The Boer & Butcher "Butcher's Barrel" 2022

The Ultimate Meat Lover's Wine: Tested Against 42 Types of Red Meat

What happens when a master butcher obsesses over the perfect wine for his craft? You get the Butcher's Barrel. This isn't just a red blend; it is a meticulously engineered "meat wine," developed by the owner of Cape Town's renowned The Boer & Butcher. Since 2012, this blend has been rigorously tested against over 42 different cuts and styles of red meat to ensure it is the absolute best companion for your grill or dinner table.

Sensory Experience

A Stylish Powerhouse for the Modern Palate:

• The Profile: A sophisticated, medium-to-full-bodied blend that balances sheer power with refined style.

• Aroma & Flavor: An explosion of dark berries and cherries on the nose. The palate is rich and concentrated, layered with succulent notes of plum, blackberry, prune, and dark cherry.

• The Finish: It delivers a substantial, satisfying mouthfeel with a "meaty" depth that holds up to the boldest flavors.

The Butcher’s Masterpiece

This blend of Merlot, Cabernet Sauvignon, and Shiraz is designed for the discerning carnivore. Whether you are a professional chef or a backyard BBQ king, this wine provides the perfect balance to handle everything from smoke and fat to spice and salt.

The Ultimate Meat Pairing Guide

This wine was born in a butcher shop, making it the perfect match for:

• The Classics: Beef steaks, Lamb, Mutton, and rich stews.

• From the Smoker: BBQ pork shoulder, spare ribs, crispy pork belly, and smoked brisket.

• Bold & Spicy: Spicy sausages (Boerewors), flame-grilled venison, and wild game.

• Charcuterie: Premium prosciutto, salami, and aged hams.

Technical Profile

• Origin: Stellenbosch, South Africa

• Type: Medium-to-Full-Bodied Red

• Varietals: 40% Merlot, 40% Cabernet Sauvignon, 20% Shiraz

• Vintage: 2022

• Alcohol: 14%

• Closure: Cork with a premium Wax Seal

• Cellaring Potential: 3 – 6 years

About the Producer: The Boer & Butcher

Founded by Edu Hanekom, The Boer & Butcher started in 2009 in a traditional 1916 farmhouse butchery. Edu’s passion for natural, healthy livestock and the heritage of the Western Cape led him to create a brand that honors the land and the animal. After perfecting the art of meat, he turned his attention to the cellar, using certified biodynamic yeasts and a mix of French and Hungarian oak to create wines that amplify the flavor of a world-class meal.

Craftsmanship

The grapes come from 5 to 25-year-old unirrigated (dry-farmed) vines, resulting in smaller, more flavor-concentrated berries. Following a gentle fermentation, the wine is aged for 16–18 months in oak barrels before being rested in concrete tanks to achieve its signature smooth yet structural finish.

Note: Vintage in stock may vary. Please contact us prior to ordering if you require a specific release.

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