Savour cooler climes with Steenberg Merlot
Concentrated berries with savoury notes of dried fynbos, lavender and fresh rosemary make Steenberg Merlot the ideal fireside comforter on chilly autumn or winter days.
Crafted from vines on the cool Steenberg foothills, the fresh and vibrant 2015 vintage is richly rewarding with a mouthful of plum, dark chocolate and black olives.
“With the change of seasons from summer into autumn, our food preferences change in turn to warmer, flavoursome and richer dishes. Our Steenberg Merlot is rich in generosity and warmth with a rounded texture which makes it a fantastic food-friendly wine,” says winemaker JD Pretorius.
Made for the long haul with the tannin and acidity in perfect balance, the Steenberg Merlot 2015 has the potential to age beautifully for up to 15 years. No wonder it is the top selling Steenberg red wine.
It’s a slam dunk with red meat. Chef Kerry Kilpin of Steenberg’s popular Bistro Sixteen82 recommends a delicious grilled sirloin drizzled with a whisky and black pepper jus and a green pea and tomato salsa.
The 2015 vintage has stood up well to critical acclaim with a 92/100 rating from British Master of Wine Tim Atkin in his South Africa 2017 Special Report.
Steenberg Merlot 2015 is available at a cellar door price of R175.
For more information visit www.steenbergfarm.com or #LiveSteenberg on Twitter @SteenbergWines and Facebook at facebook.com/steenbergestate.
Recipe by Chef Kerry Kilpin of Bistro Sixteen82
Grilled Sirloin, Whisky and Black Pepper Jus, Green Pea and Tomato Salsa
2 x 220g sirloin steaks
Salt and pepper
50g wild rocket
Green Pea and Tomato Salsa
80g cooked peas
80g cherry tomatoes quartered
5g chopped parsley
10ml olive oil
Squeeze of lemon juice
½ red onion chopped
Combine all the ingredients for the salsa and season with salt and pepper.
Black Pepper Jus
½ red onion chopped
4 button mushrooms chopped
250ml beef stock
3ml crushed black pepper
Sauté the onion and mushroom with a little oil until nice and brown, deglaze with the whisky and bring to the boil. Add the black pepper and stock and reduce by half. Add the cream and reduce by half.
Blend with a stick blender and season with salt. Taste and, depending how strong you like your black pepper, add more if necessary.
Season the sirloins with salt, pepper and olive oil. Pre-heat your pan until nice and hot. Pan fry your steaks to desired cooking degree. Allow your steak to rest for 2 minutes before slicing.
Slice the sirloin in half, place on a bed of rocket, top with the green pea and tomato salsa and drizzle the black pepper jus on the plate.
Serve with a glass of delicious Steenberg Merlot.
Issued by: GC Communications
Contact: Gudrun Clark
Tel: 021-462 0520
On behalf of: Steenberg Vineyards
Contact: Caroline van Schalkwyk