REPLENISH your winter wine stocks with a smooth-as-velvet Steenberg Merlot, perfect for enjoying by the fire or paired with home-style comfort food. Don’t be caught off guard, purchase your Merlot online now for delivery as soon as the lockdown restrictions allow it.
Rich and juicy, teeming with concentrated red fruit, this is a wine of distinctive character. Cherry and redcurrant meld beautifully with lavender, fennel and anise topped by a lively eucalyptus edge. The wine rewards with a mouthful of sour cherries, dark chocolate and spicy cloves.
Crafted for the long haul from vines on the cool Steenberg foothills, the 2017 vintage matured for 15 months in new and older French oak barrels. The result is a vibrant Merlot with the tannins and acidity perfectly intertwined.
“Steenberg Merlot has a velvety texture enhanced by refreshing acidity. The well-integrated tannins and full structure help the wine stand up to rich dishes with strong Mediterranean flavours,” says cellarmaster Elunda Basson.
Its generosity and rounded texture make this food friendly wine the perfect companion for chef Kerry Kilpin’s brand of winter comfort food. Always happy to share her recipes, Chef Kerry recommends her hearty lamb neck stuffed with ricotta and herbs.
“Rich, smooth and heartwarming – nothing beats Steenberg Merlot with this winning winter recipe,” adds Basson.
Steenberg Merlot 2017 is available at a cellar door price of R190 and can be purchased online now for delivery after the lockdown restrictions allow it.
Lamb Neck stuffed with Ricotta and Herb with Lemon Jus by Steenberg Chef Kerry Kilpin
1kg deboned lamb neck
10g chopped basil
10g chopped parsley
Zest of 1 lemon
1 onion chopped
1 carrot chopped
1 stick celery chopped
1 lemon juiced and zested
Salt and pepper
- In a food processor combine the ricotta, herbs and lemon juice, season with salt and pepper.
- Open the neck up and season with salt and pepper on the inside and out. Lay the neck “skin” side down and spread the filling over the entire surface of the meat. Roll up like a Swiss roll and secure the meat by rolling with butcher’s string.
- Prepare a roasting tin with the chopped vegetables and stock. Lay the lamb neck on top of the vegetables.
- Braise in a preheated oven of 160 degrees Celsius for 2-3 hours or until cooked. When you place a skewer in the meat it will have no resistance.
- Once cooked remove the meat from the pan and allow to rest.
- Combine the vegetables and stock from the roasting pan and blend. Pour into a pot and bring to the boil. Add the zest, lemon juice and butter. Season with salt and pepper. Strain before serving.
Serve with a glass of delicious Steenberg Merlot.