This month we present two iconic red wine blends, one from California and one from South Africa.  Your allocation is for one bottle of either

• Keever Inspirado Red Blend 2008 or Keermont Red 2007
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We have enough on hand so that you may purchase one of each. 

Keermont Red Blend   "A blend of 40% Cabernet Sauvignon, 40% Merlot and 20% Shiraz, the 2007 Keermont has a lifted bouquet of mulberry, blackberry, white pepper and a touch of iodine. The palate is medium-bodied with fine grainy tannins and a dash of white pepper. It is very elegant and displays wonderful tension towards the fresh, shimmering finish. This is drinking beautifully now but should age well over 4-5 years."
- Neil Martin, Robert Parker's Wine Advocate  92pts
 

Keever Inspirado Red Blend  Made by superstar winemaker Celia Welch (Corra, Scarecrow, Winemaker of the Year 2008 Food & Wine Magazine). A blend of Cabernet Sauvignon, Merlot, and Cabernet Franc.  Not made every yearevery year, only 234 cases produced.

Inspirado has lovely, elegant aromas of baked cherries, mocha, dark chocolate, cinnamon bark, and just a faint waft of floral perfume fill the glass at first pour.  As the wine opens, a touch of vanilla, cedar, and bay leaf slowly add dimension to the aromatic profile on this enticing blend.  On the palate, the texture is soft and full at entry, with fruit-forward flavors.  The long lingering finish of cherries/ cherry jam, warm raspberries on the vine, and a touch of vanilla beckon the taster to take another sip.

Keever Vineyards is nestled in the western slopes of Yountville, California in the Napa Valley. It is a family-owned and operated winery, producing exquisite Cabernet Sauvignon from the family’s six acres of rocky, hillside vineyards.
 

Keermont Vineyards is a farm located in a small box canyon/valley outside of Stellenbosch, South Africa. The name comes from Keerweder, which is the name of the former farm. A keerweder is a dead end in a valley - it literally translates to ‘blocked again’, as the early settlers were blocked by the terrain when they tried to pass through the valley.  Winery and vineyards are located in the shadow of Guardian Peak (official name is Suurberg).
The mountain fruit here is similar to the grapes grown at the Howell Mountain AVA in Napa Valley.
 

Keermont Vineyards’ history can be traced back to 1694 when Jan Jac van Dyk owned most of the land in the Blaauwklippen Valley, including the land where Waterford, Dornier and Stellenzicht Wine Estates are found today. His is the earliest record of a European landowner using this area for agricultural purposes. After Jan Jac van Dyk, many landowners, realizing the potential and beauty of the Blaauwklippen Valley, moved into the area and gradually the land was divided and sold off as separate farms.

In 2003, the Wraith family moved to the Western Cape from Gauteng and bought Fleurfontein as well as Keerweder III. These two farms are now farmed as one Estate known as Keermont Vineyards. Mark and Monica Wraith currently live on Keermont Vineyards with their family.  2005 saw the start of a major vineyard planting program on lands that had been fallow for a number of years. The planting program is now complete with nearly 27 ha under vine. In 2010, a spring water bottling plant, which had been built on Fleurfontein by Graham Boonzaier, was converted into a fully functional winery complete with offices, tasting room, processing facilities and barrel rooms.

RECIPE: Garlic and Herb Crusted Lamb Chops  Serves 4-6

    6 to 8 large cloves garlic, quartered
    2 cups panko bread crumbs
    3 to 4 sprigs fresh rosemary, stripped from the stems
    1/4 to 1/2 cup olive oil
    Salt and freshly ground black pepper
    6 to 8 loin lamb chops
    1/4 cup grapeseed oil


Preheat oven to 325 degrees F.

Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a sauté pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

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