Thorne & Daughters Wanderer's Heart Grenache Cinsault Mourvèdre 2017
- Textured, savoury
- South Africa
This wine could have been a meaty, savoury monster of dark earthy flavour. Could have been…
It shows the absolute artistry and thoughtfulness of this incredibly maker that it isn’t. Instead, they picked early and went for a light extraction. It’s far more ethereal as a result, characterised by soft floral notes, fennel and white pepper. There’s gentle grippiness that gives the soft strawberries just enough presence, before the mourvèdre adds its own, slightly medicinal tang. The result is beguiling, fun and enthralling. I’d recommend this to anyone who likes nice surprises.
“To me, a great alternative to Chateâuneuf-du-Pape lovers! Super complex, unique, and very well made.” - Ange, Mofo Wine Dealer.
“The 2017 Wanderer’s Heart is a multiregional blend of Rhône varieties driven by the Grenache, matured in used oak with higher proportion of whole clusters on the Grenache. It has a floral, pure bouquet that features light scents of broom, fennel and white pepper. The palate is well balanced with gentle grip in the mouth, nice structure (perhaps more so than expected) and a precise, lightly spiced finish where the Mourvèdre imparts a subtle medicinal note. Excellent.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- South Africa
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 59% Grenache Noir, 33% Cinsault, 8% Mourvèdre
- Serving Temp.
From the producer
The 2017 Wanderer’s Heart is our Cape Red – a wine that is built around the incredible vineyards found all over the Western Cape. The wine’s aromas include tea leaf, dried cranberry, exotic woods, star anise, coriander seed and citrus peel, and a whiff of the apothecary’s chest. On the palate there’s naartjie peel, cloves and damson plums. The wine is bright and keenly balanced, very pure in its fruit with a dusting of fine tanin to complete the picture.
One area in which we do an enormous amount of work is in picking our grapes at the right time. We rent a truck during harvest so that we are able to pick our vineyards precisely when we need to. This is the area of our work into which all the blood, sweat and tears is poured. Once our picking is done right, we are able to simplify things immensely in the winery. Picking is done early to retain their freshness and clarity of expression of the vineyard, while not sacrificing the pleasure that ripe fruit brings to the wine. As with all our wines, the winemaking is extremely simple. We put around 60% of the crop into the bottom of an open vat as whole bunches and then destem the rest on top of that. During fermentation we punch the cap down a couple of times a day to keep it wet. Once we are happy with the structure in the wine, it is pressed off in an old basket press. The wines go through malolactic fermentation and around 9 months maturation in old oak barrels. We keep sulphur dioxide levels as low as possible and only make a small adjustment of the sulphur dioxide before bottling.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.