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ORMONDE THEODORE EKSTEEN

Fillet served with a thin red wine sauce and a handful of fresh blue berries complement the wine beautifully. Serve it on mash, seasoned with thyme and spoon roasted portabellini mushrooms on top. A creamy mushroom risotto will also work well. Use a variety of mushrooms to underline the flavours in the wine. A syrupy red wine reduction, flavoured with spices such as cardamom and cloves, served on creamy camembert will be delicious with the Theodore Eksteen.

Recipe: Roasted mushrooms: Preheat the oven to 180 °C. Place a variety of approximately 500-750 g mushrooms (e.g. button, brown, portabellini) in a large oven dish. Drizzle with olive oil and season with salt and freshly ground black pepper. Add some sprigs of fresh thyme and roast in the oven for about 35- 45 minutes or until the mushrooms are tender. Serve with your choice of beef or ostrich fillet. Serve hot or at room temperature with Ormonde Theodore Eksteen. The mushrooms will also be wonderful tossed into pasta or couscous or used in a risotto.

This wine is a blend of two Rhone cultivars Shiraz and Grenache.  Although many more Rhone cultivars are used in blends, these two are showing immense substance of style and aromas on our property hence the decision to focus our efforts on these two cultivars in the blend.  Both cultivars are fermented in open casks at 28°C which is slightly warmer than the norm.  We have found that the oxidative fermentation at higher temperatures lead to excellent colour extractions and the formation of esters which accounts for the sweeter perfume or floral aromas in the wine.
Because Grenache is a big berry cultivar; the practice of seeping of juice is also used whereby we take off about 20% of the juice thereby concentrating both on colour and flavour intensity.

With Shiraz grapes we focus our effort in the vineyards.  Shiraz leaves seem to contract during the warmer part of the day.  This has the positive effect of reducing the surface area of leaves exposed to the sun and lessons evaporation.  The negative effect is that more direct sunlight is received by the grapes thus heating the berries. 
We try to maintain a small and efficient canopy, thus reducing evaporation and protecting the berries with a good shield of leaves.

After fermentation, malolactic fermentation is allowed, but we refer it to be naturally induced and not by cultivated bacteria. Barrel ageing occurs for up to 18 months, in French oak with barrels from the Sylvian cooperage the most prominent.  Others include Berger, Nadalie, Seguin Moreau and Quintessence.

Description:  A subtle integration is found of wood toasting and fruit aromas especially those of plum and cranberries.

Style: Fruity Dry Red

For more information please mail: info@ormonde.co.za

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