Deetlefs Newsletter - April 2009
This beautiful estate is situated in the picturesque Breede River Valley just outside Rawsonville at the foot of the Du Toitskloof Mountains. It has been in the Deetlefs family since 1822. Kobus Deetlefs, with his family, is the sixth generation to live on the farm, in the original Cape Dutch homestead overlooking the magnificent, award-winning gardens.
Hierdie pragtige Landgoed, geleë aan die voet van die Du Toitskloof berge, net buite Rawsonville, is al vanaf 1822 in die Deetlefs Familie. Kobus Deetlefs en sy gesin, die 6de generasie, bly steeds in die oorsponklike Kaap Hollandse huis met sy prag tuine.
Deetlefs
2009 Pars Nuus Deetlefs
Deetlefs

Matige temperature regdeur die seisoen het hierdie jaar vars vrugte geure en beter totale sure veroorsaak. Wingerd het gelydelik ryp geword en dus goeie fenolise rypheid bereik by effens laer ballings. Vroeer kultivars het ons eers laat dink Paasnaweek is net 'n "rumor",maar die Cabernet Sauvignon het ander planne gehad. Dus was 2009 kort,maar kragtig.

Soos ons deur die wingerd geloop en druiwe geproe het,was dit elke keer net weer duidelik dat ons 2009 sagte,maar goed gestruktureerde tanienne kan verwag in die wyne. Pynappel, citrus, groen vy, aarbeie, lemmetjie, wit peper, mocca, om maar n paar van die fantastiese geure te noem wat ons vroegogende in die kelder verwelkom het.

Pinotage was vanjaar verseker een van die uitstaanders en kort op Pinotage se hakke volg Chenin Blanc. So maak julle reg vir 'stoepsit' herfs middae en knus kaggelaande. "

- Ilse van Dijk – Wynmaker
- Philip du Toit - Wingerdboukundige
Our Wines
Deetlefs
Deetlefs Family Range
The Deetlefs Family range is characterised by unique refinement, superbly balanced and well integrated fruit. These wines will reward cellaring The grapes are hand selected. The wines are then barrel fermented in French Oak (except for the Weisser Riesling). Only the barrels that receive the "Family Approval" are selected for the final blend. Cultivars available include: Semillon/Sauvignon Blanc (88/12%), Riesling (Alsace style), Cabernet Sauvignon/Merlot/Malbec, Noble Late Harvest (Semillon) and the Methode Cap Classique.
 
Deetlefs Estate Range
This range is characterised by complexity, mouth-feel and elegance. These wines are the perfect partners for food, combining depth and weight with poised balance. Different winemaking techniques are applied to ensure that each varietal carries this signature style. Cultivars available include: Chenin Blanc, Sauvignon Blanc, Semillon, Weisser Riesling, Chardonnay, Shiraz, Merlot, Cabernet Sauvignon, Pinotage & Hanepoot.
 
Stonecross Range
This range is characterised by an upfront fruitiness and freshness, combined with good structure. These young, fun and adventurous styled wines are suitable for any occasion and can be enjoyed by all. Cultivars available include: Sauvignon Blanc/Semillon, Chenin Blanc/Chardonnay, Pinotage Rosé, Pinotage, Shiraz and Merlot Pinotage.


Food & Wine Pairing
Deetlefs Feature:
DEETLEFS CHENIN BLANC
Flavours to look for in Deetlefs Chenin Blanc: Peaches, sweet melon, pineapple, orange and fresh lime.
Deetlefs Estate Chenin Blanc with Frikkadels
Braised meat patties flavoured with nutmeg and coriander. Frikkadels may be made from lamb, beef or pork or any combination of these to suit your taste.
Ingredients:
  • 1 kg lean ground lamb
  • 1/2 cup soft fresh breadcrumbs
  • 1/2 cup finely chopped onions
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • freshly fround black pepper
  • 1/4 cup vegetable oil
  • 1 cup beef stock, fresh or canned
  • 1 tablespoon flour
  • 1 tablespoon cold water
Method:
Patties:
  1. Combine the meat, breadcrumbs, onions, eggs, nutmeg, coriander, salt and a few grindings of pepper in a bowl. Knead vigorously with both hands, then beat with a spoon until the mixture is smooth and fluffy.
  2. Divide the mixture into 12 equal portions and shape each one into a round, flattened patty about 3cm thick and 5cm in diameter.
  3. In a heavy 25-30cm skillet, heat the oil over moderate heat until a light haze forms above it. Brown the patties in the hot oil, 5 or 6 at a time, turning them with a slotted spatula and regulating the heat so that they colour richly and evenly on both sides without burning. As they brown, transfer the patties to a plate.
  4. Pour off the fat remaining in the skillet and in its place add the stock. Bring to a boil over high heat, stirring constantly.
  5. Return the patties to the skillet.
  6. Reduce the heat to low, cover partially and simmer for 30 minutes and remove the frikkadels from the pan.
Sauce:
  1. Make a smooth paste of the flour and water and whisk it into the remaining liquid in the pan.
  2. Cook, stirring frequently, until the sauce comes to a boil and thickens lightly.
  3. Pour the sauce over the frikkadels or serve separately.
Cheese festival

24-27 April 2009
Bien Donne
Franschhoek

Come and taste our wines @ stall 34
DEETLEFS WINES IN PARTNERSHIP WITH THE PINOTAGE ASSOCIATION
Tickets available at Computicket
Breedekloof
Breedekloof

Vir meer inligting kontak ons gerus by info@deetlefs.com of Tel: 023 349 1260


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