Catoria Coastal Pinotage 2016
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people have already reserved their case
Never Miss Out
Never Miss Out
Never Miss Out is a way for you to lay claim to wines you love. Every year when a new vintage of your chosen wine lands, we’ll set aside a case just for you.
We’ll email you a week or two before delivery with the details, giving you the chance to make changes or skip your order. If we don’t hear back, we’ll take payment and send your case as soon as it’s ready, so you can put your feet up and enjoy a glass of your favourite tipple before anyone else gets a sniff.
Still not sure? Please click here for our full list of Never Miss Out FAQs.
Guarantee yourself first dibs of the next vintage (and every vintage thereafter) by popping your name on the Never Miss Out list. Nothing to pay today!
people have already reserved their case
About the wine
Gloriously rich and ripe Pinotage from our Golden Girl
- Your Golden Girl Carmen has been working on a parcel of perfect Pinotage.
- Carmen is one of the exceptional winemakers who knows exactly how to work wonders with the tricky Pinotage grape.
- With layer upon layer of ripe berry fruits, bags of complexity and a naughty lick of spice to finish - it's going to knock your socks off.
Best before
Drink now to 2023
Serving advice
Serve at 15-17°C. Open/Decant 1-2 hours before serving
Food match
South African just love Bobotie with Pinotage. I found this recipe a few years ago and I simply love it.
Traditional South African bobotie recipe
Serves up to eight people, but you can adjust it to make the recipe smaller.
Ingredients
• 1 fairly thick slice crustless bread (white or brown)
• 375 ml milk
• 25 ml oil
• 10ml butter
• 2 onions, sliced
• 2 cloves garlic, crushed
• 25 ml curry powder
• 10ml salt
• 25ml chutney
• 15ml smooth apricot jam
• 15ml Worcester sauce
• 5ml turmeric
• 25ml brown vinegar
• 1 kg raw mince
• 100 ml sultanas (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe)
• 3 eggs
• pinch each salt and turmeric
• bay leaves
Cooking method
1. Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic.
2. When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well.
3. Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas.
4. Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, and then spoon into a greased, 28 x 16 cm baking dish and level the top.
Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric.
5. Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees Celsius for 1 hour or until set.
Serve with rice, coconut, chutney, nuts and bananas.
Contains sulphites
Wine profile
Meet the winemaker - Carmen Stevens
- From humble roots, Carmen blazed a trail, to become head winemaker at a prestigious winery in South Africa. Her wines won medals by the truckload, yet she couldn’t even get a bank overdraft to start her own business.
- That was until Angel funding allowed her to finally fulfil her dream of setting up her own winery. Carmen has gone from strength to strength ever since, winning countless awards (including being voted your Winemaker of the Decade!)
- With your support, coupled with her sheer passion and determination, Carmen is helping to create a better future for thousands of hungry South African children thanks to Angel donations.
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