Our Wine of the Week is a newly released Cabernet Sauvignon from Stellenbosch: Alto Cabernet Sauvignon 2019 by Alto Wine Estate.
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Situated high on the slopes of the imposing Helderberg mountain in the Stellenbosch Winelands, you will find one of South Africa’s oldest red wine estates. For more than a century, Alto Wine Estate has built this reputation as one of the oldest and most respected red wine producers in South Africa.
The trellised vineyards cling to the high granite slopes that rise from 100 to 500 metres above sea level, which are ideal for the cultivation of red grape varieties. The five varieties grown on Alto are Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot and Petit Verdot.
Nothing quite compares to a visit to this iconic estate, experiencing the wines in the very place they are grown and made. Relax on the patio or lawn and enjoy Alto’s wines with a beautiful view of Stellenbosch Hills and Table Mountain. Or, visit the restaurant to savour hearty cuisine made from fresh, locally sourced ingredients. Alto Wine Estate has just released the 2019 vintage of their Cabernet Sauvignon. The wine has already secured multiple awards, including a spot in the top 10 of the Prescient Cabernet Sauvignon Report 2023 by Winemag.co.za.
Alto Cabernet Sauvignon 2019 is made from grapes of north-facing vines, between 13 and 18 years old, that grow in decomposed granite and clay subsoils situated at altitudes of 135m to 500m above sea level. The cooling maritime breezes from nearby False Bay fanned the vines on the higher slopes.
The grapes used to make this Cabernet Sauvignon were harvested by hand at the end of March 2019. After destalking and crushing, the mash was fermented in stainless steel tanks at 25-27 degrees Celcius, using selected yeast cultures. The juice was separated from the skins after 14 days. After malolactic fermentation, the wine was racked into French oak barrels and matured for 18 months.
The Alto Cabernet Sauvignon 2019 is a complex red wine with a great structure. It has a bright red colour with a rich, deep hue. Its bouquet shows dark fruit with bright notes of fynbos and graphite undertones. The palate displays rich flavours of plum, blackcurrant, and fig paste, with a firm line of graphite adding a luxurious dimension to the palate. This Cabernet Sauvignon is excellent enjoyed on its own or served with red meat dishes like ostrich, beef fillet, or lamb. It is also a great accompaniment to game fish like yellowtail or tuna.
Pairing recipe: Lamb shank with red wine and rosemary
Rich and hearty, lamb shanks are the ultimate winter comfort food. This recipe uses our flavourful Cabernet Sauvignon as the base for a delicious sauce. The complex flavours of dark fruit and graphite pair well with this wholesome dish. Serve the shanks on a bed of polenta or mashed potato with a glass or two of Alto Cabernet Sauvignon 2019.
Ingredients
- 4 large lamb shanks (approx. 1kg)
- Olive oil
- Sea salt and black pepper
- 1 large onion, finely chopped
- 6 garlic cloves, finely chopped
- 3-4 rosemary sprigs, leaves finely chopped
- 1x 750ml bottle of dry red wine
- 1x 400g tin of whole peeled tomatoes
- 1 tablespoon of tomato paste
- 250g whole cherry tomatoes
- 8-10 pickling onions, peeled and left whole
- Polenta or mashed potato, to serve
Directions
- Rub each lamb shank with olive oil and season generously with salt and pepper.
- Heat a large casserole and brown each shank over high heat until a golden crust forms over the meat.
- Set the shanks aside and add in the chopped onion and garlic – cooking over low heat until translucent.
- Add in the chopped rosemary and increase the heat, cooking for 2-3 minutes.
- Pour in the red wine and deglaze the base of the casserole. Add in the tinned tomatoes, tomato paste and cherry tomatoes.
- Cook for a minute before returning the lamb shanks to the pot. Season with a little salt and pepper and cover with a lid.
- Cook the shanks in a preheated 180°C oven for an hour before removing the lid and adding in the whole pickling onions.
- Reduce the heat to 160°C and cook for a further 1.5 hours or until the sauce is thickened and reduced and the lamb falls off the bone.
- Serve the shanks on a bed of polenta or mashed potato with their sauce spooned over the top.
Wine estate name: Alto Estate
Location: Helderberg, Stellenbosch, Western Cape
In Collaboration with: wine.co.za
Photos: Johann van der Merwe, Alex and Chris Photography
