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Vergelegen Reserve Chardonnay
Bright, pale yellow. Sexy aromas of orange oil and dusty spices complicated by crushed stone and metallic minerality. concentrated, tactile and light on its feet, with terrific stone fruit intensity but little in the way of leesy complexity.
Our Normal RRP: £19.99 now £17.99
Product Description
Vergelegen was an outpost when the freehold land was granted to Willem Adriaan van der Stel, the new Governor of the Cape. He was a visionary who transformed an utter wilderness into a flourishing Estate to rival Europe’s finest. After Willem Adriaan van der Stel was forced to return to the Netherlands in 1706, Vergelegen went through a succession of owners until 1917 when Sir Lionel Phillips purchased the property for his wife Lady Florence Phillips, who transformed the dilapidated Estate into a floral and cultural treasure trove. After the deaths of Sir Lionel and Lady Phillips, Vergelegen and its contents were sold by auction to the Barlow Family in June 1941. Cynthia Barlow was as devoted to Vergelegen as Lady Phillips had been and maintained the Estate’s tradition. The Vergelegen Estate, owned by Anglo American with a production of about 55 000 cases, is rightly considered to be a ‘must see’ spot for visitors to the winelands. Their range of wines will suit all tastes and preferences from the easy everyday drinking reds to the serious and iconic Vergelegen V. The property, with its layout, including the historic camphor trees and octagonal garden, the stately homestead, and the fertile valley where the fruit trees, vegetables and fine grapevines grow. The added ingredient is the 20th century technological expertise which harnesses the land and produces exceptional crops. The heritage remains inexorably rooted in the property. Vergelegen is a rare place of progressive discovery into a world that harmonizes the past and the present; where an air of dreaminess pervades; and where synergy between man and his bountiful environment is accomplished.
The wine shows an attractive lemony yellow-green colour with a complex nose of citrus, white peach, pineapple, spice, citrus blossoms, apricot and buttered toast aromas. The taste is long and elegant with a lively minerality.
Grower: Vergelegen
Grape Variety: Chardonnay
Style: Soft and Mineral
Country: South Africa
Appellation: Stellenbosch
Vintage: 2021/22
Closure: CORK
Alcohol: 13.31% ABV
Bottle Size: 75cl
Warm Goats' Cheese Salad
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
For the marinade for the warm vegetables //
290ml/½ pint extra virgin olive oil
100ml/3½fl oz balsamic vinegar
1 garlic clove, sliced
3 sprigs fresh thyme
10 fresh basil leaves
For the salad //
2 red peppers, halved, seeds removed
2 yellow peppers, halved, seeds removed
freshly ground black pepper
olive oil, for drizzling
1 large aubergine (or 2 small), chopped into 1cm/½in rounds
1 large courgette (or 2 small), chopped into 1cm/½in rounds
200g goats' cheese log, cut into 1cm/½in thick slices
extra virgin olive oil
fresh basil
green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce)
1. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting.
2. For the marinade, place all of the marinade ingredients into a large bowl and mix together well.
3. Line a large roasting tray with a piece of aluminium foil twice the size of the tray.
4. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil.
5. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time.
6. Once the peppers are cooked and softened, place into a bowl and cover with cling film.
7. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade.
8. Place the courgette and aubergine slices onto a baking sheet.
9. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill.
10. Grill both sides for 3-4 minutes, or until golden.
11. Remove from the heat and place into the marinade with the peppers.
12. Turn down the grill to a moderate heat.
13. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill.
14. Grill for 2-3 minutes, until the cheese has melted and begun to brown.
15. To serve, place the salad leaves into a large serving bowl.
16. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve.
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