Winery Bryan MacRobertField Blend
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Field Blend of Winery Bryan MacRobert in the region of Western Cape often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Field Blend
Pairings that work perfectly with Field Blend
Original food and wine pairings with Field Blend
The Field Blend of Winery Bryan MacRobert matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick meatloaf, marinated lamb chops or caramel pork.
Details and technical informations about Winery Bryan MacRobert's Field Blend.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Field Blend from Winery Bryan MacRobert are 2014, 0, 2015
Informations about the Winery Bryan MacRobert
The Winery Bryan MacRobert is one of of the world's greatest estates. It offers 12 wines for sale in the of Swartland to come and discover on site or to buy online.
The wine region of Swartland
South African renaissance north of Cape Town: signature Chenin Blanc as king white (old bush vines) — full and mineral with notes of quince, honey, yellow fruits, toasted almond and a saline touch, noble texture and a refined finish. Signature Syrah as king red — spicy and fleshy with blackberry, raspberry, garrigue and pepper, fine tannins. Grenache and Cinsault complete it. Non-interventionist winemaking (whole bunch, old foudres).
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
