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Delheim 2019 Harvest Report

Delheim 2019 Harvest Report

A very noble year...


After the back to back years of drought conditions in Stellenbosch, the much needed rain finally arrived in
winter. The Vines responded well and the yields were looking good. There was a short heat wave in winter
which caused the younger Chardonnay vines to bud and used up their reserves far too early in the season
and some of the red cultivars to have uneven ripening later on in the harvest season. This resulted in a
considerably lower yield of Chardonnay and most red cultivars.
November and December was one of the most mild summer conditions we have had in a long time, if not
the coldest. If this weather persisted during the harvest months it would be the ideal conditions for a
perfect vintage.


The vineyard experts warned every one of the high possibility of “downy mildew” and they were very
right. We fortunately were very well prepared for this. January and February yet again produced mild
conditions but with it some very unusual rain. Some of the down pours were up to 20mm of rain. The
Pinotage blocks harvested early in the season benefited from the mild weather in January and produced
vibrant Rosé wines as well as elegant red wines. Cold conditions produced white grapes with naturally
higher acids than usual, which is a huge advantage that mostly only European cold climate countries get.
In addition to that it gave us an opportunity of picking the white varietals in the very cold mornings to
ensure the aromatic profile of the grapes were at their optimal levels. The Yields for all white grapes were
up except the younger blocks of Chardonnay which were affected by the early budding.

 

And then the rain… The mid-February down pours put all the vineyards of hold. This resulted that
the grapes could reach phenolic ripens at a much lower sugar concentrations and also extended
harvest period. The only down side to this was the risk of rot infection in the grapes. We managed to
harvest our red grapes at lower sugar levels (lower alcohol) and at optimal ripens, much like a
European vintage. I expect to see a lot of elegant red wines that have massive aromatic components
to them coming out of the 2019 vintage. The yields unfortunately for the red cultivars were down
considerably due to uneven ripening.


The back end of the harvest season could possibly the highlight of the vintage. With the all climatic
condition combined it created the ideal environment for the development of Noble rot (Botrytis
cinerea) in the vineyards. The Riesling block that is used only in years that noble rot occurs for the
Edelspatz, was coated in noble rot. This produced phenomenal yield of exceptional quality. The
Riesling also had a much higher natural acidity. Overall view of the vintage was that the white, rose and noble late harvest wines will be of exceptional quality with the reds being far more elegant than what we are used to in South Africa with lower alcohols.

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Chicken pie with Porcini and Espresso sauce

Chicken pie with Porcini and Espresso sauce

Not your plain old traditional chicken pie here. Indulge in this delicious recipe created by Elmarie Berry and pair with our ever popular Shiraz Cabernet Sauvignon Blend

 

Serve 4-6

Ingredients

45ml butter

250g brown mushrooms

3 leeks, cut into rings

1 whole cooked chicken, taken off the bone and cut into pieces

½ cup cream

½ cup chicken stock

salt and pepper

2 teaspoons fresh thyme leaves

6 sheets of phyllo

 

Porcini sauce

80g dried porcini mushrooms

80ml boiling water

250ml cream

40ml espresso coffee

salt and pepper

 

Method

Pre-heat oven to 200°C.  Melt the butter in a saucepan and fry the mushrooms and leeks. Add the chicken, thyme, chicken stock and cream.  Simmer until the sauce has thickened.  Season with salt and pepper. Let the filling cool down. Place two sheets of phyllo next to each other overlapping with 4 cm and brush with olive oil. Place the rest of the sheets on top in the same manner.  Place the filling 5cm from the edge in the form of a sausage and roll up. Place the chicken sausage in a doughnut form in a baking dish that has been brushed with butter or spray and cook.  Brush with olive oil and bake for 18-20min until golden brown.

Making the sauce – Soak the Porcini mushrooms in boiling water for 10 minutes.

Place the soaked mushrooms with the water in a sauce pan, add the cream and let it boil until reduced by half. Add the espresso and season with salt and pepper. Blend until smooth.

 

 

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Homemade Gnocchi with Porcini mushroom sauce

Homemade Gnocchi with Porcini mushroom sauce

The ultimate comfort dish this winter paired with a glass of Delheim Shiraz Cabernet Sauvignon 2017 of course! 

 Thank you Elmarie Berry for another great recipe! 

Serves 2-4

Gnocchi ingredients:

2 cups of mashed potatoes

1 cup flour

1 egg yolk

salt and pepper

15ml olive oil and 15ml butter for frying

 

Sauce ingredients:

80g dried Porcini mushrooms

250g mixed mushrooms ( whatever is available )

1 onion, finely chopped

3 cloves garlic, minced

1 cup cream

1 cup vegetable stock

1/2 cup grated Parmesan cheese

pepper to taste

fresh basil

 

Method for the sauce:

Place the Porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and soak for 15 minutes. Drain the mushrooms, reserving the water.

Heat the olive oil in a large sauté pan over medium heat. Add the onion, mushrooms and Porcini mushrooms. Cook until the mushrooms are soft, but not brown, for about five minutes. Add the garlic. Cook for another two minutes.

Add the cream and reserved stock to the sauté pan and increase the heat until the mixture begins to boil. Simmer until thickened, about 5-10 minutes. Season to taste. Add the Parmesan cheese and serve with fresh basil.

