[Unedited version of story published in 27 May issue of Sunday Times Food Weekly]

They take Shiraz pretty seriously at Stellenbosch estate Hartenberg, from their new “entry-level” Doorkeeper (R70 a bottle) to their elegant, single-vineyard Gravel Hill flagship (R692). Not to mention that their popular Estate Shiraz (R135) is now in its 38^th vintage, while their bigger, richer The Stork 2008 recently clinched first place in the top 10 ranking of France’s 2012 Syrah du Monde competition (the 2007 currently available for R370).

“For us, Shiraz is The Grape,” says winemaker Carl Schultz, now in his 19^th year at the estate. In fact, he’s so passionate about Shiraz that he has invited a select group of winemakers (some might say his stiffest competition!) to showcase their wines at the Feast of Shiraz & Charcuterie @ Hartenberg next Saturday.

For Shiraz lovers, the names should speak for themselves: Boekenhoutskloof, Boschkloof, Cederberg, De Trafford, Eagles’ Nest, Kleinood, La Motte, Luddite, Mullineux, Nico van der Merwe, Rudi Schultz, Rust en Vrede, Saxenburg and Thelema. “There will be several different styles of wine spread across several vintages,” says Carl, adding that the owners or winemakers themselves will be there.

Joining them in Hartenberg’s atmospheric underground cellar will be some of the best local charcuterie masters, namely Neil Jewell of Bread & Wine, Jason Lucas of Lucas Jamon, Christophe Dehosse of Joostenberg, Bertus Basson of Overture, and Richard Bosman of The Charcuterie. “People can taste as they go, and buy as they go,” says Carl.

So what are some of his recommendations?

“The freshness and peppery notes of wines like the Boekenhoutskloof 2006 (R270) would pick up quite nicely on some spicy chorizo, or even cut through the richness of a blutwurst. I’d suggest a nice jamon (smoked ham) to match the sweet, ripe fruit of a more traditional, earthy style of Shiraz like the Boschkloof 2009 (R135). Rich and powerful wines such as the Rust en Vrede 2009 (R280) would be great with traditional homemade salami filled with black peppers. And one of my favourites is the medium-bodied La Motte 2009 (R140) which is quite meaty, so I’d eat some South African charcuterie with it – kudu biltong or droëwors.”

The Feast of Shiraz & Charcuterie @ Hartenberg takes place on Saturday 2 June from 12h00 until 17h00. Tickets are available through Webtickets for R180pp, including wine tastings, charcuterie, bread, olives and cheeses, with numbers capped at 500 to avoid overcrowding. For more information, call 021-865-2541.