We had slower growth and ripening during last November and December, but now we’ve had a heatwave. We’re checking the grapes frequently as it is always the goal to bring them in at optimal ripeness for the style of our wine. We also try to avoid high alcohol in our wines if we can, especially not the white and rosé.
It is exciting times for the winemaking team, and everyone is gearing up for less sleep, longer days, as well as tired and sore muscles! At the end of the day, it is worth every bit, especially when you get to enjoy a good bottle of our wine that is made with passion.
We also have two bottling days planned and soon we will have some new vintages available of the Seraphic 2021, White Pinotage 2019 and our very popular Revelation red blend. We are also bottling the premium Cabernet Sauvignon 2016 and 2017 vintages.
Follow us on our Social Media platforms to see how the harvest is progressing, especially for those of you who are too far away to visit Mellasat. Anyone is welcome to come and have a look at how our team works - sit under the trees, sip a nice cool glass of our wine, and watch how we slave away to make the best nature offers us!
On Saturday, 5th March 2022, Mellasat Vineyards will open their gates for Run the Vines. This is the first big event at the farm this year and we are looking forward to welcoming runners, families, and friends to experience our open spaces, stunning scenery, hospitality, delicious food, and award-winning wines.
Run the Vines starting times are:
17km - 7:15, 10km - 7:45 and 5km - 8:00
If you are not running, then start the day with our breakfast on the go, which will be served from 08:00. Our food offerings include toasted sandwiches, tramezzini, and more. The lunch menu will be available from 11:30 – 16:00.
Amazing wine offers will also be available. All safety precautions will be in place so enter now to enjoy this day in our beautiful valley.
For information on entries to Run the Vines visit www.runthevines.co.za
Wine of the month!
Our wine of the month is Dekker's Valley Shiraz Rosé
Recipe of the month!
Smoked trout and Baby Potato salad
Ingredients:
800g baby potatoes, scrubbed
2 tablespoons crème fraîche
1 lemon, zest and juice
1 red onion, peeled and very finely sliced
1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped
100g jar capers, drained
1 punnet salad cress or any other baby lettuce
salt
freshly ground black pepper
300g lightly smoked trout
Method:
1. Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
2. In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, parsley and capers, then snip your cress into the bowl. Season with salt and pepper and mix well.
3. Divide between four serving bowls and flake the smoked trout over the top.
Courtesy of Jamie Oliver (Jamie's Dinners- the essential cookbook)
Stay positive, appreciate your loved ones, and keep safe and healthy!
We are looking forward to welcoming you at the farm.
