HARTENBERG Estate’s charming underground cellar is not only the home of maturing Shiraz and then some, but also a gallery of 12 artworks by German coppersmith Karl Heinz Wilhelm depicting the various phases of cultivating and producing wine. On the surface, the Mackenzie family’s vineyards are planted to a number of different varieties, however this farm in the Bottelary area of Stellenbosch specialises in Shiraz – and no mention of ‘Syrah’ on these labels!

Certainly Shiraz is the variety for which Hartenberg has become best known over the past 40 years or so. There are four ‘straight’ versions in the portfolio and just as many blends where Shiraz plays a pivotal role. This is one of South Africa’s Top 10 producers and ‘The Stork’, one of the farm’s flagships, was rated among the Top 4 at Syrah du Monde 2019. Although, the family will tell you it’s the “HOME OF THE WORLD’S BEST SHIRAZ”. Even their ‘standard’ bottling is gold medal standard according to the French.

HARTENBERG SHIRAZ 2016
WO Stellenbosch. 21 months in 225L French oak barrels (30% new, 40% second-fill, 30% third-fill).
Alc 14.2% | RS 2.3 | TA 6 | pH 3.4
Producers’ Tasting Note: peppery spices, cassis and fruit cake combines well with notes of Karoo shrub and perfumed violet on the nose; the palate shows rich, red fruit, soft tannins and a savoury, succulent finish.
Food Pairing Suggestions: Karoo lamb, a beef burger with grilled cheddar topping, or mushroom risotto.
R200pb at the cellar in Bottelary, Stellenbosch.

HARTENBERG STORK 2015
Shiraz named in honour of the late Ken Mackenzie, World War II fighter pilot, businessman and former proprietor of Hartenberg: “A bear of a man with thin, spindly legs.” WO Stellenbosch. Vineyard selection. 18 months in French oak barrels (90% new, 10% second-fill).
Alc 14.3% | RS 2.6 | TA 5.9 | pH 3.5
Producers’ Tasting Note: voluptuous aromas of ripe dark and red fruit combine with spicy notes on the bouquet; on the palate, an abundance of berry flavours, smooth, silky tannins and a bold finish.
Food Pairing Suggestion: Dijon and herb-crusted rack of lamb served with a simple jus.
R700pb at the cellar in Bottelary, Stellenbosch.