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Cape of Good Hope Van Lill & Visser Chenin Blanc
Hints of delicate peach blossom aromatics are underpinned by a creamy toasty note. The palate is rich and broad with an array of tropical fruits – stonefruit, melon, peach and apricot. Fresh, crisp and lively with some citrus too. Nuanced, long and elegant with a lingering tail and prolonged finish.
Our Normal RRP: £19.99 now £17.99
Product Description
A FINE WINE HERITAGE From its home base on historic L’ Ormarins wine farm beneath the jagged peaks of the Groot Drakenstein mountain in Franschhoek, Anthonij Rupert Estate has cast its net wide, across the length and breadth of the Cape Winelands, in search of what it takes to make the finest wines this corner of the wine-making world has to offer. Anthonij Rupert Estate is fast becoming one of the most impressive and innovative wineries in South Africa. Fruit comes from four vineyard properties in Franschoek itself, Elandskloof, Riebeeksrivier and Darling. Johan Rupert has built one of the most driven and talented teams in the industry and the result is a suitable memorial to Johan’s late brother Anthonij. The focus is on terroir specific wines which is why the brand is made up of an impressive portfolio of farms representing the best in grape producing locations. These include: L’Ormarins in Franschhoek, Rooderust in Darling, Riebeeksrivier in the Swartland and Altima in isolated Elandskloof. Individually, each site offers optimum varietal specific growing conditions, allowing Anthonij Rupert Estates to adhere to the requirements of their different brands.
Enticing stone fruit aromas – nectarine and peach with a tinge of honeyed almonds. The same flavours are apparent on the palate where they are joined by hints of green melon. Bright and vivid acidity lifts the broad palate and keeps it fresh and vibrant, adding a pithy lemon zest nuance too. The weight and concentration of the fruit is impressive and lingers on the finish.
Grower: Anthonij Rupert Estate
Grape Variety: Chenin Blanc
Style: Fresh and Creamy
Country: South Africa
Appellation: Citrusdal Mountains
Vintage: 2017/18
Closure: CORK
Alcohol: 13% ABV
Bottle Size: 75cl
Chicken Piccata
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes.
3. When chicken is browned, flip and cook other side for 3 minutes. 4. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. 5. Remove pan from heat and add chicken to the plate.
6. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
7. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.
8. Pour sauce over chicken and garnish with parsley.
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