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AA Badenhorst Secateurs Red Swartland

2011 AA Badenhorst Secateurs Red Swartland

Region / Country
Region / Country
Swartland, South Africa
This five-variety red blend is from famed South African vintner Adi Badenhorst, who helped put the country’s Swartland region on the fine wine map.
$17.00 / each
Member Price: $15.30
This product is currently sold out in our wine shop but may be available in one of our gift packs.
Inside Story
Swartland was, until recently, an overlooked region northeast of Cape Town that was better known for its wheat fields than its vineyards. But that’s changed, thanks to a revolutionary group of winemakers like Eben Sadie, the godfather of Swartland wine, and Adi Badenhorst. They’re tapping the region’s gnarled, unirrigated bush vines to make wines of remarkable character that are unlike anything else in South Africa—or the world, for that matter. Adi studied winemaking abroad, including a stint with Rhône star Alain Graillot and at Bordeaux’s Château Angélus before returning home to work in Stellenbosch, the prestigious region that’s South Africa’s equivalent of Napa Valley.
But when he started his own winery, Adi bypassed Stellenbosch in favor of Swartland. In Secateurs, his entry-level red, Adi combines four Southern Rhône grapes—Cinsault, Grenache, Shiraz (aka Syrah) and Mourvèdre—with a little Pinotage, the South African specialty. Amazingly, he foot-treads the grapes to crush them. It’s the gentlest possible method, and avoids extracting harsh, astringent tannins.
In the Glass
The first sniff of this wine is distinctive, with ultra-fragrant aromas that mingle sweet red fruit, smoke, peppery spice and floral notes. Similar to a southern Rhône red, it offers smooth, supple red fruit flavors, a mouthfilling body and a spicy lift. What sets the wine apart is the fineness of its tannins and sheer sipability.
At the Table
The sweet fruit and spice notes in this red blend, along with its supple tannins, make it a terrific pairing with red meat or boldly flavored pork, chicken or turkey dishes. For the latter, roasting the meat, which will intensify its flavors, and bold sauces will give them the stuffing to stand up to the wine.

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