TEST -  Creative Block 3 2017

"Plush, sweet and intense, with lots of spicy, toasty wood, notes of plum, blackcurrant and apricot skin and good ageing potential. 2022-25"

Tim Atkin


Subtle perfumed notes of violets, black cherry and mulberry are followed by spicy flavours of black pepper and fennel. The silky, rich mid-palate is complemented with concentrated fruit and dense, silky tannins.

 

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AWARDS

  • John Platter Wine Guide 2018    4 stars
  • Concours Mondial de Bruxelles   2018     Gold
  • Top 100 SA Wines 2018 Double Gold
  • Veritas Wine Awards 2018 Gold
  • Tim Atkin Annual South African Report 2018 90 points
  • Tim Atkin Annual South African Report 2020 91 Points
  • Concours Mondial de Bruxelles 2020 Gold
  • Tim Atkin Annual South African Report 2020 93 points
  • John Platter Wine Guide 2020 4 stars

SERVE WITH

Serve with smoked pork belly or a mildly spicy Indian vegetable curry.

WINEMAKING

93% Shiraz, 4% Mourvèdre, 3% Viognier

WINEMAKER: Johan Jordaan

ORIGIN Coastal regions – specifically Groenekloof and Stellenbosch.

TERROIR / SOIL:

Decomposed granite with clay subsoil from regions situated between 7 and 20 km from the cold Atlantic Ocean. VINEYARD AND CLIMATE

CONDITIONS:

The 2017 growing season started with below-average rainfall in the growing regions. Although the average temperatures remained ideal for spring and early summer, the lower water levels in the soils resulted in small berries with concentrated acidity and tannin. Careful foliage management exposed the grapes to more sun to enhance skin thickness for higher extraction and intensity. Selecting the right picking dates was crucial to achieve optimal ripening and balance in the sugar-to-acid ratio, thereby promising harmonious flavours at lower sugar levels.

WINEMAKING:

Grapes were harvested by hand before de-stemming to stainless-steel tanks. Fermentation took up to two weeks. Free run wine was racked to barrel for malolactic fermentation and maturation in 90% French and 10% American oak 300L barrels (half first fill, half second fill), for 16 months. The wines were made individually to address each varietal’s need for undivided attention and to ensure that the varietals' unique characteristics and site expression were completely developed before blending. Selective tasting from the barrels determined the composition of the blend. The expert blending of this Rhône-style blend has ensured harmony between the three varietals and the ultimate balance between fruit, palate volume, oak extract and tannin.

ANALYSIS:

Alc: 14.82 % vol TA: 5.3 g/L RS: 2.9 g/L pH: 3.57

APPEARANCE: Deep ruby red with a purple rim.

DOWNLOAD TASTING NOTE

 

RECIPE TO PAIR WITH

Courtesy of the Spier Hotel, this hearty dish is best enjoyed with a bottle of Spier Creative Block 3.

Ingredients:
(serves 4-6)
· 30 ml (2 tablespoons) vegetable oil
· 4 medium-large lamb shanks, trimmed of excess fat
· 1 large white onion, diced
· 2 large carrots, peeled & finely chopped
· 6 garlic cloves, finely grated
· salt and freshly ground black pepper , to taste
· 500 ml (2 cups) beef stock
· 375 ml (1,5 cups) red wine
· 4 large tomatoes, chopped
· 30 ml (2 tablespoons) tomato paste
· 4 sprigs rosemary
· 4 sprigs thyme
· 5 bay leaves

Method:
Preheat oven to 160°C. Heat oil in a large, wide pot over medium-high heat. Brown the shanks on all sides, then remove from pot and set aside. Add the onions & carrots to the pot and fry over medium heat until softened, then add garlic and cook for one minute. Return the shanks to the pot and season generously with salt and pepper. Add stock, wine, chopped tomatoes, paste and herbs. Bring to a simmer, then cover the pot with a lid. Transfer to the oven, then cook for 2 ½ - 3 hours, or until the meat just starts falling from the bone. Remove shanks from pot and set aside.
Discard the bay leaves and herbs from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. Add the shanks and serve warm with (optionally) herbed pap & vegetables, and a glass of Creative Block 3.

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“Of all Cape Dutch farms in the Cape, 

most of them with their own centre and end gables, it is Spier that boasts the greatest number of them: 21 in total, all beautifully preserved. These 21 gables represent half a century in time and virtually the entire range of styles of that period.”


—Architectural historian Dr Hans Fransen (Ph.D. Natal, D.Phil. h.c. Stell.)