 

 Method for the Gnocchi

Mix the mashed potato, egg, flour and salt until a dough is formed. Sprinkle some flour on your working surface. Place the mixture onto the working surface and roll into a long sausage 3cm thick.  Cut into 2cm pieces and press them slightly with the back of a fork.  Bring a pot of water to the boil and place the gnocchi gently into the boiling water. Let them boil until they float to the top. Strain.

Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.

Serve with the Porcini sauce, some parmesan cheese and fresh basil.  

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Delheim releases its ever-popular, daily-staple Shiraz/Cab blend

Delheim releases its ever-popular, daily-staple Shiraz/Cab blend

Eco-champion estate's top-seller hits the spot with quality and price

There's a new edition of everyone's favourite go-to wine from Delheim. Crafted by the Stellenbosch estate for decades, the blend of Shiraz and Cabernet Sauvignon is much loved for being both delicious and a likeable all-rounder that suits any event.

No surprise then that the blend of Shiraz and Cabernet Sauvignon, which is part of the estate's Lifestyle Range, is Delheim's top-selling wine. Every new vintage is keenly awaited by bon vivants especially eager to bolster their winter supplies with a wine recognised for its consistent excellence and quality.  

"This blend offers the best of both worlds," says Delheim winemaker Roelof Lotriet of the 2017 vintage wine. "Its aroma is loaded with typical Shiraz spice and complemented by the mature tobacco leaf notes of the Cabernet Sauvignon.

"It's lovely and juicy, with flavours of plums and cherries. Every sip lingers with bright red fruit," says Lotriet. "It's just perfect for the braai and hearty dishes.

"Always keep a couple of bottles in the wine rack for the next occasion," he adds.

Vegan-friendly, the wine is also a good partner to dishes featuring mushrooms – an ingredient Delheim has also become famous for. The estate is a prominent educator on edible fungi through its curated foraging excursions into the forest on the farm.

In fact, mushroom mania returns to Delheim in Autumn and Winter this year with sumptuous mushroom-inspired recipes on the menu at the estate's Garden Restaurant. The annual forage this year – available exclusively to Delheim Wine Club members – is scheduled for June 15 and 16 (weather permitting), and booking is required.

But mushrooms are just the thin edge of the wedge when it comes to Delheim and matriarch Nora Thiel's focus on the farm's long natural heritage.

Delheim's first environmental management plan was written in 1976, so it will come as no surprise the farm has become a haven for fynbos flora and fauna.

As a WWF-SA Conservation Champion, Delheim is acknowledged as an industry leader for its commitment to conservation, responsible production practices and integrated environmental management systems. It is also a founder member of the Greater Simonsberg Conservancy under Cape Nature's stewardship programme, actively participating in protection and conservation through sustainable practice.

At the same time, it has sought to showcase this focus through products like the popular Chenin Blanc Wild Ferment and its unique pairing of wines and fynbos-inspired cupcakes, available at the Delheim tasting room.

The 2017 Delheim Shiraz/Cabernet Sauvignon is easily available at most wine retailers and restaurants countrywide and sells from the winery too at only R85/bottle.

For more information, visit www.delheim.com or contact Delheim on This email address is being protected from spambots. You need JavaScript enabled to view it. or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.

 

Issued by: Random Hat Communications                     Issued on behalf of: Delheim Estate               

Contact person: Leanne Sutherland                             Contact person: Dani van Zyl

Tel: 021 849 8830/083 564 0876                                 Tel: 021 888 4618              

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.                                  Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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Harvest Report by winemaker, Roelof Lotriet

Harvest Report by winemaker, Roelof Lotriet
 

Two weeks ago we kicked off our harvest season by picking the beautifully ripened Pinotage. Now, our cellars are working full steam to produce our known and adored Rosé under Roelof Lotriet’s command.

It’s Roelof’s first year making wine at Delheim and we are proud to introduce him.

A word from Roelof

“It’s always been important for me to work at a family owned wine estate, those are the wineries that pioneered the wine industry and will continue to do so for generations to come. To be given the opportunity to be the custodian of a well-established and historic wine estate like Delheim was an opportunity that I couldn’t say no to.

Having worked for some of the best Cabernet Sauvignon wineries in Stellenbosch and my love for Chenin Blanc made Delheim the absolute perfect fit for me.

I’m excited to be working with a wonderful team that also share the same passion for wine as I do and can only hope that my time at Delheim will be one that creates exciting wines and good stories.”

 

Roelof’s thoughts on the harvest

The 2019 harvest is looking promising with a cool December and January and the odd downpour of rain. The white grapes and the Pinotage blocks we use for the Pinotage Rosé have developed phenomenal flavours because of this.

The yields are looking good for almost all of the varietals. If the weather plays along like this with the cool summer nights and warm days, then I can’t wait to see how the red grapes develop.

 

 

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Delheim is a proud member of the following organisations:

Wieta IPW Simonsberg Conservancy  CVC 

 

Delheim

Tel: +27 (0) 21 888 4600
Fax: +27 (0) 21 888 4601
info@delheim.com

Garden Restaurant

Tel: +27 (0) 21 888 4607
restaurant@delheim.com
GPS: S 33 52' 10"   E 18 53' 08"