Limited bottling of top Stellenbosch single vineyard wine
The exciting second vintage of a limited-edition Stellenbosch wine only made in years of exceptional harvests has just been released. The Sense of Place Kastanjeberg 2020 is the flagship wooded, single-vineyard Chenin Blanc made by Stellenbosch Hills.
The new addition has the hallmarks of an award-winning wine and bears the gravitas and poise that, like all Sense of Place wines, is a great match with fine cuisine. Its memorable character makes the Kastanjeberg Chenin Blanc an ideal wine in winter or summer, come rain or shine.
The 2020 vintage Kastanjeberg follows on the 2017, its predecessor and the first of range that was showered with glowing reviews:
?”Pure class” – The Herald newspaper.
?”As a food wine it is superb.” – veteran food and wine writer Michael Olivier.
?”We make some sublime Chenin Blanc here in SA – this is one of them…” – SA Wine Reviews.
Furthermore, the 2017 was recommended by Michael Fridjhon as a wine for an “elegant meal”, a “summer meal”, to “impress your boss” or to “dazzle a date”. Christian Eedes of WineMag.co.za awarded it 90/100 points. It was a medal winner at Veritas 2019, IWSC 2019 Michelangelo International Wine & Spirit Awards 2020 and Vitis Vinifera 2020; received four stars in the 2020 and 2021 Platter’s guide; and, was named Grand Cru National Champion Best in Class and Top 100 at the NWC/Top 100 SA Wines 2020.
In fact, the wine so impressed Diners Club wine judges that it included Stellenbosch Hills winemaker James Ochse as a finalist for the 2019 Diners Club Young Winemaker Award.
Now the 2020 vintage offers renewed momentum for the lauded wine and Sense of Place range. The wooded Chenin Blanc is rich, complex and displays effusive aromas of citrus, sweet melon, pear fruit, honeysuckle, violets and vanilla oak spice. On the palate, the full-bodied wine erupts with pear and peach flavours combined with hints of vanilla and almonds.
A well weighted mid-palate is balanced by a creamy texture and juicy tannins, lingering to a near-eternal finish.
The name Kastanjeberg is derived from the Cape Chestnut or Calodendrum capense trees that thrived at the Cape in the early 1800s.
As with the 2017, the grapes come from a single vineyard on the slopes of the Kastanjeberg Farm in the Stellenbosch Kloof area. “Dry conditions throughout the season made for smaller berries, but with intense flavour,” says James. “The result is wine with ageing potential of five to ten years.”
Only 2 700 bottles were produced.
This limit is one of the hallmarks of Stellenbosch Hills’ flagship Sense of Place range, which was established in 2019 to provide insight into some of South Africa’s finest terroir in Stellenbosch. Its aim is to showcase the diversity of expressions that vineyards at their peak are capable of.
The range also includes a glorious Cape Blend called Suikerboschrand, the Anna Christina Cap Classique and La Serena aperitif.
The Kastanjeberg 2020 sells for R295 and is available from the winery and selected boutique wine stores, as well as online through the Stellenbosch Hills website.
For more information about Stellenbosch Hills, visit www.stellenbosch-hills.co.za; call 021 881 3828/9; or, email firstname.lastname@example.org. Stellenbosch Hills is also on
Facebook (StellenboschHills), Twitter @STBHills and Instagram @stellenbosch_hills.
Stellenbosch Hills is located at the intersection of the R310 and Vlottenburg Road, just outside Stellenbosch. It is open Monday to Friday, 09:00 – 17:00; and, Saturdays: 10:00 – 15:00; and, closed on public holidays.
Saag Wala – (chicken with spinach curry) by Sam Linsell (www.drizzleanddip.com)
Paired with Stellenbosch Hills’ Sense of Place Kastanjeberg 2020
Saagwala or Palak chicken is a super delicious and mild North Indian curry that requires a bit of effort but is well worth it. Parts of the dish can be made in advance and the chicken then gets combined with a creamy spinach curry sauce with hints of bay, cumin, ginger and coriander.
