Food

Tradition … with a bit of an edge!

Tradition … with a bit of an edge!

We rather fancy the new, revamped Jason’s Creek label, with the top half representing the heritage of the farm, the bottom half the farm as it’s known today.

There’s the old shepherd, Jason, and his sheep, the vineyards and the barrels, even the resident farm cat. As for the wine …we rather fancy that, too! The recently released Jason’s Creek 2015, which winemaker, Ivy du Toit, describes as being smooth and delightfully uncomplicated, is made from a blend of Pinotage, Petit Verdot and tannat, and has lovely flavours of raspberry, cherry and hints of spice.  Matured in French Oak barrels for 10 months the wine is ready to drink now but will reach its full potential if left for a further eight to 12 years. Enjoy it on a chilly day with lamb, pork and mushroom-based dishes. It also makes a spectacular classic winter Sangria. R70 directly from the Tasting Room at R70 or from select bottle stores. Details: www.jasonshill.co.za.

 

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