and some of that” – sunny days and cool nights the vineyards’ salt and pepper shakers. After allowing nature adequate time to season its fruit, the bounty goes to the cellar, where the winemaker steps into the role of ultimately capturing this in a bottle of wine. The sweet spot where nature and man come together is probably the ultimate synergy that will make a wine lover reach for that second glass.

See it for yourself

Gallery of our experience.
All images copyright Samarie Smith and/or the featured estate.

To have your wine featured and reviewed, please contact us.

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