Brandvlei Cellar is known for its value for money and easy drinking everyday wines. Worcester Wine Route heard that Brandvlei has recently launched a brand new red blend called Halftien, so just had to “investitaste“! So come lets wander, explore and discover BC Wines!
The Brandvlei Story
BRANDVLEI CELLAR has been around since 1955, originally it was situated next to the Brandvlei Dam. In 1974, BC wines had to relocate to where they are now, due to the expansion of the Brandvlei dam.
Did you know?
Brandvlei originally means “burning marsh” in Afrikaans, referring to the the area around the Hot Water Springs.
The vineyards of Brandvlei cellar is found in an area beaming with rich geological deposits caused by glacial activity, that took place millions of years ago. This in turns creates a fertile soil for this area. You can actually see this glacial activity formation on the Dwyka Mountains.
These rocky outcrops is the inspiration behind the design of BC wines labels. The peak that you see on the label is Jonaskop and is covered with snow during the winter months.
The Brand New Halftien Red Blend
We love a good wine and one with a story is even better. This story comes full of history, anticipation and a ton of patience.
The Story of the Newly Launched Halftien Blend
On the 20th of February 1956 at about half past nine that morning the first load of wine grapes arrived at BrandVlei Cellar in a Bedford pick up truck belonging to Mr. Kappie Matthee.
This is an exciting and historical moment, as all directors, members and shareholders are attending this special occasion. Photos are taken and everyone is watching in anticipation as the first grapes are being delivered and crushed.
Everyone was waiting for this day, many were in doubt if this would become a reality and in time. However all doubt and worry was gone in a blink of an eye as the first load of grapes arrived.
The directors then immediately went to the boardroom to make sure that this success would not be an once off event!
The idea behind the Halftien blend is to specifically showcase the diversity and quality that is found in the region. It is a fruity red wine with soft tannins. Gorgeous notes of herbs due to the Shiraz, but is softened by the addition of Pinotage! It is also aged in Oak Barrels for 18 months. This helps to bring out the complexity of the flavours and tannins of the wine.
Just so you know the blend consists of the following:
Shiraz 30 % / Cabernet Sauvignon 30% / Ruby Cabernet 15% / Pinotage 15% and finally Tannat 10%
Why not go and make a stop at BC Wines on your next visit in Worcester? You will find them just off the R43 between Worcester and Villiersdorp and stock up on the new Halftien Blend Red Blend.
After some consideration we thought this wine would pair beautifully with a slow cooked melt in your mouth Red Wine Beef Pie!
Slow Braised Beef and Red Wine Beef Pie
There is nothing more comforting than a rich beef pie and good glass of red wine for those cold and winter evenings, especially in Worcester. We thought you might enjoy this dish the next time you open up a bottle of BC Halftien.
Slow Braised Beef Pie with Red Wine
30ml Willow Creek Directors Reserve Olive Oil
2 Large Onions, peeled and finely diced
3 Carrots, peeled and finely diced
4 Garlic Cloves peeled and sliced
2 Celery Stalks finely diced
2 Kg Beef Rump
750ml Red Wine
6 Sprigs of Thyme
3 Sprigs of Rosemary
4 Bay Leaves
20ml Smoked Paprika
10ml Cumin Seeds
410g Tomato Puree
6 Anchovy Fillets
6 Sheets of Phyllo Pastry
250ml Melted Butter
- Heat the oven to 160C.
- Mix together the flour, salt, blackpepper and paprika. Dust the beef, shaking off any excess flour.
- Cut beef into large bite-sized chunks, trimming off any major bits of fat. Toss meat in seasoned flour.
- Heat oil and add cumin seeds to toast for 1 min add the seasoned meat, turning well until golden in colour. Make sure you don’t burn. Add the onions, celery, carrots and continue to saute until translucent.
- Tie the rosemary and thyme together with food grade string. Add the wine, anchovies, bay leaves, thyme and rosemary, tomato paste, and sugar to the meat. Toss together and bring to a gentle simmer on a medium heat.
- Cover and place in the oven for 3 hours. Stir occasionally. If after 3 hours and there is still lots of liquid bake in the oven for another 30 minutes with the lid off.
- Stir in the Parmesan cheese. Transfer the meat mixture into a ovenproof pie dish. Set aside…
- Phyllo Pastry Roses
- Open and lay one sheet of phyllo pastry flat on a table.
- Brush very generously with butter. Gather the sheet of pastry together from each opposite corner and then twist/role it to form a rose.
- Place in one corner of the meat dish and continue doing this until the top of the pie is covered with pastry.
- Pre-heat oven to 180°C and bake just before serving. (Bake for about 15 minutes until the pastry is golden brown. If you pie filling is cold – cover the pastry with with either foil or baking paper so the pastry doesn’t burn.