Lock, stock and wine barrel: Steenberg Rattlesnake
This wine can be a potent item on the dinner table thanks to it’s ability to compliment curries, shellfish and savoury dishes.
Artichoke, pea and chevin risotto. Picture: Supplied
I certainly also slip into the habit of associating spicy reds like Shiraz or Pinotage with colder months – and will uncork these with delight.
But I am also someone that needs to be reminded that wooded whites deserve a place on the table during autumn and winter as much as a leggy red.
But the ultimate surprise is Steenberg Rattlesnake 2018, a Saugvignon Blanc that goes against the grain of expectation. While it’s lightly wooded, it’s also incredibly creamy – with a velvety mouth-feel.
It’s a surprising decadence that’s non-typical for the varietal. But it’s a spicy wash of acidity as well as its citrus backbone that really rings home, and feels welcome as we head into winter.
Carefully selected vineyard blocks on the Constantia estate with a coastal breeze cools the vines, ensuring the grapes retain a bracing acidity alongside pure fruit character.
The wine was fermented and aged in large French oak barrels (80%, of which 20% was new) and concrete vessels (20%) for a total of 9 months which helps its complexity of being a little outside the norm than your typical Sauvignon Blanc.
But while there’s a definite unique character, Rattlesnake 2018 can be a potent item on the dinner table thanks to it’s ability to compliment curries, shellfish and savoury dishes.
Steenberg’s distinctive terroir is available at the cellar door at R160.
For more information or online purchases, visit steenbergfarm.com
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