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Suggested food matches: 

Lamb (especially if using garlic, thyme, rosemary)

Stuffed peppers 

Roasted Italian sausages

Pulled pork sandwich

Marinated beef short ribs


Try it with:


Greek lamb kleftiko with potatoes, oregano and lemon

recipe by Debbie Major




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Intellego, Kedungu 2018

Swartland, South Africa

Grape varieties: 66% Syrah, 26% Cinsault, 8% Mourvedre
11.5%

About Producer: 


Intellego are part of the exciting new wave of South Africa winemakers based in Swartland alongside the likes of Johan Meyer of Mother Rock and Craig Hawkins of Testalonga. Winemaker/founder: Jurgen Gouws worked with Eben Sadie for a vintage in Spain (at Terroir Al Limit in Priorat) and also South Africa. He did further stints in France (at Matassa with Tom Lubbe, Stephane Ogier, Roc d’Anglade) and in New Zealand and Russia (where he made the premium wines for a big winery during 2008 and 2009). Subsequently, he worked for 4 years at Lammershoek with Craig Hawkins, but since January 2015 has solely concentrated on Intellego and renting vineyards for his project.


Philosophy:

Intellego’s true passion is the real work that happens in the vineyard with a hands-on approach, understanding seasonal influences and adjusting based on constant observation of the terroir.

A big aim is to create optimum soil conditions through organic practises where the vines will be nurtured for an indefinite period of time, creating conditions for each block to have their own individual character. We grow grapes in an environment that is beneficial to the plant and its roots in this Mediterranean like climate.


Region:

The Swartland begins roughly 30 miles north of Cape Town and consists of the regions between the towns of Malmesbury in the south, Darling in the west, Piketberg in the north and the Riebeek West and Riebeek Kasteel in the east.  The name Swartland is thought to have come indigenous vegetation, called Renosterbos or "rhino bush." After the rains and in the summer months, these bushes take on a very dark appearance. Thus, the early Dutch settlers called the area “Het Zwarte Land” (The black land).  The soil types vary greatly in the region and are derived from Malmsbury shales, Bokkeveld shale and Cape granite. Decomposed granite soils are associated with Paardeberg mountain and the shale and schist soils with Kasteelberg mountain. Deep, well-drained reddish-brown soils near Malmsbury are also highly regarded.  The climate is mostly hot, Mediterranean, but altitude has a moderating influence as does proximity to the Atlantic in the western part of the region.


Viticulture:

The vines were established between 1980’s and 2000 on different rootstocks due to the various soil profiles. They are all untrellised and dry farmed. The blend consists of Syrah/Cinsaut/Mourvedre (50/45/5) and every vintage component differs due to the growing conditions that change every season.


Vinification: 

The three components were fermented separately and entirely whole bunch in a closed fermentor (carbonically). The Syrah spent 14 days on skins while the other two parcels underwent a short ferment for roughly a week. The lots were blended and pressed together directly to neutral 225L and 500L French barrels where they rested for nine months before being bottled with a small addition of sulfur.