The arrival of spring signals bud break, vigorous growth, and flowering – the vineyard breathes and bursts with new life. Buds form into leaves and tendrils, then finally, the first tiny flowers start to appear on the vines.

Bees, lacewings, spiders, and ladybirds move quietly through the foliage, enriching our land’s precious biodiversity. Colourful cover crops begin to bloom, competing for water and balancing soil moisture following the region’s heavy winter rains. Eventually they decay and the lifecycle feeds nutrients back into the ground.

This time of youthful abundance inspires our new seasonal menu, FLORIS [Latin: flower], featuring our take on a succulent spring classic – Jindong lamb back strap, peas, and carrots.

The lamb back strap is sous-vide with a combination of peppercorns, bay leaf and thyme, seared fat side down until caramelised, then placed in the oven, basted with butter, and finished on the hibachi grill. A silky purée is created from purple carrots, which have been sous-vide with butter and miso and then blended with beetroot, lemon, and locust bean.

The lamb is served on top of the purée, alongside locally sourced spring peas and broad beans compressed with pepper berry oil, and a black garlic gel. The dish is garnished with a lamb jus that has been caramelised and infused over eight hours.

Chef Ray Van Puymbroeck and Sommelier Claire Tonon have chosen to pair this spring dish to our flight of three Cabernets, creating a complex flavour journey.

“Umami character abounds, pulling these three wines into line and accentuating their structure. This is balanced by the light acidity of the black garlic gel and powder, which emphasises the pristine fruit. Herb and spice notes echo and balance those same characters in the wine. There’s also a toasted character to the dish that helps to bring through any subtle oak.

My recommendation – taste the lamb and jus alone with the 2020 Girt by Sea, then add the garlic and greens with the 2020 Modern, and take a whole mouthful of everything to match the structure and intensity of the 2018 Cabernet!” says Claire.

Immerse yourself in the flavours of spring – book your FLORIS degustation experience here.