Recipe – serves 4
?900gms skinless & boneless chicken thighs
?800gms spinach, washed
?3 Tbsp melted butter
Marinade: (make in in advance – at least 4 hours but preferably overnight)
?2 tsp Kashmiri chilli powder
?1 tsp ground coriander
?2 tsp dried fenugreek (optional)
?2 tsp garam masala
?1 tbsp freshly squeezed lemon juice
?1 Tbsp mustard oil or neutral vegetable oil
?1 tsp cumin
?½ tsp turmeric
?1 tsp salt
?½ cup full fat yoghurt
?4 Tbsp vegetable oil (sunflower or canola)
?2 onions, peeled
?4 – 5 large cloves garlic
?2 medium ripe tomatoes
?½ – 1 green or red chilli finely chopped (as hot as you would like)
?1 Tbs grated ginger
?2 tsp ground coriander
?1 tsp ground cumin
?1 ½ tsp Kashmiri chilli powder
?½ tsp turmeric
?2 tsp garam masala
?2 bay leaves
?1-2 tsp salt + more to taste
?¾ cup yoghurt or cream (plus a little extra to serve)
Make in advance:
Cut the chicken thigh meat into half or thirds depending on their size and add to a bowl with all the marinade ingredients. Stir well to coat and ensure the marinade and spices are well mixed. Cover and refrigerate overnight.
Remove the chicken in marinade at least an hour before roasting to bring it to room temperature.
To make the spinach, blanch the washed leaves in a large pot of salted boiling water for 3 minutes. Drain in a colander and rinse under a cold tap. Once cool & drained, puree in a blender until smooth. There should be enough residual water on the spinach to get it to process. If not add a little water. This can also be made in advance.
Preheat he the oven to 200C. Line a baking tray with tin foil and spray with cooking spray. Place the chicken pieces and spread out on the tray and roast for 30 minutes. Remove halfway (after 15 minutes) and drain off any liquid that may have been released in the pan. Turn the chicken pieces over and brush with the melted butter. Continue to roast for the remaining 15 minutes and until lightly golden. This chicken should be very succulent. Season it well with salt when it is out the oven.
While the chicken is roasting make the sauce. It’s advisable to get all the spices measured out and ready. Blend the onion and garlic and a food processor until puréed but still holding some texture i.e. it should not be too smooth. Heat a large nonstick frying pan or skillet and add the vegetable oil. Once hot fry the onion & garlic mixture over a high heat for about 8 – 10 minutes stirring regularly until starting to brown.
Add the tomatoes to the same bowl of the food processor and puree until smooth.
When the onions are browned, add the chopped chilli, grated ginger, coriander, cumin, chilli powder, turmeric and garam masala and cook with the onion mix for a minute or two until starting to smell fragrant. Add the puréed tomato and bay leaves and cook for about 5 – 6 minutes. You want to ensure the tomatoes are cooked.
Add the puréed spinach to the pan and cook the sauce for a further 6 – 8 minutes. Adding additional salt as needed. Add the yoghurt or cream after a few minutes.
Add the roast chicken to the curry sauce and heat through. Check seasoning.
Serve with basmati rice and naan bread.
(optional to include the naan recipe – but this cannot be made vegan)
Easy Naan bread:
?1 ¾ cup self-raising flour
?½ tsp salt
?1 cup full fat Greek style yoghurt
?Butter for brushing
Mix the salt with the flour and then add the yoghurt. Mix briefly until it forms a dough.
Tip out onto a floured surface and divide the dough into 8 equal pieces. Roll these out fairly thinly into a rectangular naan bread shape.
Heat a nonstick pan or seasoned cast iron skillet to very hot and then fry the dough on each side for about 2 – 3 minutes a side. Once the bread starts to bubble it is ready to flip over.
Brush each naan bread with butter.
To make this recipe vegan:
To make the curry vegan, simply replace the chicken with 400gms firm tofu (that has been drained and cut into large pieces) and 600 – 700gms of mixed vegetables (such as aubergine, zucchini and mushrooms). You could also skip the tofu and use a mix of roasted vegetable and lightly fried mushrooms. The tofu would not need to be marinaded
To cook the tofu, heat 4 tablespoons of neutral vegetable oil in a large nonstick frying pan over medium-high heat until starting to shimmer. Add the tofu and cook (taking care as the oil could splatter), turning it occasionally until it’s golden brown on a few sides (about 10 to 12 minutes). Remove to a plate lined with paper towel to drain and season well with salt.
Roast the vegetables of choice and fry the mushrooms if using. Set aside.
Make the sauce as per recipe using coconut cream instead of yoghurt. When the sauce is ready, stir through the vegetables and tofu.