Welcome back to our 'Behind the Bottle' series, where we peel back the layers of Thistle & Weed's distinctive wine range. Join me, Winemaker Steph Wiid, and viticulturist Etienne Terblanche as we break down the craft behind our Stellenbosch-born bottles.
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It's September in the Cape, and while you might be cosying up with a blanket and a glass of red, our vines are getting ready for their annual wake-up call. At Thistle & Weed, we're wrapping up winter chores and eagerly awaiting the first signs of budbreak. But, with winter's chill still lingering and spring on our doorstep, we figure that it's the perfect time to explore Nastergal, our dark and brooding red blend.
Behind The Name: Nastergal
In the shadowy corners of the vineyards where the grapes for our Nastergal wine grow, you'll find the mysterious Solanum nigrum, known locally as Nastergal or Black Nightshade. This intriguing weed, with its delicate white flowers and inky purple berries, is the namesake and muse for our captivating red blend.
"Nastergal," is Afrikaans for nightshade and it perfectly encapsulates the character of this wine - dark, complex, and unexpectedly alluring. Much like its namesake, which transforms from unassuming plant to bearer of deep purple fruit, our Nastergal wine evolves from a combination of bold grapes into a blend of rich, dark flavours.
Behind The Vineyard
Our Nastergal blend draws its character from two distinct terroirs, each contributing to its complex personality. The backbone of Tempranillo hails from the Olyvenboom farm in Wellington, where grower Johan Wiese nurtures vines planted in 2009. These south-facing slopes, 110 metres above sea level, are blanketed in shallow gravel and Malmesbury shale, giving strength and ageing potential to the grapes.
Meanwhile, in the foothills of Stellenbosch mountain, our Alicante Bouschet, Touriga Nacional, Souzão, and Touriga Franca grapes thrive in deep red, well-drained soils of shale and sandstone. This unique terroir acts as a natural buffer against extreme conditions, allowing each variety to develop its full potential. It's a tale of two landscapes, each leaving its indelible mark on our brooding blend.
Behind The Wine
In the cellar, we approach Nastergal with respect and creativity. Each component is vinified separately, allowing individual characters to shine before the final blend. We ferment all grapes naturally in open-top fermenters, incorporating some whole bunch fermentation to add complexity and aromatic intrigue.
After gentle pressing, the Nastergal matures in 2nd and 3rd fill French oak barrels for 11 months. This patient ageing process allows the wine to develop its deep flavours and smooth tannins while preserving the unique characteristics of each variety. The result is a wine that speaks eloquently of its origins, a true reflection of the Cape's diverse terroir.
Tasting Profile
Nastergal teases all the senses. First, it greets the eye with an inky black hue, as dark and mysterious as a moonless night. The nose is met with an enticing bouquet of blackberry and blueberries, intertwined with intense cinnamon and savoury spices. A hint of black pepper adds an intriguing twist, inviting you deeper into its aroma.
On the palate, Nastergal reveals its true character - moreish and full-bodied, brimming with luscious berry flavours supported by robust tannins. It's a bold yet balanced experience, where fruit and spice make the perfect match. Whether enjoyed now or cellared for future occasions, Nastergal promises a journey of flavour with every sip.
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As the seasons shift and we anticipate the first buds of spring, why not stop by our tasting room? We're open Thursday to Saturday at 10:00, 12:00, and 14:00. Come share in the anticipation of the season to come, and maybe sneak a taste of Nastergal while you're at it. Can't make it? No worries! Order online and bring a piece of our dark, broody blend from the Cape to your doorstep.
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