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2003 Morgenster, Stellenbosch
| Varietal | Region | Type |
|---|---|---|
| Cabernet Sauvignon | Stellenbosch | Juicy Medium-Bodied Red |
High-toned fruit flavors of red plums, cranberries and blood oranges are ripe and vivid, backed up by cedar-edged oak and mineral notes. Concentrated, with notable tannins and intensity, the wine nonetheless stays nimble and lively on the palate.
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Morgenster, Stellenbosch
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Additional Wine Information
Pierre Lurton is a name synonymous with Bordeaux, where he is the first person to simultaneously operate two top-growth properties, Château Cheval Blanc and Château d'Yquem. Now Lurton has a foot planted in South Africa as a consultant to Morgenster, a boutique red wine estate in Stellenbosch. It's the only consulting job that Lurton holds, and the commute from Bordeaux is not exactly easy, but Morgenster is a special estate. Giulio Bertrand, a former Piedmont textile industrialist, bought Morgenster in 1992 with the goal of making a Bordeaux-style red. The vineyards are located just a few miles from the Atlantic Ocean's breezy False Bay, and their rocky, weathered shale soils provide perfect ripening conditions for classic red varieties like Cabernet Sauvignon, Cabernet Franc and Merlot. The estate's top cuvée, a wine called simply Morgenster, is a blend of traditional red Bordeaux varieties. Winemaker Marius Lategan works in tandem with Lurton at key points during the year to craft the wine, which takes five years or more to make its journey from vineyard to table.
Cedary aromas of red berries, plums and pomegranates are joined by darker notes of espresso and mocha.
High-toned fruit flavors of red plums, cranberries and blood oranges are ripe and vivid, backed up by cedar-edged oak and mineral notes. Concentrated, with notable tannins and intensity, the wine nonetheless stays nimble and lively on the palate.
Duck, lamb, beef and game dishes make fantastic partners for this substantial red blend. Less hearty meats like pork will also work, as long as the preparations include assertive flavorings that will keep the Morgenster from dominating the food. The wine's high-toned flavors invite mildly spicy seasonings, particularly Moroccan-style spices like cumin, coriander and cinnamon. Or play to the wine's fruit flavors with a lightly sweet glaze or fruit sauce. This berry-rich blend will be delicious with seared duck breast or livers, whether simply prepared with salt and pepper or dressed up with a spice rub or a rhubarb or berry sauce.
Serve a little cooler than room temperature: refrigerate the bottle for 15 minutes, then decant and serve.
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